top of page

THC-Infused Cinnamon Oranges

Cinnamon Oranges

This is a recipe we learned at Restaurante José María in Segovia Spain. They are famous for their roasted suckling pig and classic castilian cooking. It’s only about an hour from Madrid, and definitely worth the visit to see the Roman aqueduct, constructed with granite stone without mortar and still standing tall after two thousand years.

Since my wife and I usually live in Spain, we make our own infused olive oil at home, but since we’re currently stateside, we’ve been using the Abstrakt x Queen Creek Olive Mill 3 Chili Cannabis Infused Olive Oil for our infused recipes. They come in different flavors like Meyer Lemon, Garlic, and even Bacon. Our favorite of the flavor options for this recipe is the 3 chili, it adds a nice effect with the orange and cinnamon. In fact the original dish at José María also has smoked paprika, so the chile was already part of this recipe from the start.

This may seem like a strange combination, but I promise that oranges and olive oil blend together like they were designed for this very purpose. Cinnamon with citrus also seems strange, but is a match made in heaven. My favorite Christmas treat from Spain is lemon and cinnamon flavored almond candy called Turron a la piedra. It’s a classic Spanish flavor.

Citrus comes into season in wintertime, just in time to bolster your vitamin c to ward off the head colds and congestion. Take advantage and look for high quality, juicy oranges to make this recipe. Hope you like it!


  • 1 - 2 high quality oranges

  • 1 Tbsp Cinnamon

  • 10 - 30ml Abstrakt x Queen Creek Olive Mill Infused Olive Oil. We used the 3 Chile flavor.


  1. Peel the oranges, cut into ¼ inch slices and place on a large plate or platter in one layer

  2. Sprinkle cinnamon onto the oranges to taste, we like it pretty heavy.

  3. Add your preferred THC infused olive oil. 

  4. Enjoy! and don’t forget to drink the juices on the plate when you’re done, it’s the best part!


Subscribe to get exclusive updates

Thanks for subscribing!

bottom of page