Chive Oil From 'Daniel'

Daniel: My French Cuisine cover

Use this bright chive oil to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine.

Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.

Recipe Facts



Active: 30 mins
Total: 0 mins
Makes: 1/4 cup

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  • Salt
  • 8 ounces chives
  • 1/4 cup grapeseed oil


  1. Bring a medium pot of salted water to a boil and place a bowl of ice water on the side. Boil the chives until tender, 2 to 3 minutes, then chill in the ice water. Squeeze dry and transfer to a blender with the grapeseed oil. Puree on high speed until very smooth and bright green. Transfer the contents to a saucepan and simmer until the liquid stops bubbling, making sure not to fry the greens. Line a fine-meshed sieve with a coffee filter and place over a dry bowl. Pour the oil into the filter and transfer to the refrigerator. Allow it to strain, undisturbed, for about 2 hours, then transfer the oil to a squeeze bottle and reserve, chilled.