Chive Oil
Chive oil — made by blanching chives, blending with oil, and straining — produces an intensely vivid green oil that's as beautiful as it is flavorful. Drizzle it over chilled soups, poached eggs, seared scallops, or any dish that wants a bright, herbal finishing note. A small jar of this in your refrigerator is a secret weapon.
Chives is in season now. More chives recipes, or see what to sow this month where you are.
Ingredients
- large bunch (about 2 oz) fresh chives, roughly chopped
- cup neutral oil, grapeseed or light olive oil
- tsp salt
Contains: eggs, molluscs.
Method
- Blanch chives in boiling salted water for 30 seconds. Immediately transfer to an ice bath. Drain and squeeze out as much water as possible.About 5 min
- Blend blanched chives with oil and salt on high speed for 2 minutes until very smooth.About 3 min
- Strain through a fine-mesh sieve lined with cheesecloth, pressing gently. Don't force it — let it drip for best clarity.About 5 min
- Transfer to a squeeze bottle or jar. The oil should be a beautiful, vivid green.About 2 min
Tips
- Blanching then shocking fixes the chlorophyll, keeping the oil vivid green.
- The oil must be completely dry before straining or it will turn cloudy.
- Use within 5 days for the most vivid color and freshest flavor.
Ring the changes
- Use spinach and parsley alongside chives for a more complex green oil.
- Add a small piece of jalapeño for a spicy chive oil.
Keeping it
Refrigerate for up to 5 days. The color will fade slightly over time but flavor remains good.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.