Preparation Time : 10 minutes
- 1 bunch Chives, minced (about 1 ounce)
- 1/4 cup Extra virgin olive oil
In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use. (The chive oil can be refrigerated for up to 5 days).
NOTES : Use this oil to drizzle on the Asparagus Vichyssoise
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