Infused Canna-Oil

  • , par Ann Gregg Gerstner
  • 2 min temps de lecture
Infused Canna-Oil

Making elevated recipes at home does not have to be a scary venture. The following recipe is a great, elevated fat compound to use in other recipes, both savory and sweet.

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Prep Time: 15 min.

Cook Time: 3-4 hours


  • 1 cup of carrier oil (such as coconut, olive, or vegetable) 
  • 7-10 grams of decarboxylated cannabis flower or trim


  • Double boiler or slow cooker 
  • Cheesecloth or fine mesh strainer 
  • Mason jar or airtight container for storage


  1. First, decarb your cannabis. BF’s easy-to-follow decarb recipe can be found here
  2. Heat your chosen carrier oil in a double boiler or slow cooker on low heat. Warm the oil, but do not boil it. Add the decarbed cannabis to the warm oil. Stir to combine. 
  3. Allow the cannabis & oil mixture to infuse over low heat for 2-4 hours. Stir occasionally. Keep temperature between 150-170°F to avoid overheating & damaging the cannabinoids. 
  4. Remove the oil from the heat & let it cool slightly. Strain the infused oil through a cheesecloth or fine mesh strainer into a mason jar or airtight container. Squeeze out as much oil as possible from the cannabis material. 
  5. Seal the jar or container tightly & store it in a cool, dark place until ready to use. 
  6. Use the infused oil in your favorite recipes, such as gummies, beverages, or salad dressings.

Enjoy responsibly!

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