The ochre hue characteristic of so many dishes of the Caribbean and Latin America comes from annatto. Annatto seeds, also known as achiote, deliver a mildly pungent flavor, but not a spicy one. Use this infused oil when cooking rice, or brush it on chicken or fish before you put them on the grill.
Recipe courtesy of Norman Van Aken
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.

Categories:

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Garlic Oil Sauteed Pasta with Broccoli

Recipe courtesy of Melissa d'Arabian

Linguine with Shrimp and Lemon Oil

Recipe courtesy of Giada De Laurentiis

Simple Broiled Flank Steak with Herb Oil

Recipe courtesy of Food Network Kitchen

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Spaghetti with Oil and Garlic (Aglio Et Olio)

Recipe courtesy of Food Network Kitchen

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Annatto Marinade for Fish

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile Oil

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword