Sauces & Seasoning
About 1 cup
8 hours 25 minutes
Melissa's Corporate Chefs
1 bunch chives
1/2 cup extra virgin olive oil, fresh
Ground white pepper
1 wedge Parmigiano Reggiano cheese (about 4 ounces)
Have ready a bowl of ice cold water.
In a saucepan of boiling water, blanch chives 10 seconds and drain in a sieve.
Immediately plundge chives into ice water to stop cooking.
Remove chives from ice water, squeezing out excess water, and drain on paper towels.
Chop chives. Place in a blender and puree with oil until smooth.
Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day.
Pour oil through a fine sieve into a small bowl, pressing hard on solids. Serve immediately.