To make annatto oil, combine 1 cup of canola or olive oil and 1/4 cup of annatto seeds (also known as achiote) in a small saucepan. Bring to a simmer over low heat, stirring often, until it turns bright orange, about 3-5 minutes. Remove from heat and allow steep an additional 15-20 minutes. Drain and discard the seeds. The oil can be covered and refrigerated for up to 2 months.
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