Storage of oils and vinegars

The shelf life of vinegar can be years if they are pure and do not contain any other components. The same cannot be said for oils, and those infused with nut or sesame have a particularly short storage life. If oil has  turned ‘bad’ you will be able to detect this in the aroma. Your oil should smell slightly fruity and have a distinct clean aroma. If you think  that the oil is spoiled by storing for too long you should dispose of it as it will taint the flavour of any food you use it with.

Cruets for olive oil and vinegar are decanters, not storage containers.

The word cruet originates from the ancient name of cruse, crouse or cruyse depending on the country, and means small pot, flask or jug. Reference to ‘cruse’ is found in historical documents from that time.

Today, a cruet is understood to be a container for liquid that has a spout and is shaped like a jug. They may have stoppers but all have a flat bottom so that they can be placed on a table.

For religious purposes cruets are used during a Catholic Mass during the Eucharist and are normally made from cut crystal. In the context of cooking and dining, cruets are used to serve gourmet oils and vinegars. It is fairly commonplace to see a cruet set on most dining tables in Mediterranean countries.

The creation of cruet sets originated in France and was made of glass and porcelain. The trend spread to Italy whose cuisine was certainly dependant on the use of oil and vinegar. Its popularity has not waned and like all Mediterranean countries a cruet set is a standard culinary accessory in every household.

An immensely successful type of cruet, made in the Czech republic is the Grape Cluster Cruet. This type of cruet is made from hand blown glass and can dispense both oil and vinegar as it has two separate chambers. This cruet is popular as unique gift item, and is often used in fine Italian restaurants.