Go to the Recipe: Chive Oil
How long would this keep in the fridge (about 4°C)? And what's the purpose of sieving it?
The mesh in a #50 sieve will allow particles smaller than 297 microns (0.297 mm) to pass through and hold back larger particles. In this recipe the blender will shear the chives into a whole range of small particle sizes distributed throughout the oil. Sieving will only allow the smaller particles to pass through into the final product resulting in a less grainy, smoother chive oil.
You can also use a coffee filter instead of a sieve.
I used a Thermomix and put both the oil and the chives in the thermomix and blended it for about 5 minutes at 70°C. Much easier and such a nice color.
These will keep in the fridge around 3-4 weeks.
120g is ALOT of chives. Luckily my garden was over grown. Looking forward to making something for dinner tomorow to use this with.
Thanks for the great recipe! Two questions:
1) Any particular reason why canola was used (e.g. neutral flavor)?
2) Can other oils be used instead of canola (e.g. extra virgin olive oil)?
Thanks
EVO isn't a neutral oil, like Canola. You would have the flavor of the olives with the chives. You could use grapeseed oil, which is also a neutral oil, like canola.
Thanks for the inspiration
Also, olive oil gets bitter/oxidized very easily when blending.
grapeseed oil is neutral but it oxidizes very quickly while canola is known for soaking up flavours very well.
do you have to blanch the chives first? Why not just blitz from fresh?
For a home kitchen, it would be hard to use all that chive oil before it turns or flattens out. Glad to have an option to halve the recipe. FYI "About 5 bunches* does NOT change when you alter the scale.
High temperatures kill the enzimes that turn leaves brow when cut. The blanching step prevents it.
I'm glad I read your comment about the scale not changing before making this.
At what speed?
for how long I can store the oil in fridge? Is there a maxium period?
Would this work for other herbs as well? Like ramps for example?
I've just made this using Sunflower oil and it is delicious. Thank You.
By the way, I'm using the "sludge" left after straining to include in a spinach soufflé recipe.
At what speed please ?
Yum! Thank you. I love the ease of changing from grams to ounces and the ability to scale the recipe up or down. Thanks Chef Steps!
Definitely! Try it!
Will make it using olive oil.
Do you have more info about this? I find it hard to believe...
We make chive oil at the restaurant I work at. Another trick we use is to store the canola oil in the refrigerator or freezer to make it very cold before blending with the chives. If you leave the oil in the freezer too long it will solidify and be hard to blend with the chives We make about two quarts at a time and then store the chive oil in the freezer in one cup containers. It will solidify when stored in the freezer and turn pale green, however once removed from the freezer the deep green color comes back once the chive oil thaws. I love Chef Steps, very inspirational and many creative ideas. As a chef you should never stop learning!
