Homemade Chive Oil Recipe

🧂 Ingredients

• 75 g Chives

  Onion or Garlic
• 235 ml Olive Oil
• ½ tsp Salt

Instructions

• 1 Rinse and dry the chives and cut in half or thirds to make them more manageable.
  Trim off and discard any wilted or discoloured parts.
• 2 In a large saucepan, bring about 1 to 1 ½ litres of water to a boil. 
• 3 Prepare your ice bath by adding some ice and cold water into another large bowl.
• 4 Once the water is boiling, add the salt and stir to dissolve.
• 5 Blanch the chives to the boiling water, only cooking for 10 seconds until bright
  green. You do not want to overcook the chives as they may start to discolour
  after this time.
• 6 Once bright green, immediately drain, then carefully plunge chives into the
  prepared ice bath to stop the cooking.
• 7 Remove the chives from the ice bath and gently squeeze to remove as much of the
  water as you can. Drain on paper towels and pat with paper towel until no
  moisture is left in the herbs. This step is essential as water can cause the oil
  to go rancid. 
• 8 Add the chives to a blender. If you have a less powerful blender, you may wish
  to chop up the chives into smaller pieces. 
• 9 Add the oil to the blender.
• 10 Blend on medium speed until chives are starting to break up. Increase speed
  until the mixture is smooth and well combined.
• 11 Allow to sit at room temperature for at least 90 minutes to allow the flavours
  to absorb.
• 12 Strain though a very fine mesh sieve or a fine mesh strainer lined with
  cheesecloth.
• 13 This mixture could be strained through a large sieve first, removing as much
  liquid as possible, before straining through a very fine mesh sieve. Do not
  press any foam through and allow to sit to drain any remnants.
• 14 Store in a sealed glass container in the fridge for up to 1 week.
• 15 The oil may solidify in the fridge, so bring to room temperature before using.

Nutrition Info