Chive Aioli

To inspire your first drizzle, our Estate Chef crafted a vibrant Chive Aioli recipe made with our new Chive Infused Olive Oil — silky, herbaceous, and ready to elevate grilled vegetables, crispy fries, or artisan sandwiches.

Recipe Information

Prep Time: 10 Minutes
Total Servings: 8
Assorted grilled vegetables with chive aioli, served with ketchup, ranch, and barbecue sauces on a dark wooden table.

To inspire your first drizzle, our Estate Chef crafted a vibrant Chive Aioli recipe made with our new Chive Infused Olive Oil — silky, herbaceous, and ready to elevate grilled vegetables, crispy fries, or artisan sandwiches.

Ingredients

  • 2 egg yolks
  • ¼ cup Round Pound Sauvignon Blanc White Vinegar
  • 2 garlic cloves (peeled)
  • ½ cup Round Pond Chive Infused Olive Oil
  • ½ cup canola oil (or another neutral oil)
  • 1 cup chives (chopped)
  • Salt and pepper (to taste)
  • Optional: Fresh lemon juice (to taste)

Directions

  1. In a blender, combine the egg yolks, vinegar, and garlic. Blend on medium speed until the mixture is smooth and begins to form small bubbles.

  2. With the blender running, slowly drizzle in the chive oil, followed by the canola oil. Continue blending until the mixture thickens to a creamy consistency. (If it doesn’t thicken enough, add a bit more canola oil.)

  3. Transfer the aioli to a bowl. Fold in the chopped chives and season with salt and pepper.

  4. For a touch of brightness, add a squeeze of fresh lemon juice, if desired.

Shop the Recipe

Chive Infused Olive Oil
New Release

Delicate notes of spring onion, fresh-cut grass, and a touch of garlic, it captures the garden-fresh flavor of chives at their peak.