Olive oil cruets have become one of my most popular pots over the last few years. I tweak them as I go along, trying to make them large enough to be useful, and small enough to be easily handled. My most recent cruets hold between 1.3 to 1.5 cups of fluid and are handy to keep by the stove. I use Spill-Stop liquor pourers, made from a chromed spout and a polyethylene stopper. This 2-piece spout can be taken apart and washed by hand or in the dishwasher, as can the cruet. Below you will find the recipe that is printed on the hang tag that comes with the cruet. We use this vinaigrette to drizzle on top of pizza, greens, pasta salads, garden salads and more. Enjoy!
1 1/3 cups olive oil
2/3 cup balsamic vinegar
2 tsp. dried oregano
1 1/2 tsp. sweetener (honey, sugar, stevia, etc)
1 tsp. Worchestershire sauce
add splash of red wine to thin
BTW, the cruets are $32 in the shop here in Seagrove, and a little higher in galleries where my works can be found.