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Unique and modern design that comes in a range of colors. Opaque container protects oil from the effects of sunlight. Comes with a protective cap. Ergonomic grip that is easy to clean. Doesn't drip or leak.
Difficult to tell how much oil is in it, or how much you are preparing to pour out.
Comes in a complete kit that includes the bottle, 2 pourers, travel caps, and a metal funnel. Glass is brown to protect the oil from sunlight. Pourers have 2 different cap systems. Dishwasher-safe.
Some reports of the spouts starting to rust after a few weeks.
Simple glass bottle and stainless-steel pour design. The bottle holds the generous amount of 16 ounces. Glass is tinted light green. Easy to clean. Pours well. Also available in a 12-pack. Suitable for oils or vinegar.
Some reports of quality issues with the spout.
Made with thick, shatterproof glass and equipped with a nonslip bottom. Glass is also slightly tinted to preserve light-sensitive olive oil. Includes a rust-resistant, drip-free stainless steel spout that allows for controlled pouring.
Some users found the spout hard to open for refilling.
Includes a 17-oz capacity glass bottle, 2 stainless steel spouts, 2 bottle caps, 2 airtight sealing corks with anti-overflow air ducts, and a filling funnel. All parts are dishwasher-friendly, and stainless steel parts are rustproof. Available in 3 colors.
Spouts tend to drip after pouring.
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If you’re at all interested in healthy eating, you’ve undoubtedly heard about the benefits of a Mediterranean diet – heavy on fresh vegetables and fruits, lean chicken and fish, nuts, whole grains, herbs, and olive oil. In particular, olive oil is a mainstay of this heart-healthy diet.
Chances are good you already have a bottle of olive oil in your pantry, but is it languishing in the bottle it came in? If so, it’s time to upgrade your cooking oil to a dispenser designed to keep this healthy oil both fresh and easy to use. With so many of these kitchen must-haves, how do you choose the right olive oil dispenser for your culinary needs?
Sure, you’ve heard that olive oil is good for you, but what makes it so great? Is it really better than the many other types of cooking oils lining the grocery store shelves? While it’s true that there are other plant oils equally good for your heart, olive oil stands out from the rest because not only is it a healthy fat, it’s also extremely versatile and plays well with most other ingredients – something that more strongly flavored oils, such as sesame oil, aren’t so good at.
One of the major benefits of olive oil, along with other plant oils, is that it contains monounsaturated fat. While many people think all dietary fat is bad, some types of fat are good for you, as long as they are consumed in moderation.
The two basic types of dietary fat are saturated and unsaturated fat. Saturated fat, found mostly in red meat and full-fat dairy products, tends to raise your levels of LDL cholesterol, which is often referred to as “bad cholesterol” due to its tendency to build up fat in the arteries. This greatly increases the risk of heart attack or stroke. Saturated fats are generally solid at room temperature.
Unsaturated fats, on the other hand, are plant-based, and they normally remain liquid at room temperature. There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated fats help remove LDL cholesterol from your bloodstream, thus reducing your risk of heart disease. Monounsaturated fats also help your body regulate blood sugar and can lower your chances of developing diabetes. Olive oil is very high in monounsaturated fat, as are avocados, canola oil, peanut oil, and most seeds and nuts. Polyunsaturated fats include omega-3 and omega-6 fatty acids. These fats are essential for normal blood clotting and muscle health. You’ll find polyunsaturated fats in flaxseed oil, sunflower oil, fatty fish (like sardines, trout, tuna, salmon, and mackerel), and many seeds and nuts.
Along with its heart-healthy unsaturated fat, olive oil is also loaded with antioxidants that may improve your health in a variety of ways, including reducing inflammation.
Olive oil comes in four grades: extra virgin (EVOO), virgin, pure, and light.
Extra virgin olive oil
Extra virgin olive oil is made from the first pressing of the olive crop. This is the most flavorful type of olive oil, and it is wonderful in salad dressings, marinades, sauces, dips, or even drizzled over bread or salad. EVOO has a low smoke point, however. It will begin to smoke at temperatures over 375°F, which alters the flavor and destroys many of its nutrients. Because of this, you should use EVOO only for low-heat cooking, such as sautéing.
Virgin olive oil
Virgin olive oil comes from the second pressing of the olive crop. It has a slightly higher smoke point – around 390°F – but isn’t quite as flavorful as EVOO. Still, it’s good for sautéing and pan frying.
Pure olive oil
Despite the name, pure olive oil is a mix of virgin olive oil and refined olive oil. It’s lighter in color, lower in nutrients, and less flavorful than virgin or extra virgin olive oil. It does have a higher smoke point, however, making it suitable for roasting and baking.
