How to Make Achiote Oil

Make this staple condiment in Hispanic and Caribbean cuisines easily. Store for up to one year.

Course Miscellany

Cuisine Puerto Rican/Hispanic

Keyword achiote, olive oil

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings ounces

Calories 197kcal

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.

Optional flavorings include: dried herbs, peppers, and/or whole spices.
Achiote seeds and oil stains badly. Be sure to use metal or glass equipment or utensils to prepare the oil.
Achiote oil will keep for up to one year at room temperature.
The oil can be frozen, but it is not recommended. Avoid refrigerating the oil as it reduces the shelf-life.