Chive Oil Recipes

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CHIVE OIL



Chive Oil image

Provided by Kim Severson

Categories     Vegetarian     Quick & Easy     Vegan     Chive

Yield Makes 1/2 cup

Number Of Ingredients 4

1 bunch fresh chives
1/2 cup canola oil
1/8 teaspoon sea salt
Freshly ground black pepper to taste

Steps:

  • Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
  • Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month; bring to room temperature before using.

CHIVE OIL



Chive Oil image

Yield Makes about 3/4 cup

Number Of Ingredients 2

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

Steps:

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

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