There are many different types of oil drizzlers, made from different materials. For storage and dispensing of vinegar and olive oil, one must know which materials make the best oil drizzlers in order to avoid potential problems.

Vinegar is a form of acid and is corrosive. Different vinegars have different acid concentrations and their corrosiveness varies accordingly. Metal containers are therefore a bad choice for storing vinegar as it will slowly dissolve the metal. The only exception is stainless steel. Stainless steel, ceramic and glass make the best storage and dispensing containers for vinegar. Containers should also be capped with corks or stoppers that are corrosion resistant. Many inexpensive spouts and stoppers from China are mostly made of metal and are not recommended.

Glass is an excellent material for containers to hold oil and vinegar because it is not easily corroded and is also easy to clean. Our oil drizzlers are made with the highest quality Borosilicate Simax glass, which is a very hard type of glass not too different from the commonly used Pyrex? The glass is hand blown, so each container is different, but retains a high level of quality and aesthetic appeal. Vinegar does not cause our glass oil drizzlers to corrode, and they are easily cleaned using hot water and some dishwashing liquid.

The drizzle cruets pictured here are made of glass and consists of two parts – a body and a pour spout. A good oil drizzler is made of glass, and our cruets are constructed using only glass. They are non-drip, with friction-fitted glass pour spouts that prevent those little accidents that are all too common with other containers. The neck of the main body is flared, forming a funnel that makes pouring vinegar or oil into the cruet easy and convenient. A vent forms part of the spout, allowing pressure inside and outside the container to equalize during pouring, creating a smooth flow of liquid when dispensing from the cruet.

Cruets.com oil drizzlers are perfect for use in cooking or serving. Holding up to six ounces of fluid, our oil drizzlers allow oil or vinegar to be lightly drizzled over any desired dish and are also dishwasher safe.

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Basic vinaigrette

For this recipe the ingredients can be adjusted according to taste i.e. oil and vinegar ration can be changed to suit.This recipe makes about ¾ cup.

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Red Ripe Tomatoes Vinaigrette Dressing

This is a recipe that makes excellent use of firm ripe tomatoes when they are in season which is ideally towards the end of the summer months.

Choose the best quality tomatoes and extra virgin olive oil. By adding ingredients such as onions, parmesan and parsley can result in an astonishingly delicious combination of flavours.Makes up to 8 generous portions.

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Last Minute Vinaigrette recipe

Don’t waste time searching for vinaigrette outside the home when you can create one yourself in a fraction of the time it takes to go shopping.

You can always substitute ingredients to create your own exciting versions of this classic recipe. For example, use fruit flavoured vinegar instead of balsamic or French mustard and homey.

Basic Balsamic Vinaigrette

1 tbs balsamic (aged variety)
1 tbs French mustard (Dijon)
4 tbs extra virgin olive oil
1 pressed garlic clove
1 tsp best quality honey (if you desire)

Put all the ingredients into a container with a secure lid and shake vigorously. You now have four portions of vinaigrette to use either as a marinade or dressing for salads.

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The benefits of olive oil have been outlined by researchers and chefs alike. Anyone who is prone to cardiovascular disease, should always have olive oil in their kitchen.  Olive oil gets it’s healthy reputation because of the high amount of monounsaturated fat. Along with the nutritional health benefits, dont overlook the benefit of the gourmet taste of olive oil in your cooking as well.

There are two main types to consider keeping on hand. The first is extra virgin olive oil, which is a great salad topping, because it doesn’t have to be cooked. When extra virgin olive oil is cooked, it tends to alter the flavor a bit. It may cost a bit more but the taste is worth the price. Another kind of olive oil is light or pure olive oil. It doesn’t have fewer calories, it has a lighter flavor and color. It is best for cooking with or sautéing.

For olive oil taste, try dipping a crusty loaf of bread, you can easily create a dipping sauce by adding different cheeses and herbs, or just by using olive oil by itself. If you would like to dress up the oil a bit, try making a homemade vinaigrette.

Tips for making a homemade vinaigrette.

