- 1 large bunch chives (1 ounce), minced
- 1/4 cup extra-virgin olive oil
- 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 AheadThe Chive Oil can be refrigerated for up to 5 days.
Serve WithAsparagus Vichyssoise