Today I'm sharing my recipe for canna oil made with olive oil. I know some prefer it over coconut oil and canna butter. It's nice to mix it with your homemade pesto sauce or for dipping some lovely Italian bread into.
What you'll need:
One joint to blaze while making.
1 cup of your preferred brand of olive oil
1-1/4 ounces of dried sugar leaves/popcorn buds/trim
a crock pot (slow cooker)
preheat slow cooker to low setting
put the buds/leaves into the slow cooker and cover with oil- you might have to add some extra oil it insure that it is TOTALLY covered. let it cook for at least 8 hrs. Stir it frequently! When it's done strain it through a cheese cloth to remove unwanted plant material. If you want it remove even more unwanted plant matter you can strain it one more time using a coffee filter unableached is best. You can keep it in the refrigerator for 3 months.
Sam Silverhaze - I own & operate the Green Thumb Girls Gourmet Ganga Kitchen -Master Chef
*Remember to keep products labeled and away from areas children & pets can access them. Be cool. be safe and bon appetite