Chive Oil
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant, homemade chive oil is a versatile vegan staple that adds a professional touch to your home cooking. With its striking emerald hue and delicate onion notes, it provides a sophisticated finishing touch to everything from creamy potato soups to roasted root vegetables or summer salads. By gently heating the herb-infused oil, you lock in the fresh fragrance while ensuring the final product remains beautifully clear and remains intensely flavoured.
Preparing your own flavoured oils is a simple way to elevate everyday meals into something special. This recipe yields a clean, bright infusion that keeps well in the fridge for up to a week. Drizzle it over a chilled gazpacho or use it to dress seasonal pulses to add an elegant layer of savoury flavour to your favourite dishes.
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Ingredients for Chive Oil
3 bunches chives
1 1/2 cups grapeseed or vegetable oil
How to make Chive Oil
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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