It can be useful to know how to make a homemade vinaigrette, that will taste a lot more fresh than the store bought vinaigrette. It can also be more practical. To make vinaigrette you will want to use three parts olive oil to one part vinegar. If a substitution is used in the vinaigrette such as a less acidic lemon juice, then less oil will need to be used to accommodate the substitution. If you use top quality ingredients when making your homemade vinaigrette you will achieve the best results.

When making the vinaigrette you will want to add the oil, while using a whisk to stir it. It may also be helpful to use a bowl with a rubber bottom in order to prevent tipping. A towel wrapped around the bottom of the bowl will get the same results. Next you will want to use bit of salt and add to the vinegar, because the salt will dissolve easier in the vinegar. You can always add more seasoning at the end if the vinaigrette needs it.

The oil and vinegar will blend together better when a small amount of Dijon mustard is added. Using the whisk combine the mustard with the other ingredients and then steadily pour the oil until all the mixture is completely combined. More salt and pepper seasonings can be added to the vinaigrette when it is finished.

You can try altering this simple vinaigrette by using different types of vinegar and olive oil. To add to the dressing you may want to try garlic, herbs, and spices. You can spice up a meal by drizzling over cooked vegetables, meat, fish, pasta salad, or simply tossed with a salad.

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Balsamic Vinegars – So Many to Choose From

Take a trip down the cluttered aisles of your local gourmet foods market and be confounded by all the choices. You might consider organic spreads and sauces, wine vinegars, infused oils and vinaigrettes flavored with herbs. Some have been imported from distant lands and exotic-sounding locales. Some sport celebrity faces on their labels or are heartily endorsed by your favorite movie star. How do you make sense of the difference between labels like Aceto, Traditionale, aged and special blends? Maybe your salad could benefit from the enticing bottles holding California Napa Balsamic, Modena consortium or imported Spanish vinegars. What should a dressing-lover do?

Sweep all others selections aside and choose the classic simplicity of a great-tasting, healthy vinaigrette with the basic ingredients of oil and vinegar. You will want to choose an olive oil of excellence as well as a traditionale aged balsamic vinegar. But you need not spend a small fortune on the balsamic vinegars. Reasonably-priced Villa Vellentani balsamic and Masserie di Sant’Eramo balsamic are two to try, but don’t waste your money on others under $8.

Try your balsamic vinaigrette on other dishes, too. Pour the dressing on fresh-sliced tomatoes, steamed artichokes, asparagus, and other steamed vegetables and even dare to try a vinaigrette with fresh seafood like lobster and scallops. Experiment with a basic balsamic dressing recipe to suit your own tastes. Sprinkle in herbs and spices such as chives and sage, maybe even finely-grated ginger root.

Traditionally, balsamic vinaigrette dressings are one part balsamic vinegar to three parts olive oil, with salt, pepper and a measurement of about one teaspoon Dijon mustard for every half cup of dressing. Rich and intense as it is in flavor, a proportion of one part balsamic vinegar to four or five parts of olive oil might please your palate. Have fun trying new variations of this traditional Italian salad topping.

Traditional Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 clove of peeled and pressed garlic
¾ cup extra-virgin Spanish olive oil
Salt and freshly-ground pepper
Mix ingredients in a blender. One serving of this thicker dressing will be equal to 2 to 3 tablespoons. One cup will be enough for 6 to 8 salad servings. Refrigerate in a covered container and whisk before serving.
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Salad accompanied by pasta and a Nicoise sauce Ingredients:1/3 cup of sliced red onion
6 oz trimmed and cut fresh green beans – each piece should be about 1 or ½ inches in size
20 black olives that are pitted, preferably Kalamata
1 pint of tomatoes – cherry
5 cloves of garlic – should be peeled and amount should be divided into two portions.
7 tbs extra virgin olive oil – amount should be divided into two portions
2 tbs aged balsamic vinegar
1 drained can of sardines ( 3 ¾ oz) 
6 oz orzo pasta
Fresh basil- one bunch should be sufficient
To taste – freshly ground pepper and salt