Theoretical maximum: it assumes complete decarboxylation (THCA × 0.877) and that every milligram ends up in the food. Real yield is usually lower, which is why you start with one portion and wait. Re-run the maths for your flower →
per tablespoon
2.5510 mg
Start with one. Wait two hours.
Ingredients
1 g cannabis flower (label THCA around 18%)
240 ml (1 cup) mild extra-virgin olive oil
Flower at a different THCA %? Recalculate the infusion; the recipes that use it then need no changes.
Method
Decarboxylate the flower at 115 °C (240 °F) for 35–40 minutes.
Image slot · step 1: decarboxylated flower on a tray · 1200 × 800
Warm the oil in a jar set in a water bath to 70–80 °C (160–175 °F).
Image slot · step 2: jar of oil standing in a water bath · 1200 × 800
Add the flower and hold for 2 hours. Do not fry it; bubbling means the oil is too hot.
Strain through cheesecloth into a dark bottle. Label with the milligrams per tablespoon. Cool dark cupboard for a month, or refrigerate.
Image slot · step 4: labelled dark bottle of infused oil · 1200 × 800
Dosing notes
Light degrades both the oil and the THC. Dark glass helps.
Use it raw or added after cooking wherever you can; the dose is then exactly what you measured.
Does it taste of cannabis?
A little. A mild oil and gentle straining keep it subtle; pesto and vinaigrette hide it entirely.
Educational content, not medical advice. Effects vary with body weight, tolerance and what else you have eaten. Label infused food with the milligrams per portion and the date, and keep it away from children and pets.
