Best oil dispensing bottles according to redditors

Here you can get yours. Capacity: 12.5 oz. (outer), 2.37 oz. (inner).

Here is another cylindrical version which have better rating. For this one inner capacity-2.5 fl oz; Outer capacity-10.3 fl oz.

r/2healthbars might love this as well.

Glass Caster Oil and Vinegar Bottles of Soy Sauce Vinegar Bottle,Oil Vinegar Cruet in One https://smile.amazon.com/dp/B00QLTXSXA/ref=cm_sw_r_cp_apa_iGPXAb6994JR0

Nope just ordered this from Amazon

It's actually a vinegar and oil bottle, these are not uncommon.

https://www.amazon.com/Glass-Caster-Vinegar-Bottles-Bottle/dp/B00QLTXSXA/ref=sr_1_16?ie=UTF8&qid=1523289609&sr=8-16&keywords=vinegar+and+oil+bottle

What you’re looking at there is an oil-and-vinegar cruet. This one isn’t identical but it’s very close, and if you Google it I’ll bet you can find that exact model.

You can buy it here... I think the flask in the middle looks bigger because it's filled

I think it's a cruet for oil and vinegar, such as this: https://www.amazon.com/ELETON-Kitchen-Supplies-Vinegar-Dispenser/dp/B01GXDQC1I

or this: https://www.amazon.com/Kitchen-Supplies-Bottle-Vinegar-Holder/dp/B01F72P4D8

Unable to find that exact one.

Glass Caster Oil and Vinegar Bottles of Soy Sauce Vinegar Bottle,Oil Vinegar Cruet in One
https://www.amazon.com/dp/B00QLTXSXA/ref=cm_sw_r_cp_apa_BpRXAb7A9WVVH

Here are some:

1

2

3

4

I got them by searching "spherical clear glass bottle" and "clear round glass jar." Try those!

There are a few versions [on Amazon](Glass Caster Oil and Vinegar Bottles of Soy Sauce Vinegar Bottle,Oil Vinegar Cruet in One https://www.amazon.com/dp/B00QLTXSXA/ref=cm_sw_r_cp_api_kGXXAbAKD74BQ).

;)

It is an olive oil (or other such liquid) dispenser/measuring device

Sure, happy to

Ingredients:

• 2 cups distilled or filtered water
  
• 1.5 TBSP additive free salt
  
• 1 lb. red jalapenos (or other hot red peppers of choice), halved, seeds & stems removed
  
• 1 lb. Thai red chilies (or other hot red peppers of choice), stems removed (seeds optional)
  
• 16 oz. sweet cherries (4 oz. in the ferment; 12 oz. added at blending), frozen or fresh (note that if using fresh, 16 oz. is the net weight AFTER the seeds are removed, so you’ll likely need more like 2 or more lbs.)
  
• 2 tsp garlic powder (post-ferment) OR 6-8 cloves fresh garlic in ferment
  
• 1 TBSP sugar (post-ferment)
  
• Optional: splash of white vinegar (post-ferment)
  
  Directions:
  
  1.) Rinse and prepare the peppers as described above.
  
  2.) Add the cherries and Thai chilies to the jar, and garlic if using fresh, followed by the larger jalapeno pieces.
  
  

3. Prepare the salt brine either by combining the salt in warm water and allowing it to cool, or shake them together vigorously in a tightly sealed jar. Then slowly add the brine to the ferment vessel.
   
   4.) About an inch before the jar is filled to the shoulder, add the weight, and continue pouring brine until all produce is submerged. It is important to have some distance from the top, as the water level will continue to rise as the produce releases moisture.
   
   5.) Apply the airlock lid and ferment for desired length. Suggested: Minimum one month. The pictures shown feature a nearly 3-month ferment.
   
   After the ferment:
   
   1.) Strain the brine from the peppers.
   
   2.) Transfer the peppers to the blender, add 1/2 cup of the reserved brine, 12oz. thawed frozen cherries, sugar, and garlic powder (unless fresh cloves were used in ferment). Blend on high for a few minutes. If you prefer a thinner sauce, add additional brine, blend, continuing to add brine and blend until desired consistency is achieved.
   
   3.) You may now store the sauce raw in the refrigerator, or go on to cook and/or pasteurize it.
   
   Raw sauce: This method preserves the probiotic bacteria in your ferment. If you can test the pH and confirm it is 3.2 or below, there will be no issues. If the pH is above this level, it is possible the added sugar and cherries can restart the ferment, which can create excessive pressure in the storage container. It is not suitable for mailing or room temperature storage. If you are close to 3.2, you may add vinegar until the correct pH is achieved. If not, refrigerator storage is an acceptable method, but the container should be monitored and the cap periodically loosened to release potential pressure build-up.
   
