Tired of pouring olive oil from the plastic bottle it came in from the supermarket? These fancy decanters are guaranteed to upgrade your experience, whether you’re pouring, drizzling or dipping.

2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens. Tip: This recipe is also great using Swanson® Regular or ...

This is the time to use an extra-virgin olive oil or a mild oil, like canola or grapeseed. The word “acid” is a little harsh, but so are vinegar and citrus juices, which are, umm, acidic.

You'll need extra virgin olive oil, Dijon mustard, honey, apple cider vinegar, dried thyme, salt, and freshly ground black ...

Refrigerate until required. In a medium bowl, place the vinegar, shallots and sugar. Whisk together, then slowly drizzle in the olive oil while whisking until incorporated. Fold in the black ...