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.

Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down.

Cook the salmon skin side down for a few minutes before ... In a small bowl, combine the olives, shallot, garlic, parsley, olive oil, vinegar, lemon juice, and a generous pinch each of salt ...

To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing.

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar ... Discard any skin. Add ¼ cup of cooled ...

Add red wine vinegar to the pan ... In a separate pan over high heat, sear salmon fillets, skin-side down, in a splash of extra-virgin olive oil for 1 minute. Transfer salmon to a baking tray ...