Harvest fresh chives, removing any chive blossoms and brown pieces. You can also use store-bought chives.
Rinse the chives, pat dry and cut in half.
Fill a large bowl or container with ice cubes or crushed ice. Pour enough cold water to cover the ice and mix it well.
Bring the water to a boil in a large pot and add a pinch of salt.
Place the herbs in the pot of boiling water for a quick cooing time of around 10 seconds, being careful not to overcook them. Once bright green, drain the chives in a colander and plunge them into the ice bath.
Remove the chives for the water and gently squeeze to remove most of the water. Drain on paper towels and press further, removing as much water as possible.
Add the chilled oil and chives to a blender or food processor and puree at high speed for 2 to 3 minutes or until completely smooth and well combined.
Allow the mixture to sit for 1 hour so the flavors meld.
Line a fine mesh strainer with cheesecloth and place on top of a straining bowl. Pour the oil into the sieve and allow it to filter into the bowl below, which should take about an hour. Don't force the oil through the cheesecloth, as the strained oil will be cloudy.
Discard the cheesecloth. Transfer the oil to a squeeze bottle or airtight container and keep it in the fridge for 1 week or until the color starts to fade.