Chive oil

  • Induction hob
  • Cooking cycle: Precise melting (40°C)
  • Vege

Ingredients (serves: 4)

  • Chives 1 bunch (approx. 25g)
  • Neutral oil (e.g. sunflower or 1 cup
  • grape seed oil)


  • Wash chives and dry with a paper towel, then chop very finely.
  • Turn on the Melting cycle (40°C) on the Amica induction hob.
  • Pour oil into a saucepan and add the chopped chives.
  • Heat the oil and chives over low heat for 40 minutes. The goal is to soak up the oil with the aroma of the chives, not to fry it.
  • When the oil has heated through and the chive aroma has released, remove the saucepan from the induction hob.
  • Blend everything together and strain through a sieve or through a paper towel/gauze into an empty jar.
  • Allow the ready chive oil to reach room temperature. If you want a faster result, cool down the jar of oil in a bowl of cold water.


Before you add the chive oil to your dish, pour it into a saucepan.

Chef's suggestion:

Chive oil is also an ideal addition to soups, salads and baked goods. Store chive oil in a jar in a fridge for no longer than 10 days.

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FullSteam oven