Dissolve saffron in a few drops of water, enough to make a paste the consistency of ketchup. Whisk in olive oil. Pour into a mason jar with a tight fitting lid. Leave in a cool, room temperature place for two days, shaking every so often to distribute saffron. Towards the end of 48 hours, allow saffron to settle. Strain off resulting saffron oil. Store in a covered container. Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3823 (100%)|
|Amt Per Serving||% DV|
|Total Fat 432.1g||576 %|
|Saturated Fat 59.7g||298 %|
|Monounsaturated Fat 315.2g|
|Polyunsanturated Fat 45.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.7mg||0 %|
|Potassium 28.5mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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Calories per serving: 3823
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