Olive oil

[THC123]

Hey guys


somethign i often do is putting peppers and garlic in a mason jar with olive oil and then i let it cure for a few months


I was wondering if i could also fill a jar with grinded buds , fill it with olive oilt and then let it cure for a couple of months?

Then i would wxant to strain the plant material out.

But i would like the oil to stay fluid so i can take a spoon and use that instead of regular olive oil


so is that possible?(i mean will it have a nice effect?à)

 

[paulo73]

Yes it is possible but depending on the cure conditions you can have different results.
Cure in a dark and cold place gets all terpenoides and other essential oils but leaves some THC and CBs behind. Strong smell and taste on the final product.
Cure it a warm place that catches a few hours of sunlight and you will have a more potent olive oil, thc and cb wise, but with less flavor and smell.
This is not scientific in any way just product of my own experience so i really appreciate all criticisms. After all i just want a better product
All the best for your experiment and please let us know how did it went

 

[headband 707]

I have been using a lot of coconut oil lately because of it's properties and I must admit I'm very impressed with it.. I used to used olive oil and still do but I got a bunch of organic coconut oil and I have been using that and making butter and it works really well. Melts in your mouth and works as a topical too and it's very easy for your body to digest. peace out Headband707

 

[THC123]

thx 4 ur input guys


but cuz i am italian and love italian ncooking it really has to be olive oil

although for thai dishes coconut oil would be interesting

But the plant was to make "enhanced " versions of my favorite dishes like pasta aglio e olio , pommodoro , pepperoni , well everything

 

[Z-Beeblebrox]

I have used cannabis like that several times. Oregano, mint, sage, thyme, rosemary and of course cannabis. Just remember that the chlorophyll taste can dominate.

Also I use a lot of dried buds together with thyme when making chicken with potatoes.

A big pan with quarters of potatoes, some small tomatoes, a nice fat chicken cut in pieces and lots of thyme, some buds, garlic and lots of olive oil and coarse salt and pepper.

My favorite cannabis dish of all times. And after cooking the buds are tender and can be eaten whole like the pieces of garlic.

 

[mad librettist]

but cuz i am italian and love italian ncooking it really has to be olive oil

The time frame you gave for curing is long enough to ruin olive oil. Once it's been ruined by heat, time, or both, it is loses its odors and flavors, so why not stick with a more durable and neutral oil like coconut or grapeseed? When your dishes are on their way to the table, or during the last 3 minutes of cooking is a good time to apply olive oil.

Don't stock up on good olive oil, it doesn't keep.

 

[geeker]

oil making link

 

[THC123]

Don't stock up on good olive oil, it doesn't keep.

yes it does


i often jar oil with pepeprs and garlic and a year later it is very very very tasty , the oil doenst ruin in my dark cold cellar

It can be kept for at least a year and hwen you open it it gives a perfect taste with the garlic and the pepers spicing things up

 

[paulo73]

Mad librettist has a point. New olive oil is always better than old olive oil.
Even when the old one as been properly bottled and stored.
This said it is possible to store and keep olive oil for at least 12months.
Use tinted glass bottles and keep them in a pitch dark and cold place. The colder the better.

 

[THC123]

i actually totally disagree


if it has cured for a few months to half year , the taste is amazing, if you use it after a month it stil tastes more like oil(talking bout oil with garlic and pepeprs)

 

[paulo73]

Not the same

Not the same

i actually totally disagree


if it has cured for a few months to half year , the taste is amazing, if you use it after a month it stil tastes more like oil(talking bout oil with garlic and pepeprs)

In the case you are mentioning, flavored olive oil, i will only start counting the 12months of storage after i got the final product to my likings it might take 1, 3 or even 6months of cure before i got the taste and aroma that i am looking for
If you find the time Google a USA study made by some spanish scientists about the olive oil and the lost active compounds after storage. Interesting stuff.
I am Portuguese and when i was a small kid a warm bread roll sliced in half with a few drips of olive oil, from our own olives, and a tea spoon of caster sugar would be my favorite breakfast
Olive oil around my place is bought in 3lts cans straight from my greek retailer. Great stuff with good prices

 

[exploziv]

something to think about: botulism
both peppers and garlic can have it and your oil is perfect for it to grow in.

http://www.garlicpassion.com/garlic-infused-olive-oil-dont-do-it-yourself/

you should buy a pressure cooker (121 degrees C kills the bacteria) or store it in the fridge as a small batch that you can use in 2-3 weeks.

edit: regarding making cannabis infused olive oil, I made it, if you use well dried indoor bud you should not have any bacterial problems. I grind it very well, put inside some extra virgin olive oil and heat the mixture up to 60-70 degrees C for 2 to 4 hours and repeat this for 2-3 times. (heat, cool, heat again, cool again ect.)
the last time I heat it I also strain it through some fine mesh. then keep it in the fridge for weeks or even freezer for months. it does the job, just not as well as butter.

