Olive oil extract update

PsyCro;2891181 said:

https://www.420magazine.com/community/threads/decarboxylate-rso-pressure-cooker.274245/

The thread above got me thinking, so i found as much info as i could, and guess what.. PRESSURE friggin' COOKER!!!

Hooked up a pressure gauge to my old pressure cooker and found it to be the low pressure type.. with low heat 4.5psi.. which translates to about 106-107 degrees Celsius.

Filled it up a quarter way with water, threw in the grass, used the immersion blender to grind it all up. Put the olive oil in, brought it to a boil and blended it all some more. Closed it up, and left it for just under 2 hours.. end result:

- not neeeaarly as much smell as usual.
- from one liter of oil got back just under 0.9L ( as opposed to 8.5).
- the two points above indicate on very important thing, MUCH less evaporation loss = more complete oil.
- color of the oil in the end is much more 'normal', a nice green color, as opposed to the dark color i get with the original method.
- potency, well its at least as potent as before, no problem there. Used a new strain so its a bit new to me and different, but yeah, potency is definitely there.

All in all, pressure cooker for me from now on.

One great thing about this method is the possibility to make a more concentrated oil.. but i wouldn't recommend over 3 times the strength.. for eg. 400 grams fresh material to 0.3L olive oil. Any more than that gets tricky to dose for low tolerance patients.

Anywhoo

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