Sunday, April 15, 2012

Chive Oil

1/2 C Extra Virgin Olive Oil (I recommend Kasandrinos Imports)
1/4 C Snipped Fresh Chives
  1. In a blender, puree the oil and chives until smooth. 
  2. Strain out the chive pulp, for a smooth consistency, and set strained oil aside (it will be a really pretty green hue). 
This oil can be made in larger batches and used as a base for many vinaigrettes...get creative! You can also drizzle the chive oil on grilled chicken or garnish your plate before serving, to up thepresentation a bit.

I don't have an exact time frame for freshness, but I've found that they will last at least a week, if not longer in the fridge. The oil will have a tendency to solidify a bit, so just bring it out to room temperature, whisk, and serve.

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