Place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste.
Separate the chives into 3 portions (separate ½, ¼ and ¼ portions).
Place half the herbs in a blender with enough of the oil just to cover. Turn on the blender to a medium speed (keep stopper on top) and allow the herbs to blend for a minute to begin the process. If the herbs aren't turning freely, add slightly more oil so that they will.
Remove the stopper to allow some air in. Turn the speed to high and continue to blend for another 2 minutes (you may see steam rise from the opening; friction is causing the puree to heat up).
Check the oil occasionally. It will become slightly warm, but it should not get too hot, or there will be some loss of color. If at any point in the recipe, the machine or mixture overheats, stop the machine, remove the herb puree, and refrigerate until cool. Clean the machine, return the cooled puree to it, and continue to blend.
Add half of the remaining herbs (one of the ¼ portions from above) to the machine and blend for another 2 minutes, then add the remaining herbs and blend for 2 more minutes.
Remove the puree to a container and refrigerate for at least a day to intensify the color; the puree can be stored for up to 1 week. Once strained, the oil will normally discolor in 2 days. It can be frozen for several weeks, however, with minimal loss of color and flavor.
Place a piece of cheesecloth over a container and secure it with a rubber band or string. Place the puree on the cheesecloth and let the oil filter through for about an hour. Depending on the amount you are making, and the size of the container, you may need to do this in batches.
Discard the cheesecloth and remaining puree - don't wring out the cheesecloth, or you may cloud the oil.
Store the oil in the refrigerator (or freeze it). Put it into a small plastic squeeze bottle for garnishing dishes.