Herb Oil (Chive Oil)

Steps

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1. 1
   Thoroughly wash the chives and spinach, then pat completely dry to remove all moisture.
   ▶ ≈0:08
2. 2
   Roughly chop the herbs into small pieces and place them in a blender.
   ▶ ≈0:29
3. 3
   Heat the neutral oil to approximately 90°C, as chlorophyll dissolves best within the 60–90°C range.
   ▶ ≈0:40
4. 4
   Pour the hot oil over the herbs in the blender. The oil will cool to around 68°C due to the cold herbs and container. Cover and blend on high speed for 3–4 minutes until very fine and smooth.
   ▶ ≈1:24
5. 5
   Set up a sieve lined with cheesecloth or coffee filter over a bowl placed in an ice bath. Pour the mixture through and let it drip slowly and naturally without pressing, until fully drained.
   ▶ ≈2:23
6. 6
   Transfer the finished herb oil to a spray bottle or storage bottle. Store in the refrigerator for 2–3 weeks. The remaining herb solids can be mixed into herb quark, made into pesto, or repurposed as desired.
   ▶ ≈2:54