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Vibrant Green Chive Oil

Between my time working as a cook and spending time with my family, it at times seems daunting to try and manage a garden at home, and actually put to use all the goodies I’ve worked so hard for all Spring and Summer. That’s why I love quick and simple recipes which preserve those fresh flavors (and hard work) for the long winter months ahead. Flavored oils such as this green chive oil, are perfect for this.

They take almost no time to make and can 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. This recipe takes barely any effort to make, and will last for several months adding a fresh burst of chive flavor to your vinaigrette’s and marinades. These type of flavored oils also make fantastic garnishes in soups or as a splash of color on 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, you can learn how, or simply pick some up at the store. You will need quite a large amount though, probably three or four bunches worth for a liter 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 a lot, 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 of the chives as you can, otherwise the water will need to be removed later when straining the chive oil. A small amount of water will naturally appear when breaking down the chives, but the less you add into the oil the better.

You could let the washed chives air dry, or pat them dry with a clean linen cloth.chives packed in oil in a blender before pureeing to make green chive oil

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 then 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, take note that it will solidify when refrigerated. This is normal, and an indication of good quality olive oil. It will liquefy at room temperature again. – Chef Markus Mueller

Blend the chives and oil until completely smooth, and until the oil has started 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 course of the next 2 or 3 days.

Blitzed green chive oil prior to straining in a glass jar.

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. I have the model shown below, and can attest to it’s durability and straining abilities. It’s the one you will find in professional kitchens.

straining green Chive Oil

This 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, this will result in a cloudy end product, 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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A great way to preserve chives for the winter.. make a bright green oil!

Vibrant Green Chive Oil

Chef Markus Mueller
A quick recipe for flavored chive oil. Preserve your herbs for the Fall and Winter seasons, this chive oil is great in marinades and vinaigrette's.
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine French
Servings 1 Litre
Calories 7695.3 kcal


  • 1 Litre Vegetable oil
  • 4 bunches Fresh Chives


  • Wash the chives and pat them dry to remove excess moisture.
  • Pack the chives into the oil, and puree them using a blender such as a vitamix or nutri ninja.
  • Let the pureed chive oil sit in a glass container or other nonreactive jar for 2 to 3 days in the fridge.
  • Strain the green chive oil through a fine mesh strainer such as a chinois, to extract only the colored oil.
  • Store the oil in a airtight container for up to 1 month.
Keyword green oil, making flavored oils

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  1. Mine didn’t really separate? I put in fridge In a quart jar .

    • Hi Irene, if you a used high quality olive oil, the oil may congeal in the fridge before it can start to separate. I would suggest leaving it in a cool yet not fridge cold spot to separate. Think cold storage room or cool basement..

      If you used something like canola or vegetable oil you may just need to wait longer. It will separate as gravity pulls the solids to the bottom.

  2. Could this be frozen in cubes for future use.
    I wouldn’t be able to use a liter of oil in one month

  3. 5 stars
    Such a great idea to use leftover chives at the end of the season! I’ll have to remember that next harvest!

  4. 5 stars
    Not only does it taste amazing, it also has such a pretty colour! I think this would look so pretty drizzled on a bowl of pureed soup!

  5. Very nice Markus!!! I actually have enough chives out back to make this today! Can’t wait to try it.

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