My F&W
quick save (...)

Chive Oil

  • SERVINGS: Makes about 1/3 cup
  • FAST
  1. 1 large bunch chives (1 ounce), minced
  2. 1/4 cup extra-virgin olive oil
  3. Salt
  1. In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use.
Make Ahead The Chive Oil can be refrigerated for up to 5 days. Serve With Asparagus Vichyssoise
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.