Chive Oil

Name: Chive Oil
Yield: MAKES ABOUT 3/4 CUP
Ingredients: 1 cup snipped chives; ¾ cup extra-virgin olive oil

This oil can be used as a sauce for basting grilled fish—it makes a nice crust—and as a sauce for serving.>/p> Amazing Seafood Recipes

By Jerry Traunfeld

July 1999

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Yield:

MAKES ABOUT 3/4 CUP

Step 1
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.

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The Chive Oil can be refrigerated for up to I day. Bring to room temperature before serving.

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