Annatto oil (Rou-Cou, Achiote)

Learn how to make your very own annatto oil to add colour to so many Caribbean dishes. It's so quick and easy using 2 ingredients.

Course Extras

Cuisine Caribbean

Prep Time 5

Cook Time 5

Total Time 10

Servings cup

Calories 190kcal

Author Charla

Add the olive oil to a saucepan on medium heat.
Allow the oil to heat through for about a minute.
Once the oil has heated through, sprinkle in the annatto seeds and stir a few times.
Immediately reduce the heat to low (very very important) and let the seeds simmer until bubbles begin to form and the colour of the oil is a redish hue (use a non staining spoon to check the readiness).
Once the oil is ready, remove it from the stove and allow to completely cool.
Once the oil has cooled down, use a jug and fine mesh strainer to extract the oil and discard the seeds.
Pour the oil into a mason jar/oil dispenser/bottle of your choice.
Store and use accordingly

Make sure you are using fresh annatto seeds, you don't want to use seeds that have been gathering dust for several months or the oil won't be as potent.
Annatto stains so please be mindful of that, wipe down any surface(s), use non staining utensils and wash clothing immediately.
DON'T I REPEAT DO NOT prepare the oil on HIGH HEAT because this will result in a very bitter tasting oil (If you do this then you will have to hold yourself accountable, not me!! you were warned).
Only make the amount that you need - double or half the recipe accordingly.
Any leftover oil should be stored in a dark cool place away from sunlight (very important) it should hold up for several months.
Don't freeze or refrigerate the oil, it's more potent when stored in a dark pantry and directly out of sunlight.