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Olive oil dispenser for easy cooking

I buy semi large cans sometimes and they are a mess to use on a daily basis

any recommendations ?

I see rachaelray has one and it's cute but it looks too complicated plus it's stoneware

http://www.amazon.com/gp/product/B004...

i just want a container with a spout that pours nicely

thanks!

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  1. A not fancy solution, but I buy olive oil in the big costco sized containers. Which I refill into a 16 oz bottle I bought a ways back for camping or whatever. I refill it once a week or so, and easy to use.

    1. I have been using this one for the past several years and absolutely love it. I've also given several as gifts and have gotten rave reviews. It's totally non-drip.

      http://www.amazon.com/gp/product/B001...

      2 Replies
      1. re: Big Easy

        Those are beautiful, BE!
        I keep a few pint jars for storing the oil from large containers. For day to day cooking, I use a cruet and an 8-ounce/250 ml squeeze bottle.

        1. re: KarenDW

          Karen, I also like it because it is no-drip.

      2. I find half-pint spirits bottles nice to hold and of good heft, plus they clean cleanly.

        1. go to a place that sells bartender supplies, the plug/spout for pouring shots works perfect in the right bottle. I had a set of bottles for oil and vinegar with those from I think BB+Beyond or Williams-Sonoma (it was a gift) until the last move.

          on review scroll down on Big Easy's link it has merchandise like that.

          1 Reply
          1. re: hill food

            I bought a cute glass bottle and put a bar spout in it. One of these has lived on my stove for years and years (lost the last one in a move, so I have a new one)

            Easier to pour than the big honking bottle, and keeps the big bottle in a dark, cool closet so it stays fresh

          2. Single handed operation is essential for me, along with restricting the airflow when the bottle is just standing unused. I want to avoid having to remove and replace a cap a number of times during a cook-up. The little metal flap on this just swings shut after use:

            http://store.kitchenscookshop.co.uk/b...

            I just use it in a swilled out wine bottle.

            Edit: Just seen that your Rachael Ray link has exactly the same pourer.

            1. I use empty wine bottles with bar pouring spouts for both olive oil and vinegar, green bottles.

              2 Replies
              1. re: treb

                I do the same thing. The bottle I'm using now is a tall, slim one that once held an expensive grappa. Not too heavy and easy to hold, the bar pouring spout stays in tight but is easy to remove for refill.

                1. re: treb

                  Same here - empty wine bottles are perfect.

                2. I bought a 4 pack of pour spouts and inserted in decorative 16 oz. bottles I had laying around. The big oil can/bottle lives in the pantry and I refill the little bottle as needed.

                  1. I use a clear neoprene (I think?) squeeze bottle like you'd use for condiments. I bought three with caps and have Veg, OO, and Peanut oil in each, labeled. They are fantastic, cheap, and do a great job.

                    1. I strongly endorse this stainless-steel type:

                      http://www.containerstore.com/shop/ki...

                      One-handed operation, and it make me feel better about leaving it on the counter all the time, because it blocks out light, which harms olive oil with time.

                      3 Replies
                      1. re: Bada Bing

                        I have a very similar one. Not sure where I got it, but love it...blocks light, single handed, no drips, easy to fill.

                        1. re: Bada Bing

                          Another vote for that type. I have two, one being slightly taller and shinier (peanut) than the other (olive). They are very easy to refill from gallon jugs.

                          1. re: Bada Bing

                            I don't fuss too much about the light issue -- I empty the pint bottle every 3 weeks or so (olive oil is the preferred fat chez moi), and the lights in the kitchen are off at night and while I'm at work.

                          2. My cousin uses a small fusti, & I'm thinking of getting one myself:
                            http://www.amazon.com/M5-Corporation-...

                            In the meantime, I'm using a large beer bottle with an attached stopper. If you're not using steel or ceramic, brown glass seems to be the way to go to protect your liquids from damaging sunlight.

                            http://www.straightdope.com/columns/r...

                            http://brokensecrets.com/2010/03/23/w...

                            3 Replies
                            1. re: Eiron

                              Hi, Eiron:

                              Those fusti seem nice, especially if you buy your oil in bulk (and use it all in short order). 3L would still be too large for my use.

                              I'm wondering, though, how well they really protect against oxidation. They're quite wide, and so would leave a lot of surface area exposed to air. Unless there's a floating lid inside, or ports to purge with inert gas, you'd have to keep the whole big thing topped up all the time.

                              Aloha,
                              Kaleo

                              1. re: kaleokahu

                                Hi Kaleo,

                                Yes, I agree on the sizes. The smallest I've found (online) is 2 liter. I'm not sure how much my cousin's fusti holds. Of course, you could always fill it only 1 liter full at a time. We go thru a fair amount of olive oil, so the convenience would be the biggest benefit for me.

                                I think the tops are all wide for easy filling from a bulk tin of oil? I look at oxidation with an eye towards "air exchange rate". If I had a 2 ltr fusti, then the gradual replacement of oil with a small amount of air is not so much of a concern (to me) because it's trapped inside the fusti. I wouldn't have a constant exchange of new oxygen to break down the oil. But that's just me ....

                                I did find one online vendor who recommended putting a shot of "Private Preserve" inert gas into the fusti when you use out of it. (Oddly enough, they DIDN'T mention filling your bulk tin with gas after you pour from it into your fusti!) I'm not sure I would care enough to go to that amount of trouble. I don't do it with my opened wine or olive oil now, so ....

                                :-)

                                1. re: Eiron

                                  Hi, Eiron:

                                  If you get one, let me know how it turns out.

                                  Being a winemaker, I sweat this oxidation thing with my barrels and tanks. I'm not comfortable with any appreciable surface area of the product being in contact with ambient air, even if the ullage is itself airtight.

                                  I try to top up all my oil bottles with more oil, at least up into the necks. I've got a small argon sparging rig for the winery, maybe I should try sparging both the bulk containers and the bottles...

                                  Wahine has a highly-developed sense of smell for rancidity, so the shelf life of our oils is pretty short. Luckily we live in a place we can buy fresh in small quantities.

                                  Aloha,
                                  Kaleo

                            2. Hi, mandeliner:

                              I like dark glass, and preferably air-tight. Those things and a dark, cool shelf, keep oils fresher longer.

                              I use a combination of:

                              --Grolsch-style beer bottles (for oils I pour in quantity);
                              --375ml wine "splits" with bartenders' spouts (for drizzles);
                              --Old bitters bottles (for flavor shakes, e.g., sesame).

                              I make ugly labels on a P-Touch machine and keep all the bottles in a clear plastic tub.

                              IMO/E, you should splurge on the stoppers and get the kind that close off the best, to seal out air. Don't get the kind that premeasure liquor pours and then shut off.

                              Aloha,
                              Kaleo

                              1. I like the Colavita bottle with the long, narrow neck. I refill it with another oil.

                                1. Ive used a small wine/beer bottle with a bar spout. There is always the option of using a plastic squeeze bottle.

                                  1 Reply
                                  1. re: Kelli2006

                                    Seems as if using a beer bottle would offer very desirable protection from light, for a dispenser that sits out. But potentially breakable, for sure.

                                  2. I use plain old plastic squeeze bottles. Nothing fancy, but they're cheap and get the job done. I label them with my label maker or a sharpie.

                                    1. If you like Italian maiolica. I love my olive oil dispenser. Made for me from Ceramiche Casola,Positano Italy .Biordi in San Francisco has some nice pieces.

                                      1. Didn't have olive oil in my house when I was a kid. Once I "discovered" how great extra virgin was, ALWAYS have it near by. Usually just have a quart (or whatever metric that ends up being) bottle, out on counter all the time.

                                        Remember going with Dad to get hoagies at DiCostanza's in Chester, PA... back when Chester was still SAFE to venture into... another sad story. MAMA Di would pour oil out of a rectangular gallon can with a tiny hole poked in corner so she could drizzle onto roll at the start of the making.

                                        1. Hi Madeliner -

                                          We experienced the same problem for many years, and looked around for a solution for a practical, kitchen sized olive oil dispenser.

                                          We wanted a container that was durable, would not break like the glass and stoneware bottles we had in the past, and was smaller than the 3.785 L ( 1 gal US ) tins we use.

