Olives Escabeche

• 1 pound Castelvetrano olives
• 1 whole star anise
• 1/2 dried New Mexico chile
• 2 teaspoons fennel seeds
• 1 bay leaf
• 8 thyme sprigs
• 2 cups canola oil
• 1/2 cup extra-virgin olive oil
• Three 3-inch-long orange zest strips
• Two 3-inch-long lemon zest strips
• 5 garlic cloves, thinly sliced
• 1/4 cup dry white wine

1. Place the olives in a heatproof container.
2. 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.
3. In a medium saucepan, heat the canola and olive oils to 300.
4. 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 doesnt brown, about 1 minute.
5. Add the spice sachet and white wine and let stand for 15 minutes.
6. Pour the mixture over the olives and let cool, then refrigerate for 2 days.

olives, star anise, mexico chile, fennel seeds, bay leaf, thyme, canola oil, extravirgin olive oil, three, garlic, white wine

Taken from www.foodandwine.com/recipes/olives-escabeche (may not work)