Vibrant Green Chive Oil

I love quick and simple recipes that preserve fresh flavors (and hard work) from the home garden for the long winter months ahead. Flavored oils, such as this green chive oil, are a perfect example of such recipes. They take almost no time to make and add such a wide range of flavors and colors to the food we cook.

Today, I'll show you how to make a simple vibrant chive oil. It takes little effort - less than 10 minutes (plus some time to rest). Yet the result will last for several months, adding a fresh burst of chive flavor to your vinaigrettes and marinades. Bright green chive-flavored oil also makes a fantastic garnish in soups or adds a splash of color decorating a plate.

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Simple Homemade Green Chive Oil

To make this chive oil at home, start by harvesting your chives with a sharp knife. If you don't grow your own, learn how to grow chives here - or simply pick some up at the store or market.

You will need quite a large amount, though, probably three or four bunches worth for a liter / one quart of oil, which makes this green chive oil great for using up chives before they die back in Winter.

Cut the chives an inch above the base of the plant. Don't worry about harvesting too much - the plant will re-grow as long as you leave at least half the plant intact.

Wash and dry the herb to ensure you don't get any bugs or dirt in your flavored oil. Get as much of the water as you can, otherwise, it will need to be removed later when straining the chive oil. You could let the washed chives air dry, or pat them dry with a clean linen cloth. A small amount of water will naturally appear when breaking down the chives, but the less you add to the oil, the better.

Pack the washed chives into 1 litre of oil. It doesn't really matter if you use olive oil, canola oil, or another vegetable oil. The flavor may be slightly impacted, but other than that, the color should still be nice and bright green.

If using olive oil, (especially Extra Virgin) in salad dressings, flavored oils and other condiments, be aware that it will solidify when refrigerated. This is normal, and an indication of good quality olive oil. It will liquify again at room temperature. - Chef Markus

Blend the chives and oil until completely smooth, until the oil starts to turn a bright green. Store the blended chive oil mixture in a glass or food grade plastic storage container. If you use a clear container, you will be able to see the oil, water, and plant material slowly separate over the next 2 or 3 days.

After two days, you'll see the oil, plant matter, and naturally present water start to separate into three different layers. When the oil has mostly separated, strain off the oil, being careful not to get any of the water in the strained oil.

I like using a combination of cheese cloth and a fine mesh metal strainer called a Chinois, like the one shown below. It's the stainless steel version you will find in professional kitchens, and I can attest to its durability and straining abilities.

Straining ensures that only the oil and no vegetable sediment leaks into your oil. Let the pureed vegetable matter sit in the strainer until all the flavored chive oil has dripped out of it. This may take a few hours, but let gravity do the work! Do not squeeze the vegetable matter, or your oil will get all cloudy, as you'll be forcing water remaining in the plant cells back into the oil.

Once completely strained, store the vibrant green chive oil either in the fridge or a cool dark area in your kitchen. Use as desired in dressing and marinades or as a garnish on soups!

This post contains affiliate links for which I may be compensated if a purchase is made through the links provided. For more information, please read my affiliate disclosure.

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