Annatto Oil - cooking recipe

Ingredients
    1/2 - 3/4 cup olive oil
    2 tablespoons annatto seeds
Preparation
    Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
    Watch for spattering as the oil heats. DO not overheat.
    Remove from heat and allow to cool for 4 hours.
    Strain and discard seeds and pour into a glass container.
    Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

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