When it comes to elevating your cooking with a pop of vibrant color and fresh, oniony flavor, homemade chive oil is a game-changer. This simple yet elegant infusion captures the essence of fresh chives in a silky, aromatic oil that’s perfect for drizzling over soups, grilled meats, pizza, pasta, and even roasted vegetables. Best of all, it takes just minutes to prepare but adds a restaurant-quality touch to your home-cooked meals.
Why Make Chive Oil at Home?
If you’ve ever bought herb-infused oils from the store, you know they can be pricey. Making your own chive oil not only saves money but also ensures you’re getting the freshest, most vibrant flavors. Plus, the process is quick and easy, requiring just two ingredients: fresh chives and olive oil.
One of the biggest advantages of making chive oil at home is its versatility. It can be used as a finishing touch on dishes that need an extra layer of flavor, or as a beautiful, natural garnish to enhance presentation. The bright green color makes any dish look more visually appealing. While the mild onion-garlic notes of the chives add a depth of flavor that pairs well with everything from creamy soups to grilled steaks.
The Key to Vibrant Green Chive Oil
The secret to achieving that stunning green hue is blanching the chives before blending them with oil. This step helps preserve the color while also softening the fibers, allowing for better infusion. Be careful not to over boil the chives, just 10 seconds in hot water is enough. An immediate ice bath stops the cooking process and locks in the bright color. Properly drying the chives before blending is also essential to prevent any excess water from diluting the oil.
After blending, letting the mixture sit for 10 minutes allows the oil to fully absorb the chive essence before straining. Using a fine sieve or coffee filter ensures a smooth, clear oil without any leftover particles.
How to Use Chive Oil
Once your chive oil is ready, the possibilities are endless. Drizzle it over a bowl of roasted corn chowder, swirl it onto a plate of risotto, or brush it over grilled bread for a fresh, herby touch. It also makes a great addition to grilled meats and seafood, adding both flavor and a pop of color. If you’re hosting a dinner party, chive oil is an easy way to make your dishes look professionally plated.
Since this oil is made without preservatives, it’s best stored in an airtight container in the fridge and used within a week. Over time, the bright green color may fade, so for the best visual appeal, use it within the first few days.
With just a little effort, you can create a flavorful, restaurant-quality chive oil that enhances any dish. Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Pairs with this recipe:
Chive Oil: A Burst of Freshness for Any Dish
Course: Recipes, Sauces10
minutes20
minutesLearn how to make vibrant, flavorful homemade chive oil with just two simple ingredients. Perfect for soups, pasta, grilled meats, and more.
Ingredients
1 bunch of chives
1 cup of olive oil
Directions
- Bring a pot of water to a boil. Add the chives and blanch for 10 seconds until bright green. Do not over-boil, or they may turn brown.
- Immediately transfer the chives to an ice bath to stop the cooking process.
- Remove the chives from the ice bath, place them on a paper towel, and squeeze out excess water. Let them air dry on the paper towel.
- Blend the chives with the olive oil in a blender until smooth and vibrant green.
- Let the mixture sit for 10 minutes to allow the oil to infuse.
- Strain the oil through a coffee filter or fine sieve to remove any solids.
- Store in an airtight container in the refrigerator for up to 7 days.
