Cannabis-infused oil is as versatile as it gets. From cooking your morning eggs to using in a salad dressing or in a dessert, the opportunities are limited only by your imagination! While the Hempster chefs prefer olive oil or coconut oil for most of our recipes, the process below works with any oil of your choice.
We choose olive oil for its versatility, but often use coconut oil since it is an excellent, fat-rich, mild tasting oil. Since cannabinoids (like THC or CBD) are fat soluble, the higher the fat content of the oil, the more potent it will be.
Recipe by Chef Ronnie Fishman.
2 cups of olive oil (or other oil alternative)
15 grams (1/2 oz)decarboxylated cannabis, ground
In a heavy saucepan (or a double boiler), slowly heat the oil on low heat for a few minutes. You should begin to smell the oil’s aroma.
Add the ground, decarboxylated cannabis to the oil. Stir until the cannabis is fully coated with oil.
Simmer on low heat for 2 hours, stirring every 30 minutes or so. Do not overheat as you will burn the cannabis.
Note: the temperature of the oil should not exceed 245°F.
Remove the mixture from the heat, and let cool.
Place strainer lined with cheesecloth over heat-proof bowl or jar. Carefully pour the cannabis oil through the strainer and into the bowl.