The makers of 'Pot d'Huile' say users of their cannabis-infused olive oil can "work with their own culinary creativity to develop healthful, delicious food that also offers the cannabis experience they are looking for.”
Pot d’Huile aims to satisfy the culinary cravings of both gastronomes and cannabis connoisseurs. Certified extra virgin olive is infused with cannabis extract to produce Pot d’Huile. Its users are able to control their dosage and experience.
The cannabis infused olive oil, which can be used in place of regular olive oil, is guaranteed to bring a touch of pizzazz to even the dreariest dish. Carolyn Insley, Pot d’Huile’s account coordinator promises, “Users will certainly feel the effects of cannabis.”
Pot d’Huile’s olive oil is made from Hojiblanca and Arbequina olives sourced from a family farm in North California. The cannabis extract is derived from California-made “Gorilla Cookies.”
When asked for suggested ways to use the product, Insley told Olive Oil Times, “Pot d’Huile is at home in a range of recipes including salad dressing, hummus, olive oil cakes and cookies. Instead of relying on the unhealthy (and often un-delicious) products currently on the market, users can work with their own culinary creativity to develop healthful, delicious food that also offers the cannabis experience they are looking for.”
Insley added, “Because of the neutral flavor and simple dosing in Pot d’Huile, the product has a wide range of uses for home cooks as well as culinary professionals. It can essentially be used as any olive oil. It is important to note, however, that the oil should not be heated above 314 degrees to maintain its potency, so cooking techniques such as frying and sautéing are not recommended.”
Pot d’Huile was founded in 2015 but its makers had to overcome major challenges to perfect the product. Yannick Crespo, the brain behind Pot d’Huile, admitted, “Our first try tasted awful.” Extensive research was undertaken to find an effective way to neutralize the grassy flavor of cannabis and eliminate undesirable chemicals while maintaining a precise dose. Numerous extraction machines were discarded for failing to produce a satisfactory product.
Biochemist Allison Comiso Bordsen was eventually recruited by the upstart. She devised a successful processing method that ensures consumers receive the maximum benefits from the product. The process is a closely guarded secret, Insley said. Pot d’Huile cannot be patented as cannabis remains illegal under federal law.
Insley said Pot d’Huile was founded as an answer to the disappointing state of edibles in a food culture that values quality ingredients. “By bringing California food culture up to speed with California cannabis culture, PDH aims to give users the ability to control their dosage and experience while delivering a high-quality product on par with other gourmet foodstuffs valued in the California market.”
Pot d’Huile’s makers claim, “we are the only olive oil that’s dosage-specific and flavor-neutral.” A fifth of a teaspoon of Pot d’Huile delivers one milligram of tetrahydrocannabinol (THC). The recommended dose for light cannabis users is two to four milligrams, which has a similar effect to a glass of wine. Seasoned cannabis users can enjoy five to ten milligrams; the equivalent of three glasses of wine.
Pot d’Huile will retail for $42.50 for a 100ml bottle. Each bottle contains 100 grams of (THC) and the full scope of the terpenes plant. This ensures consumers will benefit from its “medicinal” benefits. The oil’s potency can be reduced by mixing it with regular olive oil. Pot d’Huile can be stored for up to 6 months in a cool, dry place.
Medical use of marijuana is legal in 30 US states. Recreational use is permitted in Alaska, California, Colorado, Maine, Oregon, Nevada, Massachusetts, Washington and Washington DC. Overall, around 20 percent of Americans can access cannabis for medical or recreational use.
Pot d’Huile goes on sale this month in San Francisco.