Chive Oil

Chive Oil is one of those small kitchen techniques that instantly elevates a dish. With its bright green color and delicate onion flavor, it brings freshness and visual contrast to everything from quiche to spring vegetables.

This version keeps the process intentionally simple: fresh chives are blended with good olive oil and a pinch of salt, then lightly strained for a clear, vibrant oil. The result is smooth, aromatic, and beautifully green without requiring complicated techniques.

For spring entertaining, a drizzle of chive oil adds an elegant finishing touch. I especially love it over quiche, salads, and vegetable platters where its color and fresh flavor feel perfectly suited to the season.

VEGAN ✓ VEGETARIAN ✓ GLUTEN-FREE ✓

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Recipe Notes

This chive oil uses a straightforward blend-and-strain method that preserves the fresh flavor of the herbs while creating a clean, bright oil.

Blending the chives thoroughly helps release their natural color, creating a vivid green oil. Straining through a fine mesh sieve removes the herb pulp so the finished oil drizzles smoothly.

After straining, allow the oil to rest briefly so any remaining tiny particles settle to the bottom. Pouring the oil gently from the top produces the clearest, brightest green result.

To get the clearest result, strain multiple times through increasingly smaller mesh sieves.

Ingredients

• 1 Cup Fresh Chives, Roughly Chopped
• 1/2 Cup Extra Virgin Olive Oil
• Pinch Sea Salt

How To Make Fresh Chive Oil

1. Roughly chop the chives to help them blend more easily.
2. Add the chopped chives, olive oil, and a pinch of salt to a blender or food processor.
3. Blend for 45–60 seconds until the mixture is completely smooth and vibrant green.
4. Pour the mixture through a fine mesh sieve set over a bowl or jar.
5. Allow the oil to strain naturally without pressing the solids.
6. Let the strained oil sit for about 10 minutes so any fine particles settle.
7. Carefully pour the bright green oil off the top into a clean jar.

Tips & Tricks

• Blend the oil thoroughly to release the most color from the chives.
• Do not press the herb pulp through the sieve or the oil may become cloudy.
• Letting the oil settle briefly helps produce a clearer final oil.
• Use fresh, vibrant chives for the brightest green color.

Substitutions

• Green onions can be used in place of chives for a slightly stronger flavor.
• A mix of herbs such as parsley or dill can be blended with the chives for variation.

Serving Suggestions

Drizzle chive oil over quiche, roasted vegetables, salads, or fresh bread. It is especially lovely paired with Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil (shown above).

Styling Suggestions

Use a small spoon or squeeze bottle to drizzle the oil in thin lines or gentle swirls across plated dishes for a polished finish.

Storage

Store chive oil in a sealed glass jar in the refrigerator for up to 4 days. Extra chive oil can be frozen in ice cube trays and used in finishing soups, when sautéing vegetables, or making eggs.

Make Ahead

This oil can be made a day ahead and stored in the refrigerator. The color will gradually fade over several days, so it is best used fresh.

FAQs

Why strain the oil?
Straining removes the herb pulp so the oil becomes smooth and clear rather than cloudy.

How do I keep the oil bright green?
Blend thoroughly and strain gently. Using fresh chives and avoiding pressing the pulp helps preserve the color.

More Recipes To Try

• Hashbrown Crust Quiche with Leeks, Gruyère & Chive Oil
• Quick Pickled Shallots
• Lemon Vinaigrette
• Greek Goddess Dip
• Garlic & Herb Cheese Dip

If you make this Chive Oil, be sure to leave a comment below — I’d love to hear from you.
And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

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