Achiote Oil

By
Hector Rodriguez
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Annatto seeds

Wagner Campelo / Getty Images
Prep: 1 mins
Cook: 10 mins
Total: 11 mins
Servings: 4 servings
Yield: 1 cup
Nutrition Facts (per serving)
477 Calories
54g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 477
% Daily Value*
Total Fat 54g 69%
Saturated Fat 7g 37%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 2%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Achiote oil is made from annatto seeds and olive oil. It's used to flavor and color many dishes such as yellow rice. This recipe is so simple, you'll wonder why you haven't tried it before.

You can keep achiote oil in a jar with a tight lid at room temperature for four to five days.

Ingredients

  • 1 cup olive oil

  • 2 1/2 tablespoons achiote seeds (or annatto seeds)

Steps to Make It

  1. Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.

  2. Remove the saucepan from the heat and let stand for a minute.

  3. Strain the oil.

Tip

  • Do not overheat the oil and seeds. Overheating will turn the seeds black and the oil green. The oil will be ruined.