Chive Oil —Easy To Make And Versatile
Chive Oil —Easy To Make And Versatile
Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.


Makes 1 1/4 cups

  • 3 bunches chives
  • 1 1/2 cups grapeseed or vegetable oil


  1. Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
  2. Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
  3. Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
  4. DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.


You can do this with any herb.  Here is the same process but making Basil oil.

Basil Oil

Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

What's your reaction?


0 comment

Write the first comment for this!

Facebook Conversations