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This recipe is essential for any edible's lover. Use a high-quality non-GMO, coconut, sunflower, or olive oil will make your cannoli all that more healthy. If you are making this cannaoil recipe for medicinal reasons, coconut oil is strongly advised. While I do not suggest using canola oil, it will still absorb the THC.
Kitchen Tools:
Large saucepan or pot
Whisk
Glass jar with lid
Cheesecloth
Ingredients:
1 ounce/28g decarboxylated ground cannabis or 2 ounces decarboxylated leaves, stems or trim or 4 ounces ABV (already been vaped)
1 cup oil (coconut, olive, grapeseed, or sunflower)
Directions:
In a large saucepan over low heat, warm the oil.
Stir in the cannabis.
Allow the cannaoil to barely simmer for 3 hours while stirring every 30 minutes.
Double fold the cheesecloth and place it inside the storage container. Hold the cheesecloth in place with rubber bands if necessary.
Pour the cannaoil over the cheesecloth into the storage container, filtering the cannabis plant material from the cannaoil.
Remove the cheesecloth and squeeze the cannaoil from the rest of the cannabis plant material.
Transfer the cannaoil into a glass jar with a lid.
Recipe Notes:
When dosing it is strongly suggested that you start off with one teaspoon cannaoil or cannabutter so you can get a feel for what your base high will be like. Use this test dose to decide if you should ingest more than 1 teaspoon at a time.
Never allow your cannabis butter to exceed low to medium heat as the THC will degrade due to high heat killing your cannaoil potency.
Keep the cannaoil in an airtight glass jar with a lid in a cool dark place for up to 6 months.