How does your garden grow? If you’re keen on your herbs, we bet they’re blooming by...
Turn your salad dressing into an art piece with this classically-shaped carafe with tight-fitting drip free lid. Oil, vinegar and a few sprigs of your favourite herb, and you're off.
Enjoy the display of colours from Eva Solo's new drip-free oil and vinegar carafes, or use them as the perfect gift. The half-litre carafes are made of glass and come with a tightly fitting top, which retains the taste and aroma of the oil and vinegar.
Design: C. Jensen & H. Holbik
Bowls in pictures not included
An Idea: All you need to do is buy a good-quality oil and some vinegar, a couple of chillies, garlic, and some mint or other fresh herbs from your local greengrocer. Then you create a number of mixes which are sure to be admired for their taste and appearance all round.
What the Yuppiechefs say
Why choose olive oil:
Frying oil at temperatures around 180°C and higher starts interaction between oil and air and causes oxidization which increases cholesterol levels. Extra virgin olive oil remains stable at high temperatures because of its antioxidant properties and high oleic acid content. Therefore it is less vulnerable to forming toxic products. Furthermore olive oil doesn't penetrate fried foods as much as other cooking oils do.
- Heat the oil slowly, keeping it at about 180°C.
- Salt draws water out of foods so add salt to the food after it's been cooked
- Olive oil is fine to use 6-7 times over, so strain the oil through filter paper if you want to use it again
- Olive oil has a low 'flash point' meaning it catches fire more easily