How do I make cannabis olive oil?

1. 01

   Decarb the flower. Break it up coarsely by hand or with a grinder, spread it in a single even layer on a parchment-lined sheet, and bake at 240 °F for 30–45 minutes.

   This converts THCA into THC — without it, most of what you have stays inactive. 240 °F converts 85–95% of what is available. Longer is not safer: past the peak, THC starts turning into CBN and the loss does not come back. Set a timer.

2. 02

   Combine the decarbed flower with the olive oil at about 28 g per cup.

   1 oz flower per cup of fat is the conventional starting point, not a rule. Using half that gives you a gentler infusion, which is often what you actually want.

3. 03

   Hold it at 160–190 °F for 2–4 hours, stirring occasionally.

   This is a long warm soak, not a simmer. Above about 200 °F you start boiling off terpenes and pushing THC toward CBN — if it is bubbling, it is too hot. Sealed, so nothing evaporates off. Also the low-smell option.

4. 04

   Strain through cheesecloth into a jar. Let it drip on its own — do not squeeze the cloth.

   Squeezing forces plant particulate into the olive oil and is the single biggest cause of a grassy-tasting infusion. What is left in the cloth is not worth what wringing it costs you.

5. 05

   Cool, then store it cold and dark. Label it with the date and the strength you calculated.

   Light, air and heat all degrade it slowly. An unlabeled jar of infused olive oil in a shared refrigerator is how people get dosed without consenting to it.

• Use a decent but not precious oil. Heat will flatten the character of an expensive one, and the flower contributes flavor of its own.
• It stays pourable cold, so it is the easiest of these to dose by the spoonful straight from the refrigerator.
• Never fry with it. Frying temperatures are far above anything an infusion survives.

That depends entirely on your flower, and this page cannot tell you. What it can tell you is the shape of the answer: of the cannabinoid you start with, decarb activates most of it and this method transfers roughly 57–76% of that into the olive oil.

Put your own numbers in and you get a range in milligrams per tablespoon, with the assumptions printed beside it — then every recipe here rescales itself to match.

Can I cook with infused olive oil?

Gently, and late. Warm it through or stir it into something off the heat. Anything approaching a sear or a fry will cost you a serious share of what you made, which is why the savory recipes here add it at the end.

Why did my infused oil go cloudy in the fridge?

Normal. Olive oil solidifies in fractions when it gets cold and clears again at room temperature. It says nothing about potency.