Olives Escabeche

Ingredients

• 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

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