500 ml canola oil

2 tablespoons annatto seeds

Put the canola oil and annatto seeds in a saucepan and gently heat for 1 hour, or until the oil takes on a deep red colour. Do not allow the oil to boil or become too hot or it will taste bitter.

When the oil is completely cool, strain it through a fine sieve and discard the annatto seeds.

Store the oil in a sealed jar for up to 4 weeks.