   Cooked sauce: Transfer the sauce to a medium saucepan, bring to a boil, then reduce heat to low, simmering covered for around 20 minutes. You may then opt to blend the sauce further in the blender for several minutes while hot, which will create a very smooth, easily flowing sauce. You can add a splash of vinegar for flavor and to further reduce pH as well. To transfer to 5 oz. woozy bottles, use a bottling funnel.

It's not the exact same but here's a link to a similar one. https://www.amazon.com/dp/B00QLTXSXA/ref=cm_sw_r_cp_apa_iGPXAb6994JR0?pldnSite=1

Unfortunately no. I processed the hot sauce in a boiling water bath a few days ago but decanted into the bottles today. These are going out to friends tomorrow and to be refrigerated. I do really like these bottles: here’s a link. https://smile.amazon.com/gp/aw/d/B01EISFX1K?psc=1&ref=ppx_pop_mob_b_asin_title

Not sure if it has a special name. Here it is on Amazon:

http://www.amazon.com/gp/aw/d/B0000DHR2R/

As an amateur wine maker, here's my advice - Start drinking wine and hit up friends and family! You can certainly use used wine bottles for this. The labels come off pretty easily when soaked in water (bath tub). You can sterilize using a bottle cleaner like 1 step and one of these from amazon:

https://www.amazon.com/Stainless-Steel-Carboy-Bottle-Washer/dp/B003H84UD0/ref=sr_1_12?ie=UTF8&qid=1502891465&sr=8-12&keywords=wine+bottle+cleaner

You'd be amazed how quickly you can come up with a bunch of empty bottles.

www.amazon.com/gp/aw/d/B01N1YWLMG/ref=mp_s_a_1_1?ie=UTF8&qid=1524245309&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=isnuff&dpPl=1&dpID=31RDxy40RXL&ref=plSrch

Now, I'm no pizza expert, but I have made dozens at home. So, your pizza has far too much sauce on it, which I think is a common beginner's mistake because I still make it from time to time. Also, you rolled the edges of the pizza a bit too much and too sharply. The technique to shoot for is taking your dough (which you should knead by hand for ~10 minutes, which builds the gluten connections and makes it really stretchy which translates to more flavor and chewy crust) and laying it on top of your fists and stretching it into the shape you want from the ever growing center area of the pizza. This will give you a natural bit of excess dough around the outside of the pizza, and you can then pat the dough down in front of it and you have your natural crust without rolling. It will look like this:

I then put the dough alone into the oven @ 450F for 9-12 minutes depending on how thick it is, then I pull out the primed "blank" and put sauce and cheese on it and put it back in for another 10-12. My pizza is always cooked through this way. I've found it to be the best way to make pizza without using a pre-heated pizza stone and screaming hot oven.

Don't be afraid to go pretty light with the sauce, you would be surprised how little you actually need. IMO this looks like just the right amount of sauce.

Now, when it comes to the mozzarella, I personally shred my whole-milk block mozarella because it browns better that way and I can get it a light golden color. I think the mozz has more flavor that way. However, many people would look at your mozz and say it's perfect. The mozz and basil placement are the best parts of your pizza IMO.

On the whole this is a really good first attempt. You should have seen mine HAHA it was, er, twice as thick, raw in the center and the dough tasted awful. I actually use Emeril's dough recipe with honey instead of white sugar. I also use 1/2 cup less flour than he recommends but the same amount of everything else (except water). My friends have told me my dough is some of the best they've ever had.

That's a really good first attempt. The key is to keep practicing, and find out what you like and after like 15-20 iterations you'll have it down pat. The whole point to me is to make it how I like it. Exactly how I like it.

edit: For the 10 minute knead, do it immediately after your pizza dough has risen, as soon as you pull it out of your bowl that has a damp paper towel or kitchen towel over it. Before grabbing it, sprinkle a little flour on your hands and rub them like you're washing your hands, then sprinkle a little all over your ball of dough, then pull it out rotate it in your hands and sprinkle flour all over it (rotate your dough), then place your hands over the ball of dough like a sorcerer holding a ball of energy, and push inward from your shoulders, then rotate the dough and push inward again. If you're watching TV the time passes quickly. I like kneading the dough by hand because it puts me in touch with something kind of primitive and old school, like how Italian mom's did it back in 1900 or something. There is no substitute for lots of kneading. On the whole, the more kneading the better. Most pizza places have professional-quality dough mixers and they'll have that knead their dough for anywhere from 10 minutes to an hour. Their dough must be so freaking stretchy, I'm jealous. If you have a Kitchen-aid you can use a dough-hook attachment to do something similar.

