Cannabis-infused olive oil has become a favorite among home cooks who want to enhance traditional dishes with a modern twist, and Hanukkah offers a perfect moment to try it. From crispy latkes to warm sufganiyot fillings, a trusted and experienced chef knows this staple can elevate flavors while keeping dosing thoughtful and enjoyable. With the right technique, consumers can make a batch that is aromatic, versatile, and holiday-ready.

At the heart of cannabis-infused olive oil is decarboxylation — the gentle heating process that activates THC or CBD. Without it, cannabinoids remain mostly inactive. A chef typically recommends preheating the oven to 240°F and spreading roughly 7–10 grams of finely ground flower across a baking sheet. Once baked for 30–40 minutes, the cannabis takes on a toasted aroma and golden color, indicating that it is activated and ready for infusing.

Choosing the olive oil is equally important. A high-quality extra virgin olive oil provides robust flavor and stands up well to slow heating. The general ratio lands around 1 cup of oil to 7 grams of decarboxylated cannabis, though consumers can adjust potency by increasing or reducing flower. Mild-tasting olive oils make excellent options when cooking for guests who prefer subtle herbal notes.

Infusion happens slowly — a hallmark of good cannabis cooking. After combining the oil and decarbed flower in a small pot or double boiler, the mixture should warm on low heat for 2–3 hours. The temperature must remain below 180°F to preserve cannabinoids and prevent scorching. Occasional stirring helps the cannabis bloom, releasing compounds into the oil without overwhelming the flavor.

Once infused, the chef strains the mixture through a cheesecloth or fine mesh filter into a clean jar. The result is a smooth, emerald-tinted oil that smells slightly earthy with a gentle peppery finish from the olive oil. Stored in a cool, dark place, cannabis-infused olive oil keeps for up to two months and can be used much like any other culinary oil — just with a kick.

Hanukkah’s iconic fried foods pair naturally with infused oil, though a chef urges consumers to use it strategically. Instead of deep-frying latkes with infused oil, they recommend drizzling it over warm, freshly cooked latkes to preserve potency. A small spoonful also blends beautifully into yogurt-based dips, brisket marinades, roasted vegetable glazes, and even sufganiyot fillings for adults seeking something novel during the holiday.

Dosing remains key for any holiday gathering. Most chefs advise starting with ¼–½ teaspoon of infused oil per serving and adjusting gradually. Because edibles metabolize differently for everyone, going slow allows guests to enjoy the meal and celebration without surprise intensity.

For consumers ready to add a new tradition to their table, cannabis-infused olive oil delivers both culinary depth and festive creativity. With the right technique, it becomes a flavorful companion to Hanukkah dishes — honoring tradition while welcoming modern tastes.