Herb Heaven: Elevate Your Dishes with Easy Chive Oil
Fresh herbs are a wonderful way to add vibrancy and flavor to your cooking. But did you know that you can harness their essence in a simple yet versatile way? Enter chive oil, a flavorful condiment made by infusing oil with the delicate taste of chives.
This chive oil recipe is incredibly easy to make, requiring minimal ingredients and effort. It’s a great way to preserve the freshness of your chives and add a touch of sophistication to various dishes. While this recipe uses chives, feel free to experiment with your favorite herbs like basil, parsley, or even cilantro!
The uses for chive oil are virtually endless. Drizzle it over soups, stews, or roasted vegetables for an instant flavor boost. Brush it on toasted bread for a delightful appetizer or use it as a decorative drizzle on appetizer plates.
This vibrant green oil also adds a pop of color and freshness to salads, mashed potatoes, or even deviled eggs. With its versatility and ease of preparation, chive oil is sure to become a staple in your kitchen.
Gather your ingredients:
- 1 cup fresh chives, washed and patted dry
- 1/2 cup olive oil (or your preferred neutral oil)
- Pinch of salt (optional)
Tip: Choose high-quality olive oil for the best flavor.
Let’s make this chive oil recipe!
- Prep the chives: Thoroughly wash the chives and pat them dry with a clean paper towel. This is crucial to prevent excess moisture from affecting the oil’s quality. Finely chop the chives.
- Combine and infuse: In a small jar with a tight-fitting lid, combine the chopped chives and olive oil. Optional: Add a pinch of salt for a touch of extra flavor.
- Infuse the oil: There are two methods for infusing the oil:
- Method 1: Sun Infusion: Place the jar in a sunny spot for 2-3 hours, shaking it occasionally to distribute the flavors. This method is gentle and preserves the delicate flavors of the chives.
- Method 2: Blender Infusion: For a faster infusion, pulse the mixture in a blender for 30-60 seconds. This method may result in a slightly stronger chive flavor.
Tip: Regardless of the chosen method, avoid over-blending, as this can turn the oil bitter.
- Strain and store: After infusing, strain the oil through a fine-mesh sieve to remove the chives. Store the chive oil in an airtight container in the refrigerator for up to 1 week.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Chive Oil Recipe Variations: Beyond the basics
Here are some additional tips and ideas for using your chive oil:
- Experiment with other herbs: As mentioned earlier, feel free to substitute chives with other fresh herbs like basil, parsley, or cilantro to create different flavored oils.
- Infuse with garlic: For a more complex flavor profile, add a small clove of garlic to the oil during the infusion process.
- Get creative with dips: Add a spoonful of chive oil to your favorite mayonnaise or yogurt-based dip for an extra layer of flavor.
- Marinate protein: Use chive oil as a base for marinating chicken, fish, or even tofu for a light and flavorful dish.
With its simple preparation and endless possibilities, this chive oil recipe is a valuable addition to any home cook’s arsenal. So, grab your favorite fresh herbs and give this recipe a try! You’ll be surprised by how much flavor such a simple condiment can add to your dishes.
More Recipes
- Lemon Herb Marinade
- Ahwahnee Beer & Cheese Soup
- Grilled Ribeye Steak
- Guinness Fish & Chips
- Cilantro Jalapeno Hummus
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Chive Oil
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 small bunch of chives
- 1/2 cup extra virgin olive oil
- 1 pinch kosher or sea salt
Instructions
- 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. Makes 1/2 cup.
