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Marijuana Oil and Marijuana Butter

Chris Kilham’s immediate-gratification infused olive oil is a no-mess way to extract full benefits from the plant in less than an hour. When he’s in a hurry, Chris grinds cannabis for this recipe in a coffee grinder, but it makes a mess of the machine. If he has the time, Chris prefers the simple meditation of laying out cannabis on a cutting board and chopping for hours until it’s micro-pulverized. (Hand chopping is a luxury that adds substantially to prep time.) To make his oil, Chris stirs together a quarter ounce of ground, cured cannabis flowers and a quarter cup of extra-virgin olive oil for about twenty minutes and strains it. That’s it. This easy, versatile staple can be stirred into pasta sauce, brushed on bruschetta, and used in many recipes that call for extra-virgin olive oil.

Marijuana Recipes -- Chef Herb Seidel's Cannabis Ceviche

Photo: Povy Kendal Atchison

Makes about 1⁄4 cup 
Approximate THC per cup: 283.5 milligrams

You WIll Need:
1⁄4 ounce cured cannabis flowers, finely ground
1⁄4 cup organic extra-virgin olive oil
coffee grinder
fine mesh strainer
cheesecloth

Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the insides of the grinder, so scrape it out thoroughly. (Be careful about licking the spoon; that’s some potent goo.)

Place oil into a 6″ diameter shallow frying pan or saucepan. Using a wooden spoon, continuously stir cannabis into oil over very low simmer for 10–20 minutes.

Remove from heat and let cool.

Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.

Use oil immediately or transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.

Use this oil to make Chef Herb Seidel’s Cannabis Ceviche!

This recipe is reprinted with permission from The Cannabis Kitchen Cookbook (2015, Skyhorse Publishing) by Robyn Griggs Lawrence with photos by Povy Kendal Atchison.