This homemade chive oil is a quick and easy way to preserve the fresh flavours of your homegrown chives. An excellent way to preserve herbs during the colder months, this oil can also be used to enhance the flavour of soups, dressings, vinaigrettes, salads and even roasted vegetables. Vegan | Gluten Free | Soy Free | Nut Free

Homemade Chive Oil

With its bright colour and fresh onion-like flavour, this chive oil will instantly brighter up any dish. It is also a great way to preserve any herbs that you have left over at the end of the growing season in your area.

The method that is used to make this delicious homemade chive oil can also be used for other herbs such as garlic chives, basil and tarragon.

What are Chives?

Chives are a herb that can easily be grown at home. Originating from the onion family, they have a mild, delicate onion flavour and bright, green leaves that are long and thin and hollow inside.

They are packed with nutrients such as vitamins A, C, and K as well as calcium, potassium and iron. They can help with digestion and constipation.

What Oil to use?

When making this chive oil, you will want to use a neutral oil that won’t overpower the flavour of the chives. Oils such as olive oil, grapeseed, avocado and sunflower are good options.

How to use Chive Oil

This chive oil can be used in:

As a final touch to soups and stews
As a base for dressings
In vinaigrettes
Drizzled over salads, cooked roasted vegetables, or grilled vegetable skewers
As a dipping sauce for bread, or crusty baguettes
In dips
As a garnish such as drizzled over scrambled eggs
Stir through mashed potatoes
In a marinade for chicken or fish
Drizzle on pizza
Spread on sandwiches
LEFTOVERS – Don’t waste the solids from this oil, Instead, use them in a herb butter, in a soup or marinade.

Storing this Chive Oil Condiment

When stored in an airtight container in the fridge, this oil will last for up to a week, though it will start losing its flavour and colour after a few days.

To extended shelf life, try freezing this oil. A great way to do this is to freeze in ice cube trays, then transfer to a freezer-safe container once frozen. To use, simply thaw in the fridge or at room temperature.

Again, the flavour and colour of this oil can change when being stored in the freezer, though it still should be able to be kept for a few months.

Ingredients for Making Chive Oil

To make this chive oil, you can use the chives that you grow or simply pick up some from the grocery shop. Depending on how much you want to make, you will need a large amount of chives.

If you are growing your own chives, simply harvest your chives with a sharp knife. Cut the chives, leaving about an inch of the greens above the ground. Wash and dry before using to remove any dirt and bugs that may be there.

Ingredients needed:

75g fresh chives (onion or garlic)
235ml olive oil
½ tsp salt

Making Homemade Chive Oil

Rinse and dry the chives and cut in half or thirds to make them more manageable. Trim off and discard any wilted or discoloured parts.

In a large saucepan, bring about 1 to 1 ½ litres of water to a boil.

Prepare your ice bath by adding some ice and cold water into another large bowl.

Once the water is boiling, add the salt and stir to dissolve.

Blanch the chives to the boiling water, only cooking for 10 seconds until bright green. You do not want to overcook the chives as they may start to discolour after this time.

Once bright green, immediately drain, then carefully plunge chives into the prepared ice bath to stop the cooking.

Remove the chives from the ice bath and gently squeeze to remove as much of the water as you can. Drain on paper towels and pat with paper towel until no moisture is left in the herbs. This step is essential as water can cause the oil to go rancid.

Add the chives to a blender. If you have a less powerful blender, you may wish to chop up the chives into smaller pieces.

Add the oil to the blender.

Blend on medium speed until chives are starting to break up. Increase speed until the mixture is smooth and well combined.

Allow to sit at room temperature for at least 90 minutes to allow the flavours to absorb.

Strain though a very fine mesh sieve or a fine mesh strainer lined with cheesecloth.

This mixture could be strained through a large sieve first, removing as much liquid as possible, before straining through a very fine mesh sieve. Do not press any foam through and allow to sit to drain any remnants.

Store in a sealed glass container in the fridge for up to 1 week.

The oil may solidify in the fridge, so bring to room temperature before using.

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