Any affordable virgin olive oil works nicely for this recipe. If you plan on using your Canna Oil for salad dressings or pasta, we recommend you use a fruity extra-virgin olive oil.
1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground
Remove the mixture from the heat and allow it to cool before straining. Press the cannabis against a metal strainer with the back of a spoon to wring all the oil out of it. The oil is best stored in an airtight container in the refrigerator for up to 2 months. Throw the leftover cannabis in the compost.