CBD Garlic Olive Oil
This technique can be used to not just infuse CBD hemp flower with oil, but rather ANY botanical plant or herb with any oil. For food I recommend olive oil, camellia, sunflower and rice bran. As the CBD flower is rapidly heated together at 140-160 degrees F (the temperature in which infusion takes place) the fat cells (yes cannabis plants have fat combine to one another AKA, fuse. A quick oil can be done at proper temp for 5 minutes.
YouTube Demonstration Here
Serving Size: 1 quart
INGREDIENTS:
Garlic Oil:
1/4 oz (7g) decarboxylated CBD hemp flour
4 (28g) bulbs of garlic, peeled and smashed
2-4 cups olive oil
INSTRUCTIONS:
Water Bath Method:
Calculate the approximate dosage amounts needed.
Preheat the oven to 275°F (135°C).
Place whatever form of cannabis you have, whole, into a glass or silicone baking dish with a lid or foil on top. A sheet tray lined with parchment uncovered is also perfectly fine.
Roast in the oven for 90 minutes. Remove from the oven and allow to cool before handling. Using a lid allows more terpenes to be preserved during the oven process but will not destroy your product.
Peel and crush up garlic cloves.
In a clean glass canning jar, add garlic cloves, cannabis herb and pour oil over the it at least 1 inch (2.5cm) above the herb or more. Leave at least 2 inches (5cm) of headspace at the very top, no matter how much product you decide to use. Screw on the lid tightly.
Fill a pot large enough to submerge the jar with water and place the jar with water and ingredients into the water. Turn the heat to medium-high and bring to a boil with the jar in the water.
Boil for 3-4 hours, adding more water to the stock pot/water bath as needed. DO NOT allow this to boil dry as the jar WILL explode.
Remove the jar from the water bath and allow to COMPLETLEY cool. Once cooled, you will notice the the jar will have “sealed” itself, so open the jar with care to avoid spillage and waste.
Filter the oil through cheesecloth, into another clean glass jar. Once drained through, take the cheesecloth and squeeze out as much oil as possible. Screw on the lid and store in a cool dry place for up to 6 months for best flavor and effects. Left over material can be saved and reused for weaker infusions, a savory tincture, a marinade on your favorite proteins.