Homemade Chive Oil

Ingredients

• 60 g fresh chives (washed and roughly chopped)
• 400 ml neutral cooking oil (such as grapeseed, canola, or sunflower oil)

Steps

1. 1

   Prepare the chives by washing them thoroughly and patting them completely dry to prevent oil splattering and ensure a better infusion.

2. 2

   Place the 60g of chives and 400ml of neutral cooking oil into a high-speed blender.

3. 3

   Blend on high speed for several minutes. The friction from the blender will heat the oil slightly, which helps extract the chlorophyll and flavor from the herbs, turning the oil a deep green.

4. 4

   Prepare a fine-mesh strainer lined with a coffee filter or cheesecloth over a clean bowl or jar.

5. 5

   Pour the blended mixture into the lined strainer and allow it to drip through naturally. Do not press down on the solids if you want a perfectly clear oil.

6. 6

   Once strained, transfer the bright green oil to a clean glass bottle for storage.

Notes

For the best color, some chefs recommend blanching and shocking the chives in ice water before blending, though the high-speed blender method used here is a common shortcut. Store the oil in the refrigerator to maintain its color and flavor; it is best used within 1-2 weeks.

Nutrition per serving

• condiment
• herb oil
• vegan
• vegetarian
• gluten-free
• dairy-free
• garnish
• infusion