Learn how to make your own CBD infused olive oil at home, and then how to make a red wine vinaigrette salad dressing featuring your new delicious and nutritious olive oil. This gentle method of making cannabis-infused olive oil preserves all of its aroma and benefits through the use of sous vide.
How to Make Your Own CBD-Infused Olive Oil
You may have seen our last blog in which we explored what you need to know about cooking with CBD . Well, we wanted to keep things cooking (sorry, couldn’t resist!) and talk about another CBD-infused recipe that we love, and can’t wait to share with you!
Today, I’m going to teach you how to make your own CBD infused olive oil at home, and then dive into how to make a red wine vinaigrette salad dressing featuring your new olive oil that will have your friends talking for weeks. This recipe would be a great place to start if you are considering cooking with CBD oil, but not sure where to begin.
Make Your Own CBD-Infused Olive Oil at Home
First, pick up a bottle of your favorite olive oil. We recommended using extra virgin olive oil as it is the highest quality olive oil. Typically, there are olive oils that you would use for cooking/frying and there are other types of olive oils that are better suited for dressings. Since it is advised to not heat a CBD-infused olive oil (in order to preserve the CBD benefits), we recommend choosing an oil that is best for dressings.
Next, jump on our website and order an Organic CBD Tincture in Natural Flavor . They are available in 3 strengths, so use the chart below to see how much CBD oil you want to add into your olive oil. If in doubt, we suggest starting with a 300mg tincture and making the 10mg recipe and then moving up from there. We’ve done the math for you if you use the 600mg or 900mg tincture as well.
Finally, add the tincture into your olive oil, and mix until well combined. Our tinctures are oil-based, so the two ingredients will blend nicely together. We used a blender in our test kitchen in order to ensure that the tincture was evenly distributed, but a good whisk should do the trick.
You now have your CBD-infused olive oil! Easy, right?
Ok, so now what can you do with it?
Since it’s still summer for at least a few more weeks, there are probably plenty of fresh vegetables available that you can pick up at your local farmer’s market. Maybe you even have your own garden, or a neighbor who is frantically trying to give you vegetables because he/she cannot eat them all. Perfect!
So, let’s make a CBD vinaigrette that you can use to make a delicious and savory summer salad. Here is the recipe!
Basic Vinaigrette with Red Wine Vinegar/or Balsamic vinegar
½ cup CBD infused olive oil of your choice
3 Tablespoons red wine vinegar/balsamic vinegar according to preference
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Combine all ingredients in a small bowl. Stir well with a whisk or fork until ingredients are well blended.
Taste and adjust as necessary. You may want to add more vinegar to enhance the tartness. Serve immediately or cover and refrigerate for future use. The olive oil may solidify in the refrigerator, but it will be fine after sitting at room temperature for 5-10 minutes.
My CBD-infused olive oil was 20mg CBD per TBSP. At half a cup of oil, or 8 TBSP, I had a fair amount of CBD in our salad. Depending on how much salad dressing you like on your salad you may want to cut this down to 1/3 cup. Since I did not have Dijon mustard at home, I went with a spicy brown mustard which worked just as well. I also used local honey that I obtained from our bees right here on our hemp farm and I used pink Himalayan salt because it was the easiest to come by in my pantry.
I then made up a salad of mixed greens (from the grocery store because my lettuce did not do well this year) with tomatoes, green bell pepper, radishes, and cucumbers from my garden. I put 2-3 tablespoons of dressing on the salad. If you like fruit in your salads, I recommend the balsamic vinegar version which goes beautifully with strawberries!
The results: My husband was quite impressed. (Understand that he is a ranch dressing kind of guy and would never order a vinaigrette at a restaurant.) The River Organics team also enjoyed dipping fresh sourdough bread into the vinaigrette, which is another great option if you’re not a huge fan of salads.
Labor Day weekend is just around the corner, so impress your friends this year with a vinaigrette salad made with your very own CBD-infused olive oil!
We at River Organics will be coming out soon with a USDA Certified Organic CBD infused Olive Oil. We hope you’ll try ours, but in the meantime try making your own!
Our Guest Blogger, Melanie
Melanie Storrs is our brilliant Packaging and Fulfillment Coordinator, but she wears many hats (as a start-up, we all do) and also does customer service and sales, blog writing, product development and harvesting, just to name a few. When not at work, Melanie can be found on her mountain bike, tending to her garden, hiking with her son’s boy scout troop, planning a master gardener plant sale, or spending time with her family.
Cannabis-Infused Olive Oil
Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, decarbing meant heating the buds in a low oven for two to three hours, a process that can destroy flavor. Decarbing using sous vide, on the other hand, preserves the floral and fragrant flavors known as terpenes. After decarbing, you’ll gently infuse the cannabis in olive oil, creating an aromatic ingredient you’ll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You’ll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and avacuum sealer for this recipe. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.
3 ½ grams cannabis flower (see Notes below), about 1⁄8 ounce
3 tablespoon distilled water
1 cup extra-virgin olive oil
Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.
Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid.
In a small saucepan, combine oil and cannabis in a small saucepan and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.
Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days.
Choose a strain of cannabis that complements or contrasts with your recipes. Like wine, the attributes are wide ranging, from sweet and earthy to citrusy and berry-like. Also consider the desired effect; certain strains are championed for their anti-inflammatory abilities while others are known for maintaining focus. A dispensary can steer you in the right direction.
Each tablespoon of Cannabis-Infused Olive Oil contains about 29 mg THC, based on the use of a 20 percent THC strain. Plan accordingly to substitute for a portion, but not all, of the olive oil in a recipe.
This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.