Cannabis Infused Garlic Confit Edibles Recipe

I bought a fancy AF bottle of olive oil that I infused with premium buds low and slow in the crockpot for a full 24 hours. If vampires happen to take over, preparing this recipe just may save your life. You can make it a lot faster and much less stinky if you follow the stovetop directions.

Ingredients:

• 3 whole heads of garlic

• 2 cups canna oil

• fresh herbs, such as thyme or rosemary (optional)

CrockPot Instructions:

1. Break apart the heads of garlic then trim the garlic clove ends and peel each clove.

2. In a small crockpot set to warm, cover the garlic cloves with the cannaoil.

3. Place the lid on the crockpot and allow to cook for 8-12 hours. Stir the garlic and oil every few hours.

4. Once the garlic cloves are tender when stuck with a fork or knife, remove from the heat. Allow the the oil to cool completely before transferring to a glass jar with a tight fitting lid. Add fresh rosemary or thyme, optional. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.

Stove Top Instructions:

1. Break apart the heads of garlic then trim the garlic clove ends and peel each clove.

2. In a small sauce pan over low heat add the cannaoil and the peeled garlic cloves.

3. Cook the garlic in cannaoil for 10-20 minutes while stirring occasionally.

4. Once the garlic cloves are tender enough to be easily pierced with a fork remove them from the heat. Allow to cool completely before transferring to a glass jar with an air tight fitting lid. Add the fresh rosemary or thyme, optional. Store in the refrigerator for 2-3 weeks or in the freezer for up to 6 months.