Make your own chive oil. This oil is a simple yet incredibly versatile ingredient that no kitchen should be without. Not only does it give dishes an intense, fresh flavour, but it’s also a great way to make chives last longer.
Whether you drizzle it over freshly cooked pasta or use it as a base for a dressing – you’ll love the intense flavour of the chives and can jazz up your dishes in no time at all.
Why chive oil?
Many people throw chives away when they go limp – but there’s no need to! With this recipe, you can make them last longer and use them in liquid form in a wide range of dishes.
Here are six reasons why chive oil is so useful:
- Longer shelf life – Fresh chives wilt quickly, but their flavour lasts longer when preserved in oil.
- Intense flavour – The oil absorbs the flavour of the chives perfectly and distributes it evenly throughout dishes.
- Versatile – Ideal for salads, pasta, soups and dips, or as a finishing touch for potato dishes and fish.
- Easy to use – Instead of chopping fresh chives, you can simply use a few drops of oil.
- A visual treat – The bright green oil makes for a real eye-catcher on the plate.
- Fully customisable – You can combine it with other herbs such as parsley or basil.
Ingredients for chive oil
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
OIL: Neutral-tasting rapeseed oil is best. Rapeseed oil is also rich in unsaturated fatty acids. Compared to other vegetable oils, rapeseed oil has an ideal ratio of omega-3 and omega-6 fatty acids. It is rich in vitamin E and vitamin K. Rapeseed oil is particularly mild and is easily absorbed by the body.
Local & sustainable: Rapeseed oil is produced locally in Germany, Austria and Switzerland, which reduces transport distances.
What to look out for with chives:
They should be a vibrant green, firm and not wilted.
Steer clear of yellow or dry stalks: this suggests the product is old. Go for organic: it contains fewer pesticides and has a more intense flavour.
The best option is to grow it yourself on your windowsill.
Preparation
- Preparation: Heat the oil to 60–65 °C (not too hot, so that the fresh flavours are preserved). Roughly chop the chives and place them in a blender.
- Blending: Add the heated oil and blend everything well until you have a smooth green liquid. I like to use the Nutribullet.
- Strain: Pour the finished chive oil through a fine sieve or a fine cloth – do not squeeze it, so that the oil remains clear. It takes a while, but that’s fine.
- Cooling: Then cool it down quickly over ice preserve the colour and freshness.
- Bottling: Pour into a clean glass bottle and store in the fridge.
TIPS
Choosing the oil: A mild olive oil gives a more intense flavour, whilst rapeseed or sunflower oil has a more neutral taste.
Storage: The oil will keep in the fridge for about a week. If you want to keep it for longer, you can freeze it.
Perfect as a gift: Bottled in a pretty glass bottle, chive oil makes a lovely gift for friends and family.
Try different combinations: Enhance the oil with other herbs such as parsley, basil or tarragon for a variety of flavours.
Frequently Asked Questions
Can I use frozen chives as well?
Fresh chives are ideal, but frozen ones will do – though the flavour will be slightly weaker.
Why shouldn’t I heat the oil to too high a temperature?
Excessively high temperatures destroy the delicate flavours of the chives and can make the oil taste bitter.
What can I use chive oil for?
It’s perfect for pasta, soups, dressings, grilled vegetables, or as a topping for baked potatoes and fish dishes.
My oil goes cloudy after a few days – is that normal?
Yes, that’s perfectly normal! The natural herbal ingredients can cause the oil to change slightly. Simply give it a good shake or filter it again.
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Recipe card
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Chive Oil
Equipment
- 1 Nutribullet or blender
- 1 sieve or tea strainer
Ingredients
- 2 bunches fresh chives
- 250 ml neutral-tasting rapeseed oil
Instructions
- Heat the oil to 60–65 °C (not too hot, so that the fresh flavours are preserved).
- Roughly chop the chives and place them in a blender.
- Add the heated oil and blend everything well until you have a smooth green liquid.
- Pour the finished chive oil through a fine sieve or a fine cloth – do not squeeze it, so that the oil stays clear.
- Then cool it down quickly over ice to preserve the colour and freshness.
- Pour into a clean glass bottle and store in the fridge.
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