                                          2 discoveries:

                                          1.) A nice looking stainless steel dispenser that holds 0.5 L of olive oil. It is easy to handle and refill, does not leak, does not break, and cleans by hand, or in the dishwasher. This is a Italian design, sold world wide.

                                          2.) We bought it from a supplier of delicacies from Spain in our town that also sells a great extra virgin olive oil from her family's property in Spain. That is now our sole source of olive oil and what a difference !

                                          I hope this is helpful.

                                           
                                           
                                           
                                          2 Replies
                                          1. re: SWISSAIRE

                                            Hallo, SWISSAIRE:

                                            When in Italy...

                                            Aloha,
                                            Kaleo

                                             
                                            1. re: kaleokahu

                                              Hello K-

                                              Wait !

                                              Could that oil can be . . . . ( wait for it ). . . . COPPER ?
                                              Actually it is a very nice looking oil can.

                                              We just gave our set of Greek copper salt and pepper grinders to a neighbor who enjoys such things. ( Tired of polishing the copper tarnish annually, with the aroma of Flitz copper polish lingering afterwards ).

                                              Just a few pieces of Mauviel left here now.

                                              Cheers,

                                              - R

                                          2. I use a wine bottle that I have fitted with a pouring spout (most kitchen stores have them). I works well and is washable too.

                                            1. I just use old oil bottles I've used in the past & saved. I have a couple I like the size & shape of so I keep them around. I don't care about green glass...and the ones I use happen to be clear glass...I keep the oil in a cabinet anyway.

                                              The bottles I use have small necks and are sized to hold a standard liquor pour tip.

                                                1. re: pegasis0066

                                                  Hi, pegasis:

                                                  You can't get much cheaper or simpler than recycling a beer or wine bottle.

                                                  I think those plastic squeezies would be good for someone who quickly goes through a lot of oil, meaning if these plastic bottles would be refilled frequently. However, I'm not liking (a) polyethlyene touching my food; and (b) light and air touching my stored oil. Those squeezies are convenient, but the clear color and cylindrical shape are less than ideal.

                                                  If I could find an airtight squeezie in the shape of the attached photo but made of darkly translucent, inert material, that would be ideal. But until then, I'll put up with gravity-fed glass.

                                                  Aloha,
                                                  Kaleo

                                                   
                                                  1. re: kaleokahu

                                                    Kaleo: gravity - pfff. I suppose you also still rely on the sun for photosynthesis...

                                                    I would resist the plastic more for the reason that it's so hard to clean oil off it, glass wipes clean so darn easily.

                                                    your point about volume multiplies if one is going through that much in an evening (ie a commercial application)

                                                    1. re: hill food

                                                      Hi, hillfood: "your point about volume multiplies if one is going through that much in an evening (ie a commercial application)"

                                                      Very true. LOL, your statement caused me to visualize those very long fuel cans the NASCAR pit crews use. I wish I cooked that much.

                                                      Now that I think about it, I'm surprised I haven't already seen an oil version of the "wine box"--a collapsible (read: squeezable) bag with zero ullage/headspace. Oils would keep a *lot* longer that way.

                                                      I totally agree about the disgusting aspect of oily plastic. I feel the same way about silicone after a few uses.

                                                      Aloha,
                                                      Kaleo

                                                    2. re: kaleokahu

                                                      A repurposed yellow mustard squeeze bottle might do the trick, although not with the same flair.

                                                  2. After re-purposing a wine bottle w/pourer, (fell over too many times) and a vessel like swiss suggested (hard to clean, drips, solder reacting with oil) I went back to a plain old squeeze bottle.

                                                    1. I've been using a Provençal oil and vinegar set for years and I'm sure paid far less than what they're listed for here: http://www.didriks.com/Revol-Provence... I love them because they're easy to grip with wet hands, and they just make me happy. I've found, after replacing the pouring spouts a number of times, that some work far better than others. At least they're inexpensive, so if you don't like the one you bought, try another

                                                      1. I just got Misto from target. Its the kind you pump to pressurize and then it sprays for ten seconds. It givese about a teaspoon of oil in ten seconds, so I use less. It was ten bucks. I've only had it for a week, but I like it so far.

