INFUSED OIL BOTTLES RECIPES
CHILLI-INFUSED OLIVE OIL RECIPE - OLIVEMAGAZINE
Infused oils are best made in small amounts as they go off quicker. Keep this simple homemade version in a cool, dark place and use within a month or so
Provided by Janine Ratcliffe
Categories Quick and Easy
Total Time 20 minutes
Number Of Ingredients 2
Steps:
- Sterilise 1 or 2 small glass bottles by washing in very hot soapy water, rinsing well then putting in a 180C/fan 160C/gas 4 oven until completely dry.
- Put the oil and chillies in a small pan and gently heat until you see tiny bubbles. Turn off the heat and leave to cool completely. Strain the oil into bottles and add in a few of the chillies, if you like.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
CANNABIS-INFUSED OLIVE OIL RECIPE | FOOD & WINE
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.
Provided by Kitchen Toke
Categories Condiments
Total Time 1 hours 20 minutes
Yield 1 cup
Number Of Ingredients 3
Steps:
- 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.
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