If you've ever attempted to dress a salad, only to discover that you're out of olive oil, use this simple trick to ensure that you always have an ample supply on hand. Instead of purchasing small bottles of oil, buy larger ones -- a more convenient and economical approach -- then, using a funnel, transfer their contents to smaller olive-oil, wine, or vinegar bottles, refilling them as needed.
For easier, more controlled pouring, insert a bar pourer into the top of each small bottle. Keep them accessible in the kitchen, but avoid placing them near the stove, as heat causes olive oil to go bad. (Stainless-steel cruets, however, will help preserve the oil by protecting it from light and air). For a fresher product when buying in bulk, shop at stores with a fast turnover. Once opened, the larger container of oil can be stored for up to 6 months in a cool, dry place.
Bar pourers and stainless olive-oil storage can are available at kitchen-supply stores.