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Olives Escabeche



Manager  Mike Fox
Albert Street Cocktail Company

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.

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

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

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