World Spice Merchants : Recipes : Annatto Oil

This is an easy way to begin using the earthy, sharp and colorful spice. The oil goes well with fast-cooking firm-fleshed white fish such as snapper, halibut and roughy.

1/2 cup Annatto Seed

2 cups canola oil
(or pure olive oil, but not extra or virgin)

Combine seeds and oil in heavy saucepan.
Cook over medium heat until warm.
Reduce heat to low.
Cook 2 more minutes.
Remove from heat.
Let stand at least 30 minutes.
Strain, cover and refrigerate.

The oil will keep up to 2 weeks.