The following recipe was written for Stoner Culture by Sassy Not Classy. Enjoy!

Here’s a great recipe to make when you want to quickly ingest some cannabis oil. First, I’ll show you how I made the olive oil:
Start with an ounce of buds, busted up:

Busting up buds with my tiny grinder

Dump it into 2 ½ c of the best olive oil you can find:

I let mine sit on low in my slow cooker for 8 hours at a time, then cooling for 8 hours. I repeated this process 3 times to get the most THC out of the herb. The slow cooker method is only one way of infusing weed into fats, and there are many instructionals out there, so if you have a different method you prefer, go nuts. I choose this method because I made this on Canadian Thanksgiving weekend and I was too busy to watch if my weed is burning. Slow cookers on low will never burn your weed.

Once your extraction is complete, strain out your oil using a seive or a cheesecloth (picture below). Store in the fridge until you are ready to use. Note that the oil will spoil like any other kind of food, so use within a week of making it.

[Editor's Note: Look at that milk! Must be Canadian. At least it's not in a bag.]

Now for the fun part! I made a canna-olive oil dipping sauce using:

• 1 cup special olive oil
• 3 cloves of crushed garlic
• 1 ½ tbsp. Basil
• 1 tbsp. Oregano
• 1 tsp thyme
• salt & pepper as you like it

Just mix all these ingredients together, store in the fridge until you are ready to eat it. Mix it in with some balsamic vinegar and dip away! Serves 4-8.

Dosage: 2-4 tbsp of oil mixture, no more.

Note: 5 guys and myself ate 4 tbsps each of the cannaoil and we were all very, very stoned. Smaller people or those with a low tolerance should stick to 2-3 tbsps.

——————————

Hope you readers find this one useful. Comment below if you liked this article.