Olive oil infused with chives, perfect for vinaigrettes, salads, or roasted/grilled vegetables.
This is barely a recipe. But then, I have barely a kitchen, what with the remodel.
The refrigerator is shoved up against a wall in the living room. Dishes are done in the bathroom sink. Coffee is set up nearby on the only counter we have in the entire house. Thankfully, the unseasonably dry, warm weather has permitted meal preparation on a large, sturdy table on the deck, and the grill has been a lifesaver. Ditto the microwave/convection oven that now lives in Myles’ office/man cave, and the slow cooker that sits on the floor in the living room next to a jumble of 22 stacked boxes of kitchen stuff.
This chive oil is an easy little condiment that’s great for adding to vinaigrettes, potatoes, legumes, or basting almost anything roasted or grilled. I keep it in the refrigerator – it lasts about a week before the chives begin to deteriorate. If you strain out the chives at some point during the week, I recommend keeping the oil in the refrigerator as well.
- 1 bundle of chives (about ¼ cup when chopped)
- ⅔ cup good olive oil
- Mince the chives as finely as possible.
- Place in a jar with the oil, and let sit for one day before using. Over time, the chives will infuse the oil even further.
- Refrigerate and use within one week. Strain the chives out at any point, or not at all. It's completely up to you. I tend to leave them in and add the chives and oil to vinaigrettes, salads, and roasted vegetables and legumes all week.
Tomorrow I’ll post how I used them on a pickled beet salad!
Meanwhile I thought you might be interested in the progress of our new kitchen.
All in all, it’s been a busy two weeks, with maybe two more weeks to go. Now the schedule is up to the cabinet maker – fingers crossed. Wish us luck