If you love Latin American cooking, you definitely have to learn How to Make Achiote Oil at home! This quick, two-ingredient infused oil adds vibrant color and subtle earthy flavor to everything from rice to stews.
What is achiote oil?
Achiote oil is a simple infusion made by gently heating annatto seeds (also known as achiote, onoto, or bija) in neutral oil until it takes on a rich, red-orange hue. It’s used widely in Latin American, Caribbean, and Filipino cuisines to add color and a mild, peppery flavor to dishes like arroz con pollo, sofrito, and grilled meats. As for me, I am using it in almost all of my Ecuadorian recipes!
Mostly, achiote oil is used for color. I know that might sound odd, and when I first moved to Ecuador I didn't really get it. But achiote is a part of everyday life here. It is used in most recipes and gives food that signature color that just makes it hit different! Just trust me!
Here in Ecuador, we can buy achiote oil at home. However, you can't find it in some parts of the world! So, you can make this homemade achiote oil instead and keep it on hand whenever you need it.
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Ingredients
You just need a handful of ingredients to make this easy annatto seed oil recipe. Here's what you'll need:
- Annatto seeds: Also known as achiote seeds, these tiny red seeds are the star of the show. Whole seeds are traditional and give you a beautiful, clear oil, but ground annatto powder works in a pinch and doesn’t need straining.
- Neutral oil: Choose an oil with a mild flavor and high smoke point—like canola, vegetable, or avocado oil—so the annatto flavor and color can shine without interference. Avoid olive oil here.
See recipe card for quantities.
How to Make Homemade Achiote Oil
Step 1 - Infuse the Oil
In a saucepan on the lowest heat, combine the oil and annatto seeds. Make sure the oil doesn’t get too hot. Allow it to infuse until the oil is red.
Step 2 - Strain and Store
Once the oil is red, you can strain out the annatto seeds with a fine mesh strainer into a heat proof mixing bowl. If you used ground annatto seeds, there is no need to strain.
Place the achiote oil in a jar or an oil container. You might need to use a funnel for less mess! Store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Tips for Success
- Low and slow is key: Keep the heat as low as possible to avoid burning the seeds, which can turn the oil bitter.
- Strain carefully: If using whole seeds, strain the oil into a heatproof bowl or jar using a fine mesh strainer. A funnel can help avoid spills.
- Color cue: The oil is ready when it turns a bright red color—this only takes a few minutes!
- Don't let it stain your clothes: Achiote oil stains easily! So be careful, especially if you are using white close.
How to Use Achiote Oil
Use achiote oil anywhere you’d use a regular cooking oil, especially if you want to boost both color and flavor:
- Stir into rice or use it to toast rice before adding liquid. This will give you a gorgeous yellow rice like in arroz con camarones.
- Use it as the base for sautéing onions, garlic, or sofrito (also known as refrito). I use it this way in my Ecuadorian lentils recipe and encocado de camarón recipe.
- Brush it on meats or seafood before grilling or roasting.
- Add it to llapingachos or tortillas de verde for a deeper color.
Storage
Room temperature: Store in an airtight jar or oil container for up to 5 days.
Refrigerated: Store in the fridge for up to 2 weeks. The oil may solidify—just let it come to room temp before using.
Frequently Asked Questions
It has a very mild flavor—slightly earthy and peppery—but its main appeal is the vibrant color it adds to food.
Yes! Use ½ teaspoon ground annatto. You don’t need to strain the oil if you go this route.
More Recipes to Try
- Blackberry Juice
- How to Peel a Plantain
- Ecuadorian Peanut Sauce
- Tomato and Onion Salad
- Ecuadorian Fish Ceviche
How to Make Achiote Oil
Ingredients
- 1 tablespoon annatto seeds or ½ teaspoon ground annatto
- ½ cup neutral oil
Instructions
- Add the oil and annatto seeds to a small saucepan set over the lowest heat possible. Keep an eye on the temperature—it's important the oil doesn't get too hot. Allow it to infuse until the oil is red.
- Once the oil turns a deep red color, remove it from the heat. If you used whole annatto seeds, strain the oil through a fine mesh strainer into a heatproof bowl. If you used ground annatto, there's no need to strain.
- Transfer the achiote oil to a clean jar or oil container. A funnel makes this step easier and less messy! Store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
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