• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dr. Karen S. Lee logo

  • ABOUT
    • Contact
    • Start Here
    • 5 Reasons to Subscribe
    • Accessibility Statement
    • Cookie Policy
    • Copyright
    • Disclaimer
    • Disclosure
    • Privacy Policy
    • Terms of Use
  • RECIPES
  • HEALTH
    • General Health
    • Healthy Eating
      • EWG's Shopper's Guide
    • Natural Living
  • MY BOOKS
    • No Thaw Paleo Instant Pot
    • Keto Instant Pot
    • Paleo Air Fryer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • COOKBOOKS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » RECIPES » Condiments

    How to Make Chives Infused Olive Oil

    Published: Nov 1, 2013 / Modified: Jun 4, 2020 by: Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Chives Infused Oil in glass bottle

    I finally cleaned up my herb garden this week and while I was able to air dry all the other herbs without sacrificing their lush green color, my chives didn't do very well. When I air dried them, they looked like straw. Not very appetizing looking are they?

    dried chives

    So I turned to my fans on Facebook and asked what did I do wrong? And as usual, my fans rescued me and advised me on what to do to maintain the green color when drying.

    The answer was DEHYDRATE! 

    And what I decided to do with dehydrated chives is to make Chives Infused Oil.

    WARNING: do NOT use fresh herbs to make infused oils is "extremely dangerous and sometimes deadly microorganism, Clostridium botulinum (C. bot), which can cause botulism. The fresh vegetables, herbs, and/or fruits used to flavor or infuse oils can be contaminated with C. bot spores. Fresh produce also contains water, which allows bacteria such as C. bot to live and grow. C. bot thrives in an oxygen-free environment like oil. This is why flavored and infused oils must be made and stored correctly to prevent botulism poisoning." Read more about it here.

    How to Make Chives Infused Olive Oil

    1. Wash a bunch of chives thoroughly in cold water with about 1 tablespoon of vinegar.... a bunch, meaning, enough to grab around them with a loosely closed fist.

    chives on cutting board

    2. Cut them up into about 1-2 inches and spread them out on parchment paper.

    dehydrating chives

    3. Dehydrated them in the oven at 150ºF for about 3 ~ 3.5 hours. Check them to make sure they don't burn, like some of mine did. While the color is still not the fresh lush green, it's still so much better than the tasteless straw color ones I had from using the air drying method.

    And the smell of these dehydrated ones....oh my. I wish you can smell these delicious chives. It's more pungent than the fresh ones! The mellow roasted fragrance makes this chives infused oil amazing!

    Dehydrated Chives

    4. I had organic olive oil in a rubber-stop bottle so I decided to use that. Putting them in the small mouth bottle was hard so I poured some oil into a wide mouth mason jar with the chives first, then, using a funnel, I was able to pour the oil back into the bottle.

    5. Wait about 2-3 weeks and you have Chives Infused Olive Oil! Perfect to dip crusty bread or as a gift for the holiday!

    chives infused olive oil

    More Condiments

    • Furikake in a glass jar on a yellow and white stripe kitchen towel
      Furikake - Japanese Seasoning
    • red hot sauce in glass bottle with black cap surrounded by red chili peppers and garlic on wood cutting board
      "Hot Damn!" Sauce Recipe
    • Ketchup in a glass bottle on wooden cutting board
      Easy Homemade Ketchup
    • korean bbq galbi pieces on green perilla leaves on a beige platter
      Blender Marinade for Korean Kalbi or Galbi

    About Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Anna@Green Talk says

      November 02, 2013 at 9:57 am

      If you use a dehydrator, they will come out green. I often use my oven as well at 135 degrees since I can be lazy about using the dehydrator.  Love the idea.

      • Karen Lee says

        November 03, 2013 at 3:07 pm

        Unfortunately, I don't have a dehydrator. I'm waiting for Green Sisterhood to work with an all stainless steel machine so I can review it. *crossing fingers*

        • Anna@Green Talk says

          November 15, 2013 at 8:44 am

          Knowing the co-founders I am sure your wish will come true 🙂

    Primary Sidebar

    Smiling Asian woman wearing pink collared shirt
    Karen Lee

    Hi, I'm Karen! I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite allergy-friendly, simple & easy recipes with you!

    More about me →

    Popular

    • Ginger Lemon Honey Immune Booster Syrup
    • beef and vegetables in a grey bowl
      Perfect Paleo Pot Roast: Grain-Free & Low-Carb
    • Browned seafood pancake on a cast iron pan
      Korean Style Paleo Seafood Pancakes
    • cooked shrimp in a white bowl, shells in a stainless bowl, on red and white striped kitchen towel
      Air Fried Shrimp with Garlic and Butter
    subscribe to newsletter box
    Subscribe for Newsletters HERE

    Footer

    ↑ Back to top

    Need

    • Privacy Policy
    • Terms of Use
    • Accessibility

    Want

    • About
    • Contact

    Wish

    • Newsletter
    • Cookbooks

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

    Copyright © 2022 Karen Lee

    • Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    • Print