Chive-infused Oil

This recipe goes with Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Yield: 3/4 cup (serving size: 1 1/2 teaspoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 100%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 49mg
  • Calcium: 0.0mg

Ingredients

  • 3/4 cup extravirgin olive oil
  • 1/2 cup (1-inch) slices fresh chives
  • 1/2 teaspoon salt

Preparation

  1. Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chive-infused Oil Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy