RSO Infused Oil

Total Time: 30 mins Yield: 16 Serving (1 cup/16 Tablespoons)

Ingredients:

• 1 gram of Rick Simpson Oil (RSO)

• 1 cup of carrier oil (olive oil, coconut oil, or avocado oil are great options)

• Optional: A few drops of flavor extracts (e.g., garlic, lemon, or vanilla) for taste enhancement

Equipment:

• Double boiler or a heatproof bowl over a saucepan

• Stirring utensil

• Small, airtight glass container (e.g., a mason jar)

Instructions:

1. Set up a double boiler
   Fill the bottom saucepan with 1-2 inches of water and place a heatproof bowl on top. Bring the water to a simmer over medium-low heat. This gentle heat prevents the oil and RSO from scorching.

2. Add the carrier oil
   Pour your chosen carrier oil into the heatproof bowl. Allow it to warm up for 2-3 minutes, but avoid overheating. The oil should be warm, not hot.

3. Incorporate the RSO
   Using a syringe or spatula, carefully add the RSO to the warmed oil. Stir the mixture continuously until the RSO fully dissolves into the oil. This may take 5-10 minutes.

4. Add optional flavoring
   If desired, stir in a few drops of flavor extract to enhance the oil’s taste. For example, garlic oil works great for savory dishes, while vanilla pairs well with desserts.

5. Cool and store
   Remove the bowl from heat and let the infused oil cool to room temperature. Once cooled, transfer the mixture into a clean, airtight glass container. Store in a cool, dark place (or the fridge) to maintain freshness.

Dosage Tips:

• RSO is highly potent. Start with a small amount of infused oil when cooking to assess the effects.

• Divide the total RSO content (in mg) by the number of servings to estimate the per-serving dosage. For example, 1 gram of RSO 88% (880 mg THC) in 1 cup of oil means 1 tablespoon = ~55 mg THC.