Olive Oil Infused With 45 Grams of Cannabis


I’m all about the base. Making every inch perfect from the bottom to the top.


  • Start with 45 grams of the cannabis strains of your choice.

(I used 8 different cannabis strains to use up some odds and ends that I had kicking around and needed to use up.)

  • Decarb it.

(I decarbed this batch at 245 degrees F for 45 minutes in a pressure cooker.)

  • Put the cannabis in a Magical Butter Machine and cover with 1 litre of olive oil.

  • Set the temperature to 130 degrees F for 2 hours.

After 2 hours, open the machine and check to make sure that the buds have remained fully immersed in the olive oil. If you have ground cannabis sticking to the sides of the machine’s canister, scrape it back down into the oil and run the mixture for another 2 hours.

When the blend is finished it should look like the photo (below) when you open the canister after 4 hours.

See What I See

Very little cannabis residue is sticking to the sides of the canister. The machine did a great job grinding and stirring the pot for 4 hours. Even the lid and immersion blender is fairly clean.

  • Strain the mixture through a fine mesh strainer.

Save the left over cannabis pulp. About 1/3 of a cup will remain. This is not completely spent and it can be incorporated into another recipe. It will freeze well so you do not have to use it in a baking recipe immediately if you freeze it.

  • Using a funnel, pour the finished mixture back into an amber glass bottle for long term storage.

  • Store infused olive oil in a refrigerator.

I welcome your comments and I invite you to follow me on my journey…we will be infusing a variety of bases.


~ Rebecca

Fiddlehead Mushroom Salad, Dressed With Cannabis Infused Olive Oil

This recipe will make two large salads that can stand alone as independent meals.

Alternatively, it can be served as a side dish to accompany a main course.


  • 1/2 a head of romaine lettuce (cleaned and chopped)
  • 1/4 lb of fresh asparagus (washed and cut into bite size pieces)
  • 1/2 lb of fresh fiddleheads
  • 1/4 lb of fresh mushrooms
  • 10 black olives (pitted and cut into small pieces)
  • 1/4 cup of goat feta cheese (crumbled)
  • 2 tbsp of blanched and slivered almonds
  • 2 tsp of fresh garlic (chopped)
  • 1 tsp of fresh ginger root (grated)
  • 3 tbsp of coconut oil
  • 2 tbsp of medicated olive oil
  • 1 tbsp of balsamic vinegar
  • pink Himalayan salt and freshly ground black pepper to taste.

Here’s the link to a previous post about how to make the cannabis infused olive oil:



  • Sauté the asparagus, fiddleheads, mushrooms, olives, almonds, ginger and garlic in a large pan until the vegetables are soft and cooked through.

  • Place the cooked contents on top of a bed of romaine lettuce and top with feta cheese.
  • Drizzle the olive oil and balsamic vinegar over top to dress the salad.
  • Season with salt and pepper to taste.


I welcome your comments and I invite you to follow me on my journey…even salad can be medicated and infused with cannabis to drive up its nutritional density.


~ Rebecca

Ragout: A French-Inspired Stew Avec le Cannabis

A ragout is the culinary term that describes a decidedly French-style version of a slowly cooked stew.

It can be made with meat or fish…or, it can be made completely Vegan with vegetables alone.

It is usually a thicker sauce which makes it quite hearty and able to stand on its own as a dish, rather than needing the support of pasta to hold it up.


  • 454 grams (1 pound) of cooked ground water buffalo, beef or pork. (Obviously omit this ingredient to make a Vegan version.)
  • 227 grams (1/2 pound) of sautéed mushrooms
  • 2 small yellow onions sautéed
  • 1 litre (16 ounces) of tomato sauce (this one has 1 cup of black olives in it but any tomato sauce will work)
  • 2 medium size carrots (diced in rounds)
  • 1 medium size cauliflower
  • 2 tbsp of decarbed, ground cannabis
  • 1 tsp of minced garlic
  • 1 tsp basil
  • 1 tsp fresh oregano (dried is fine too)


  • If you are using cooked meat, add it to a very large, deep frying pan and set the flame to a low simmer.

Think big. I use a massive wok for this job. This recipe requires a pan or cooking vessel large enough to hold all the ingredients and still be able to accommodate stirring as the vegetables continue to cook.

  • Add the sautéed onions and mushrooms and stir to combine with the meat.

  • Add the tomato sauce.

  • Add the minced garlic.

  • Chop the oregano and add it.

  • Grind the decarbed cannabis.

  • Add the cannabis and basil.

  • Add the carrots.

  • Add the cauliflower and stir well to combine all the ingredients.

  • Continue to simmer the ragout on a low simmer for an hour to ensure that all the vegetables have a chance to fully cook and all the flavours have a chance to meld.

Lets have a closer look:

bon appetit!

I welcome your comments and I invite you to follow me on my journey… occasionally it will be quite saucy. 😉


~ Rebecca