- 2 tablespoons annatto (achiote) seeds
- 3/4 cup olive oil
1. Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes.
2. Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds.
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