High Times -- 'A farm-to-table cannabis-infused gourmet olive oil created specifically for chefs and bakers, Pot d'Huile is made with California-grown cannabis flowers and a blend of Hojiblanca and Arbequina extra virgin olive oil.'
Bon Appetit -- 'Several San Francisco chefs have already embraced Pot d’Huille, even though they can’t serve it during regular business hours—yet'
Food + Wine -- 'What could be more Northern Californian than a cannabis-infused olive oil?'
San Francisco Magazine -- 'Chef Martinez, who has made octopus carpaccio and crab tostadas with it, praises its consistency, along with its relaxing sensation'
Elise McDonough, High Times Cannabis Cookbook -- 'I'm about to cook up a storm with Pot d'Huile cannabis infused olive oil. One bottle contains 100mg of THC in 100 mL of oil. 5mg of THC = 1 teaspoon of Pot d'Huile for easy dosing reference.'
Cannabis Culture -- 'Enter Pot d'Huile, which combines what might be the most Northern Californian elements ... cannabis extract and hyperlocal extra virgin olive oil'
Food Republic -- 'Crespo spent a lot of time researching and perfecting his product and tells buyers to keep in mind that one milliliter is equivalent to one milligram of THC — a measurement, he says, that allows for easy dosage depending on the desired effect'
C Magazine -- 'Pot d'Huile's advance THC extraction process appeals to those who want highly precise micro-dosing as much as they demand a smooth, neutral flavor profile'
7x7 -- 'In any event, you want the freedom to take small doses of cannabis in whatever dish you choose. Then you'll love cooking with ... Pot d'Huile.'
The Fresh Toast -- 'These weed infused tater tots will blow your mind ... his tots are macerated in cannabis infused olive oil with chopped garlic and parsely, then tossed once more in the oil ... a simple and fun easy way to enjoy PdH olive oil'
Olive Oil Times -- 'Users can work with their own culinary creativity to develop healthful, delicious food that also offers the cannabis experience they are looking for'
Bob Cut Magazine -- 'Remember when Rachel Ray popularized the term EVOO for extra virgin olive oil? Well now you can get your EVOO with a little hint of cannabis'
Grub Street -- 'Naturally, it's ... marrying the spirit of West Coast locavores with the needs of pot users.'
Pizza Magazine Quarterly -- 'It isn't quite legal for restaurants to serve items with Pot d'Huile during regular service, so the oil is also gaining popularity in pop-up suppers'
Tasting Table -- 'Feeling festive? Let's break down how to take this blundt cake from delicious to dank. If you live in a state where you can get your hands on a cannabis-infused olive oil like Pot d'Huile, you can easily sub it in for regular olive oil.'
Inside Hook -- 'Ever been curious to try cooking with cannabis, but put off by the whole simmer-infuse-strain mess that inevitably attends? We have some good news. You can use the new cannabis-infused Pot d'Huile in place of your usual olive oil in salads, pasta, sauces ... the rest is up to you.'
SF Weekly -- 'Pot d'Huile infused olive oil takes the risk out of cooking with cannabis'
Extra Crispy -- 'A new, chef-approved THC-infused olive oil'
Hoodline Mission SF -- 'The team created a flavor-neutral product that offers the full scope of cannabis terpenes which ... works synergistically with THC to provide medicinal benefits.'
New Cannabis Ventures -- 'Pot d'Huile uses innovative technology which yields consistent cannabis extraction and lends itself to scalable mass production.'
For press inquiries, please contact Yannick Crespo at email@example.com