Olive oil is the base of many a great dish! It adds depth, flavor, and allows for searing and sautéing. Hailing from the Mediterranean, this multi-use wonder fruit is also incredibly good for you.
Olive oil is not only rich in ‘good fats’ and contains important antioxidants, but it also has strong anti-inflammatory properties and even helps aid against heart disease! It’s no wonder that it is a staple oil in every pantry.
We figured that we could kick things up a notch by, of course, infusing it with weed…you know, because EVERYTHING is better with a little weed. We have tried a few recipes but have settled on the crockpot method. It’s easy, fast, and infuses the oil well!
Ingredients:
16oz organic or conventional extra-virgin olive oil
1-ounce flower of choice (we went with our Urbn Leaf Diamond Dust for this one)
Instructions:
Fill your crockpot up with hot water to create a water bath. You want to be able to cover the top of your mason jars! Start the crockpot on high and when a temperature of 185° F is reached, turn the crockpot to low.
Set oven to 225°. Lightly break up your flower and spread it across the cookie sheets and put on the middle racks in the oven. You will know when it is ready because it should look toasted and golden brown when done. Let cool!
Put the olive oil you wish to use inside of the mason jars, evenly splitting between all of them. Be sure to leave some room for the flower to make sure you don’t spill over.
Place the de-carbed flower evenly between all of the mason jars you just put olive oil in. Be careful to wipe the rim of the jar and do not tighten the lid too tightly.
Once the water bath reaches 185° F, place jars inside and leave them alone to infuse for 4 hours. Once 4 hours is over, set aside to cool.
Once cool enough to handle, strain the liquid of each jar with a cheesecloth to separate the cannabis from the oil. When ready, store the oil in a cool, dry place. It will last longer if you keep it in the refrigerator.