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Annatto Oil

Updated February 23, 2016
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The ochre hue characteristic of so many dishes of the Caribbean and Latin America comes from annatto. Annatto seeds, also known as a achiote, deliver a mildly pungent flavor, but not a spicy one. Use this infused oil when cooking rice, or brush it on chicken or fish before you put them on the grill.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturespiced

Ingredients

  • ½ cup annatto seeds
  • 2 cups pure olive oil

Instructions

Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil.

When the oil begins to simmer, remove from the heat and allow to cool.

Strain the oil and store in an airtight container in a cool, dark place for several months.

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