Achiote Oil to Add Color and Flavor to Your Dishes

Annatto seeds are amazing little seeds that bring so much color to Latin and Caribbean dishes. Cooking them in nautral oil, my fav is avocado oil, makes achiote oil. It adds a beautiful touch to so many recipes.

Adding it to this vegan arroz con gandules or taco rice, gives them this stunning red-orange hue. For some reason, so many of my favorite dishes have these deep tones.

Why You’ll Love It:

• It's so simple to prep.
• Marinate with it or cook with it for a rich base.
• Keep it by the spices to add to your recipe.

What is Achiote Oil?

Achiote oil is made by lightly cooking tiny annatto seeds in oil. It’s super easy to make—all you need are a handful of seeds, some neutral oil, something to strain the oil, and a glass jar to store it. Then, you’re all set to use it in your cooking!

How It Can Change Your Cooking

What I love about annatto oil is how it makes cooking feel so much easier. On meal prep days or Sundays, I make a batch of it and keep it by the spices—it makes weeknight cooking so much easier, especially after those long long work days.

Or I’ll use the oil to marinate chicken in the morning, then grill it for dinner with fresh pineapple. It makes me hungry just thinking about it, and the chicken comes out with this beautiful color and incredible flavor.

It’s also my go-to for making the best Colombian arroz con pollo.

Equipment:

• Small saucepan – For heating the oil and infusing the annatto seeds.
• Fine mesh strainer or cheesecloth – To strain out the seeds from the oil.
• Glass jar or container with lid – For storing the achiote oil.
• Spoon or spatula – To stir the seeds while simmering.

Ingredients:

• Annatto Seeds
• Neutral Oil: Avocado oil is my fav, especially because of its high smoke point, and neutral flavor.

Instructions

Heat the Oil Gently
Add the avocado oil to a small saucepan, warm it over low heat. You don’t want the oil to get too hot, it can burn the seeds.

Infuse the Annatto Seeds
Stir in the annatto seeds and let them simmer gently for about 5-7 minutes. Keep an eye on the oil as it turns a deep red-orange color.

Strain the Seeds
Remove the pan from heat and allow the oil to cool slightly. Strain out the seeds using a fine mesh strainer or cheesecloth.

Store and Use
Pour the cooled oil into a glass jar or container with a lid. Store at room temperature in a cool, dark place for up to 1 month.

Have you used achiote oil in your cooking? I’d love to hear how it turned out or what dishes you used it in.

Share your ideas in the comments—I always enjoy learning new ways to use this versatile oil!

Olga

Achiote Oil – The Oil That Can Change Any Dish

No ratings yet

Made from annatto seeds, achiote oil adds a mild, earthy flavor and a beautiful red-orange color to dishes like arroz con pollo or taco rice.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 7 minutes mins

Total Time 9 minutes mins

Servings: 8 servings

Course: Marinade

Cuisine: Caribbean, Latin American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ⅓ cup annatto seeds
• 1 cup neutral oil avocado oil, vegetable oil, or canola oil

Equipment

• 1 Small Saucepan
• 1 Fine mesh strainer or cheesecloth
• 1 Glass jar or container with lid
• 1 Spoon or spatula
• 1 Funnel

Method

 

1. In a small saucepan, heat the neutral oil over low heat.
2. Add the annatto seeds and gently simmer for 5-7 minutes, stirring occasionally, until the oil turns a deep red.
3. Remove the saucepan from the heat and allow the oil to cool slightly. Place a fine mesh strainer or cheesecloth over a bowl or measuring cup, and pour the oil through to filter out the seeds.
4. Use a funnel to carefully transfer the strained oil into a clean glass jar or container with a lid.

Notes

Tip

Store the oil in a cool dark place for up to a month.

Tried this recipe?

Let us know how it was!