Fresh chives, blanched and then shocked to fix their color, give this oil it's emerald-green hue and delicate oniony flavor. Even without blanching, chives will yield a nicely colored oil; simply place the chives and oil in a blender and process on high speed 1 minute, then strain through a chinois or fine strainer.
Yield : Makes about 1¼ cups
Ingredients
- 2 tablespoons kosher salt
- 3 ounces (4 bunches) chives, cut into 1-inch pieces
- 1¼ cups virgin olive oil (use extra virgin if you prefer a stronger flavor)
Serve with:
Stir a bit into:
Directions
Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat. Add the chives and blanch 15 seconds, or until they turn bright green and wilt; use a skimmer or slotted spoon to retrieve the chives, then plunge them into a bowl of ice water. Drain the chives, wrap in a kitchen towel, and gently squeeze out as much water as possible. Place in a blender with the oil and blend until smooth. Strain through a chinois or fine strainer.
Notes
Make-ahead note:
• The oil can be refrigerated up to 2 days.
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