How to Make It
Prepare an ice bath. Process chives and grapeseed oil in a blender until completely smooth and hot, about 2 minutes. Transfer to a small bowl, and place bowl in ice bath. Cool until mixture is room temperature, 10 to 15 minutes. Remove bowl from ice bath; cover and chill 8 hours or overnight.
Line a fine wire-mesh strainer with cheesecloth, and place over a medium bowl. Pour chive-oil mixture into cheesecloth, and let strain slowly at room temperature, about 1 hour. Discard solids. Chill chive oil until ready to serve. Chive oil can be stored in an airtight container up to 2 days.
Process soybean paste and fermented soybeans in a mini food processor until smooth, about 45 seconds. Set soybean puree aside.
Stir together gelatin and 2 tablespoons cold water in a small bowl. Let stand 5 minutes. Stir together gelatin mixture and heavy cream in a small saucepan. Cook over low, stirring constantly, just until gelatin is completely dissolved, about 2 minutes. Remove from heat.
Place sour cream in bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until slightly thickened, about 4 minutes. With mixer running, add warm gelatin mixture in a slow, steady stream, beating until mixture is slightly aerated, about 1 minute. Cover and chill until gelatin has set, about 20 minutes.
Stir soybean puree into sour cream mixture. Press mixture through a medium wire-mesh strainer over a bowl; discard solids. Stir in lemon juice. Transfer dip to a serving bowl. Drizzle with chive oil and olive oil. Serve with crudités.