This flavored chive oil recipe uses chives, but you can easily substitute your favorite herbs such as basil in this recipe. Use this as a garnish over soups, alongside toasted French bread, or as a decoration on appetizer plates. This keeps well in the refrigerator for about 1 week.
Chive OilRecipe by Jason Hill – CookingSessions.com
- 1 small bunch of chives
- 1/2 cup extra virgin olive oil
- 1 pinch 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. Makes 1/2 cup.