📝 About This Recipe
This vibrant, electric-green oil is the secret weapon of professional kitchens, offering a concentrated burst of fresh, oniony brightness and a luxurious mouthfeel. By flash-blanching fresh chives and rapidly cooling them, we lock in a stunning chlorophyll pigment that transforms ordinary dishes into gourmet masterpieces. It is a versatile, dairy-free finishing oil that adds both visual drama and a sophisticated aromatic depth to any plate.
🥗 Ingredients
The Aromatics
- 200 grams Fresh Chives (roughly 2 large bunches, washed and patted very dry)
- 30 grams Flat-Leaf Parsley (optional, for a deeper green hue)
The Oil Base
- 1.5 cups Grapeseed Oil (or any neutral oil like canola or sunflower)
- 1/4 teaspoon Fine Sea Salt (to enhance the herbal notes)
Blanching Essentials
- 8 cups Water (for the blanching pot)
- 4 cups Ice Cubes (for the shock bath)
👨🍳 Instructions
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1
Prepare an ice bath by filling a medium-sized bowl with cold water and a generous amount of ice cubes. Set this aside near your stove.
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2
Bring a large pot of water to a rolling boil. Do not add salt to the water, as we want to preserve the pure color of the herbs without drawing out moisture too early.
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3
Once boiling, submerge the chives and parsley into the water for exactly 15-20 seconds. You will see them turn a brilliant, vivid green almost instantly.
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4
Immediately remove the herbs using a slotted spoon or tongs and plunge them into the ice bath. This stops the cooking process and 'shocks' the color into place.
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5
After 1 minute in the ice bath, remove the herbs and squeeze them firmly with your hands to remove as much water as possible.
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6
Place the squeezed herbs onto a clean kitchen towel or several layers of paper towels. Pat them thoroughly until they are bone-dry; any residual water will make the oil cloudy and shorten its shelf life.
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7
Roughly chop the blanched, dried herbs into 1-inch pieces to help the blender blades catch them more easily.
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8
Place the herbs and the 1.5 cups of neutral oil into a high-speed blender. Add the pinch of sea salt.
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9
Blend on the highest speed for about 2 minutes. The friction from the blender will slightly warm the oil, which helps the fat-soluble pigments and flavors infuse into the liquid.
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10
Stop blending when the mixture looks completely pulverized and the container feels slightly warm to the touch (about 100°F or 40°C).
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11
Set up a fine-mesh strainer lined with a coffee filter or double-layered cheesecloth over a clean glass bowl.
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12
Pour the mixture into the filter and let it strain naturally. Do not press or squeeze the solids, as this will force pulp through and result in a cloudy oil.
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13
Once the oil has fully dripped through (this can take 30-60 minutes), transfer it to a dark glass bottle or an airtight jar.
💡 Chef's Tips
Always use a neutral oil; extra virgin olive oil has too strong a flavor and can turn bitter when blended at high speeds. Ensure the herbs are completely dry after the ice bath; moisture is the enemy of a clear, vibrant oil. Store the oil in the refrigerator to maintain its bright green color; it will stay fresh for up to 2 weeks. If the oil solidifies slightly in the fridge, let it sit at room temperature for 10 minutes before using. For the clearest possible oil, use a paper coffee filter for the final strain, even if it takes longer.
🍽️ Serving Suggestions
Drizzle over a creamy cauliflower or potato leek soup for a stunning color contrast. Use as a finishing touch on seared scallops or white fish to add a delicate onion aroma. Swirl into a bowl of dairy-free risotto or pasta just before serving. Mix with a little lemon juice to create a vibrant vinaigrette for heirloom tomato salads. Serve in a small dish alongside warm sourdough bread as a sophisticated plant-based appetizer.