 

[mad librettist]

My local retailer has the best buyers in the country, so I can go there to get my good olive oil and other fine foods. They have them all out next to a pile of bread and that's how you pick your oil. It is imported directly by the market, so the label is their own. They are labeled like wines and many of them use the same appelation system (DOC, DOCG, etc...)

Really good stuff made from picholine olives is just heavenly but also expensive (just under 40$ for 750 mL). I also have about a dozen other options from mexico, spain, portugal, france, italy, and australia,

I have a bottle that I bought and did not use for a few months - all the aromas are gone and it is now almost impossible to distinguish from vegetable oil.


That said, most olive oil sold in supermarkets the USA does not have interesting flavors to begin with, or might be even be fraudulent.

i often jar oil with pepeprs and garlic and a year later it is very very very tasty

most likely you are tasting garlic and pepper, not olive oil. If you are just dead set on olive oil, at least use a lower grade oil.

 

[headband 707]

.

 

[headband 707]

I was thinking about leaving the cannabis in the olive oil for a long time and the only way to do this is if the cannabis was extremely dry and no chance of mold. The reason they don't leave bud in oil is because they are worries this. Yes it would get stronger as time went on and yes olive oil does have a shelf life...
Yes it goes rancid if left too long on the shelf or gets near too much heat.

Olive Oil and Rancidity

When olive oil is too old and has oxidized, it is usually rancid. Rancidity is most commonly detected by taste but a chemical test can also check for rancidity. The "rancimat" chemical method is mostly used for large industrial frying operations. Oil doesn't suddenly go rancid, it slowly becomes more oxidized and as it does, the flavor suffers.

Different oils age at different rates. Some olive varieties make oil with more natural antioxidants which resist ageing. These oils may be good for up to 3-4 years if properly stored in unopened containers. Other oils, particularly unfiltered oils, may be unpalatable in a year even if stored well.

A two year old olive oil may taste rancid to some while others don't mind it. Most people would be put off by the taste of any vegetable oil more than 4-5 years old. Rancid oil has fewer antioxidants but is not poisonous. A good percentage of the world's population routinely eat rancid oil because of lack of proper storage conditions and some actually prefer the taste. In historical times olives which had dropped to the ground or which may have spoiled were made into olive oil which was stored in open-mouthed earthenware vats. Practices like these encouraged rancidity. People have come to expect non-rancid oil in the past 50 years because of chemical refining and better production and storage methods.

Fatty acids are oxidized by one of the following mechanisms:

1. "Auto-oxidation" occurs in the absence of air by reactive oxygen species or "free radicals". It is temporarily prevented by natural anti-oxidants in the oil which absorb these free radicals. When the antioxidants are used up, the oil ages quickly

2. Photo-oxidation occurs when a double bond interacts with singlet oxygen produced from O2 by light. This can be 30,000 times faster than auto-oxidation (Frenkel EN et al. Lipids 1979, 14, 961).

3. Enzymatic peroxidation. lipoxygenase and cyclooxygenase enzymes are naturally found in plants and catalyze reactions between oxygen and polyunsaturated acids (http://www.cyberlipid.org/perox/oxid0006…

A reader asks about using olive oil for dry mixes such as pancake mix:


Olive oil will oxidize with exposure to air and dry mixes have very high surface areas for exposure. Using air-tight or inert gas packaging will help prevent oxidation. Anti-oxidant food additives will slow oxidation. Unfortunately auto-oxidation happens in the absence of oxygen and may be accelerated by exposure to other ingredients.

Olive oil has not been used traditionally in dry mixes because it is expensive, it permeates packaging because it is liquid at room temperature and it oxidizes more quickly. Trans saturated fats are ideal for dry mixes; they are cheap, solid and stable. Unfortunately they are generally considered less healthy. Large companies which supply the food industry with edible fats do a great job of advising their clients and doing research on the best use of their formulated fats in areas such as dry mixes. The olive oil industry has not done this traditionally because olive oil was out of the price range for this use. With new health concerns and interest in olive oil I am hoping that the IOOC and other olive oil organizations can come to the aid of manufacturers such as yourself with better advice on how to use our product.


Olive Oil Storage Temperature


Many people ask about the proper storage temperature for olive oil. Heat speeds up all of the above reactions. Keeping your oil next to the stove in a clear bottle will quickly age it. Better to keep a large container in a dark, cool cupboard and pour a small amount into a dispenser for everyday use. Olive oil can be put into the refrigerator or freezer without harm, which will greatly extend its shelf life. Waxes in the oil may crystallize out into needles or a slurry when the oil is chilled. Warming the oil back to room temperature will re-liquefy it.

Antioxidants


Oil from green olives have higher levels of anti-oxidants such as carotenoids and some varieties naturally have higher levels than others. Blending an oil high in antioxidants with a more bland oil can greatly extend its shelf life. Auto-oxidation proceeds slowly until all anti-oxidants are used up at which time the free radicals attack the fatty acids and the oil quickly becomes rancid. This can happen in 1 to 3 years depending on oil storage conditions and variety. Sometimes an old oil will taste fine when first exposed to the air but a few weeks later can taste old and oxidized whereas a new oil will last for months after opening because it's natural antioxidants have not been used up. Look for olive oil brands which date their oil. Note that for oil made in the northern hemisphere and sold in the year 2005 will often have been picked in the fall and winter of 2004. It is the freshest oil you can buy even though it may be dated the year before.

