Chive Oil

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.

Chive Oil

1/2 cup

Chive Oil


  • 1 small bunch of chives
  • 1/2 cup extra virgin olive oil
  • 1 pinch of kosher or sea salt


  1. Bring 2 cups of water to a rapid boil.
  2. 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.
  3. After a couple minutes, remove chives and press out moisture with a paper towel.
  4. Roughly chop the chives and place in a small food processor or blender.
  5. 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.
  6. 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 /