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.
10g cannabis, finely crushed and decarboxylated
1 cup extra virgin olive oil
Potency: If you’re using a 15% THC strain, this recipe yields approximately 1,200mg of THC. See how to calculate potency (hyperlink)