How best to “herb” infuse olive oil?

November 26, 2019 12:45 PM

I’d like to “herb” infuse some olive oil. What is your preferred method?

So, I’d like to make a bit of cannabis-infused olive oil. Of course, the decarboxylation process is key to this. Surprisingly, people on the intarwebs actually disagree on the preferred process.

Many sites opt for the oven-heat-the-herb-first decarboxylation method. Others (including both Leafly and High Times) opt for the add-herb-to-the-oil-then-heat-the-mix decarboxylation method. The second method sounds much easier (and less of a chance of burning the herb in the oven.) For sake of simplicity, let’s ignore the up-and-coming soux-vide method.

What is your preferred method?

posted by Thorzdad to Food & Drink (5 answers total)

Not at all scientific but i have done it both ways and prefer to decarb first then infuse the oil (uh for a long time, like a month or two — I’ve made big batches so not too often). I felt like the oil tasted weird if I heated it up. Maybe I heated it up too much? I was not using flower but leaves etc in large amounts, because I had some? So ymmv but that’s how I ended up being happiest.
posted by jeweled accumulation at 2:25 PM on November 26, 2019 [1 favorite]

Best answer: Small batch with decent flowers: heat in oil, very gently. For large batch with leaves etc, see above.
posted by SaltySalticid at 2:44 PM on November 26, 2019 [2 favorites]

Best answer: I usually use coconut oil, but this works fine for olive oil: Coarse grind your weed, stick it in a mason jar big enough that the flower fills it about half way (not packed), fill with olive oil to about an inch from the top. Screw on lid tightly, toss it in a slow cooker filled with water so it’s submerged, and cook on low for about four hours. Let cool a bit, then strain through cheese cloth til you’re happy with the clarity.

(this method is especially useful if you don’t want your home smelling like weed for days)
posted by a box and a stick and a string and a bear at 5:56 PM on November 26, 2019 [4 favorites]

Oh, one addition to that method: taking the jar out once an hour or so and shaking the hell out of it will speed up/increase the efficiency of your extraction.
posted by a box and a stick and a string and a bear at 6:04 PM on November 26, 2019 [1 favorite]

From a chef's perspective: The latter methodology is easier and more foolproof, but ultimately sacrifices flavor of the olive oil. The former, outright risks your product, giving you less protection there - BUT - the first method should result in a cleaner flavor, retention of more of the olive oil flavor, a brighter color and ultimately a better product. #1 is harder to pull off though. Olive oil is extremely heat sensitive, particularly Extra Virgin (First Press). Personally, if I were doing this, I'd go with a far more neutral oil, like an avocado oil - and absolutely heat to decarboxylate first. I never want my oil hot until I go to cook with it.
posted by Nanukthedog at 12:54 AM on November 27, 2019