Chive Oil

Chive Oil


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 2   Average: 5/5]


Chive oil is one of my favorite herb oils. Drizzle over salads, vegetables, pastas, sandwiches or grilled items. Use hot, cold, or at room temperature.

  • 1 Cup Ice Cubes
  • 4 Cups Water (Divided)
  • 2 Bunches Fresh Chives (Snipped To 3 Inch Lengths)
  • 3/4 Canola Or Grapeseed Oil
  • 1/2 Teaspoon Kosher Salt
  1. In small-size bowl combine 1 cup ice cubes with 1 cup water. Set aside.
  2. Bring remaining water to boil in small-size saucepan. Add chives all at once. Stir to make certain chives are submerged. Cook for 10 seconds. Immediately transfer chives to ice bath. Use a slotted spoon to do this. Once chives have cooled transfer to paper towels. Gently but firmly squeeze paper towels gently in your hands to absorb as much liquid as possible.
  3. In blender combine chives, oil, and kosher salt. Blend 2 minutes on high speed until thoroughly combined. Transfer to small-size container. Cover and place in refrigerator for up to 1 week.
  4. Makes 1 Cup
  5. Prep Time: 20 Minutes Cook Time: 1 Minute Total Time: 21 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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