Infused Garlic & Herb Olive Oil (Your New Kitchen Staple)

Some recipes are a single dinner. This one is a kitchen staple: a golden, garlicky, herb-flecked olive oil with a gentle infusion that turns pasta night, bread-dipping, or grilled veggies into a mellow evening ritual. Make one batch, keep it in the fridge, and you’ve got weeks of easy, low-dose drizzles ahead of you.

What You’ll Need

Makes: about 1 cup (16 tablespoons) • Active time: 20 minutes • Infusion time: 2–3 hours • Approx. THC: ~6 mg per tablespoon (see dosing note)

1 cup good extra-virgin olive oil
1 gram cannabis flower (about 20% THC), coarsely ground
1 teaspoon dried garlic flakes (skip fresh garlic — see safety note)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon chili flakes (optional)
Cheesecloth or a fine-mesh strainer, plus a clean glass jar or bottle

How to Make It

Decarb the flower. Spread the ground cannabis on a parchment-lined baking sheet and bake at 240°F (115°C) for 40 minutes. This activates the THC — don’t skip it.
Infuse low and slow. Combine the oil and decarbed flower in a double boiler (or a small saucepan over the lowest heat). Hold it between 160–200°F (70–95°C) for 2–3 hours, stirring occasionally. Never let it simmer or smoke.
Strain. Pour the oil through cheesecloth into a clean bowl. Let it drain on its own — squeezing pushes through more plant flavor than you want.
Season. While the oil is still warm (not hot), stir in the dried garlic, rosemary, thyme, and chili flakes. Let the flavors steep for 30 minutes.
Bottle and label. Transfer to a clean glass jar, label it clearly as infused (with the date and approximate dose), and refrigerate.

Ways to Use It

Drizzle it over pasta or pizza after cooking, toss it with grilled vegetables, whisk a teaspoon into salad dressing, or set out a little dish with crusty bread when the evening calls for it. Since heat degrades THC, use it as a finishing oil rather than a frying oil.

Dosing & Safety Note

One gram of ~20% THC flower carries roughly 120 mg of THC potential; after decarbing and infusing, expect around 90–100 mg in the finished cup — call it ~6 mg per tablespoon, or ~2 mg per teaspoon. Your numbers will shift with your flower’s potency, so do the math for your batch and label the jar. Start with a teaspoon, wait the full 30–90 minutes (edible effects can take up to 2 hours), and go from there. Store it in the fridge, clearly labeled, well away from kids and pets. Use dried — never fresh — garlic and herbs in infused oils, and use the batch within a month or two: fresh ingredients in oil can create a botulism risk. Don’t mix with alcohol or driving, and mind your local laws.

Key Takeaways

One batch = 1 cup of infused oil at roughly 6 mg THC per tablespoon (~2 mg per teaspoon).
Decarb first, infuse between 160–200°F for 2–3 hours, and strain gently.
Use dried garlic and herbs only, refrigerate, and use within 1–2 months.
Use as a finishing oil — high heat cooks off THC.
Start with a teaspoon and wait 30–90 minutes before more.

FAQ

How strong is homemade cannabis infused olive oil?

It depends on your flower. One gram of ~20% THC flower infused into 1 cup of oil lands around 6 mg THC per tablespoon. Calculate from your product’s label, write the estimate on the jar, and start with a teaspoon-sized serving.

How long does cannabis infused olive oil last?

Kept refrigerated in a sealed, labeled glass jar, it’s best within 1–2 months. Always use dried (not fresh) garlic and herbs — fresh ingredients stored in oil can create a botulism risk.

Can I cook with infused olive oil?

Yes, but keep it away from high heat — sustained temperatures above roughly 320°F (160°C) degrade THC. Drizzle it on finished dishes instead of frying with it.

How long do the effects take to kick in?

Like any edible, expect 30–90 minutes for onset and up to 2 hours for full effect. Start low, go slow, and don’t re-dose early.

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