Cannabis-infused oil is as versatile as regular oil. Whether you use yours for preparing or finishing dishes, in sweet or savoury recipes, for cooking or for baking, it adds an experiential element to whatever you make.
We chose olive oil for its versatility, but often use coconut oil for its mild taste and high fat content. Since cannabinoids (such as THC and CBD) are fat soluble, the higher the fat content of the oil, the more potent it will be. If you’re using coconut oil and it’s gone solid, be sure to melt it before measuring.
Feel free to experiment with different flavours – the process below works with any oil.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 cups of olive oil (or other oil alternative)
15 grams (1/2 oz)decarboxylated cannabis, ground
Melt oil and pour into two 12 oz mason jars. Add ground cannabis and seal jars.
Bring a deep pot of water to a simmer. Use a thermometer to ensure that the water temperature never exceeds 85°C (185°F), so that the cannabis does not burn.
Place the mason jars in the pot of hot water. (Note: the pot should be large enough to fit both jars. Do not submerge the jars — water should come up to about ¾ of the jars’ heights.) Simmer for 3-4 hours, topping up the water to its original height when needed.
Remove jars from heat and strain the infused oil through cheesecloth. Let gravity do its work here, and avoid squeezing the cheesecloth bundle, as that will release excess chlorophyll into your oil, creating a potentially unpleasant “green” flavour.
Allow the cannabis-infused oil to cool down before using. Store in a tightly sealed container in the refrigerator.