Infused Smoked Salt 

• 1 cup kosher or Maldon salt
• 3 tablespoons smoked olive oil (see note)
• 2 tablespoons bonito flakes
• 2 teaspoons cannaoil*

Combine salt, smoked olive oil, bonito flakes and cannabis oil; mix well. Transfer to airtight container and store in refrigerator up to 4 weeks. Makes about 1 cup, about 260 mg THC total, based on a 26% strain.

Note: Smoked olive oil is available at most specialty food stores and larger supermarkets. 

*Get the recipe for cannaoil here.

Recipe courtesy of Jordan Wagman

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda