Heat the olive oil and annatto seeds in a skillet over medium heat until they begin to simmer gently. Reduce heat to low and continue to gently simmer for 5 minutes.
Remove the skillet from heat and allow the oil to cool.
Use a fine mesh strainer to strain the oil into a glass jar. Discard the annatto seeds.
After using the oil in the Arroz Sin Pollo, store the remainder by covering the jar with a lid and refrigerate.
½ cup extra-virgin olive oil
¼ cup annatto seeds
¼ cup annatto seeds
This article appears in Jun 1-30, 2009.