Olive Oil Storage Containers


Olive Oil can be stored in containers as mundane as plastic or as indestructible as stainless steel.

Metallic drums lined with epoxy resins resist light and impart little flavor however resin coatings can peel after several years, exposing metal surfaces which impart off odors and flavors. Most large producers feel that the newer plastic drums are excellent for long term storage and are inexpensive but unattractive.

Glass is an excellent storage container if it is tinted to exclude light but is not practical for bulk storage.

Stainless steel is much better and is considered one of the best storage methods, but has been considered expensive. Custom stainless steel tanks fabricated domestically can cost tens of thousands of dollars. Imported standard sized containers are now fairly reasonable. The Olive Oil Source is currently importing stainless steel tanks from Italy for those who like the look, durability and keeping characteristics. The tanks are specifically made for olive oil in the Imperia region. 500 liter tanks with conical bottoms, welded steel legs, 2 stainless ball valves, a site glass to determine oil level and a floating air-tight lid (see containers). 1000 liter tanks end up being 67 inches tall. 2000 liter tanks are also available. The floating lid has an inner-tube type gasket which can be inflated to exclude air. As the oil level drops, the top drops too, keeping oxygen out. Tanks without floating lids can be filled with nitrogen or inert gas to exclude oxygen. Tanks can be ordered with extra access hatches for easier cleaning. Flat bottom tanks are considerably cheaper than the conicals. A Florentine swirl finish adds 6% to the price.

Stainless Fustis are also available in a variety of sizes from 5 to 100 liters with airtight lids and stainless spigots. These look something like milk cans with handles on the top and are highly polished. Some producers are offering their oil in the smaller fustis or are allowing retail locations to refill the customer's empty bottles out of the larger ones. This encourages brand loyalty and makes buying oil an event.

Storage with Inert Gas


Bottling equipment is now available which will put a charge of inert gas into the airspace above the oil in the bottle which delays oxidization and rancidity. See bottling equipment and look for sparge options.
Source(s):

 

[mad librettist]

http://recipes.howstuffworks.com/how-olive-oil-works3.htm

Older Isn't Better

Unlike wine, oil does not improve with age. As olive oil gets older, it gradually breaks down, more free oleic acid is formed, the acidity level rises, and flavor weakens. Extra-virgin oils keep better because they have a low acidity level to start with, but you should use lower-quality oils within months because they start out with higher acidity levels. As oil sits on your shelf, its acidity level rises daily, and soon it is not palatable.

You'll get the best quality and flavor from your olive oil if you use it within a year of pressing. Olive oil remains at its peak for about two or three months after pressing, but unfortunately, few labels carry bottling dates or "use by" dates, let alone pressing dates.

More is at issue than flavor, however. Research shows the nutrients in olive oil degrade over time.

In a study that appeared in the May 2004 issue of the Journal of Agriculture and Food Chemistry, Spanish researchers tested virgin olive oil that had been stored for 12 months under perfect conditions.

What they found was quite surprising: After 12 months, many of the oil's prime healing substances had practically vanished. All the vitamin E was gone, as much as 30 percent of the chlorophyll had deteriorated, and 40 percent of the beta-carotene had disintegrated. Phenol levels had dropped dramatically, too.

Instead of stashing your olive oil in the cabinet, why not unleash its flavor on your favorite foods? The next page has tons of tips for how to use olive oil.

notice they start counting when the oil is pressed, not when you bu the bottle. How long has your oil been sitting in the supermarket before you bought it?


You guys are talking about rancid oil as if that is the problem here. The problem is alcohols and esthers going bye-bye. Rancidity happens well after your fine oil becomes a waste of money.

 

[mad librettist]

here is an article on fraudulent oil. caveat emptor

 

[exploziv]

I bet most of them stay in storage and on the shelves of supermarkets for more than an year. best olive oil that I have tasted was bought in bulk in Greece and Turkey, from near olive tree plantations. Not as clear as the expensive bottled ones, but way better taste.

 

[mad librettist]

I bet most of them stay in storage and on the shelves of supermarkets for more than an year. best olive oil that I have tasted was bought in bulk in Greece and Turkey, from near olive tree plantations. Not as clear as the expensive bottled ones, but way better taste.

that's how my supplier sources it, then they bottle it near where I live.

the olive oil tasting station is always my favorite part of shopping.

really good european oil is going to have an appellation associate with the region it's from. (AOC, AOCG, DOC, DOCG, etc...)

 

[THC123]

most likely you are tasting garlic and pepper, not olive oil. If you are just dead set on olive oil, at least use a lower grade oil.

yes of course , that is the point , that the oil tastes like the garlic and pepepr so you only put a few spoons of oil in your dishes to spice it up

i always use bertolli olive oil , so by no means the best.

But the point again was not the olive oil