Chive Oil
March 3, 2024 by Kimberly
Elevate your dishes with homemade Chive Oil! Easy, flavorful, and vibrant, it’s the perfect finish to salads, soups, and meats. Fresh, herbal, and utterly delightful.
80 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRESH
HERBACEOUS
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Discover the simplicity and elegance of Homemade Chive Oil! This vibrant, flavorful oil adds a gourmet touch to any dish. With its fresh, herbal notes, this oil transforms ordinary meals into culinary masterpieces. Perfect for foodies and culinary enthusiasts alike, this easy-to-make infusion will become a staple in your kitchen. Let’s bring the essence of garden-fresh chives to your table!
How to serve:
Drizzle this aromatic Chive Oil over roasted vegetables, fresh salads, or grilled fish to enhance flavor and presentation. It’s an excellent addition to potato dishes, scrambled eggs, or as a dip for crusty bread. Incorporate this versatile oil into vinaigrettes or use as a finishing touch on soups for a burst of color and taste.
How to store:
Store your Chive Oil in an airtight glas in the refrigerator for several weeks. Keep it away from direct sunlight to maintain its vibrant color and fresh flavor.
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INGREDIENTS
FOR 400ml (1.5 CUPS)
CHIVE OIL
- 60g fresh chives (2 oz)
- 400ml neutral cooking oil (1.5 cups)
ACTIVE: –
PASSIVE: –
PREPARATIONS
Recommended Equipment
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- ice cubes
- coffee filter
- none
ACTIVE: 20 min
PASSIVE: 60 min
COOKING
1. Roughly chop or tear the chives and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of chive are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 5-10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
6. Allow the oil to drip through for about 1 hour. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator.
I love this but wish I could have a printable recipe to keep in my files. Otherwise, I forget it.