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San Francisco Discovers Oil: Pot d’Huile’s Gourmet Infused Olive Oil

July 28, 2017

 

 (Photo by Luke Beard)

 

Yannick Crespo, founder of Pot d’Huile, knows his olive oil. He is also a wealth of knowledge when it comes to cannabis, wine, gourmet products, and the ever growing culinary industry that has captivated California.

 

Last week we had the chance to meet Crespo at Dolores Park Cafe in San Francisco. Stemming from a family of foodies in the culinary industry, it’s no surprise this bright entrepreneur was drawn to creating an infused product made from cannabis and artisanal olive oil, sourced from small family farms located in the Sierra Foothills of California.

 

Made from Hojiblanca-Arbequina olives, this delicious oil launched in late spring of 2017 in San Francisco, but continues to impress chefs and local foodies with its versatility and soft flavor profile.

 

As a supporter of the microdose movement (consuming 1 - 5 milligrams per serving), Crespo views Pot d’Huile not as an edible, but as an important cooking ingredient that can enhance a wide array of recipes.

 

“We wanted to make a high-end product that appeals to gourmet enthusiasts,” explains Crespo. “Our infused olive oil allows chefs and at-home cooks to dose meals precisely. By using our custom extraction method, we’ve also been able to preserve the terpene profiles of the cannabis, which adds complexity to a recipe without changing the flavor.”

 

It sounds like a chef’s dream come true!

 

                                                                                                                                                        (Photo by Luke Beard)

 

So what cannabis strain does Pot d’Huile work with to create such an impressive product? Gorilla Cookies, a cross of Gorilla Glue #4 and Girl Scout Cookies, grown and sourced from growers that are located just around the corner from their olive oil supplier. They also plan to use other strain specific varieties as they continue to expand. 

 

“What goes together, grows together,” Crespo says. “The Sierra Foothills provides a perfect microclimate for olives and cannabis. Think of wine and the concept of terroir - the same principles of combining the right soil, weather, and farming practices to produce the best product applies to both of these crops.”

 

Aside from the beautiful color, silky texture, and sumptuous taste, Pot d’Huile’s packaging is also striking. The sleek, sexy bottle, handwritten back label, and contemporary label design looks like it belongs in a luxury department store. If you look closely, their logo is an illustration of an olive oil drop with three cannabis buds inside. The back label copy is batch specific where customers can go online to find information on the exact terpene profile of their product.

 

“When my team and I were in the early design stages, I would visit high-end retail stores such as Barneys and Neiman Marcus to get ideas for the packaging. The vision was to create a superior product both inside and out,” Crespo explains.

 

 (Photo by Grace Sager)

 

A superior product indeed. This is one olive oil you’ll want to have in your kitchen. It’s also an easy ingredient to add to salads, drizzled on top of pizza or ice cream, incorporate into a wide range of appetizers and entrees, or to simply enjoy with bread.

 

If you are cooking with heat, remember to keep temperatures below 310 degrees Fahrenheit so you don't burn off the THC and desirable flavors of the olive oil. 

 

                                                                                                                                  (Photo by Luke Beard)

 

For some other recipe ideas, Crespo recommends using Pot d’Huile with one of his favorite Italian classics: Caprese Salad with Mozzarella di Bufala, tomatoes and basil, drizzled with infused olive oil. He recommends trying a teaspoon (1 teaspoon = 5 milliliters = 5 milligrams) to begin with, and then working your way up or down depending on your tolerance.

 

Below is our Caprese Salad recipe using Pot d’Huile:

Infused Caprese Salad drizzled with Pot d’Huile Olive Oil and Balsamic Reduction

 

 

4 Servings

Cook Time: 20 minutes

 

Salad Ingredients:

3 large beefsteak tomatoes, cut into ½ inch round slices

1 block or package of fresh Mozzarella di Bufala, cut into ½ inch round slices

Fresh basil leaves, destemmed

4 teaspoons of Pot d’Huile Olive Oil

Salt and pepper to taste

 

Balsamic Reduction Ingredients:

1 cup Balsamic Vinegar

4 tablespoons of local honey

 

Directions:

 

1. Heat the Balsamic vinegar and honey in a small saucepan until the mixture reaches a soft boil. Reduce to low heat and cook for about 10 minutes or until the mixture thickens. Remove from heat and let cool.

 

2. Cut the tomatoes and Mozzarella di Bufala into ½ inch round slices. Stack the tomatoes, cheese, and basil leaves so the ingredients alternate. Add salt and pepper

 

3. Drizzle the Pot d’Huile teaspoons over the salad, making sure to apply a consistent amount to each serving. Top with the Balsamic reduction and serve.


 

 

As the company continues to grow, Crespo hopes to expand their olive oil line to cater to different experiences by using a variety of strains (i.e. a sleepy time olive oil or uplifting, energizing olive oil). But for now, his focus remains on this one amazing product that has taken San Francisco by storm.

 

If you live in the Bay Area, you can find Pot d’Huile at Sparc, Vapor Room, and Fire AF Deliveries in San Francisco. To learn more about Pot d’Huile and Yannick Crespo, please visit www.potdhuile.com or follow on Facebook and Instagram @potdhuile.

 

Peace, Love & Cannabis,

 

The Herb Somm

 

 

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