- 1 cup snipped chives
- 3/4 cup extra-virgin olive oil
- Put the chives and olive oil in a blender and blend on high until the oil begins to warm, 2 to 3 minutes. Pour the oil through a very fine strainer set over a bowl and let it drip for at least 1 hour. Discard the contents of the strainer.
The Chive Oil can be refrigerated for up to I day. Bring to room temperature before serving.