Olive oil has been a pillar of Mediterranean cuisine since ancient times. Its aroma, texture, and versatility make it a true liquid gem that brings life to dishes both simple and sophisticated. But when this green gold meets another ancient plant—cannabis—the result transcends traditional cuisine to enter the realm of the sensorial and the conscious.
Cannabis-enriched olive oil isn’t just an ingredient; it’s an invitation to explore a new dimension of flavor and well-being. Its use allows for the controlled incorporation of the plant’s active compounds, providing herbal nuances and a relaxing effect that can transform any recipe, from simple toast to a Space Pizza or salad dressing.
In this article, we’ll explain how to prepare your own cannabis-infused olive oil step by step, respecting the timing, temperatures, and proportions necessary to obtain a potent, aromatic, and balanced result. An essential base for modern cannabis cuisine, where tradition and alchemy go hand in hand.
Olive oil enriched with cannabis
In the case at hand today, olive oil will play the same primary role as butter: absorbing cannabinoids so that we can later cook with this cannabis-enriched fat (whether oil or butter).
Just like when making butter, rehydrate the plant material in a large saucepan with water. Once the water has done its job of rehydrating the weed, pour in the olive oil to dissolve the cannabinoids. We don’t recommend pouring the oil directly onto the cannabis, as the dried plant material (the buds) will be partially impregnated and hydrated with an oil that will later become very difficult to recover, eventually spoiling.
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Depending on the intended use and the potency of the raw material, the dosages vary greatly and are highly customizable for each consumer. Generally, we’ll use 1 to 10 grams of weed per 100 ml of oil; therefore, we’ll need to consume it in moderation because its cannabinoid concentration will be very high. Above all, once prepared, start by doing a small test with a small amount to get an idea of the potency of your oil.
Preparation of olive oil with cannabis
We’ll let the water and herb mixture simmer for one or two hours, which will transform the molecular structure of the cannabinoids in a process called decarboxylation, thus activating their psychoactive potential. Afterward, simply filter the mixture, squeezing the plant material vigorously to recover all the oil.
Allow the oil-water mixture to cool to room temperature and then place it in the refrigerator so that the oil hardens and rises to the surface as it cools, making it easier to separate and recover later.
Tip: During preparation, we can add a few drops of vitamin E, available in pure form or in wheat germ oil, for example. Thanks to its strong antioxidant properties, it will help improve the olive oil’s heat resistance, maintain its properties, and prevent it from being degraded by cooking or prolonged storage.
Variation: olive oil with hashish
Hashish, generally consumed in the form of dabs or cigarettes, is also a basic ingredient in traditional recipes such as the Indian bhang lassi or dawamesk, a cannabis jam made from honey, pistachio powder, fat, and cannabis resin, commonly ingested by the famous members of the Club des Hashischins (1844-1849).
Using hashish will save you time during preparation, as it is sufficient to heat the oil-resin mixture to 120-150°C for 30 to 45 minutes in a double boiler, thereby preventing the oil from burning and allowing for the decarboxylation of the cannabinoids. This way, these compounds will be present in their non-acidic psychoactive form (cooking the preparation could also facilitate this process).
We can filter the mixture to remove the resin residue and impurities present in the hashish from the oil. Obviously, this preparation is only possible with hashish from home-grown weed; black market resin is adulterated, mixed with undesirable substances, which we wouldn’t want to find in our cooking.
Enjoy your meal!