                                                        6 Replies
                                                        1. re: jennywest

                                                          You'll like it till it fails. Mine hit the trash long ago. May you have better luck!

                                                          1. re: jennywest

                                                            I've been using a Misto regularly without any problems for over five years and it is still going strong. If it failed tomorrow, I would not hesitate to buy another. In fact, during the holidays I bought a Misto twin pack at costco for about $15.00 or less. I gave one to my son and kept the other for Canola oil (one for EVOO and one for Canola).
                                                            I think you made a good choice.
                                                            Mike

                                                            1. re: mikeg1

                                                              Mine stopped spraying a long time ago and now comes out in a stream. This is my third Misto all with the same problem.

                                                              1. re: Alfred G

                                                                The same thing happened to our Misto. We did not replace it.

                                                                1. re: John E.

                                                                  I had a couple of the Pampered Chef version -- it took about 5 years, but they eventually gunked up, too.

                                                                  Haven't replaced them.

                                                                2. re: Alfred G

                                                                  Is that what happened? It broke? I have one that seems to spit not spray. I just bought another one to use for a different type of oil but they don't really spray well or for very long.

                                                            2. We buy 5-liter tins and decant into 1-liter bottles (one at a time). I wrap an old napkin around the bottle (against light) and use a pouring stopper. Wine bottle is fine too.

                                                              1. I use a squeeze bottle from the dollar store. Works fantastic.

                                                                1. For less amounts of better grade olive oil, on salads, vegetables, or for grilling, we also use a tall, glass product with sprayer from Rösle. The bottles are taller than they look in the photo.

                                                                  The bottles came in a set for Vinegar and Oil, and are made of heavy weight glass, with stainless steel cap. There is a silicone seal for the cap, and a seal for the spray attachment which screws onto each bottle.

                                                                  Over the years we have gone through a number of oil and vinegar sprayers, some of which leaked, clogged, or fell and broke. The two shown have been dropped on the granite floor and countertop, without breaking thus far.

                                                                   
                                                                  2 Replies
                                                                    1. re: kattyeyes

                                                                      Hi Katyeyes -

                                                                      Good show !

                                                                      You have a good value with that link. It is about double the price in Europe.

                                                                      I hope you enjoy it.

                                                                      Cheers

                                                                      -R

                                                                  1. Empty glass liquor or wine bottles, fitted with a standard bar dispenser nozzle, make a fine oil dispenser. The only caveat I have it to get a nozzle made out of plastic, not metal, since the metal eventually corrodes. Your choices of bottles are infinite. My present one happens to be a leftover bottle from a liter of Sabra liquor, which has a very nice shape and looks classy on my counter top

                                                                    1 Reply
                                                                    1. re: trakman

                                                                      Haven't had the corrosion problem with the metal pourer.
                                                                      A 3 second count equals 1Tbs in most cases.

                                                                    2. I really do not know why anyone would use a wine bottle with pour spout for olive oil, or a can with a spout. I just don't wish to wait that long for the oil to hit the pan.

                                                                      I use a plastic squeeze bottle. I use a rubberband to hold a folded paper towel around the bottle to handle any drips.

                                                                      I am willing to use a wine bottle with spout to hold and dispense dish soap at the kitchen sink.

                                                                      27 Replies
                                                                      1. re: John E.

                                                                        To each his/her own, but a glass bottle poses a lot more danger at the sink, where your hands are wet and soapy, than at the stove. Particularly for someone who finds three seconds too long to wait for oil to hit the pan...

                                                                        1. re: ellabee

                                                                          I suppose I should have phrased that post in a different manner. My point was that I had tried using an empty wine bottle with pour spout for dispensing olive oil at the stove while cooking and was not satisfied with the experience. We don't have a shelf or cupboard space that is tall enough to accommodate the wine bottle and I did not like using it as much as I do using a simple squeeze bottle.

                                                                          I rarely have a situation where I find myself needing to squeeze out more than a few teaspoons of olive oil. In situations where I would need to do so, I would dispense the oil from the jug on the lazy susan in the cupboard next to the range. We usually buy olive oil in two liter jugs from Costco. (At least I hope it's olive oil).

