Marijuana-infused vegetable, peanut, or olive oil can be used in most recipes that do not require high heat for cooking, and it is especially good in uncooked salad dressings. Since you’re using so little oil in the dressing, a slight change of plan is necessary. If your goal is to consume the oil as part of, say, an infused olive oil and vinegar dressing, your oil will have to be more potent or you’ll also need to consume other marijuana-laced foods. So consider infusing the olive oil with your higher-grade “bud leaves” or even—the horror!—some of your tops. Olive oil is great for infusing with THC because you can dip breads and crackers into it and easily adjust both your dosage and your munchie cravings. To make a cooking oil, use peanut oil. Uses for cooking with cannabis oil include lower-heat baking and sautéing. Do not use cannabis oil of any type (vegetable, peanut, or olive) to deep-fry foods, because the temperature needed for deep-frying (375°F) is too hot for the THC. In particular, infused olive oil will smoke and deteriorate before that temperature is even reached.
1 ounce dried trim
2 cups vegetable, peanut, or olive oil
Pulverize the trim in a spice mill.
Heat the oil in a slow cooker on low. When the oil is hot, add the pulverized trim. Let the trim steep for 20 minutes, then let cool. Line a strainer with 10 layers of cheesecloth. Place the strainer over a medium bowl and pour the oil through the cheesecloth to catch the cannabis particles. Pour the oil into a jar, seal with a lid, and store in the refrigerator, where it will keep indefinitely.
makes 2 cups