Annatto Oil

Submitted by Rita1652

"Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color."

 

• Ready In: 10mins
• Ingredients: 2
• Yields: 1/2 cup

ingredients

• 1⁄2 - 3⁄4 cup olive oil
• 2 tablespoons annatto seeds

directions

1. Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
2. Watch for spattering as the oil heats. DO not overheat.
3. Remove from heat and allow to cool for 4 hours.
4. Strain and discard seeds and pour into a glass container.
5. Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

Reviews

[arroz241_11561377]

OK, 1st, I was totally unfamiliar with Annotto seeds. After some research,I discovered that they have a very subtle flavor and are used mostly for the color they impart when steeped in oil. I found the seeds in the "Goya" isle of my supermarket. I gave this only 4 stars because if you steep the seeds in olive oil,all you will taste is the olive oil.I used mostly canola oil, with just a couple of Tblsp of olive oil,which was still the predominate flavor. Next time ,I'll do what another reviewer said her father did,and use just corn or canola oil. The color is beautiful though

 

[Muffin Goddess]

I made this as a component of Recipe#109758. Simple to make, and can be used as part of so many other recipes. Very nice color, too. Thanks for posting! Made for ZWT4

 

[Stardustannie]

This makes for a lovely coloured oil witch is oh so lightly flavoured. I made it to use with Rita's Recipe #109650 Reviewed for ZWT3

 

[Mamas Kitchen Hope]

Very pretty color and interesting flavor. Went great on Rita's Golden Chicken. Cant wait to try it in different recipes.

 

[Sharon123]

The oil looked so pretty, a red golden color. I used this to make Rita's Sofrito. Yummy! I put this in my chili. Thank you Rita!