Ciao Dec/Jan 2016 number one hundred one | Page 49

ciao! cooks

Olives Escabeche
A hit of cayenne gives these olives
kick. The large batch is great for a
party and will keep in the fridge for
about a week.

INGREDIENTS
4 L bucket mixed Mediterranean
olives
2 Tbsp fennel seed
2 Tbsp chile flakes
4 bay leaves
1 tsp cayenne
2 sprigs thyme
3 cloves of garlic
zest (large strips) of one lemon
and one orange
1 cup olive oil
1 cup dry white wine

METHOD
1. Lightly toast the fennel, chile
flakes, bay leaves, and cayenne
in a dry pot until fragrant, being
careful not to burn.
2. Add citrus zest, garlic,
rosemary, thyme, and olive oil.
Cook on low for about 5 minutes,
until oil is infused and garlic is
beginning to brown. Add wine and
allow to cook an additional 5-10
min.
3. In a large mixing bowl, combine
oil mixture and olives. Allow
to cool and refrigerate or serve
immediately.

Yield 4 L olives
ciao! / dec/jan / two thousand sixteen

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