Create vibrant green chive oil to add a burst of fresh chive flavour and aroma. This simple addition can instantly transform a dull or ordinary dish into a stunning, visually appealing plate. Impress your dinner guests with a touch of green elegance. No fancy kitchen equipment is needed to make this chive oil.
Why you will love this recipe
Chive oil—or green herb oil, for that matter—is the ultimate food-enhancing tool in a restaurant kitchen. It’s a staple in commercial kitchens, often used as a key element in dish presentation. A few drops of chive oil can instantly elevate a dull or ordinary dish into a stunning, fine-dining masterpiece. This magical touch has the power to transform an ugly duckling into a magnificent swan. 🙂
Easy and Quick
Making chive oil is quick, effortless, and super easy!
Versatile
It pairs well with almost everything—soup, salad, marinade, vinaigrette, savoury pancakes, sides, pasta, and more. If you want to add a hint of chive aroma and a vibrant green hue, just drizzle a few drops of chive oil.
Long Storage
Once made, it lasts quite a while. You can keep it in the fridge for a couple of weeks, ready for instant use. It also freezes well. I usually divide the oil into two separate squeeze bottles—one in the fridge and the other in the freezer
How to Make Chive Oil
Chive oil is easy to make with common kitchen tools. While I made chive oil here, the same technique works for other herb oils like basil or rosemary. I used the ‘Heat Method’ for this recipe.
It’s a quick process, so have all your equipment and ingredients ready beforehand. Prepare a large bowl with ice water to cool the herb oil pot immediately after boiling. This step is crucial to prevent the chive oil from turning brown.
Blanching Method
This is one of the most common methods for making green oil. Blanch the herb leaves in boiling water for about 30 seconds, then immediately transfer them to an ice water bath. Squeeze out the water, blend the herbs with neutral oil in a food processor, and filter the mixture through a coffee filter, cheesecloth, or paper towel over a fine strainer.
Heat Method
I used this method for the recipe. Clean and dry the chives thoroughly. Blend the chives with oil until you get a fine liquid. Transfer the mixture to a pot and cook over medium heat for a couple of minutes.
Key Ingredients and Equipment to Make Chive Oil
Chive
Clean, dry, and chop them.
Oil
Use your favourite vegetable oil. I used extra virgin olive oil. Note that olive oil may solidify in the fridge as olive oil reaches the cloud point at around 40°F or 5°C, but will return to liquid at room temperature. More oil will result in a lighter colour; less oil will give a deeper green hue.
Strainer and Filter
Use a coffee filter, kitchen paper towel, or cheesecloth over a strainer to filter the oil.
Ice Bath Bowl
Prepare a large bowl or pot with ice and water to cool the oil rapidly.
How to Use Green Chive Oil
Chive or any green herb oil is versatile and can enhance any dish with subtle flavours of allium vegetables such as garlic, onion, or shallot. Use it to decorate and elevate your plates. Here are a few examples of how to use it:
- Pasta or Risotto
- Dip
- Salad
- Soup
Ingredients
Ingredients:
- Chives: 1 bunch
- Vegetable Oil: 1 cup
Equipment:
- Strainer
- Cheesecloth, paper towel, or coffee filter
- Ice bath pot (a pot or large mixing bowl with water and ice cubes)
- Spatula or whisk
- Pot for cooking the blended chive and oil mixture
Instructions
Step 1 - Mise en Place
- Making chive oil is a quick process. Prepare all ingredients and equipment beforehand. Clean, rinse, and thoroughly dry the chives, removing as much water as possible.
Step 2 - Blending
- Place the chives and oil in a blender and blend for a few minutes until the mixture is smooth and free of chive pieces.
Step 3 -Heating up
- Pour the blended chive and oil mixture into a pot and heat over medium-low heat. This process will evaporate some water, separate water and oil and activate the plant enzymes, enhancing the green colour. Stir with a spatula or whisk for a couple of minutes.
Step 4 - Cooling down
- Cool the pot by placing it in a large mixing bowl or pot filled with ice water. You can speed up the cooling process by stirring with a whisk. Once cooled, store the oil in the fridge. (See Note)
Step 5 - Straining
- Place a coffee filter, cheesecloth, or paper towel over a strainer.
- Pour the cooled chive oil mixture through it.
Step 6 - Store
- Store the strained chive oil in an airtight bottle or container. It can also be frozen for longer storage.
Notes
- The ice bath pot or mixing bowl must be larger than the pot with the heated chive oil. If you don’t have a sufficiently large bowl, transfer the heated chive oil to a smaller bowl that will fit into the ice bath pot for cooling.
