By hand or in a food processor, finely chop 1.5 cups (approximately) onion chives or garlic chives combined with 1 cup of extra virgin olive oil. Pour into a small saucepan and heat over a medium high heat, stirring constantly until almost boiling. You will need to watch the mixture carefully because the heat develops and darkens the green colour of the mixture. A deep green is desirable, but if cooked too long or at too high a heat, it will darken to a brackish colour. When it reaches a deep green, pour into a fine-mesh colandar over a bowl and allow the oil to collect. Do not press the chives to extract the oil. They contain water and this should not be mixed with the oil. The oil collected is a wonderful colour and makes a delightful dressing for salads, drizzled over tomato slices, etc.

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