Chive Oil

Adding a flavor to a good EVOO is like gilding a lily.  However, sometimes you want an extra dimension to the unctuousness of a good olive oil.  Chive oil is a perfect example. This condiment is almost too easy to make.  It can be used in a number of different ways such as drizzled on roasted vegetables, for dipping your bread into, or to top crème fraîche added to a Vichyssoise or puréed vegetable soup. Or, try using chive oil on a tomato and burrata salad. Or, serve it on top of perfectly broiled fish. And the list goes on.

When I made this recipe, there was some leftover paste after you passed the puréed chive and oil mixture through the sieve.  It looked too delicious to toss.  Instead, I spread it on toasted focaccia, then added a layer of sliced heirloom tomatoes topped with crumbled goat’s milk cheese.  To “guild this lily” I drizzled the tomatoes with my freshly made chive oil and, for the finishing touch, lots of freshly ground black pepper. Add some roasted fresh asparagus, drizzled with chive oil (what else?) and you have a simple, but healthy and delicious summer meal. 

NB: Occasionally, you will find bottles of olive oil with fresh herbs or garlic in them.  Avoid these at all cost as these oils can carry botulism which can be deadly.  

Ingredients:

1 bunch (1 oz) fresh chives, washed, dried and cut into small pieces

½ cup EVOO

¼ teaspoon sea salt 

Cooking instructions:

1.       Put everything into a blender and purée until chive pieces have been thoroughly integrated into the oil.

2.       Strain through a fine meshed sieve.  Save the paste for another use (such as on pasta as a sauce or on toasted bread).

3.       Cover and refrigerate until ready to use.

4.       This can be made ahead and will keep in the refrigerator for up to five days. 

Makes: ½ cup

Wine recommendation:  It all depends on how you are using the chive oil for but when in doubt, try a grassy Sauvignon Blanc, dry Chenin Blanc, or Pinot Grigio.