Follow these steps for perfect results
Olive Oil
extra virgin
Annatto Seeds
crushed
Chile
dry
Bay Leaves
Combine olive oil, crushed annatto seeds, dried chile, and bay leaves in a non-reactive heavy saucepan.
Steep the mixture for 40 minutes, stirring occasionally.
Bring the mixture to a low and gentle boil while stirring continuously.
Remove the saucepan from heat and allow to cool thoroughly.
Strain the oil through a very fine sieve.
Pour the strained oil into a bottle and cap tightly.
Refrigerate the oil for up to 6 months for optimal preservation.
Expert advice for the best results
Ensure the annatto seeds are bright reddish for the best flavor and color.
Store in a dark glass bottle to protect from light and extend shelf life.
Adjust the amount of chile to your desired level of spiciness.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for up to 6 months.
Drizzle artfully over dishes to enhance color and presentation.
Use as a finishing oil for tacos and enchiladas.
Add a splash to soups and stews.
Use to sauté vegetables or seafood.
Complements the earthy and spicy notes.
Discover the story behind this recipe
Used for both flavor and vibrant color in traditional dishes.
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