Fill a bowl with ice cubes and water. Blanch a bunch of chives in boiling water for 30 seconds, then drain immediately and put in the ice water. Drain, then with paper towels squeeze out the excess water. Chop the chives (about a cup full) and add to a processor with one cup of extra virgin olive oil, peanut oil or sunflower oil.
Blend for 2 minutes and let infuse for a few hours, then strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month. Bring to room temperature before using.
Tag: Flavored oils
Categories
Tomato sauce
4 ripe tomatoes, roughly chopped
1 small clove of garlic, roughly chopped
1 sprig of thyme
4 tablespoons/60 ml extra virgin olive oil
a pinch of sugar, optional
Preparation method
In a food processor, blend the tomatoes and garlic and strain into a small pan. Bring to the boil and add the thyme. Turn the heat down and simmer until the liquid is reduced to half. Remove from the heat, strain the juice again and leave to cool.
Whisk the olive oil, season and add a pinch of sugar if necessary.
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