FLOWER-INFUSED OLIVE OIL

Makes: 3/4 cup (180 mL) Equipment:

12-oz (340-mL) canning jar with lid

Stockpot

Kitchen towel

Silicone oven mitt or jar tongs Mesh strainer Cheesecloth

Liquid measuring cup

1 cup (250 mL) olive oil

3 g cannabis flower

1. Pour the oil into the canning jar. Add the cannabis and stir to combine. Seal the jar tightly.

2. Stand the jar upright in the stockpot and add water until it is level with the top of the jar. Place the stockpot, uncovered, over high heat and bring to a low boil.

3. Let boil for 2 hours, checking the water every now and again and adding more as needed to maintain the original level.

4. After the first hour, “burp” the jar by unsealing the lid to release any pressure buildup and then recap it.

5. After 2 hours, lay the kitchen towel on a heatproof work surface. Using the oven mitt, remove the jar from the water, set it on the towel and let cool until it can be handled.

6. Then, while the oil is still liquid, line the strainer with the cheesecloth and strain the oil into the measuring cup, squeezing any solids at the very end to extract all of the fat. Compost or discard the plant matter.

7. Use right away, or transfer to a clean jar and store in the refrigerator or freezer for up to 3 months.