flavored oils

Never let those leek tops go to waste again, make this Leek oil! A fragrant flavorful oil to drizzle over soups, stews, bread, or roasted veggies.

Leek Oil 

salted water

-2 cup leeks tops, sliced

olive oil

salt

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot.

Once boiling add the leek tops and simmer for 90 seconds, or vibrant green and tender.

Strain and run under cold water for 30 seconds. Blot the leeks dry with paper towels.

Place leeks and salt in a blender with 1 cup oil. Blend until fairly smooth (but not overly smooth- see photo), scraping down the sides and blending again.

At this point, you can strain, but or for extra flavor let this sit for several hours (on the counter, covered) or overnight (refrigerated) for the most robust flavor.

Strain, pressing it down with the back of a spoon, store in a sealed jar or bottle in the fridge for up to 10 days.

I think that my leeks were too wet as my vita-mix emulsified everything, so no straining.  Still taste great, it's just thick...

Thank you for this recipe. I love that it makes use of the otherwise wasted dark green leek tops. And it's delicious! I made the recipe as directed, using grapeseed oil and letting the leek steep in the oil for 20 hours prior to straining. In rereading the recipe and notes when returning to comment, I noticed note #4, but I had already decided to keep the leftover leek paste and have used it in cooked rice and on vichyssoise. Way too good to discard!

Used the stove top method with mix in of parm...topped with the maple pecans... amazing! "This is the best meal we have had in quite a while"...actual quote from delighted partner 😁

I have made this leek oil twice now,  it is really delicious and I love using the tops as I always felt guilty throwing them in my compost seemed like such a waste.  We use this oil on sandwiches, the potato leek corn chowder ( also excellent), veggies and lentils.  I now make the chowder, whenever our leek oil runs low to replenish our supply.  I pickle garlic and the leek oil is a great compliment to my pickled garlic.  We also love this drizzled on top of broccoli rabe - yummy.  Thanks for all your plant based recipes we are big fans!

What amazing timing. I  grew leeks for the first time, and they are slow growers for me. So glad I'm able to use the whole plant. Thank you!!

So busy gushing over this new find that I forgot to rate this!!

This beautiful and delicious finishing oil takes just a few easy steps to make and can add wonderful flavor and color to a variety of dishes!

Chive Oil Recipe

Ounces chives (about 3 bunches)

Teaspoons kosher salt (plus more to taste)

Prepare an ice bath.

Blanch the chives. Bring a saucepan water to a boil and add 2 teaspoons of kosher salt. Add the chives and cook for only 10 seconds before removing them to the ice bath.

Drain the chives. Remove the chives from the ice bath and squeeze out the water. Add the chives to a blender.

Blend the chives. Blend the chives with the olive oil and a pinch of salt until well combined.

Steep the oil. Let the oil and chive mixture sit together in the bender or in a bowl for 30 minutes to 1 hour to make sure the chive flavor is infused into the oil.

Strain the oil. Position a fine mesh strainer over a glass bowl or measuring cup. Pour the chive oil mixture into the strainer and let the oil drip through into the bowl. Do not press on the mixture. Leave the oil to strain for at least 2 hours or preferably overnight.

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Leek Oil

Chive Oil Recipe

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Leek Oil

Chive Oil Recipe

The most viewed flavored oils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine