Heat the oil in a medium saucepan over low heat, until completely warmed.
Stir the decarbed cannabis, into the oil.
Cook over low heat for about 3 hrs, with occasional stirring. Make sure the oil doesn’t boil or simmer.Note: The oil may occasionally bubble, but that is fine.
Cover a fine mesh strainer with clean cheesecloth, and place on top of a large, heat-resistant bowl.
Pour the oil carefully through the cheesecloth-lined strainer, into the bowl.
Take the cheesecloth off the strainer, using a silicone oven mitt if the oil is too hot to handle, and squeeze the remaining canna-oil into the bowl.
Allow the canna-oil to cool completely, and transfer to an airtight container for storage in the refrigerator.