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‘Oregano’ Oil

An infusion with a real kick!

INGREDIENTS

2 cups of olive oil

½ ounce of good pot ground to a powder (grind the pot up by using a coffee grinder)

Place the powdered pot and oil in a regular crock pot. A mini crock pot (1½-quart) is the best. Regular size crock pots are only good if you’re making a lot of ‘Oregano’ Oil at a time. Make sure the heat on the crock pot is set at the lowest it can go.

Heat the oil and powdered pot together in the crock pot on low for at least 12 hours but ultimately for 24 hours, covered. Allow the oil to cool then strain through a strainer, lined with a layer of cheesecloth, into a large bowl. Twist pulp in the double layer of cheesecloth to get out all the oil that you can. Refrigerate to quicken cooling. When cool cut into large pieces, and place ‘Oregano’ Oil in sandwich bags for freezing in ⅓ cup quantities.

I personally don’t strain the oil when it’s done if not out of abject laziness then for the added fiber in my diet. The only thing you have to be careful of, if you choose not to strain, is that ⅓ of a cup of ‘Oregano’ Oil with the powdered pot in it does not actually measure ⅓ of a cup of ‘Oregano’ Oil. I measure ⅓ a cup plus a bit more, if you will, to even out the score.

It used to be that people would use “shake” or low grade pot for making cannabutters and oils. However, more recent studies show that the superiority, potency and staying power of the final product are greatly improved by using good pot as opposed to “shake.” In Canada we’re able to purchase some wonderful, hydroponically grown pot, which is my personal preference.

This ‘Oregano’ Oil will keep a long time in the freezer and you can use it just as you would use any butter or margarine in any recipe, be it a savory or sweet recipe. You can enjoy it in the same regard that you would any other oil. Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.

Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing. Some baking calls for oil instead of butter or margarine, in which case you could use ‘Oregano’ Oil.

N.B. You can substitute canola, peanut, sunflower, corn, vegetable or coconut oil for the olive oil.