Why should I make Canna Olive Oil?
Oils with higher fat content, like olive oil and coconut oil, absorb more cannabinoids (THC/CBD), resulting in a higher potency. From cooking pasta, making salad dressings, or dipping bread, I’ve found that medicated olive oil is extremely versatile in the kitchen. You can even use it to make tinctures and topicals.
How Do You Make Cannabis-Infused Olive Oil?
You’ll need a few things.
- Slow cooker
- Fine mesh strainer
- Rubber spatula
- 2 ½ cups of olive oil
- ½ ounce of decarb cannabis
Turn the slow cooker to the lowest setting (around 170F). Add 2 ½ cups of olive oil.
Add ½ ounce of cannabis. Pour into the middle to make sure it doesn’t stick to the sides. Stir gently – don’t push down. Cover slow cooker.
Allow oil and cannabis to cook for 6 hours. Once 6 hours have passed, go ahead and turn your slow cooker off. Let the oil cool for 15-20 minutes; it will be extremely hot!
I use a French Press to strain my plant material (similar to when I make cannabutter) — I think it is the best and easiest way to strain. BE EXTREMELY CAUTIOUS. Slowly pour the oil AWAY from your body to make sure you don’t spill any on your skin. Use your rubber spatula to scrape any excess flower from the slow cooker.
If using a French Press, make sure that you push down slowly to make sure none of the decarbed flower gets through. After it’s strained, let the oil sit for a couple of minutes to cool before transferring to a container.
Pour strained olive oil into an airtight container; cover container and place in the fridge.
Voila! You now have Canna Olive Oil! Let’s get to cooking!
Stay tuned for more recipes with Cooking with Keira !