Infused Olive Oil
Infused olive oil is the savoury counterpart to cannabutter. It folds into dressings and sauces beautifully and keeps your cooking dairy-free.
By Canabee Kitchen
Photo by Juan Gomez on Unsplash
Ingredients
Makes 32 servings, about 192 mg THC in the whole batch
Instructions
- 1
Combine
Add olive oil and ground decarbed flower to a double boiler.
5 min - 2
Gently heat
Hold the oil between 70 and 90 C for 2 hours, stirring occasionally. Keep it well below a simmer.
2 hr - 3
Strain and store
Strain through cheesecloth into a clean jar. Store in a cool, dark cupboard.
Tips from the kitchen
- Lower heat protects the flavour and the cannabinoids. Patience pays off here.
- Drizzle over finished plates rather than frying at high heat to preserve potency.
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More staples
Infused Simple Syrup
Equal parts sugar and water warmed until clear, a tincture stirred in off the heat, and a splash of lecithin so it stays mixed. One labelled bottle doses every drink you make.
Infused Garlic and Herb Compound Butter
Soft butter beaten with garlic, herbs and salt, folded with infused butter until the colour is even, rolled into a log and sliced into coins of the same thickness. One coin is one dose.
Infused Chili Crisp Oil
Sizzled garlic, shallot and chili flakes in plain oil, cooled, then stirred through with infused oil. A jar that doses noodles, eggs and dumplings a spoon at a time.
Read next
The technique and the math behind this recipe.
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