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The recipe book / 03 / The savory staple

WEED oil.

Adult hands pouring homemade infused olive oil into a dark glass bottle in a home kitchen

At home with WEED

A little drizzle goes a long way.

Low heat. Slow afternoon. One bottle ready for whatever’s cooking.

The recipe

Recipe / 03

This low-temperature infusion makes a versatile savory cooking oil. Because homemade potency varies, start with a small measured amount and wait before consuming more.

What you’ll need.

  • 7g decarboxylated cannabis flower or shake, coarsely broken up
  • 1 cup extra-virgin olive oil
  • Fine-mesh strainer and cheesecloth or a nut-milk bag
  • Clean, dry dark-glass bottle or airtight jar

Let’s make it.

Phase 1: Decarboxylation

Controlled oven heat activates the cannabis before it meets the oil.

  1. 01

    Preheat the oven to 240°F (115°C) and line a baking sheet with parchment paper.

  2. 02

    Break the cannabis into coarse, even pieces and spread it in a single layer. Avoid grinding it into powder.

  3. 03

    Bake for 30 to 40 minutes, gently stirring once halfway through. It should look dry and lightly toasted, not burned.

  4. 04

    Remove from the oven and let it cool completely.

Phase 2: Low & Slow Infusion

Keep the heat gentle to protect both the olive oil and the cannabinoids.

  1. 01

    Combine the cooled decarboxylated cannabis and olive oil in a small heavy-bottomed saucepan or double boiler.

  2. 02

    Warm over very low heat for 2 to 3 hours, keeping the mixture between 160°F and 180°F (70°C–80°C). Stir occasionally and never allow it to boil or smoke.

  3. 03

    Remove the pan from the heat and allow the oil to cool until it is warm but safe to handle.

Phase 3: Strain & Store

  1. 01

    Set a cheesecloth-lined fine-mesh strainer over a clean bowl or measuring cup. Slowly pour the warm oil through it.

  2. 02

    Let the oil drain, then gently press the cloth without forcing fine plant material through. Discard the spent cannabis.

  3. 03

    Transfer the strained oil to a clean, completely dry dark-glass bottle or airtight jar. Label it clearly as cannabis-infused.

Formulation & Consistency Notes

Storage: Refrigerate the finished oil and use it within 2 months. Discard it if the smell, flavor, or appearance changes.

Kitchen Use: Avoid high-heat frying. Add measured amounts to dressings, sauces, roasted vegetables, or finished dishes.

Potency: Homemade infusion strength varies widely. For dependable milligrams per serving, use laboratory-tested inputs and verify the finished batch through a state-licensed testing facility.

For adults 21+ only. Keep cannabis products clearly labeled, stored securely, and away from children and pets. Never drive impaired.