Chive Oil Recipe

I am a huge fan of making flavored oils and chive oil might be my favorite one! You can very easily make this beautiful and delicious finishing oil using fresh chives and olive oil. Once you start, you’ll want to make it all the time!

Chive oil is a great way to add flavor and color to many dishes and you’d be surprised how easy it is to make! Just a few easy steps and you’ll have a vibrant finishing oil that lasts in the fridge for a week. Try using this chive oil on eggs, pasta, pizza, salads and so much more!

Chive oil ingredients

Chives: You’ll need about 3 bunches of chives for this recipe.

Olive oil: I like the flavor of extra virgin olive oil best for this recipe.

Kosher salt: To season the blanching water and also the oil.

How to make chive oil

Prepare an ice bath: Make sure to prepare your ice bath before you blanch the chives.

Chives about to be blanched.

Blanch the chives: Bring a saucepan of salted water to a boil. Add the chives and cook for only 10 seconds before removing them to the ice bath.

Chives in an ice bath.

Drain the chives: Remove the chives from the ice bath and squeeze out the water. Add the chives to a blender.

Chives draining on a paper towel.

Blend the chives: Blend the chives with the olive oil and a pinch of salt until well combined.

Chives, olive oil and salt in a food processor, ready to be blended.

Steep the oil: Let the oil and chive mixture sit together in the bender or in a bowl for 30 minutes to 1 hour to make sure the chive flavor is infused into the oil.

Chive oil being strained through a fine mesh strainer.

Strain the oil: Position a fine mesh strainer over a glass bowl or measuring cup. Pour the chive oil mixture into the strainer and let the oil drip through into the bowl. Do not press on the mixture. Leave the oil to strain for at least 2 hours or preferably overnight.

Recipe FAQ

How long does chive oil last in the refrigerator?

Chive oil lasts in the refrigerator for about a week.

Why did my chive oil turn solid in the refrigerator?

Oil will solidify in cold temperatures. Don’t worry! Just take the chive oil out of the fridge 15 minutes before you plan on using it, it will turn back to liquid.

Can I use other herbs?

Sure! You can mix other herbs such as parsley and basil in for different flavor profiles. Be sure to adjust the measurements of the oil when adding more herbs.

Chive oil in a bowl.

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Chive oil in a bowl.

Print

Chive Oil Recipe

This beautiful and delicious finishing oil takes just a few easy steps to make and can add wonderful flavor and color to a variety of dishes!

Course SaucesKeyword chive recipes, flavored oils, fresh herb recipes

Prep Time 5 minutes Cook Time 5 minutes Active time 10 minutes Total Time 8 hours 10 minutes

Equipment

  • Food processor
  • Fine mesh strainer
  • Glass storage
  • Squeeze bottle

Ingredients

  • 3 Ounces chives about 3 bunches
  • 1 Cup olive oil
  • 2 Teaspoons kosher salt plus more to taste

Instructions

  • Prepare an ice bath.
  • Blanch the chives. Bring a saucepan water to a boil and add 2 teaspoons of kosher salt. Add the chives and cook for only 10 seconds before removing them to the ice bath.
  • Drain the chives. Remove the chives from the ice bath and squeeze out the water. Add the chives to a blender.
  • Blend the chives. Blend the chives with the olive oil and a pinch of salt until well combined.
  • Steep the oil. Let the oil and chive mixture sit together in the bender or in a bowl for 30 minutes to 1 hour to make sure the chive flavor is infused into the oil.
  • Strain the oil. Position a fine mesh strainer over a glass bowl or measuring cup. Pour the chive oil mixture into the strainer and let the oil drip through into the bowl. Do not press on the mixture. Leave the oil to strain for at least 2 hours or preferably overnight.
  • Transfer the oil to a squeeze bottle or airtight container and store in the refrigerator.
  • Drizzle on your favorite dishes!

The post Chive Oil Recipe appeared first on Carolyn's Cooking.

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