Butter is handy for baked goods, but if you want to saute some savory cannabis dishes, olive oil is another way to go!
The process is similar to making cannabutter, with a few
What you’ll need:
-A saucepan (choose the size based on how much oil you’re
-A wooden spoon
-A thermometer that will go to (at least) 400 degrees
-Extra Virgin Olive Oil
-A mesh hand strainer (optional)
How it’s done:
-Into the saucepan, pour whatever amount of olive oil you
will be using in your recipe. Turn
the stovetop on medium and bring the oil up to 325 degrees. Remove the oil from the heat but keep
watching the thermometer; the temperature will continue to rise.
-When the thermometer reads 350 degrees add your cannabis.
Most recipes that use olive oil don’t use a lot of oil, so I recommend a half
ounce of weed per six ounces of oil…if your recipe uses a significant amount of
oil cut that to a half ounce per eight ounces of oil.
-Give the mixture a thorough stir, then return it to the
heat and bring it back up to between 300 and 325 degrees…when you can first
smell the marijuana vapor it is done, if you cook it any longer, it loses its
potency. What you’re looking for
is a nice, dark green oil; if it turns brown you burned it.
-Give the mixture another good stir then let it cool for 5
or 10 minutes. Skim out the solid
buds with the handstrainer if you don’t want it floating in the oil, or if you
don’t mind it, simply funnel the entire mixture into an oil bottle and cap it
with the pour spout.
You can add this to pasta with a little crushed red pepper
and chicken or shrimp, or simply get a great artisan bread and dip it in a
plate full of the oil mixed with a little balsamic vinegar or just dip the bread in oil and fresh-cracked
Note: If you
make more than you need for your recipe, I recommend putting the remainder in
the freezer to prevent loss of potency.
When you’re ready to use it just take it out and let it come to room
temperature before adding it to your next treat.