Making Chive Blossom Oil · Chive Blossom Oil is a seasonal treat that you can make at home. It is...

Making Chive Blossom Oil by Anja Bartlett

© 2013 M. Bartlett. All rights reserved.

Chive Blossom Oil is a seasonal treat that you can make at home. It is great on

salads or for dipping veggies or bread into. Heat destroys the flavor, so it

shouldn’t be used in cooking.

You need:

washed

chive blossoms

with or without

stems

scissors

a bottle

a funnel

a poking

stick or straw

oil, light

olive oil preferred

(…of course, I

have to have my

tea while I’m

working! )



Instructions

Starting the process

Add blooms to the bottle. You can use

the stems are not as you prefer. Lots of

chive blossoms give a more delicate

flavor and the oil turns a light lavender

color. Using the stems means a heartier

chive flavor.

You may have to slightly squash the

blooms to go down the neck of the

bottle.

Poking Stick

Some blossoms get stubborn. Any kind

of stick, skewer or straw can be used.



The blossoms are all in the bottle.

The funnel

Make sure that the funnel fits

inside the bottle's mouth.



The oil

That all-

wrapped-up

thing is a

container full

of hot water

with the bottle

soaking in it.

Don't heat the

oil on the

stove or in the

microwave

because you'll

get a burned

flavor.

Water hot enough to make a cup of instant coffee (160F) is poured around the

bottle and let stand, well wrapped up for about 5 minutes, then pour off the water

and repeat at least twice.



The oil, unwrapped

All heated up and ready

for the next step!



Pour over the blossoms

Cap tightly

Let this stand at room temperature in

a dark place where you'll see it at

least twice a day. Each time you see

it, turn it upside down and let the oil

drain down, then flip it back upright

and put it away.



After a week of daily shakings,

pull out the following

equipment:

Your oil in the bottle

A storage bottle

A funnel

3 layers of coffee filter (fewer

don’t do a good job)

Take the lid off of the storage bottle.

Insert the funnel

and place the coffee filters in the funnel.



Pour…

(Where did the rosebud come

from?)

…and pour….



Drain…

It takes a while!

…and let stand until all drained through

the filter. Dispose of the filter and the old

chive blossoms in compost or the trash.



You can repeat the process to add more flavor, by adding more blossoms to the

original bottle and then pouring the oil back in, but be aware that this can lead to

spoilage if the oil stands too long.

Isn’t it pretty?

Chive blossoms alone will give a light lavender color to the oil, but if you add the

stems, as I did, the oil has a stronger flavor and turns a brilliant gold. (and the

green bottle doesn’t hurt!)

Making Chive Blossom Oil · Chive Blossom Oil is a seasonal treat that you can make at home. It is...

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