1 1/2 ounces fresh chives, chopped into half-inch pieces (about 1 1/2 cups) 1 cup plus 1 teaspoon canola oil

Step 1 Combine the chives and the cup of oil in a saucepan and gently heat to a bare simmer.

Step 2 Remove from the heat, pour into a food processor or blender and process for 10 seconds. Pour into a very clean jar. Cool, cover and steep in the refrigerator for 24 to 48 hours.

Step 3Line a funnel with a paper coffee filter and use a pastry brush to paint the filter with the remaining teaspoon of oil. Pour the chive oil into the filter and let it drip through the funnel into another very clean jar or bottle. This will take approximately 1 hour. Cover or cork tightly and label with the date. Store, tightly covered, in the refrigerator for 2 to 3 weeks. (Makes about three-fourths cup.)

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