This golden oil is so intensely flavored you need only a few drops per serving. Drizzle over seafood or tomato dishes, into soups and broths, or over pasta or potatoes and beans.
In a small jar, crush 2 large pinches of saffron threads with the back of a spoon (you should have about 1 teaspoon crushed saffron). Stir in 2 teaspoons hot water. Let sit for 10 minutes.
In a small saucepan, heat 1/2 cup each grape-seed and extra-virgin olive oil over low heat until hot. Pour the content of saucepan over saffron in a jar, cover, and shake the jar. Set aside to infuse for at least 24 hours before using.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider.