Escabeche is usually a tangy, vinegar-based marinade for fish. Here, it’s Castelvetrano olives that are marinated in an alluring mix of citrus and spices. Slideshow: More Quick Appetizer Recipes
Place the olives in a heatproof container. Wrap the star anise, chile, fennel seeds, bay leaf and thyme in a piece of cheesecloth and tie with kitchen string to make a sachet.
In a medium saucepan, heat the canola and olive oils to 300°. Remove the pan from the heat and add the strips of orange and lemon zest and the garlic; stir constantly until the garlic softens but doesn’t brown, about 1 minute. Add the spice sachet and white wine and let stand for 15 minutes. Pour the mixture over the olives and let cool, then refrigerate for 2 days.
The olives can be refrigerated for up to 2 weeks.