I love the bright green color of this finishing oil and have big plans to spoon it onto every single summer tomato I can get my hands on this season. If you grow chives, this is a great recipe to double. You can freeze some in ice cube trays so you’ll have vibrant pops of summer to spoon over your vegetables, salads, and soups all year round.
Reprinted, with permission, from: Brooklyn Rustic
In a small pot, heat the olive oil, chives, and salt over high heat until the oil starts to bubble a little, about 2 minutes. Immediately transfer the mixture to a blender and blend on high speed for 2 minutes. Pour into a small glass bowl and chill for at least 1 hour and up to 1 day (if chilling for more than an hour, cover it with plastic wrap after it cools). Strain through a fine-mesh sieve set over a bowl. Refrigerate the oil for up to 1 week, or freeze for up to 1 month.