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 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 content of saucepan over saffron in jar, cover, and shake 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.