Cooking with Keira: How to Make Cannabis-Infused Olive Oil | Marijuana
Friday, Oct 14, 2016

Turn the slow cooker to the lowest setting (around 170F). Add 2 ½ cups of olive oil.

Add ½ ounce of cannabis. Pour into the middle to make sure it doesn’t stick to the sides. Stir gently – don’t push down. Cover slow cooker.

Allow oil and cannabis to cook for 6 hours. Once 6 hours have passed, go ahead and turn your slow cooker off. Let the oil cool for 15-20 minutes; it will be extremely hot!


I use a French Press to strain my plant material (similar to when I make cannabutter) — I think it is the best and easiest way to strain. BE EXTREMELY CAUTIOUS. Slowly pour the oil AWAY from your body to make sure you don’t spill any on your skin. Use your rubber spatula to scrape any excess flower from the slow cooker.

If using a French Press, make sure that you push down slowly to make sure none of the decarbed flower gets through. After it’s strained, let the oil sit for a couple of minutes to cool before transferring to a container.

Pour strained olive oil into an airtight container; cover container and place in the fridge.