Homemade infused oils are easy to concoct and they make colorful, flavor-packed condiments. But they lose their flavor rather quickly, so it’s crucial to infuse the oils only when you need them.
This recipe yields a scant third of a cup of infused oil, so it’s easily consumed before its flavors fade. Drizzle this aromatic oil on roasted vegetables, soups, salads or grilled chicken or seafood. It’s incredibly versatile and will brighten any dish you serve it with.
Here’s a recipe that tastes infinitely better with a drizzle of this precious oil: Risotto with blue cheese, pan-roasted scallions and chive-infused oil
makes 1/4 to 1/3 cup
active time: 15 min
- 2 teaspoons sea salt for blanching
- 2 bunches fresh chives (2 oz) (55 g)
- 1/2 cup extra virgin olive oil
- fine cheesecloth
- squeeze bottle
- Step 1: Fill a medium bowl with cold water and several ice cubes and set aside. Bring 2 quarts of water to a boil. Add the salt and chives and blanch for 10 seconds only. Immediately remove from the boiling water and place in the ice-water bath. Once cooled, drain and squeeze all the water out of the leaves. Then lay them on a paper towel and pat dry to remove any excess water. Cut the chives with scissors in 2″ pieces and place in the bowl of a food processor. Add the oil and process at high speed for 2 to 3 minutes until the oil turns bright green. Transfer to a bowl and let stand for 1 hour.
- Step 2: Line a large bowl with the cheesecloth and pour the infused oil into it. Then gather the edges, tie the cheese cloth into a knot and suspend over a bowl. Strain for 1 hour or until the oil stops dripping. Discard the cheesecloth. Transfer the strained oil to a squeeze bottle and refrigerate for up to five days. Bring to room temperature before using.