Chive Oil

From the kitchen of Carly

Bright green chive oil turns everyday dishes into something special. Blended with neutral oil, gently heated, then strained to crystalline clarity, it's a finesse move that tastes like fresh spring. Drizzle over soups, fish, or roasted vegetables for instant sophistication.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 bunches chives
  • 11 1/2 cups grapeseed or vegetable oil

Instructions

  1. Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.

  2. Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.

  3. Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.

  4. DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.