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! )
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
The blossoms are all in the bottle.
The funnel
Make sure that the funnel fits
inside the bottle's mouth.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
The oil, unwrapped
All heated up and ready
for the next step!
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
Pour…
(Where did the rosebud come
from?)
…and pour….
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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.
Making Chive Blossom Oil by Anja Bartlett
© 2013 M. Bartlett. All rights reserved.
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!)