Name: Fresh Chive Oil
Total time: 1 h 25 min
Ingredients: 3 ounces fresh chives; 1 1⁄4 cups vegetable oil

Why This Recipe Works

To preserve the subtle allium aroma of chives, we created a verdant oil to add flavor and a pop of color to any dish. We started by blanching heaps of chives to retain their bright-green color. To keep the leaves (and finished oil) from turning muddy once blended, we blanched them quickly in boiling water to lock in their green color and flavor before spinning them dry in a salad spinner to remove excess water. Shocking the herbs in cold water ensured that the residual heat didn't further discolor the leaves once blended. We blended the chives with neutral-flavored vegetable oil instead of extra-virgin olive oil to avoid added bitterness. Straining the blended oil through layers of cheesecloth and discarding the pulverized pulp kept the oil bright. Find some ways to use the oil here.

Before You Begin

As the finished oil sits, some solids will settle at the bottom of the jar; stir oil to recombine before serving or, if you prefer a clarified oil, simply pour the oil off the top without stirring.

Instructions

Fill large bowl halfway with ice and water. Bring 6 cups water to boil in large saucepan. Add chives and cook until just wilted but still bright green, 20 to 30 seconds. Immediately drain chives in fine-mesh strainer, then submerge strainer and chives in prepared ice bath. Let sit until well chilled, about 2 minutes. Remove strainer from ice bath and let drain.

Transfer chives to salad spinner and spin to remove excess water. Spread over clean, dry dish towel. (If you don't have a salad spinner, pat chives dry with clean dish towel and squeeze thoroughly to remove excess water.) Line clean, dry fine-mesh strainer with quadruple layer of cheesecloth and set over liquid measuring cup or bowl.

Transfer chives to blender. Add oil and process until chives are very finely pureed and oil is bright green, about 1 minute. Transfer mixture to prepared strainer and let drain until oil has fully passed through cheesecloth, about 1 hour.

Fold edges of cheesecloth over remaining chive puree and gently squeeze to extract any remaining oil; discard solids and cheesecloth. Transfer oil to glass jar or cruet with tight-fitting lid. (Chive oil can be refrigerated for up to 4 days or frozen, within 4 days of making, for up to 1 month; freeze oil in ice cube trays or airtight container.)