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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.
Transfer the oil to a squeeze bottle or airtight container and store in the refrigerator.
Drizzle on your favorite dishes!