Easy Chive Oil from Fresh Chives
This is the way that I have found to be the easiest to achieve a bright and flavorful result.
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.
Notes
Since this recipe uses fresh chives, it’s best to store your finished oil in the fridge and use it within 1–2 weeks.