Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water. Put the chives in a blender with the cannabis olive oil, salt and pepper, and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle or lidded glass jar. The oil can be refrigerated for up to a month; bring to room temperature before using.