First things first: if you haven’t don’e it already, clarify your oil by simmering it in a little pot with some water. The bongy flavors go into the water, the cannabanoids stay in the oil. You can strain it before putting it in the fridge and pulling the puck of oil off the top of the bongwater.

Now that there’s less gross flavors you can do anything you want with it. If you wanna use it in something that’s not baked, a little xanthan gum will cause it to hold an emulsification much longer.

Now you can make gummies with a long set up time and even salad dressings!

A nice dressing that no one will ever complain about: fill a cup of whatever garlic and onion and herbs and spices you have with champagne and dump it in the blender. Add a cup of some vinegar (not the astringent white vinegar, use something like balsamic, white wine, cider or rice vinegar) and pulse it till it’s a good slurry. Now get three cups of your oil in liquid form and “stream” it into the spinning vinegar slurry. Streaming just means doing the “decanting from such a height” meme so that you add the oil slowly and it has time to fully emulsify. Once it’s a nice consistent color and has no separated floating bits, add a pinch of xanthan gum to hold the emulsification and let it spin for thirty more seconds.

For oils that are solid at room temperature: you can go about this one of two ways, the easiest is to dilute the oil with something that’s liquid at room temp like olive oil. One third olive oil to two thirds coconut oil has worked for me in the past, but it’ll still set up in the fridge a little, especially with xanthan gum you’ll get an almost hot icing consistency. The other way is to use less oil and more vinegar. You gotta use xanthan gum in this case because that much vinegar will make it fall apart quicker.