Ingredients
1/2 cup fresh chives, roughly chopped (you can increase to 1 cup this as the blender tolerates but it can become more viscous and not strain as well)
1/2 cup organic extra virgin olive oil
1/2 cup neutral oil (such as grapeseed or sunflower oil) – *note you can use all olive oil if you desire but it does impart its own flavor which I like as I cook with olive oil in most cases
A pinch of sea salt (optional)
Instructions
Prepare the Chives:
Begin by thoroughly washing the fresh chives to remove any dirt. After washing, roughly chop the chives to prepare them for blanching.
Blanch the Chives:
Bring a pot of water to a boil and prepare an ice bath by filling a bowl with ice and water. Once the water is boiling, add the chopped chives and blanch them for about 15 seconds. Immediately transfer the chives to the ice bath to stop the cooking process. Drain the chives and pat them dry with a clean kitchen towel or paper towels.
Blend the Chives:
Place the blanched and chopped chives in a blender or food processor. Add the extra virgin olive oil and neutral oil to the blender.
Blend Until Smooth:
Blend the chives and oils together until the mixture is smooth and vibrant green. This usually takes about 2-3 minutes, depending on your blender’s power.
Strain the Mixture:
Place a fine-mesh sieve or cheesecloth over a bowl or jar. Pour the chive oil mixture through the sieve or cheesecloth to strain out the solids. Press or squeeze the mixture to extract as much oil as possible.
Season (Optional):
Add a pinch of sea salt to the strained oil for extra flavor, if desired. Stir well to combine.
Store the Chive Oil:
Transfer the strained chive oil into a clean, airtight jar or bottle and store it immediately in the refrigerator for up to one week.
Usage Suggestions:
Drizzle over salads, soups, or roasted vegetables. Use as a finishing oil for grilled dishes. Serve as a dip with crusty bread or use in marinades.
Notes
Lemon Chive Oil:
Add a fresh, citrusy twist to your chive oil by including lemon zest.
- Preparation: Follow the same steps for preparing and blanching the chives. Add the zest of one lemon to the blender along with the chives and oils.
- Usage: Great for drizzling over salads, and roasted vegetables.
Garlic Chive Oil:
Infuse your chive oil with a hint of garlic for added depth of flavor.
- Preparation: Blanch a clove of garlic along with the chives, then blend together with the oils. You could also use black garlic or roast garlic.
- Usage: Ideal for pasta dishes, dipping bread, and enhancing grilled veggies.
Spicy Chive Oil:
Give your chive oil a kick by adding a small chili pepper.
- Preparation: Blanch a small chili pepper along with the chives, then blend together with the oils. Adjust the amount of chili based on your spice preference.
- Usage: Perfect for adding heat to salads, grilled vegetables, and burritos.
Herb Blend Chive Oil:
Combine chives with other fresh herbs like basil, parsley, or cilantro for a more complex flavor.
- Preparation: Blanch a mix of herbs (equal parts chives and another herb of your choice), then blend together with the oils.
- Usage: Versatile for any dish that needs a burst of fresh herb flavor.
Ginger Chive Oil:
Add a zingy note to your chive oil with fresh ginger.
- Preparation: Blanch a small piece of peeled ginger along with the chives, then blend together with the oils.
- Usage: Excellent for Asian-inspired dishes, salads, and stir-fries.
Storage and Usage Tips:
- Storage: All variations should be stored in a clean, airtight jar or bottle and kept in the refrigerator for up to one week.
- Usage: Use these flavored oils to enhance the taste of your favorite dishes, whether as a finishing touch or an ingredient in marinades and dressings.
You can also think about blending herbs for more flavor combinations. There are infinite combinations. Notably, there are different then infusing oils with dried herbs that can last much longer.
- Prep Time: 10
- Cook Time: 5