                                                                          We bave a stainless sink (unfortunately) and have no worries about breaking the bottle. If we had granitexcounter tops and sink, I guess things would be different.

                                                                        2. re: John E.

                                                                          John. The time difference between oil coming out of a pour spout or a plastic squeeze bottle has got to be in nano seconds. Really?

                                                                          1. re: trakman

                                                                            Not to mention if you need a quantity of oil, the bottle just keeps pouring while the squeeze needs to "breathe".

                                                                            1. re: JayL

                                                                              Yet the squeeze bottle becomes the epitome of slime...

                                                                              1. re: kaleokahu

                                                                                Does no one ever clean their oil dispensers? All this talk of slime and gunk has me thinking "Ick!"

                                                                                1. re: DuffyH

                                                                                  I clean mine, but IME oily poly tends to stay slimy, just like silicone. Glass OTOH will come clean. And I know I'm not getting plastic release agents in my food...

                                                                                  Do you clean yours between fillings?

                                                                                  1. re: kaleokahu

                                                                                    <Do you clean yours between fillings?>

                                                                                    I do. I use plastic squeeze bottles for lots of things. For example, I make my own BBQ sauce and taco sauce, which go into labelled squeeze bottles. I find it super easy to tell olive oil from peanut oil, so don't even bother to label those.

                                                                                    I also transfer Sriracha to one, because the little spout is always getting clogged and then I find it shoots off to the side. Again, labelled.

                                                                                    1. re: DuffyH

                                                                                      I meant: Do you clean them before you completely empty them?

                                                                                      1. re: kaleokahu

                                                                                        Kaleo,

                                                                                        <Do you clean them before you completely empty them?>

                                                                                        No. They're generally empty when we clean them. There are sometimes exceptions, but generally, that's the rule.

                                                                                          1. re: gourmanda

                                                                                            <As in, you clean the inside?>

                                                                                            Yes, of course. I wash the whole thing with hot soapy water, rinse well and let it dry upside down on my raised drying rack.

                                                                                            Is this not the correct way to wash a bottle?

                                                                                            1. re: DuffyH

                                                                                              I have the stainless steel can variety. I've never,ever given thought to washing the inside. (Would be pretty difficult anyway, given the small-ish opening.) The outside, yes, I keep that clean.

                                                                                              1. re: gourmanda

                                                                                                I used to have a stainless oil can, and found that the top got pretty icky and had a really hard time cleaning the inside. Now I go with a 16 oz. dark green glass EVOO bottle (Olive Ranch) that is pretty and has a nice pouring spout and a screw top. It's easy to fill with a funnel and one can easily grab the correct bottle. It sits along with other oils, s&p, vinegars on a lazy susan in the corner of my kitchen counter.

                                                                                                I don't clean the inside of this bottle, however, which gets me thinking....I may have to start over!

                                                                                                1. re: gourmanda

                                                                                                  I also threw out my Misto, but found a stainless pump spray bottle that was cheap enough for me to try again. I find that if I add a little water to the oil and shake before I spray it seems to work out. I don't mind a little water, especially if I'm using the spray to coat anything. Not sure about salads, etc. I do find that the sprayer needs soaking in soapy water or vinegar periodically, especially if you don't use it all the time.

                                                                                                  1. re: blaireso

                                                                                                    Where did you find your stainless steel pump spray bottle, or was there a brand name?

                                                                                                    And re adding the water, sounds like a good tip for any mister, even the cheapie plastic ones when using oil.
                                                                                                    You're only adding the water once before capping the bottle, and not every time? Could you approximate the percentage of water to oil you're using?

                                                                                                    Thanks!

                                                                                                    1. re: Diane B.

                                                                                                      remember that oil and water separate, with the oil on top and the water at the bottom.

                                                                                                      The spray tube for your sprayer extends to the bottom of the spray can.

                                                                                                      It doesn't take very long until you've sprayed water into your pans, leaving you with nothing but oil in the spray can...so not much point in adding water.

                                                                                                      1. re: Diane B.

                                                                                                        Misto is the brand name. You can buy it online or I bought one last week at Wegmans.

