Yo, Sid here. Just whipped up a fresh batch of cannabis-infused olive oil and had to share—it’s the absolute best savory base for drizzling over warm focaccia, tossing in pasta, or whisking into a quick salad dressing.
Ingredients:
* 7 to 10 grams of your favorite flower (coarsely ground)
* 1 cup of high-quality extra virgin olive oil (THC and CBD are fat-soluble, not water-soluble, so we need this carrier fat to actually extract the good stuff)
* Cheesecloth for straining
Steps:
1. Decarb first (always required for raw flower): Spread your ground bud on a lined baking sheet. Bake at 240°F (115°C) for 30–40 minutes. This converts the non-psychoactive THCA into active THC. Don't skip this!
2. Combine the decarbed flower and olive oil in a double boiler or slow cooker.
3. Simmer on low heat (keep it between 160–200°F / 70–95°C) for 2–4 hours. Give it an occasional stir. Keep it low so you don't burn off the cannabinoids.
4. Let it cool slightly, then strain through a cheesecloth into a clean glass jar. Don’t squeeze the cloth too hard or you’ll get excess chlorophyll and a super grassy taste.
Word of advice: Edibles take anywhere from 30–90 minutes (sometimes longer) to kick in because your liver has to process them first. Don't double down too quickly—that's how people get uncomfortably high. If you're new to this, start with a tiny dose (around 5–10mg of THC is a solid starting point). Label your jar clearly and keep it far away from kids and pets! — Internet of Pot