Light olive oil
Light olive oil is not light in calories; it’s light in color and flavor. This refined olive oil lacks many of the health benefits of virgin and extra virgin olive oil, but it can be used for most high-heat cooking.
Yes, you could leave your olive oil in its bottle, but if you do so, you’re missing out on some benefits. An olive oil dispenser is an easy way to add a dash of Mediterranean flair to your kitchen, but the main benefits of an olive oil dispenser are that it protects your oil from its three worst enemies – heat, light, and oxygen – and it makes the oil easier to pour.
When exposed to heat, the flavor and aroma of your olive oil will start to change. Too much heat, and the bad flavor may spoil the entire bottle. That’s why olive oil – and all other plant oils – should be stored away from the stovetop or any other direct heat source.
Light breaks down the antioxidants in your olive oil, thus reducing its health benefits. Olive oil dispensers should be made of metal or dark-colored glass to block out damaging light.
Exposure to oxygen breaks down olive oil’s fatty acids and causes it to go rancid. You’ll know your olive oil has gone bad if it loses its characteristic fruity smell and instead has an unpleasant sweet smell that’s somewhat reminiscent of glue. You’ll also notice that rancid oil is lighter in color, and if you risk taking a taste, you’ll find that the oil’s flavor is gone. A good olive oil dispenser has a cap so you can prevent contact with oxygen between uses.
Finally, a good olive oil dispenser makes it less messy to pour your oil – no more drips running down the sides of the bottle and onto your hand or the table. An olive oil dispenser makes it easier to pour the oil directly into your bowl or pan or into a measuring spoon or cup.
You’ll find three basic types of olive oil dispensers: sprayers, cruets, and bottle-stopper pourers.
Olive oil sprayers
Olive oil sprayers or misters are perfect for adding a touch of oil to a salad, creating a nonstick coating in a frying pan, giving just a hint of oil to meat or vegetables before roasting them, or even adding a bit of flavor to popcorn. These olive oil dispensers are glass or metal containers with spray nozzles that turn your favorite cooking oil into a gentle mist at the pull of the trigger or touch of the button.
Olive oil cruets
Olive oil cruets are pour bottles with a spout. Typically, the spout is long and thin and made from metal, and it often has a very slight bend or curve to make pouring easier. The best cruets are made from glass or metal, although you’ll find some glazed ceramic containers.
Bottle-stopper pourers have either a screw or cork that fits into a bottle of your choosing. Most people replace the olive oil bottle’s cap with a bottle-stopper pourer, but these olive oil dispensers also work on wine bottles, allowing you to decant olive oil that comes in gallon containers into a smaller bottle for easier use in the kitchen.
Don’t go too big. Once opened, olive oil – like most plant oils – only has a shelf life of a few months. To keep from wasting your oil, choose an olive oil dispenser that’s small enough that you’ll use up your oil before it spoils.
Keep the light out. A good olive oil dispenser should be either stainless steel, glazed ceramic, or dark glass to prevent light from spoiling the oil.
Look for an air hole. Olive oil flows best out of a cruet or stopper that has a small air hole near the spout. This provides a smooth, even flow.
A cap is a must. Because oxygen breaks down olive oil, your dispenser needs a cap to cover the spout in between uses.
Dripless is best. No one wants oil dripping down their fingers while pouring olive oil. And a drippy, slippery bottle isn’t any better. Dripless spouts keep your olive oil dispenser clean.
Consider ease of use. Your olive oil dispenser should be easy to pick up, tilt, and set down without feeling slippery, heavy, or awkward in your hand.
Look for an anti-clog sprayer. If you buy an olive oil mister, look for one with an anti-clog sprayer to avoid annoying blockages.
Q. Should I store my olive oil in the refrigerator?
A. As long as your kitchen doesn’t get much over 70°F or so, you can keep your olive oil out on the counter. But if you’d like it to last longer, your kitchen gets hot, or you keep your oil in a clear container, go ahead and store it in the fridge. It might become a little bit cloudy, but that won’t affect its taste or nutritional benefits.
Q. Can I use my olive oil dispenser for other types of oil?
A. Absolutely! Go ahead and store all of your favorite cooking oils in olive oil dispensers. You can also use a matching dispenser for balsamic vinegar, making it convenient to whip up salad dressings. Some people even use olive oil dispensers to hold liquid hand soap.
Q. How should I clean my olive oil dispenser?
A. Many olive oil dispensers are safe for the dishwasher, but if yours is not, or you prefer to avoid the risk of damage, go ahead and wash the container and spout in warm water with a bit of gentle dish soap. Be sure to let the dispenser dry completely before refilling it with oil.