                                                                                                        1. re: Diane B.

                                                                                                          I have one that Id give you. I think that they are junk because you can never get enough pressure for a decent spray pattern.

                                                                                                          1. re: Kelli2006

                                                                                                            I'll give you my new one too. The old one actually sprayed for a while, this new one sort of emits a light mist which doesn't even make it to the surface of whatever is being sprayed.

                                                                                                            1. re: Kelli2006

                                                                                                              I have not had a problem with my Misto and have had it for several years. I do find that the spray doesn't last as long as an aerosol, but that's true of anything with a hand pump. Also if the oil level is low it takes a lot more pumping to fill that empty air space with pressure.

                                                                                          2. re: DuffyH

                                                                                            We do, as I'm sure others do.

                                                                                            Our olive oil can, which accounts for 90% of our oil use, is washed and cleaned, along with our glass sprayer set ( for olive oil and vinegar ) as needed, by hand or in the dishwasher.

                                                                                            This is done to keep things hygienic, and specifically with the glass sprayers, non-clogging and non-slippery from the olive oil.

                                                                                            As mentioned previously, we use another canister for either pressed-nut oil, or Rapeseed oil, for Asian-style wok cooking. Stainless steel cleans and dries very well, which is why we prefer it for olive oil canisters, pots, pans, and even our woks.

                                                                                             
                                                                                            1. re: SWISSAIRE

                                                                                              Thank you. I was feeling a bit overwhelmed by all the goopy containers out there. :)

                                                                                              1. re: DuffyH

                                                                                                I did not intend to create conflict about squeeze bottles. I will say that I have used the same squeeze bottle for olive oil for several years ( maybe four?) and we have never washed it. I refill it as needed and change the folded paper towel as needed. No slime at all. (I can see how a bottle could get greasy, but where would the slime come from?).

                                                                                      2. re: trakman

                                                                                        If the olive oil is at the bottom of the wine bottle, it could take about 5 seconds to hit the pan, slowly. I find the oil coming out of a squeeze bottle to be much more satisfying. It's not a big deal, it's just me.

                                                                                        1. re: John E.

                                                                                          Apologies if I was too harshly snarky.

                                                                                          Agree that a wine bottle is too big, at least for my kitchen. I use the bottle the oil comes in, which is more like a beer bottle than a wine bottle in scale, and lasts about two months. I keep it out on the counter beside the utensil crock.

                                                                                          If I bought a large volume and needed a dispenser while the can/jar stayed in a cool dark spot, I'd use an old balsamic vinegar bottle that's dark green glass and just the right size (about half the size of my current olive oil bottle). I've been keeping it in the pantry for some eventuality like that.

                                                                                          1. re: ellabee

                                                                                            My mother's gourmand husband kept his dish soap in an old bottle with a basic pour spout. Took FOREVER to get any soap out of that thing. I hated it.

                                                                                            I used to use the same oil set-up as most of the posters here, and had no trouble dispensing the oil, but got tired of cleaning the pour spouts, so switched to squeeze bottles and never looked back.

                                                                                    2. We buy 5-liter cans and pour as needed into liter bottles or wine bottles with one of those spout-cork things. I wrap the bottle in an old cloth napkin to keep the light out. On the table I use a little round soy-sauce bottle on a tiny plate (bought at Muji). It doesn't hold much, but it's sufficient next to the salt and pepper mills. The salad gets dressed in the kitchen from the liter bottle.

                                                                                      You definitely can't use those cans on a daily basis, but they are good for keeping oil because they are completely opaque. The bottle in your link looks good, in that it's opaque. I was tempted to buy one for myself, but then I read the negative reviews and decided not to. The cute bottle linked elsewhere is not suitable because it's transparent. Really, everywhere I go I look at oil bottles, but I have never seen one that has spoken to me.

                                                                                      1. I should add that there are oils, and then there are oils.

                                                                                        We also cook with a wok. After much trial, error, and spills on the induction cooktop, I now use a stainless steel bowl and lid filled with high temp oil.

                                                                                        Our woks (AEG Fusion wok + a Rösle 35cm) both use a sculptured trivet to provide the induction power from the glass-top induction coil up to the wok. As we can pull the wok trivet off the cooktop and then place it in the table, we keep the oil, and other sauces on the countertop, and not on the induction glass.

