Chives Oil

A hunk of fresh bread and a small bowl of green gold and you see yourself sitting in a high end restaurant.

This is a recipe of one of my favourite German Chefs Thoru Nakamura. I prepared a couple of his recipes and you can find all of them here on various blogs. This is the 9th recipe.

It is not that complicated, but be warned, you have to clean a lot of stuff afterwards.

When you go to a fancy restaurant, olive oil and some baguette are served often. Why not make a different kind of oil and serve that when you have friends over for dinner.

recipe for 3 bottles at 250 ml:
900 ml rapeseed oil
100 g baby spinach
5 bunches of chives about 150 g

Wash spinach and chives and put it through a salad spinner to get dry.
Roughly chop it and place it in a strong blender

Add 600 ml oil and give it a first good blitz, add the rest of the oil and make a very find blend,

Pour it into a pot and with a spatula on medium heat get it up to 90 C.

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Use a big bowl with ice cubes in the water and place a second bowl inside.
Use a fine mash sieve and pour the blend into the bowl.
Discard the green mash.

Use a one time piping bag and fill the oil in, close the top neatly and hang it up.
The liquid will separate.

Clean the bottles and use a funnel.

Place the dirty bowl under the piping bag and cut a hole into the tip.
Let the clear and the foamy green stuff run out until you get to the dark green one.
Fill that into bottles.

They keep in the fridge for 3 weeks.