Chive/Wild Garlic Oil

Now that it's made, I’m wondering what to do with it.

It’s a wild garlic oil, the technique based on an old Jean-Georges Vongerichten chive oil recipe that I love but, have often ended up having to throw away after four or five days, because it’s hard to use that much of it. It doesn't last.

This is the lovely emerald oil that chefs like to put five dots of on your plate.

That’s not a lot of oil. And a little goes a long way, both in terms of colour and taste.

It’s gorgeous though, and I don’t regret making it. But how are we going to use it over the next few days? I have 200mls of it. Herewith:

- on mashed potato
- in bread. It would make an amazing focaccia
- on pasta with some green beans
- with roasted cauliflower
- mixed with some scallions, salt and grated ginger to make an Asian dressing
- as a dipping sauce for bread
- with left-over roast beef
- from the spoon

It would be wonderful with all those things, but we’re going to have to eat a lot of it. I fear we won’t finish it before it turns slightly rancid. But I’ll make it again for sure. It’s totally scrummy.

Please comment with suggestions.

Wild Garlic/Chive Oil

100g wild garlic or chives
150g quality oil, olive oil or rapeseed oil

Wash the chives/ramsons, and shake them, but don’t dry too thoroughly. The water will help. Put the greens through a juicer. Pour the juice into a blender or food processor and add the oil. Process until blended. Bottle, and use within four or five days.