Emerald Chive Oil

Learn simple techniques to create emerald green chive oil, which enhances the flavors of soups, vinaigrettes, salads, or roasted vegetables. Additionally, this recipe serves as an excellent method for preserving herbs during the winter season.

Herbs and oils have a special magic. While a plain bottle of olive oil rarely grabs your attention, adding herbs instantly makes it more exciting and appealing. Herbs give the oil extra color, flavor, and even some health benefits that make it more valuable. 

And incorporating herbs in the oil is a simple process. There are two methods to make flavored oil. The first one is to make an infused oil, where we let the herb macerate in oil for a few days until the oil absorbs the herb’s flavors, then we strain out the herb. This results in a clear oil that carries the flavors and some properties of the herb.

In this tutorial, however, we will cover another technique to create a bright green oil that captures the herb’s flavors and colors without needing several days of infusion. 

What is Green Chive Oil?

Green chive oil is made by blending or crushing fresh chives with oil to create a bright green liquid. The oil absorbs the delicious flavor and green color of the chives. Green chive oil is a versatile ingredient that adds flavors to various dishes, whether drizzled on soups, salads or used as a dip. In addition, it adds a fresh and onion-like taste to your food, making it look more appealing.

Making chive oil, dip or chive vinegar are a great ways to use leftover chives at the end of the season. Similarly, you can use the same method with other herbs, such as basil and tarragon, or use a mix of herbs. 

To make this recipe, you will need just two ingredients, chive and oil.

What is Chive?

If you are growing herbs at home, you have chives. It is easy to grow herbs from the onion family with a mild and delicate onion flavor, but not as strong as regular onions. Chive is known for its bright green color and I use it fresh for garnishes and flavoring of soups, salads or dips. They have long, thin green leaves that are hollow inside. 

In addition, chive is a herb that provides a wealth of nutrition, as it is low in calories yet rich in essential vitamins such as A, C, and K, along with minerals like calcium, potassium, and iron. 

Packed with antioxidants, chive promotes healthy digestion and may ease constipation.

Which oil to select?

I opted for extra virgin olive oil, a versatile and tasty oil with a fruity and slightly bitter taste, making it an excellent match for different herbs, including chive. Alternatively, you can use neutral oils like grapeseed, canola, avocado, or sunflower. These oils don’t overpower chive flavors and allow it to stand out.

Select a high-quality oil that is fresh and not rancid to obtain the best possible chive oil. 

Homemade Chive Oil Recipe

Although the recipe is simple and fast, it requires specific steps to achieve the desired result. 

First step: Refrigerate the oil.

Place the oil in the refrigerator before blending it with the herbs to achieve a vibrant green color. Cooling the oil will prevent dulling of the vibrant green color later when the oil warms up from friction.

Second step: Prepare ice water.

Fill a large bowl or container with ice cubes or crushed ice. Pour enough cold water to cover the ice and mix it well.

Third step: Boil the water.

Bring the water to a boil in a large casserole and add a pinch of salt.

Fourth step: Boil and cool the herbs.

Wash the fresh chives thoroughly and trim off any wilted or discolored parts. Don’t cut the stalks at this stage.

Gently place the herbs in the pot of boiling water for a quick cook time of around 10 seconds. Ensure you stay within this time, as the color of the herbs may begin to darken. Once bright green, promptly transfer them to the prepared ice bath. I used whole stalks and large tweezers that helped me to transfer them from a hot to a cold bath.

Fifth step: Drain the moisture.

Removing extra water is essential before blending the herbs with the oils. This is necessary to achieve the right texture and prevent the oil from becoming rancid. So, gently squeeze the herbs to remove the water and then use a paper towel to pat dry. This ensures no moisture is left in the herbs when you blend them with the oils.

Sixth step: Blend the mixture.

Cut the chives, place them and oil in a blender or a food processor, and puree on high speed for 2 to 3 minutes or until completely smooth and well combined. 

Eighth step: Strain the mixture.

Line a fine mesh strainer with a cheese cloth or a coffee filter, pour the oil into the sieve, and let the gravity work. It takes several hours to filter the oil drop by drop into the jar or bottle. Don’t force the oil through the cheesecloth, as the strained oil will be cloudy.

Ninth step: Transfer and store.

Discard the cheesecloth. Transfer the oil to a squeeze bottle or airtight container and keep it in the fridge for 1 week or until the color starts to fade. 

How to use chive oil

• Drizzle flavored chive oil over cooked vegetables, grilled veggie skewers, or air fryer roast potatoes to enhance flavors and appearance.
• Use chive oil as a base for homemade salad dressings like this Maple Vinaigrette Salad Dressing.
• Add a finishing touch to soups, stews, or scrambled eggs by drizzling a small amount of vibrant chive oil on top. It adds a pop of color and a burst of fresh flavor.
• Serve this condiment as a dipping sauce for bread, crusty baguettes, or fresh vegetables. It makes a delightful and flavorful alternative to plain olive oil.
• Use it in a marinade for chicken or brush this air fryer sea bass; the herbaceous flavor adds a delicious twist to any meat.

How to store this homemade condiment?

Store it in a squeeze bottle or an airtight container in the refrigerator for up to a week. It will start losing its taste and color after a few days. 

To prolong the shelf life of the chive oil, you can freeze it. Pour the oil into ice cube trays and transfer the frozen cubes to a freezer-safe container or bag. When using the oil, simply thaw the desired number of cubes in the refrigerator or at room temperature.

Frozen chive oil can be stored in the freezer for several months, but its flavor and color may change slightly over time.

Don’t throw away the leftover chive solids.

You can incorporate them into herb butter, add them to a soup or mix them with vinegar to make a vinaigrette or marinade.