                                                                                        The first time I did this, the oil and cooking sauce were too close to the cooktop, and in moving the trivet, which sits low on the glass-top, I knocked everything over. 30 minutes of clean-up. Today I keep everything off and away from the glass-top, lift the wok up high before taking it to the table, as drips are easier to handle than spills.

                                                                                         
                                                                                         
                                                                                        1 Reply
                                                                                        1. re: SWISSAIRE

                                                                                          I have kitchen envy! Seeing your name reminds me I need to order your recommendation upthread...I'm on it right now.

                                                                                          ETA: Done. $37.85 with USPS shipping. Thanks again! :)

                                                                                        2. I’ve used this Progressive gizmo for 25 years and love it. I have one for vinegar and one for olive oil, and despite what you might think, they don’t get grimy or sticky. http://www.amazon.com/Progressive-Int...

                                                                                           
                                                                                          1 Reply
                                                                                          1. re: stevekass

                                                                                            I am in total agreement with stevekass, and in fact, I was just looking for the amazon site to recommend it. Thanks, stevekass!!

                                                                                            I've used one of these for many years and given them as gifts. What first sold me on it when I saw it demo'd at a cook shop was the amazement I felt when I measured out the amount with the little baster-dispenser: "You mean, THAT is a Tablespoon?" Especially useful when you want to keep track of fat-calories and/or how much olive oil you are actually using in frying, sautéing, or in vinaigrettes. But it's also easy to use one-handed; the stopper keeps air out; it's small enough to fit easily in a cabinet or by the stove. And you can easily just remove the dispensing-part and pour out larger amounts which are also well marked.

                                                                                            I wash my gizmo occasionally in the dishwasher but as stevekass says, it really doesn't get sticky.

                                                                                          2. I'm with the other winos...I have a repurposed blue Riesling bottle capped with a rubber and metal bartender's spout that I've used for years - like at least 4 years. I've never dropped it and it's never gotten slimy.

                                                                                            Being a Riesling bottle, it is fairly tall but that's fine with me as it sits on the counter. I like it because it's pretty and holds a lot of oil but because it's thin, it doesn't take up much counter space. Considering the wine was a gift, it was also free. Booyah.

                                                                                            1. Madeliner - I find the easiest and least expensive solution is to simply buy bottle stoppers with long pour spouts and just put them right into the olive oil bottle. For basic EVOO, I bought an attractive pale green glass bottle, made a necklace for it with stamped tin ovals that say Olive & Oil, and just refill it from the larger bottle as needed. (See photo) I also have several smaller specialty olive oils; for those I just remove their stoppers and put a spout stopper on it. The stoppers have a concave collar on them to collect any drips so the bottle says clean.

                                                                                               
                                                                                              1. I bought Rachel Ray's because I loved the look. Unfortunately, it developed an unnoticeable hairline crack within weeks and leaked all over my cabinet. I am still looking for a better solution, other than transferring the olive oil from the big can to an empty liter-sized bottle,

                                                                                                1. I love the wine bottle idea. We ended up with an olive oil dispenser that we bought in Greece....I actually never used it for years, but now that we do, I love it. The bottom line for me is what can you fit in the cupboard with a pouring spout on it. After that, it's really all easy.

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                                                                                                  1. re: kelly12

                                                                                                    Our lower cupboards have shelves that are only about 1/2 the depth of the cabinet itself...leaving the entire front half that goes from bottom to top uninterrupted. There isn't a bottle that wouldn't fit in there.

                                                                                                    I keep several different oils in bottles with pour spouts at all times.

                                                                                                    Hint...we keep all oils on a sheet tray in the cupboard. Keeps the cabinet bottom clean. ;0)

                                                                                                  2. Stoneware works great! I found one I like (in a local pottery shop) with a great spout, and I refill it about once a week. For refilling less frequently, I would really not recommend clear glass. You could do a taste test to prove to yourself that light does affect the taste. Unless you don't like the style of the Rachael Ray, it should work. The copper and stainless ones also sound good, or dark glass.