by Ruby R. Hoy
- 1/2 cup sunflower oil
- 1/3 cup chives, finely chopped
- sea salt, to taste
Puree the chives with the oil in a food processor or blender. Season with salt. For a smoother oil, strain through a double layer of cheesecloth placed over a fine mesh strainer. Once most of the oil has passed through, squeeze the cloth out gently. Enjoy with Wild Chive Pork Dumplings.