How to Make your own Flavored Achiote Oil

Recently, I received a bottle of Olive Oil from Iberia. Iberia, is a manufacturer of packaged foods, specializing in Latin cuisine. Iberia offers a wide variety of food & beverage products (EVOO, olives, rice, beans) to specialty ‘foodie’ products (aioli, blended oils, paella packets) … the list goes on.

It is a such a pretty bottle design and packaging that I didn’t want to just put it away in a cabinet. I instantly thought of the achiote oil that both my mom and my sister, although my sister more so always uses to make her food look and taste amazing. Achiote oil is commonly used in Puerto Rican cuisine and gives food a sweet but nutty peppery taste.

Historically it has been valued for its coloring properties and used for body paint and even a predecessor to lipstick. It’s been also been used as traditional folk medicine and in addition to being high in antioxidants and  tocotrienols (belied to prevent cancer), it has antimicrobial properties. Of course, we all know that comsuming good quality olive oil on a daily basis, more commonly known as the Mediterranean diet has been shown to cut the risk of heart attacks and strokes by 30 percent.

DIY Achiote Oil

Chef Daisy Martinez has a pretty simple recipe here. You just heat up some achiote seeds (also referred to as annatto seeds) in the olive oil, watch carefully until the start to fizzle and then remove, cool and store. Your oil will turn an amazing reddish color and you can use it to make your rice yellow and your empanadas a golden brown.

Credit: Girliechef.com

My mom always uses a bit in her pasteles and her food is amazing. Rub a little of this on any meat you roast and it will come out looking Martha Stewart-worthy. Let me know what you think of it or if you use it.

Here’s a fun video from Chef Don Davis walking you through Iberia products.

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