I tend to buy olive oil for cooking in large containers, but they are too heavy and unwieldy to pour from every day. I used to decant the oil into a smaller glass bottle, but recently I discovered that pouring the oil into a small plastic squeeze bottle works best of all. It’s light and easy to handle and is great for filling a measuring spoon worth of oil without spills, coating a piece of parchment, or drizzling oil over food before or after cooking. When I’m not using the squeeze bottle, I store it in a cool, dark place to prolong the shelf-life of the oil.
Susan Evans, Martha’s Vineyard, MA