
Pour Or Spray, Same Bottle
Most kitchens end up with two olive oil bottles: the one you pour from and the spray bought for the air fryer. Twist the top on this one and it changes from a fine mist to a controlled pour, which is one bottle fewer on the worktop.
A Mist Uses A Fraction Of The Oil
The spray coats an air fryer basket, a salad or a griddle pan using a fraction of what a pour puts down. It is the difference between dressing something and drowning it, and it is why the spray half gets used far more than you would expect.
Glass, Because Oil Sits In It
Oil left in plastic picks up the container over time. Glass does not, and the tinted body keeps light off the contents, which is what turns a good olive oil rancid faster than anything else in a kitchen.
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Frequently Asked Questions
How do I switch between spray and pour?
The top twists between the two settings. There is no swapping of parts and nothing to unscrew, so you can go from misting a pan to pouring into it without putting the bottle down.
Will it spray thick olive oil?
Standard extra virgin olive oil sprays fine at room temperature. Very cold oil straight from a cold cupboard in winter is thicker and will spray coarser until it warms up, which is true of every oil sprayer.
Can I put vinegar or soy sauce in it?
Yes. Thin liquids like vinegar, soy sauce and cooking wine spray more readily than oil. Rinse it through with warm water when you change what is in it, or the previous contents will announce themselves.
How do I clean it?
Rinse the glass body with warm soapy water and pump warm water through the head to clear the nozzle. Do not submerge the spray mechanism or put any part of it in the dishwasher.
Does it drip down the side?
The spout is shaped to cut the flow off cleanly rather than run back down the glass, which is the usual failure of a decanted oil bottle. Wipe the neck occasionally and it stays clean.
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