Infused Olive oil
Probably the most versatile medium and a great place to start cooking with cannabis.
This cannabis infused olive oil recipe is the foundation of all cannabis cooking, teaching you to infuse infused olive oil with maximum potency and clean flavor. Cannabis butter and oil are the building blocks that you will use in countless edible recipes. Master this essential technique and you will have consistent, reliable infusions every time. Cannabis-infused olive oil is a heart-healthy, versatile base for savory edibles, dressings, and any recipe calling for cooking oil.
- 300 ml of olive oil
- 8 ground weed
- Decarb your weed - Learn how to do
- Grind your weed fine, you want to make a good surface area of exposure.
- Add the ground weed to a canning jar with 300 ml of olive oil.
- Seal the canning jar very tightly.
- Add the canning jar in boiling water using low-medium (240° F - 115° C) heat for over 2 hours.
- Put all the jar's content into a cheesecloth over a metal strainer.
- Gather the cheesecloth and squeeze all the remaining liquid out.
Dosing Tips for Your Infused Olive oil
- Calculate potency by multiplying the THC percentage of your flower by the weight in milligrams, then multiply by your expected extraction efficiency (typically 60-80%).
- Label every batch with the date, strain, amount of flower used, and estimated mg per tablespoon for safe usage in recipes.
- Start with a known strain from a licensed source so the THC percentage on the label gives you a reliable starting point for calculations.
- Test a small amount of your finished infusion before cooking a whole recipe. Take half a teaspoon and wait 90 minutes to gauge potency.
- Note the total THC content and divide by the volume in tablespoons; label the bottle with mg per tablespoon.
Common Mistakes to Avoid
- Skipping decarboxylation is the number one mistake. Raw cannabis contains THCA which is not psychoactive. Heat it at 240 F (115 C) for 40 minutes first.
- Cooking the infusion at too high a temperature. Keep it at a gentle simmer, 160-200 F (70-93 C), never a rolling boil.
- Not straining thoroughly. Squeeze the cheesecloth to get all the infused fat out, but do not force plant material through.
- Using too much flower relative to fat. A standard ratio is 1 cup of fat to 7-10 grams of decarbed flower. More flower does not always mean stronger.
How to Store Infused Olive oil
- Cannabis butter keeps refrigerated in an airtight container for up to 2 weeks, or frozen for 6 months without significant potency loss.
- Cannabis oil (coconut, olive) keeps for 2-3 months in a cool, dark place. Refrigeration extends this further.
- Store in opaque containers or wrap in foil to protect from light, which degrades cannabinoids over time.
- Store in a dark glass bottle in a cool cupboard for up to 3 months; olive oil resists rancidity better than butter.
Variations & Ideas
- Infuse coconut oil for a versatile, dairy-free option with excellent THC binding due to its high saturated fat content.
- Make cannabis ghee by clarifying the butter after infusion. It has a higher smoke point and longer shelf life than regular cannabis butter.
- Try infusing MCT oil for faster absorption and a neutral flavor that works in any recipe.
- Infuse with fresh rosemary and garlic cloves alongside the cannabis for a flavored finishing oil.
Frequently Asked Questions
Coconut oil and butter are the top choices because their high saturated fat content binds THC most effectively. Coconut oil edges out butter slightly in extraction efficiency and shelf life. Olive oil works too but has a lower saturated fat content.
Low and slow is the key. Simmer at 160-200 F (70-93 C) for 2-4 hours on the stovetop, or 4-6 hours in a slow cooker on the low setting. Longer infusion times at low temperatures extract more cannabinoids without degrading them.
Excessive green color and bitterness come from extracting chlorophyll and plant matter. Cook at lower temperatures, do not boil, and avoid grinding your flower too finely. A coarse grind with gentle heat produces a milder-tasting, golden butter.
Adding water to the pot during infusion helps regulate temperature and prevents burning. The water separates from the butter when cooled in the fridge and can be drained off. This technique produces cleaner-tasting butter with fewer impurities.
Yes, a slow cooker on the low setting is one of the best methods because it maintains a steady, low temperature for hours. Combine decarbed flower and oil, set to low, and let it go for 4-6 hours with occasional stirring. It is nearly foolproof.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*