EasyVegan
Infused Olive Oil
A clean, versatile infusion for drizzling, dipping, and low-heat cooking. Use on bread, pasta, salads, and roasted vegetables.
Prep time5 min
Cook time2h
Total time2h 5m
Servings16
Serving size1 tablespoon
CategorySavory
Potency
Use the potency calculator with your cannabis weight and 240ml (1 cup) as the volume to estimate per-tablespoon potency.
Open potency calculator →Equipment
- Small saucepan or slow cooker
- Cheesecloth or fine mesh strainer
- Dark glass bottle
Ingredients
- extra virgin olive oil1 cup (240ml)
- cannabis, decarboxylated and coarsely ground5–7g
- fresh rosemary or thyme (optional)2 sprigs
For flavor
Instructions
- 1
Combine olive oil and cannabis in a small saucepan over very low heat.
- 2
Add herb sprigs if using. Maintain 160–180°F for 1.5–2 hours, stirring occasionally.
- 3
Remove from heat and cool for 15 minutes. Strain through cheesecloth into a dark glass bottle. Discard plant material.
- 4
Store in a cool, dark place.
Notes & Storage
- Do not exceed 180°F — high heat degrades the olive oil and destroys cannabinoids.
- Use for finishing and drizzling, not high-heat cooking. The smoke point of EVOO is lower than coconut oil.
- Store in a dark glass bottle away from heat. Good for 1 month at room temperature, 3 months refrigerated.
- Olive oil may solidify when refrigerated — this is normal. Warm briefly before use.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.