Chive oil – an easy green oil with a lovely, fresh chive flavour.
Chive oil is one of those genuinely simple recipes that can make a huge difference on the plate. Its clear green colour and mild, fresh chive flavour lift everything from fish dishes to potatoes and vegetables.
It is made very simply by gently warming a neutral-tasting oil and blending it with plenty of fresh chives. It is important that the oil does not get too hot – around 60°C – so that the colour and flavour are drawn beautifully into the oil. The result is an intense, vividly green oil with a clean, fresh taste.
I strain my herb oil just once through a fine-mesh sieve. Straining it only once means a little chive remains in the oil.
You can also let the oil drip through a piece of muslin or a coffee filter for a completely clear green oil with no bits.
Use it to finish fish, drizzle it over a salad, or beat it into soft butter and whip until light and fluffy for a wonderful chive butter.
A small, easy detail – that really makes a big difference.
Use other herbs
You can of course make the same kind of oil with almost any fresh herb – or combine them. Try parsley, basil, dill, coriander or tarragon, for instance. You can also blend several herbs for a more complex flavour.
It is a brilliant way to use up leftover herbs – and at the same time create a beautiful, flavourful detail that lifts both everyday meals and dinners for guests.
Chive oil
Ingredients
- 200 ml neutral-tasting oil e.g. rapeseed or sunflower oil
- 60 g chives
- Salt
Method
- Warm the oil for the chive oil to about 60°C.
- Pour it into a blender with the chives and a pinch of salt and blend the oil for about 5 minutes. It is important to blend it long enough to draw out as much flavour and colour as possible.
- Strain it through a fine-mesh sieve into a sterilised jar. Store it in the fridge – or freeze it in smaller portions.
Nutrition
Premium
