Warm oil over medium-low heat for 2–3 minutes, just until small bubbles begin to form.Then add the seeds. Do not let the oil boil or smoke.
Reduce the heat to low once bubbles start to appear. Let the mixture simmer for 3-5 minutes, while stirring, until the oil turns a deep red-orange color.
Turn off the heat and allow the oil to cool for 10–15 minutes on the stove.
Carefully strain the oil through a fine-mesh strainer or cheesecloth into a glass jar or bottle, discard or save the seeds for future use.
Let the oil cool completely, then seal and store in a cool, dark place for up to one year.
