Cannabis-Infused Olive Oil


This simple, straightforward recipe from Kitchen Toke demonstrates how to make canna oil that's versatile, effective, and of the highest quality.

Active Time:
50 mins
Total Time:
1 hrs 20 mins
1 cup

Before cannabis can be used in a recipe, it must be "activated" or, in a technical sense, decarboxylated, to maximize its benefits. Traditionally, decarbing meant heating the buds at a low temperature for two to three hours in the oven. But this method can destroy flavor and lead to bitterness.

Thankfully, there's a better (and more delicious) way. Decarbing using the sous vide technique eliminates the uneven and often harsh heat of the old-school method and preserves the fragrant, floral compounds in cannabis known as terpenes. After decarbing, you'll gently infuse the cannabis in olive oil, creating an aromatic ingredient that can be used in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake.

You'll need an immersion circulator, cannabis grinder, vacuum-sealable bag, and a vacuum sealer for this recipe. Here's how to make canna olive oil.

As cannabis regulation continues to evolve across the United States and around the world, please be mindful of your local laws and regulations.


  • 3 1/2 grams cannabis flower (see Notes), about 1/8 ounce

  • 3 tablespoons distilled water

  • 1 cup extra-virgin olive oil


  1. Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely.

  2. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.

  3. Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid. In a small saucepan, combine oil and cannabis and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.

  4. Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days.

Cannabis-Infused Olive Oil
Kitchen Toke Inc.


Choose a strain of cannabis that complements or contrasts with your recipes. Like wine, the attributes are wide-ranging, from sweet and earthy to citrusy and berry-like. Also consider the desired effect; certain strains are championed for their anti-inflammatory abilities while others are known for helping to maintain focus. A dispensary can steer you in the right direction.

Each tablespoon of Cannabis-Infused Olive Oil contains about 29 mg THC, based on the use of a 20% THC strain. Plan accordingly to substitute for a portion, but not all, of the olive oil in a recipe.

This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.

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