Also, use bread-flour only. All-purpose flour tastes like shit IMO. Bread flour has more protein in it which results in chewier crust and better flavor, IMO.

Also, one of my secrets is actually to put a little bit of marjoram in the dough. Not too much, but it adds noticeable flavor. I also use a little more olive oil than is called for. Use extra-virgin, and if you can afford it, buy some good olive oil, like this. The difference between it and glass-bottle stored supermarket EVOO is immense (olive oil should always be stored in a light-proof medium because light breaks down the quality of it). Buy a big jug like that (which is actually the same price as the supermarket stuff) and fill up a bottle like this with it, and store that bottle in your cabinet away from light.

edit again: It seems like mozzarella might be a passion of yours. You can make your own using this kit. It's actually really easy to make mozzarella. That kit worked great for me. You can seriously make your own mozzarella in under an hour. All you'll need that you don't have in that kit are a set of thick rubber gloves like this for kneading the hot mozz to your desired thickness (more kneading = less water in the mozz).

Good luck on your pizza journey! Oh, I also sprinkle a small amount of cornmeal on the pan I use to keep the pizza from sticking, and I believe the cornmeal adds a small amount of flavor to the finished dough. Not too much corn-meal though.

For that many peppers?

Stem the peppers. You can seed them too, to tone down the heat, but I never do. Chop the peppers into about 1 inch chunks and throw into a pot with about 2 cups vinegar and 1 cup water - enough to cover the peppers but not much more. Add some cloves of garlic, maybe half an onion or a carrot or two for some body, if you feel like. Throw in a teaspoon of salt, unless you're watching your sodium. Lemon juice or lime juice is also popular, maybe a quarter cup or so.

Boil all the things until soft. Then blend. I use an immersion blender, but I've used a food processor in the past as well. Have a bag of chips on hand for taste testing. If you like what you taste, then the next step is consistency: boil down if it's too thin, add a bit of vinegar if it's too thick. If you don't want seeds or chunky bits, strain it.

Once you're happy with it, simmer for 20 minutes for the food safety stuff, and sterilize your bottles, funnel, and other implements. I just dip in starsan, but there are several methods. Bottle it up, and turn the bottles upside down and put them back in the box upside down. The heat from the sauce will sterilize the lid and dripper top (if you're using a dripper top).

As you can see, there's a lot of freedom in how you make it and what goes into it. I've done sauces that were only vinegar, jalapenos, and salt. I've also done sauces made of "random peppers found in the garden this week" and "whatever these peppers from the CSA box are - and there are pears in here too? Ok, sure, and pears."

If you make sure you have at least 2:1 vinegar to water as the liquid base, your pH will be fine. I used to measure the pH of each batch, but it only got high if I used a lot of water and less vinegar, so I don't bother now.

Here are the bottles I order: https://www.amazon.com/dp/B01EISFX1K/

amazon

I got them on Amazon and they also come with shrink bands so you can seal them and give them to people as gifts!

Here's what I've been using the past year. Very cheap and works well - haven't had any problems with leaks or the like, and it holds plenty so it doesn't need to be refilled terribly often.

woozy bottles

19.99 for a 24 pack on amazon

This tool is awesome for around $11:
http://www.amazon.com/Stainless-Steel-Carboy-Bottle-Washer/dp/B003H84UD0

It is heat shrink stuff, came with this kit of bottles. Boil a pot of water and dunk them in it and they'll shrink down to size instantly.

Have you thought about buying a glass or other food save container and just printing an outside cover? There was an example of D&D or other Fantasy mugs printed that used a stainless steel cup inserted to make it drink safe posted here a while ago.

Maybe embed something like this inside your design?
https://www.amazon.com/12-Ounce-Liquor-Bottles-2-Pack-Synthetic/dp/B07BRBXHS8/ref=olp_product_details?_encoding=UTF8&me=

Buy a couple of these and just refill. I love them for my cooking oils

https://www.amazon.com/gp/aw/d/B0001MSDOC?psc=1&ref=ppx_pop_mob_b_asin_title

I just use a standard kitchen oil dispensing bottle. It lives right on my bathroom sink counter.

I use these which is nice so I'm only reopening as needed since I can keep one bottle completely sealed as I'm finishing off the other.

https://www.amazon.com/Glass-Caster-Vinegar-Bottles-Bottle/dp/B00QLTXSXA

You can take the sprigs out before adding the sugar as most of the oils should be in the water by then but I usually leave them in until I take the syrup off the heat, then I take them out.

