Any affordable virgin olive oil works nicely for this recipe. If you plan on using your Canna Oil for salad dressings or pasta, we recommend you use a fruity extra-virgin olive oil.
– 6 cups olive oil or canola oil
– 1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground
In a heavy saucepan (or a double boiler), slowly heat oil on low heat for a few minutes. You should begin to smell the oil’s aroma. Add a little bit of cannabis to the oil and then stir until it is fully coated with oil. Keep adding more cannabis until the entire amount of cannabis is mixed into the oil. Simmer on low heat for 45 minutes, stirring occasionally.
Remove the mixture from the heat and allow it to cool before straining. Press the cannabis against a metal strainer with the back of a spoon to wring all the oil out of it. The oil is best stored in an airtight container in the refrigerator for up to 2 months. Throw the leftover cannabis in the compost.
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