Published by Ecco
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturespiced
- ½ cup annatto seeds
- 2 cups pure olive oil
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.
2003 Norman Van Aken