This Canna-Oil Recipe can be used to infuse your favorite oils and add a boost to your cannabis regiment. To infuse lighter oils, such as extra-virgin olive oil, it is particularly nice to use kief instead of flowers. You get to skip the messy step of straining the oil, and the kief will infuse quicker and impart less of a raw green taste to an oil that already has a slightly bitter, green flavor. It also gives you a use for all of that powdery trichome goodness that you’ve been collecting while making all of your flower-based infusions. If that stash is low, buy kief by the gram at your local dispensary. You can decarb your kief as well, which will give a slightly toasty flavor and also up the THC content. This recipe can be made using kief or flowers, and you can use any oil you prefer– definitely use an oil with a higher smoke point for cooking with, and a lighter oil for raw applications, such as drizzling on avocado toast.
8 ounces/1 cup of high-quality extra-virgin olive oil, OR any other oil that you’d like to infuse
2 grams of decarboxylated or raw kief
1⁄4 ounce/7 grams decarb’d ground cannabis flowers (for strongest psychoactive effect, use decarboxylated flowers; use raw flowers for a less potent end product)
Try this canna oil recipe and give your oils an infusion of cannabis! Skip the messy steps of straining and give your homemade edibles some canna comfort.