I use flavored oils in everything when I have them on hand. I find myself rarely digging through the spice cabinet and instead reaching for my trusty flavored oil of the moment, whatever that might be.
It varies almost every time I make it, depending on what I want to use and what I have on hand. I might instead make a basil chile oil in the middle of July and drizzle it over pasta or a rosemary chive oil in September and use it to brush over bread sticks.
I used this particular oil very quickly in everything from salad dressings to roasted vegetables. I even used it in a flatbread recipe with a dusting of herbs de Provence that made for an absolutely perfect chevre and roasted pepper panini at lunch the next day.
Basically, this is an excellent means of not only using up herbs, but also making them last about five times longer and maximizing their shelf life for a multitude of recipes. If you’ve never tried it before, you should. The simplicity and easy versatility of this ingredient make it a staple in my kitchen and I bet you’ll be hooked on it too once you try it.
Chile and Chive Oil
- 1 cup your favorite oil
- 1 chile pepper, minced (2 tablespoons)
- 1 bunch of chives, roughly chopped
- 1/4 teaspoon fine sea salt
In a small saucepan over very low heat, add oil and minced chile pepper. Once hot, add sea salt and chives. Turn off heat and allow to cool, slightly until easy to handle. Pour into air tight container and allow to sit for up to four hours, or refrigerate overnight. Bring to room temperature and strain out chile and chives using a fine mesh strainer. Once strained, keep refrigerated and use as needed for up to two weeks.