How To Make Canna Oil For Savory Edibles

Edibles don’t have to be sweet. And they don’t have to be storebought, either. All it takes is a little elbow grease, some dank kush, and a few other household ingredients to make your own.

This time around, we’re sharing a recipe for easy canna oil, an excellent dairy-free substitute for cannabutter. Canna oil can be included in all sorts of dishes, ranging from a salad dressing base to soups, dips, and spreads.

That said, we understand if you simply don’t have the time for a recipe like this. After all, it does require some effort. That’s why we’ve included our favorite device from LĒVO that does the grunt work for you.

Read on to learn more about making canna oil at home.

You’d likely see the words “canna oil” and think of a topical oil in a tincture. Technically, you’d be correct, but canna oil also refers to a carrier oil, such as olive, coconut, or avocado oil, infused with cannabis.

That means the end product is rich in cannabinoids like THC and CBD, which can later be added to various recipes for a kick. Because it’s oil-based, it’s best suited for savory dishes and snacks.

First things first, your choice of flower will significantly affect your final product. If you prefer a powerful buzz, opt for an equally strong strain that promotes those effects. The same goes for a lighter experience – choose flower that’s lower in THC and higher in CBD.

Once you’ve selected your cannabis flower, it’s time to activate it.

Cannabis produces its effects with heat, like the spark from a lighter or gradual heat from an oven. This process is called decarboxylation, and here’s how to do it:

1. Preheat your oven to 245°F (120°C).
2. Break your cannabis buds into small pieces and spread them evenly on a baking sheet.
3. Bake for 30-40 minutes, stirring every 10 minutes to ensure even heating.
4. Let cool.

Based on the type of cooking you’ll be doing, choose from the following three most common oils to infuse with cannabis:

Olive Oil: Great for dressings and low-heat cooking.

Coconut Oil: Versatile, can be used with sweet recipes, and has a long shelf life.

Avocado Oil: Has a high smoke point, excellent for high-heat dishes, frying, and sautéing.

Now that your decarbed cannabis has cooled and you’ve selected your chosen oil, let’s get to infusing:

Ingredients & Equipment:

• 1 cup of your chosen oil
• 7-10 grams of decarboxylated cannabis
• Double boiler or slow cooker
• Cheesecloth or fine mesh strainer
• Glass jar for storage

Steps:

• Add the oil and cannabis to your double boiler or slow cooker, ensuring the flower is fully submerged.
• Heat on low for 2-4 hours, stirring occasionally. Avoid boiling to prevent burning your flower.
• Once complete, let it cool before straining through the cheesecloth or strainer into an airtight glass jar. Squeeze out as much oil as possible.

Storage:

• Store in a cool, dark place. The fridge can extend its shelf life, but it might solidify oils like coconut. In that case, warm it gently before use.