Cannabis Oil Recipe

So although I've made several recipes with cannabutter I've never made oil...until today! Now I know that everyone has their own special version of the perfect oil or butter recipe. I'm not picky, I have no time and I'm pretty lazy so I found the easiest recipe and that's what I'm doing :) Also, I know most people make oil or butter with bud or shake but personally, I'd rather smoke my bud than eat it and since I always have trim around I freeze the trim until I need more butter/oil. I like making budder and cooking with it, and it's so easy...especially when you have a CROCKPOT.

So here we go!

Cannabis Oil Recipe (with trim).

 Ingredients

• 500 mil Vegetable Oil -now I know a lot of people use olive oil but this is my first time so I'm using vegetable oil. If it turns out dank next time I'll do olive oil :p 
• 500 mil water - rule of thumb = 100 mil water to every 100 mil oil. Easy! My batch is actually about 700 mil each...

• *Trim - Now really this all depends on how potent you want your oil to be. You need at least 4 oz. for 500 mil. For this batch I am using about 1 1/2 pounds trim for 700 mil. Yeah...we like em' heavy over here. I also added a few random nugs. 

You will also need

• Crockpot/pot
• Cheesecloth
• Large spoon
• A large bowl

Directions

•    Combine water, oil and trim in your crockpot/saucepan/pot. Heat until just before it simmers. It is important that the oil does not get too hot, so stir often. Now I LOVE using my crockpot because it has automatic heat settings and I can set it to low and I never have to worry about the budder/oil over heating. It's so easy. I've also heard of putting the mix in the oven at about 200 degrees but I haven't tried it. 

• Cook budder/oil for about 5 hours...set at low in my crockpot I will stir every hour or so, on medium or high I stir every half hour. 

Directions cont. 
Alright so once the oil is done simmering take your cheesecloth and lay it over the large bowl your are going to strain the oil into. I don't like to waste anything, so I only cut as much cheesecloth as I need and save the rest for another batch :)
Now *BE CAREFUL* when straining the oil it will be very *HOT* Sorry I couldn't take pictures of these steps but I needed two hands!! Pour the oil in to the bowl, over the cheesecloth, don't pour too quickly; it's easy to make a big mess (speaking from personal experience). When you're done pouring remove the cheesecloth and discard. Now you have your oil! It will be a dark green/brownish color and have a pungent veg smell (if you've made oil/budder before you know what I'm talkin' about ;) 
I put mine in to an empty vegetable oil container. Just be careful...it's very slimy haha.

 

*Note for trim - 

 The easiest thing to do if you don't have a whole lot of time like me is to chop up all your trim as soon as you have it and then freeze it until you're ready to use it. Trim off stems (kitchen shears are perfect if you have them. I don't, I used scissors), then finely chop up the trim. It can be tedious work after awhile especially if you are doing large batches. I usually end up just hacking everything into large pieces...you can then put it in ziplock bags in the freezer and it will keep for a very long time. If you cut everything up before you freeze it when you are ready to make butter/oil - BAM! You're good to go :)