- 1 tablespoon extra-virgin olive oil
- 1/4 cup sage leaves
- 1 cup minced chives
- 2 tablespoons kosher salt
- In a small skillet, heat the olive oil. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes. Scrape the leaves and oil into a small bowl and let cool. Crumble the leaves. Add the chives and salt and stir to combine.
Make AheadThe salt can be refrigerated for up to 1 week.