- 1 cup olive oil
- 2 tablespoons achiote seeds
- In a small sauce pan, combine achiote and olive oil.
- Heat over medium until seeds just begin to sizzle gently for about 30 seconds. No need to stir, just swirl the oil a bit. Do not overheat to the point where seeds begin to turn black. It that starts to happen, move to step 3 immediately.
- Carefully pour not oil and seeds over a small strainer into a ceramic mug and discard seeds. Store unrefrigerated in a sealed jar for up to 2 weeks.