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Chive Oil From 'Daniel'

This recipe outlines the creation of a vibrant, aromatic chive oil. Fresh chives are blanched and shocked to retain their intense green hue, then blended with neutral grapeseed oil. The mixture is finely strained, yielding a clear, emerald oil perfect for finishing dishes, adding a fresh, herbaceous note to various culinary creations.
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Servings: 0.5 people
Course: lunch/dinner
Cuisine: eastern europe
Calories: 549.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Salt
  • 8 ounces chives
  • 1/4 cup grapeseed oil

Equipment

  • 1 Medium Pot For blanching chives
  • 1 Large Bowl For ice bath
  • 1 High-Speed Blender For emulsifying chives and oil
  • 1 Fine-Mesh Sieve For straining the oil
  • 1 Cheesecloth For clarifying the oil

Method
 

  1. Wash and thoroughly dry the chives. Trim any discolored ends.
  2. Bring a medium pot of generously salted water to a rolling boil. Simultaneously, prepare a large bowl with ice water for an ice bath.
  3. Add the chives to the boiling water and blanch for precisely 10-15 seconds until vibrant green.
  4. Immediately transfer the blanched chives from the boiling water into the prepared ice bath to stop the cooking process and preserve their color.
  5. Once completely chilled, remove the chives from the ice bath and squeeze out as much excess water as possible, using your hands or a clean kitchen towel.
  6. Combine the blanched chives, grapeseed oil, and a pinch of salt in a high-speed blender.
  7. Blend on high speed until the mixture is completely smooth and appears bright green, approximately 1-2 minutes.
  8. Set a fine-mesh sieve over a clean bowl. Pour the chive oil mixture into the sieve, allowing the oil to drip through naturally. Gently press on the solids to extract more oil.
  9. For a clearer oil, line the fine-mesh sieve with a double layer of cheesecloth and strain the oil a second time. Do not squeeze the cheesecloth, just let it drip.
  10. Transfer the finished chive oil to an airtight container and refrigerate. It can be stored for up to one week, or frozen in ice cube trays for longer preservation.

Notes

Achieving that brilliant emerald green is key. Blanching the chives briefly then shocking them immediately in an ice bath halts cooking and locks in their vibrant color. Ensure your ice bath is truly cold. For maximum flavor extraction and smooth texture, blend the chives and oil thoroughly. The choice of grapeseed oil is ideal due to its neutral flavor, allowing the fresh chive essence to shine. For a truly professional, clear oil, double strain through a fine-mesh sieve lined with cheesecloth. This removes all solids, preventing premature spoilage and ensuring a pristine finish. Store the finished oil in an airtight container in the refrigerator for up to a week, or freeze in small portions for longer preservation. This versatile oil is excellent as a finishing flourish for soups, fish, or roasted vegetables, adding a fresh, aromatic lift.