Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Olive oil on hand

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

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.