Extra Stony Virgin Olive Oil

Well I love to fuck around with this wonderful herb and injest it any way possible, if there was a safe way to shoot up THC I would be the first one to try it. While looking at old Cannabis Culture magazines I came across a recipe from "The G-13 Church of the Universe" for extra virgin olive oil.

Apparently the key other than large amounts of great G-13 they cook the oil for 5 days straight on very low heat about 115-120 degrees Farenhieght. They claim that when they use this oil to make chocolates, bhang, brownies, or whatever that it is too strong for most of the members to consume. with this oil the possibilities are endless to get high, fuck put it in your coffee or tea, basically just substitute your weed version of olive oil for olive oil. It would be pretty cool to make a salad dressing with it that would get you stoned.

I find it interesting that they cook it for days on end and at such a low heat. They claim that it releases the thc bond with the water molecule much more gently than a fast cook, which makes sense as with a fast cook you may lose a lil thc to vapors. What do my felllow stoners think about this recipe or the fact of the 5day cooking process?

Prolonged low heat is absolutely the key to maximising the potency of any canna oil/butter as it avoids the THC content being lost to vaporisation/evaporation.

The length of time taken is also a critical factor, but less so depending on the type of plant material used. i.e. finely ground prime bud will requires a much shorter time to break down and release it's THC content then rough plant material like fan leaves and stems. These require extensive slow simmering in order to render the cellulose material binding the THC at a cellular level. Personally I don't know many people who would be patient enough to leave there 'slow cooker' doing it's thing for five days. :stoned:

I've experimented with various timings over the last two years and have not seen any significant improvement in potency beyond 24 hours, but will run a 'side-by-side' experiment this week using samples taken from the same source to measure any difference.

One technical point to mention is that 'extra virgin olive oil' they suggest using in their recipe is not the best medium for canna based products, not because the the THC won't bind to the fat molecules it contains, but because the human digestive system does not process monounsaturated fats as well or as effectively as saturated fats.

If they'd used something like coconut oil, Palm Kernel Oil or clarified butter (ghee) I can guarantee the effects would have been even more devastating!

Good to see someone promoting good science though (as there's too many 'myths and legends' surrounding how to make 'good product').

Nice job 20dollarholla :thumbsup:

Now do the larger fan leaves take longer to cook because there are no visable trichomes on them, so therfore the cannabinoids need to be extracted not just dissolved?

Hi 20dollarholla

Yeah, that's pretty much exactly the process.

Though the leaves and stems contain THC (in smaller quantities than bud), it's bound up in the cellulose structure, so in order to release it into the butter/oil you're virtually cooking (simmering) them down into a 'mush'!

In the tests I've run, (N.B. this only applies when cooking leaves and stems) it makes no difference to the potency if you use fresh or dry material, in fact dried leaves and stems take slightly longer than fresh as you need them to soak up the water before they can begin to boil down and disintegrate. Fresh already contains moisture.

The only other differences I've found in using fresh/dried stems and leaves is the colour of the oil/butter as fresh makes it look greener (dried browner) and a slight difference in taste. But hey, seeing as both taste like crap on there own lol, you'll be using them with other ingredients anyway.