Chive Blossom Infused Olive Oil
Chive blossoms bloom once a season (early-mid Spring), so before they dry out and fall off, use them to make the most delicious, delicate oniony-infused olive oil. It’s perfect to use in cooking, salads dressings, dipping bread in and so much more.
If you don’t grow chives, you can find blossoms at some farmers' markets and fresh and organic food shops. Look for firm green stems and intact lavender colored flowers that are not wilted, dried, or browning.
Chives are a cold-hardy little perennial that will return from the roots each year. Their close relatives include the common onions, garlic, shallot, leek, and scallion. They can be used in recipes in place of green onion for a mild, slightly garlicky flavor.
What you'll need:
8-10 blossom heads
stems of blossoms, chopped
1-1 1/2 cup olive oil
How to make it:
Trim the chives near the base of the stem, remove any brown or dried parts, and pick off the blossoms. You can wash the chives or shake them out to remove any dirt.
Put about 1 cup of chive blossoms and chopped stems into a pint jar with an airtight lid. Cover the blossoms completely with 1 to 1 1/2 cups of extra virgin olive oil.
Store the jar in a cool, dry, and dark place, like a pantry cabinet, for 2–4 weeks. You can shake the jar every few days. After a week, the oil should turn lilac and take on the fragrance of the chive flowers.
When the oil has infused to your liking, strain out the chive blossoms and stems. You can use a fine mesh sieve or a single layer of cheesecloth.
Use it in cooking for basting, frying, or sauteing, as a salad dressing with a splash of wine vinegar and salt, as a dipping oil for bread, and so much more.
When not in use, refrigerate the oil.
Enjoy!