Herb oil is incredibly simple to make and adds color, flavor, and a boost of nutrients to any dish. Here, I am using fennel fronds and chives, but you can easily adapt this recipe to whatever fresh herbs you have on hand. As written, it is a wonderful complement to this Spiced Kohlrabi, Fennel, and Apple Soup.
Step by step instructions for herb oil with chives and fennel fronds
Gather all ingredients: Extra virgin olive oil, chives, fennel fronds
Add the extra virgin olive oil, chives , and fennel fronds to a glass jar big enough to fit an immersion blender.
Using an immersion blender, blend until smooth.
Strain the oil through a fine mesh sieve.
Herb Oil with Chives and Fennel Fronds
This herb oil is versatile and adds a fresh, nourishing touch to all kinds of dishes.
.25
cup5
minutesKeep the screen of your device on
Ingredients
1/4 cup extra virgin olive oil
1 Tbsp fennel fronds
1 Tbsp chopped chives
Directions
- To make the herb oil, thoroughly rinse and dry the fennel fronds and chives.
- Add them to a tall jar or container just wide enough to fit an immersion blender. Pour in the olive oil and blend until smooth.
- Strain through a fine mesh sieve, then transfer to a small glass jar. Store in the refrigerator in an airtight container and use within 3 to 5 days for the best flavor and color.
Notes
- *This herb oil is very versatile - feel free to tailor it to whatever herbs you have on hand or the flavor you want. Basil, oregano, thyme, mint, and many others all work beautifully.
