Making canna oil, a versatile cannabis-infused cooking oil, involves extracting the active compounds (such as THC and CBD) from cannabis into a carrier oil like coconut or olive oil. The process begins with decarboxylating the cannabis to activate the cannabinoids. To do this, break up the cannabis into small pieces and spread them on a baking sheet. Bake at 220–240°F (104–116°C) for about 30-45 minutes, until the cannabis turns a light brown color. This step is crucial, as it converts THCA and CBDA into their psychoactive forms, THC and CBD. See https://greenbeelife.com/what-is-cbd/


Once the cannabis is decarboxylated, it’s ready to be infused into the oil. Combine the decarboxylated cannabis with your chosen carrier oil in a double boiler, slow cooker, or saucepan. Heat the mixture gently for 2-3 hours, keeping the temperature between 160–200°F (71–93°C) to avoid burning the cannabinoids. Stir occasionally to ensure even infusion. This slow heating process allows the cannabinoids to bind to the fats in the oil, creating a potent infusion. Be patient during this step, as rushing the process can result in a less effective product.

After the infusion period, strain the mixture through a cheesecloth or fine mesh strainer to remove the plant material, leaving behind the infused oil. Store your canna oil in a clean, airtight container in a cool, dark place. The oil can be used in a variety of recipes, from baked goods to salad dressings, or even taken sublingually for a more direct effect. Properly stored, canna oil can last for several months, allowing you to enjoy the benefits of cannabis in your culinary creations at your convenience.