1 1/2cups (350 ml)olive oilor similar neutral-tasting oil
1/2cup (80 grams)annatto seeds(achiote)
Add the olive oil and garlic cloves to a small saucepan. Bring the oil and garlic to warm over low heat.
Once little bubbles begin to surround the garlic cloves, add the annatto seeds to the oil. Use a metal (non-staining) spoon to stir the seeds into the oil.
Heat the annatto in the oil for 15-20 minutes, or until the oil turns a very deep red-orange color. If, while the oil is heating, you notice the garlic is starting to brown, reduce the heat or remove the pot from the stove altogether.
After 15-20 minutes, remove the pot from the heat and allow the annatto seeds to steep in the oil for 5-10 minutes more.
Insert the narrow end of a funnel into a pint-sized jar that has a tight-fitting lid. Line a few layers of cheesecloth, or place a fine-mesh strainer, in the funnel. Carefully pour the achiote oil into the funnel to strain the seeds and garlic. Discard what remains in the funnel.
Seal the jar and store in a cool, dark area of the kitchen or pantry.Use as needed.