You can infuse any type of edible oil, so use whatever works best for the recipes you plan to cook. I try to keep a variety of infused oils on hand. Vegetable, olive, and coconut oil will cover most recipes you’ll want to make.
Dosage when made with 10 percent THC: About 175 milligrams per ounce.
Ingredients
1 ¼ cups edible oil of your choice
½ ounce crumbled decarboxylated cannabis
To make in a slow cooker
Add the oil and cannabis to the slow cooker, cover, and cook on low for 4 to 6 hours, stirring occasionally if desired.*
To make in a double boiler
Add the oil and cannabis to the top of a double boiler and cook over simmering water for about 4 hours. Check the water level frequently and add more as necessary to keep several inches of simmering water in the lower pot. Stir the water occasionally.*
To make in a mason jar
Bring a saucepan of water to a simmer and place a clean, folded kitchen towel in the bottom of the pan.
Put the oil and cannabis in a mason jar and cover with the lid.
Place the jar on the towel in the simmering water for about 4 hours. Check the water level frequently and add more as necessary. Stir the oil occasionally. Open the jar every hour or so while infusing in order to relieve any pressure buildup.*
* Drain and strain the oil. Label and store in a glass jar with an airtight lid.
