Cannaoil (Cannabis Oil)

Cannoils or Cannabis-infused oils are great for cooking, baking, sautéing, frying and even salad dressing. On occasions, I’ll even put a small bowl of infused olive oil and aged balsamic vinegar for friends to dip bread into. Whatever you’re using it for, make a big batch. The process is long, and the infused oil can be used for months.

The two most common oils to infuse are olive and canola. That said, you can use the exact same recipe for any other kind of oil. Slow cooking means decarboxylation is not a must, as it can occur during the cooking; however, you’ll get the best result if you go through that initial step.

Canna Recipes | Vegan
1 cup


10g cannabis, finely crushed and decarboxylated
1 cup extra virgin olive oil


  1. In a double boiler over low heat, combine the oil and the crushed, decarboxylated cannabis. Cook for 6 hours, stirring every 30 minutes or so. Cooking in water allows for gentler cooking, which is important, as too much heat or an uneven distribution of heat will harm the potency of the oil. Once the cooking is done, remove from the heat and let the oil sit overnight.
  2. Place the cheesecloth over a sieve, place the sieve over a bowl, and strain the oil. Press down on the plant matter with the back of a spoon to squeeze out every drop of the oil into the bowl.
  3. Sterilize a glass jar with an airtight lid by washing it with soap and hot water and filling it with boiling water. Let the boiling water sit for 5 minutes and then discard the water. Allow it to air-dry.
  4. Pour the infused oil into the glass jar and set aside to cool to room temperature (it should take roughly 1 hour). Make sure you leave the jar uncovered to prevent condensation. Close the container with the airtight lid and store it in a cool, dark place. If you keep it clean and cool, it should keep for up to a year.


Potency: If you’re using a 15% THC strain, this recipe yields approximately 1,200mg of THC. See how to calculate potency (hyperlink)