Chive Oil

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, September 2005


  • 2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
  • 1 cup extra-virgin olive oil


  1. Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.

  2. Put chives in a blender. With machine running, add oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheese-cloth-lined sieve; discard solids.


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