Canna-oil is cooking oil infused with marijuana. It can be made with almost any oil, such as coconut oil, olive oil, or canola oil. Canna-oil can be used in baked goods or in your favorite cooking recipes to create delicious and potent edibles.
Here’s a step-by-step guide for making quick and easy canna-oil.
- 1⁄4 ounce of ground cannabis (decarbed or raw)
- 1⁄4 cup of extra-virgin olive oil
- Cheesecloth or fine mesh strainer
- Add cannabis to oil
- Simmer on low heat
- Let cool
- Strain into a bowl
- Press out excess oil
- Store in a tight-sealing container
Preparation: Decarboxylate your Marijuana (optional)
Decarboxylation is an easy way to activate the THC and CBD in your marijuana. This simple but optional step results in a more potent and better-tasting product.
Check out our guide on how to decarboxylate your cannabis.
Step 1 — Combine Cannabis and Oil
- Place ¼ ounce of ground cannabis in a saucepan with the oil.
Step 2 — Simmer on Low Heat
- Using a wooden spoon, stir the mixture continuously over low heat for 10-20 minutes.
- Low heat is necessary to avoid vaporizing the THC and other beneficial compounds.
Step 3 — Let Cool
- Remove from heat and let cool for 30 minutes.
- It’s important to let it cool before straining to avoid getting burned.
Step 4 — Strain
- Pour the mixture through the cheesecloth or strainer into a bowl.
- This separates the oil from the cannabis.
Step 5 — Press Out Excess Oil
- Use a spoon to press the remaining oil out of the cannabis.
- Discard the cannabis after this step.
Step 6 — Store Oil
- Store canna-oil in a tight sealing container.
- Refrigerate or keep in a cool dark place for up to a year.
- You can use canna-oil as you would regular cooking oil.