From the page: The bottle that still shines
Idea 10
Repurposed sauce and oil dispensers
Dark glass bottles have always been the favorite for storing oil and vinegar — and not by chance: amber or green glass blocks light, which is oil's greatest enemy, because it degrades fats and creates that rancid taste. Turning your wine bottle into an oil dispenser gives it back exactly the function this glass was born for.
What you need
- A wine bottle, clean and completely dry inside
- A pourer spout or dispenser top (sold cheaply, or repurpose one from an old bottle)
- A small funnel
- Oil, vinegar, honey, or syrup to fill it
How to make it
-
1
Wash the bottle with warm water only and let it dry upside down for a few hours — any moisture inside ruins whatever you store.
-
2
Fit the pourer spout into the neck; if it's loose, a drop of food-safe silicone holds everything in place.
-
3
With the funnel, fill with oil or vinegar, leaving a finger's worth of space in the neck so the air can expand without leaking.
-
4
If you want a sauce version (soy sauce, vinaigrette), prefer a spout with a wider flow — that way the liquid comes out in just the right amount without clogging.
Finishing touches
make a pair — one for oil and one for vinegar — and the table gains a restaurant-kitchen touch. A kraft paper label tied with twine finishes the artisanal look.
This is one of the ideas from the full page — see all the possibilities.
This page feeds the collective knowledge 🌱 — every discovery makes the next answer better.