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Epicurious

Chive Oil

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

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

Preparation

  1. Step 1

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

    Step 2

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

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCondimentSauceChiveHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasy5 Ingredients or FewerMake AheadBlenderCookbooks
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