Just 3 ingredients to make your own Chive Oil! Drizzle it on salads, sandwiches, chicken, or salmon. Use it in marinades, vinaigrettes, or on toast. Stir it into mashed potatoes. So many uses!
Rinse chives well. Optional: cut them in half or thirds to make them fit in a pot better.
In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil. While the water is heating up, prepare your ice bath (get a bowl or ice and cold water) and get your colander ready.
Add chives to the boiling water for 10 seconds, stirring immediately. Be careful not to overcook them!
Immediately drain the chives in a colander and plunge them into the ice bath.
Remove the chives from the water and gently squeeze to remove most of the water. Drain on paper towels and press further to remove as much water as possible. If you have time, let them sit out for a bit to air dry until they're not soaking wet.
Add the oil and chives to a blender (it can be helpful to chop up the chives into smaller pieces for less powerful blenders). Blend on medium speed until chives are starting to break up. Increase speed until chives are mostly pulverized.
Allow to sit at room temperature for at least 90 minutes.
Strain though a very fine mesh strainer, catching the oil in a container. This can be helped by straining through a larger strainer first and pressing out as much of the liquid as possible with a spatula or back of a spoon before pouring through a very fine mesh strainer. Do not press any foam through. Instead, allow to sit for 30 minutes to drain any remnants, moving the mixture around with a spoon if needed to let the oil get through.
Use immediately, or store in a sealed glass container in the fridge for up to 1 week. Bring to room temperature before using because the oil might solidify a bit in the fridge.