Infused Coconut and Olive Oil (and more)

Oils are solvents for cannabinoids like THC and CBD. They are also excellent solvents for terpenes too. You can make your own marijuana infused oil at home with things you already have in your kitchen. It can be used as an edible or topical. That’s right: you can eat it or rub it on.

marijuana infused coconut oil recipeMaking an infused oil is very similar to making cannabutter. “Whatever you make is only as good as the cannabis used to make it.” Begin with a strain you know and like. Making infused oil is an excellent way to use trim and popcorn, which is less expensive than flower and buds. Grapeseed oil is an excellent choice if you want to make an infused topical oil because it is absorbed into the skin so well.

The first step in making any infused oil is to decarb the marijuana or hemp first. The plant makes THC-A and CBD-A, the acid forms. Heating it converts it to THC and CBD.

The general rule of thumb is to use a gram of decarbed cannabis for every ounce of oil. Use more if you use trim or popcorn, less if you use premium flower or kief. It’s better to make a large batch instead of several smaller ones. This way you can sample and calibrate a small amount and scale your recipes up or down accordingly.

How much should you eat? Start with a small amount first and adjust the serving size up or down as needed. It may take as long as an hour or more to feel the full effect so be patient.

Coconut oil is a “good oil” and contains approx. 50% lauric acid so it’s heart healthy. It tastes good, has a high heating point, and doesn’t go rancid quickly. Use organic coconut oil (it’s worth the extra price).

Coarsely crumble the decarboxylated cannabis. Fill a Mason jar half full with the cannabis and enough oil to cover it plus an inch more. Put the lid on the jar and place it in a pan of water, making a water bath. Heat the water to just below boiling for 1 hour. Turn off the burner and allow it to cool slowly.

Strain the oil to remove the plant material. Be sure to press all of the oil out of the cannabis. A quick way to strain it is to use a french press coffee maker. Or you can use cheesecloth or a jelly bag if you’re so inclined.

At this point the infused oil can be eaten as is, used as an ingredient when cooking, or used as a topical (salve, lotions, etc.). You can cook with the oil as long as the temperature is less than the boiling point of THC, 315° F. Add coco butter to solidify it when making suppositories.

Optional: Add lecithin to your infused oil to help the cannabinoids cross the cell membrane. Set 1/8 of the oil aside, heat the rest slightly, and add as much soy or sunflower lecithin as it will hold. When no more lecithin will dissolve in the oil it’s saturated. Add the remaining oil to dilute it enough so the lecithin won’t fall out of suspension.

Store your strained infused oil in glass jars kept in the refrigerator.

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