These olive oil dishes by Style de Vie are made for the small jobs at the table: a splash of good oil with some pepper, a little vinegar, a spoon of aioli or chimichurri next to the meat. Because there are several of them, no one has to share the same bowl, and you can set out two or three flavours side by side.
Why separate olive oil dishes come in handy
One big bowl of sauce quickly turns into a mess on the table: drips over the rim, everyone dipping their bread into the same dish. Small dishes keep things tidy, and you use exactly what you need instead of half a bottle of oil you throw away later.
- Enough for a splash of oil or a generous spoon of dip per person
- Several flavours side by side without mixing together
- Low rim, so bread or meat can reach in easily
- Small enough to set out a few on a full table
- Also handy for coarse salt, rub or grated cheese
How to set them out
Fill a dish with oil and finish it with some coarse salt, black pepper or finely chopped herbs. For drinks, put oil in one dish, balsamic in a second and a dip in a third. Next to the barbecue they are also handy for tapping off herbs or keeping a spoon of marinade within reach.
Care
Rinse the dishes straight after use, before the oil gets a chance to bake on. Warm water with a little soap is enough, and a soft cloth dries them without streaks.
Bill's tipMix oil with a spoon of your own rub and let it sit for ten minutes. You then have a dip that fits perfectly with the meat from the kamado.
Setting them out on the table, they sit nicely next to an oval acacia serving board. More bowls and dishes are at olive oil and dip dishes, and the matching cutting gear is at knives and cutting boards.
