Flavor packed oil made with fresh chives and olive oil. Simple and delicious.
This gorgeous oil is fantastic as a finishing oil, in salad dressings, and mixed with butter. You can use it on sandwiches, chicken, and salmon. It is good for up to a week in the refrigerator or can be frozen for 1 month. It really is not hard to make and steps up your culinary game!
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Chive Oil
Simple and savory this can be used as a fininshing oil, in dressings, on chicken, and salmon
Ingredients
- 2 oz fresh chives Or 4 small store-bought herb packages
- 1 cup olive oil
- 1 tsp salt
Instructions
- Rough chop the chives.
- In a medium pan bring 4-5 cups of water to boil.
- Prepare an ice bath while the water begins to boil. Fill medium bowl with ice and water then set aside.
- Now drop the chives in the boiling water for a quick 10 seconds.
- Now put the chives into the ice bath.
- Remove the chives and place on some paper towels. Squeeze the water out and then let them sit and dry out for 10-20 minutes.
- In a blender add the oil, chives and salt. Blend on medium speed for 2 minutes or so.
- Let it sit for 90 minutes.
- After 90 minutes its time to strain. Using a fine mesh strainer with a bowl underneath, press the oil through using the back of a spatula or wooden spoon.
- Let it sit for 30 minutes and then store in a mason jar or any container for up to a week in the refrigerator or 1 month in the freezer.
