This chive oil recipe can be made into any type of flavored oil by substituting your favorite herbs such as basil, tarragon or even cilantro. Use this as a garnish over soups (such as my cheddar and ale soup), alongside toasted French bread, or as a decoration on appetizer plates. It keeps well in the refrigerator for about 1 week.
- 1 small bunch of chives
- 1/2 cup extra virgin olive oil
- 1 pinch of kosher or sea salt
- Bring 2 cups of water to a rapid boil.
- Next, fill a bowl with ice and water. Grab a small bunch of chives with your tongs and place in boiling water for 10-30 seconds. Quickly place chives into ice bath.
- After a couple minutes, remove chives and press out moisture with a paper towel.
- Roughly chop the chives and place in a small food processor or blender.
- Slowly blend in the extra virgin olive oil and 1 pinch of kosher or sea salt. Add a little oil at a time, until all the oil is incorporated. Puree about 2 minutes.
- Strain in a fine mesh strainer, pushing the oil through. Discard chive bits, and place your chive oil in a squirt bottle. Refrigerate for up to 1 week.
Recipe by Jason Hill / CookingSessions.com
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