Making CBD Infused Olive Oil

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Make your own cannabis infused olive oil with two simple ingredients! Follow our recipe to preserve the terpenes while activating the cannabinoids. This gentle method of making cannabis-infused olive oil preserves all of its aroma and benefits through the use of sous vide.

How to Make Cannabis-Infused Olive Oil

Making your own cannabis-infused olive oil is surprisingly easy to do at home with some basic kitchen equipment. We’ve already written about how to infuse coconut oil, and if you tried that method and it worked well for you, there’s no reason why you couldn’t do your olive oil the same way. But since there’s more than one way to cook an egg, we are going to share another method we’re into. This low temp stovetop method helps to preserve some of the terpenes while activating the cannabinoids!

Yield: 1 cup olive oil

Prep time: 15 min

Cook time: 6 hours (with intermittent monitoring)

It’s not possible to figure out the potency of your infused oil unless you send it to a lab to get tested after it’s made. That can be quite expensive, so be cautious if you plan to ingest the oil. Start with a very small amount and wait up to two hours to see how you feel before ingesting more.

Ingredients and tools:

  • 1 cup Olive Oil
  • 7g Cannabis
  • Kitchen thermometer
  • Cheesecloth
  • Colander or strainer
  • A metal or glass bowl (to strain the oil into)
  • Double Boiler (No double boiler? You can make one using a saucepan with a bowl on top)
  • An air-tight container for storing your finished product
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Heads up- don’t be surprised if your kitchen and surrounding rooms smell all good and weedy as you’re making your infusion.

Directions:

1. Set up your double boiler by adding water to the bottom pan and placing your bowl or smaller pan on top. As the water in the lower portion of the double boiler heats up, the steam from the water will gently heat the ingredients in the top portion.

2. Turn the heat on your stove to low.

3. Chop or grind your buds and weigh to 7g if necessary.

4. Add your chopped or ground nugs and olive oil to the top section of your double boiler.

5. Monitor the temp to be sure it does not get above 220 degrees & keep an eye on the water level in the bottom of your double boiler, adding more as needed. If you smoked a joint before you started this process, we’d recommend putting a repeating alarm on your phone so you don’t forget, because let’s face it, time is a pretty slippery concept to the stoned mind.

6. Remove from heat after about 6 hours.

7. Line your strainer with the cheesecloth (we think 4 single sheet layers is perfect) and place it in a larger bowl.

8. Pour your oil into the strainer. Once it has strained through, you can gather the edges of the cheesecloth and twist them down to squeeze out the remaining oil.

Ta-da! What’s left in the bowl is your green gold! Use it for cooking or DIY skincare products.

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Tip: If you plan on using your weed-infused oil for cooking, transfer to an airtight bottle. Aromatic herbs can be added to the oil, such as chile flakes, garlic, or a sprig of thyme to give it some extra flavor if you’re feeling fancy.

Cannabis-Infused Olive Oil

Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, decarbing meant heating the buds in a low oven for two to three hours, a process that can destroy flavor. Decarbing using sous vide, on the other hand, preserves the floral and fragrant flavors known as terpenes. After decarbing, you’ll gently infuse the cannabis in olive oil, creating an aromatic ingredient you’ll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You’ll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and avacuum sealer for this recipe. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Ingredients

3 ½ grams cannabis flower (see Notes below), about 1⁄8 ounce

3 tablespoon distilled water

1 cup extra-virgin olive oil

Directions

Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.

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Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid.

In a small saucepan, combine oil and cannabis in a small saucepan and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.

Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days.

Notes

Choose a strain of cannabis that complements or contrasts with your recipes. Like wine, the attributes are wide ranging, from sweet and earthy to citrusy and berry-like. Also consider the desired effect; certain strains are championed for their anti-inflammatory abilities while others are known for maintaining focus. A dispensary can steer you in the right direction.

Each tablespoon of Cannabis-Infused Olive Oil contains about 29 mg THC, based on the use of a 20 percent THC strain. Plan accordingly to substitute for a portion, but not all, of the olive oil in a recipe.

This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.

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