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- The Herb Somm
Cannabis Cooking Essentials: Cannabis Infused Olive Oil
A key ingredient to many infused recipes is gourmet cannabis-infused olive oil. As with traditional olive oil, CannaOil is very versatile. It can be used to make salad dressings, sauces, pastas, sautés, baked goodies, and much more.
When preparing CannaOil at home, use an olive oil or coconut oil that complements the flavors of the meal. For example, avoid using olive oils that are grassy, herbaceous, and bitter. While those types of oils are great on their own, they don't combine well with cannabis flavors and can often taste overly bitter once they are infused.
As with all edibles, recipes using cannabis-infused items affect people in different ways. It's very important to know your limits and to be mindful of your metabolism and dosage preferences before eating infused cuisine. Remember, if you are brand new to cannabis, start low and go slow. Depending on the flower that you choose to use, be aware that cannabis strains have varying THC and CBD levels, so be sure to know your product well before using.
Also keep in mind that when preparing cannabis-infused recipes at home, accurately dosing your edibles can be extremely difficult. For dosage calculations, be sure to pick up a copy of The Ultimate Guide to CBD. Use your best judgement and dose safely.
How To Make CannaOil
The Crock-Pot Method
Follow the steps below to prepare CannaOil at home using the Crock-Pot Method, which is a reliable method if you're looking to create a large batch of infused oil. If you don't have a slow cooker at home, click here to learn how to make cannabis-infused olive oil using the Stovetop Method, which is my preferred method for infusion.
Equipment:
1 large pot or Crock-Pot or slow cooker
Fine-mesh strainer
Thermometer
Cheesecloth
Glass bottle or jar with airtight lid to store
Ingredients:
1 ounce (28.3 grams) cannabis flower
6 cups olive oil of your choice
Directions:
1. Preheat oven to 275 degrees Fahrenheit. Separate the cannabis with your fingers and place on a baking tray. Decarboxylate in oven for 20 minutes to activate the cannabinoids. Set aside.
2. Heat 6 cups of olive oil on low in a Crock-Pot until the oil reaches 150 degrees Fahrenheit. Stir in the decarboxylated cannabis until the buds are completely saturated with the olive oil.
3. Slowly cook the mixture on low heat for 4 hours (no higher than 245 degrees Fahrenheit to best preserve the cannabinoids and terpenes). Do not overheat as the mixture will start to cook, changing the oil's flavor profile and potentially become rancid. Never let the oil boil. The Crock-Pot will help keep temperatures low.
4. Remove the mixture from heat and let cool.
5. Line a fine-mesh stainer with cheesecloth over a large mixing bowl.
6. Pour the mixture through the strainer and collect the clarified liquid. Compost the remaining cannabis material.
7. Pour the remaining CannaOil into an airtight container. Your new CannaOil will stay good for up to 60 days if stored in a cool, dark place.
Looking for some extra flavor? Try adding herbs or other spices during the infusion process to spice up your cannabis olive oil. Below are some recommendations:
Rosemary & Thyme CannaOil:
1. Repeat steps 1 - 2
2. Add fresh rosemary and thyme sprigs to the CannaOil. Let the herbs cook with the mixture. The longer the oil sits with the ingredients, the stronger the flavor will be.
3. Repeat steps 3 - 7
4. Add in 2 - 3 sprigs of rosemary and thyme into airtight bottle or jar for looks and extra flavor.
Chile Garlic CannaOil:
1. Repeat steps 1 - 2
2. Roast 1 bulb of garlic at 350°F for 20 to 30 minutes, or until lightly golden. Add the cooked garlic and 2 teaspoons of red chile pepper flakes into the CannaOil and simmer for remaining 5 minutes.
3. Repeat steps 3 - 7
4. Add in 5 fresh peeled cloves and a teaspoon of red chile pepper flakes into airtight bottle or jar for looks and extra flavor.
Citrus Infused CannaOil:
1. Repeat steps 1 - 2
2. Zest 2 lemons into a small bowl. Remove only the zest, not the white pith. Set a few lemon zest strips aside and add the rest of the zest into the CannaOil and simmer for remaining 15 minutes.
3. Repeat steps 3 - 7
4. Add leftover lemon zest strips into airtight bottle or jar for looks and extra flavor.
Remember to always keep flavored oils refrigerated! Find more recipes using CannaOil by clicking here.
The Fine Print:
You assume all risk from the use of our recipes. Neither The Herb Somm nor the authors shall be liable for any injury or damage to be caused, directly or indirectly, by the information provided in this guide. Neither The Herb Somm nor authors are liable for any allergic reaction to any ingredient listed in our recipes - including cannabis. No legal, medical, or other professional relationship exists between The Herb Somm and those reading our guides. Under no circumstance should any recipes or pairings be given to children. Adults 21+ only.
