1. Check: Inspect your seeds before starting. Use only achiote seeds that have a bright reddish color. Seeds that look brown are old and have likely lost most of their flavor.

2. Steep: In a heavy saucepan over medium-low heat, combine 1/2 cup of crushed achiote seeds and 1 cup of extra virgin olive oil. Let the mixture steep gently for 40 minutes, stirring occasionally to distribute the color.

3. Boil: Bring the oil and seed mixture to a low, gentle boil while stirring continuously to prevent burning.

4. Cool: Remove the heavy saucepan from the heat source and allow the liquid to cool down thoroughly.

5. Strain: Pour the cooled mixture through a very fine sieve to separate the solids. Pour the clear, strained oil into a clean glass bottle and cap it tightly.

6. Chill: Store the capped bottle in your refrigerator. This vibrant oil will keep well for up to 6 months.

7. Label: Write the name of the recipe and the current date onto a label and stick it securely onto your bottle.

8. Tip: Drizzle a little bit into a pot of rice for a beautiful golden look!