How to Make Chive-Infused Olive Oil the Easy Way
If your chive patch is thriving and you want to bottle up some of that flavor, this vibrant green chive-infused olive oil is such a simple and satisfying project. It’s perfect for drizzling over roasted potatoes, eggs, veggies, or even a slice of sourdough, plus it makes a really fun and pretty hostess gift for summer parties!
There are a few methods to make chive oil. This is the way that I have found to be the easiest (because ain’t nobody got time to monitor your infused oils daily!). You can achieve a cleaner, darker colored result with some more attention.
But—before we jump in—let’s talk about safety. Any time you’re infusing oil with fresh herbs, moisture becomes the enemy. Too much water content can lead to spoilage or worse, botulism. So I’m sharing a method that blends fresh chives for max flavor and helps reduce risk with one key extra step.
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Ingredients & Tools
- 1/2 cup fresh chives, rinsed and dried with towel
- 1/2 cup high-quality extra virgin olive oil
- Clean blender
- Fine mesh strainer or cheesecloth
- Glass bottle or jar with lid
Step-by-Step Instructions
1. Wilt the Chives (Important!)
After rinsing clean, let your chives air dry and wilt for 8 hours. Spread them out on a clean towel or tray in a cool, dry spot. This step helps reduce moisture content while keeping the herb “fresh” enough for that bright green flavor and color. I use my favorite herb drying rack.
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💡 Wilting is gentler than dehydrating and still makes the final oil safe to store. If you dehydrate, you will lose some of that bright green color, but you can store outside the refrigerator!
2. Blend for Max Flavor
Once wilted, combine your chives and olive oil in a blender. Blend on high until the mixture is bright green and completely broken down—like a loose herbal puree.
This blending step pulls out way more flavor than simply steeping the chives whole, as you might with other herbal oil infusions.
3. Let Sit
Leave herbs infusing for 1-2 weeks in refrigerator.
4. Strain
Pour the mixture through a cheesecloth and/or fine mesh strainer into a clean bottle. I used these cute mini 4oz Ball Jars that come in a 4 pack from Target.
Press or squeeze gently with a spoon to extract every last drop of that bright green oil. You want the final product to be smooth and free of solids.
5. Bottle & Store
Transfer your chive oil to a clean glass bottle or jar and store it in the fridge.
The Safest Bet is to Store it in the Fridge
Since this recipe uses fresh chives, it’s best to store your finished oil in the fridge and use it within 1–2 weeks.
But Doesn’t Olive Oil Solidify in the Fridge?
Yes—it does! Olive oil turns cloudy and thick in the fridge, but that’s completely normal and doesn’t harm the quality. Just take the oil out a few minutes before using, and it will liquefy again. You can also store it in small containers (or even ice cube trays!) so you’re only pulling out a bit at a time.
Tips for Success & Safety
- Always refrigerate. Fresh-infused oils should never be stored at room temp.
- Label with a date so you remember when you made it.
- If you see cloudiness, bubbles, or off smells, toss it. Better safe than sorry.
- For long-term storage: You can freeze the oil in small portions (like ice cube trays) to extend shelf life.
Ways to Use Chive Oil
- Drizzled over roasted potatoes or root veggies
- On scrambled or fried eggs
- As a dip for crusty bread
- Swirled into soups or mashed potatoes
- Brushed on grilled meats or veggies
This is one of those small, satisfying projects that makes your everyday meals feel extra special. With just a few simple steps, you can bottle up the flavor of spring—and avoid waste when your chives are growing faster than you can use them.
Looking for More Ways to Use Your Fresh Chives?
Make this simple and bright chive salt to preserve your garden harvest.
Have questions or want to try this with other herbs? I’d love to hear from you in the comments!
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About the Author
Brittany Gibson is a modern suburban homesteader and the founder of The Homestead Challenge. She empowers women to adopt a simpler, more self-sufficient lifestyle, feeling confident to grow, create, and thrive on their own terms with joy and balance.
Read more about my transformation and join me in building our lives from scratch.
Easy Chive Oil from Fresh Chives
Equipment
- 1 Fine-mesh strainer or cheesecloth
- 1 Glass bottle with lid
Ingredients
- 1/2 cup fresh chives, rinsed and dried
- 1/2 cup olive oil
Instructions
- Wilt the chives. After rinsing clean, let your chives air dry and wilt for 8 hours. Spread them out on a clean towel or tray in a cool, dry spot.
- Blend on high in blender or food processor until the mixture is bright green and completely broken down—like a loose herbal puree.
- Leave herbs infusing for 1-2 weeks in refrigerator.
- Strain. Pour the mixture through a cheesecloth and/or fine mesh strainer into a clean bottle.
