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Mad Rich's Mad Infused Oils

Infusing olive oils seems to be the thing these days. It seems everyone has their own favorite from garlic red pepper oil to basil and lemongrass, infused oils make a novel way to dip bread or add a spark to your sautés. What most people forget is that with a little care you can infuse your cannabis and then add your seasoning to make a truly remarkable oil. The following recipe has served me well and I know you will enjoy it.

The and most important thing you need to know is that you must decarboxylate your bud. You can't just mix the ground product with butter. Yes, you can buy a fancy machine or follow the fine grind and mix approach and it will work. However, I have found that your finished product would be less than what you're after and the effect would be weak.

Decarboxylation is the chemical reaction that removes the Carboxyl group and activates your marijuana. This is the key to good butter and a good high.

Good Quality Olive Oil 30

1 to 2 ounce of a good 50/50 or Sativa Strain

Large Sauce Pan

Candy Thermometer

Place buds on parchment paper in a 245-degree oven for 20 to 30 minutes to decarboxylate.

Once complete, grind the buds to coarse ground. There are two schools of thought here: fine vs coarse ground. I am a coarse fan for oils and only a fine fan for sauces and chocolates that will mask any unfriendly plant taste. The coarse ground will make it easy to removes bad plant material that can affect taste and texture when filtering the oil.

Bring oil to about 170 degrees and add your product to maintain a temp between 170 and 245 degrees F to assure that the oil does not begin to cook and ruin the taste.

Maintain temp for 3 to 4 hours. For flavored add other dried herbs garlic etc.

After 4 hrs remove from heat and cool. Strain oil into jar with cheesecloth and dip with bread or use in cooking.

1 cup of water and one cup of butter to a saucepan and allow to melt and add ground product. Simmer at 160 degrees for 3 hours. Strain out bad plant material and place butter in refrigerator to cool. If there is water remaining in jar, take the butter out and drain water after one hour. Spread a bit on a Ritz to test and judge the dose.


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