And yea, I love those bottles haha. I got a pack of 12 here. Adding a sprig to the bottle probably doesn't impart any more flavor but I usually do it so that I can differentiate between which syrup is which in my fridge!

I got my bottles and shrink capsules on amazon:
https://www.amazon.com/gp/product/B00TG0XZF2/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00YB15OHS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

And I designed my lables and had a local sticker place print them on some heavy duty vinyl, 3"x5" for 5oz bottles.

Hey no problem! It's all about personal taste at the end of the day, haha.

If you're in the states, I use these bottles from amazon: https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

The most recent sauce I made was about 4lbs of red jalapenos, 2lbs of red habeneros, two bulbs of garlic, and some ginger and black peppercorns. I totally missed out on the farmers markets, so I'm stuck with what I can find pepper-wise. I would love to make something much hotter, but this last batch came out tasting VERY good. I had never used onion in any of them though. I think I'm going to try that next time!

This is what I use for 1F:

https://www.amazon.com/gp/product/B006ZRBGSC/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

This is what I use for 2F:

https://www.amazon.com/gp/product/B01CUJQTPI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

When I bottle for 2F, I pour all of the kombucha into a different bowl and clean out the 1 gallon jar after each brew so the yeast doesn't gather on the bottom. I am on my 5th batch, everything has been great so far.

looks like it might be from amazon

https://www.amazon.com/Sauce-Bottles-Caps-Shrink-Bands/dp/B016FMGZXM/ref=sr_1_2?ie=UTF8&qid=1500475262&sr=8-2&keywords=hot+sauce+bottles

Stuff like this is what I use.

I use one of these bad boys on a cordless drill, using oxiclean. These are also really useful for rinsing.

https://www.amazon.com/Glass-Caster-Vinegar-Bottles-Bottle/dp/B00QLTXSXA

Since you said cooking item, my husband & I absolutely love this olive oil dispenser. It looks like they don't have it now, but there are plenty of similar ones. It has been a dream for cooking & measuring out small amounts for pan cooking, or perfect for just drizzling over anything.

Buy something like this and use a funnel to fill it from the large bottle.

Nakpunar 12 pcs Glass Flask Bottles with Black Tamper Evident Cap - 200 ml https://www.amazon.com/dp/B071D7RVQB/ref=cm_sw_r_cp_apa_oBCJBbCCH2XYK

My two cents:

Boiling the containers beforehand seems like overkill to me, but obviously won't hurt anything. I find hand or dish washing to be plenty.

I always refrigerate when I consider a ferment "done." It'll keep fermenting a bit, but slows it to a crawl, keeping the flavor and color where you want it, plus you don't have to worry about any additional gas production. Not saying it's dangerous outside the refrigerator, just that it's less consistent and more of a hassle.

I don't boil after bottling, and would suggest you don't either. I think the best part of homemade fermented hot sauce is that you keep the fresh, raw flavors. If you're into the microbe action for health benefits or whatever that's great too, but even if you're not, cooking changes it.

Finally, if you like the texture and smoothness of store-bought sauces and the way they shake out of the bottle in drops and cling to food, a food mill and a bit of xanthan gum is your friend. Food mill to remove any seeds, most skin, and to achieve a consistent texture. Xanthan gum to stabilize and get a bit of that clinginess. Takes a couple tries to get right, so you don't get that gummy texture, but it makes all the difference.

Oh, and these bottles with dripper inserts and caps are a dollar a piece on Amazon, and I love them. It's about what you pay for jars anyway, and they're way better presentation for gifts and more convenient for use. Oh, and less oxygen interaction, which also keeps your flavor and color consistent for longer.

I found them both at Target. The crate I just happened to see and thought it would be useful. The bottles are 8.5oz bottles that came with pourers. May be able to find them cheaper on amazon, though.

Tablecraft H9085 Olive Oil Dispenser, 8 oz SET OF 2 https://www.amazon.com/dp/B017GI8BAY/ref=cm_sw_r_cp_api_ErXhAb55YR4SA

Or maybe you can’t get them cheaper.

The crate was advertised for beer bottles.

Loving them so far. Recommend some masking tape for labeling.

Bottles from Amazon:
https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Search for oil dispenser on Amazon. You can set it so that you know your pour is X tsps or tbsps. It makes it easier to use so you don't have to get a measuring spoon.

Something like this.

Oil and vinegar bottle.

Thanks!

The bottles are 16 oz and I got them from here: https://www.amazon.com/gp/product/B01I47DW50/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Amazon:

​

https://www.amazon.com/gp/product/B07CZMHRZK/ref=ppx_yo_dt_b_asin_title_o01__o00_s02?ie=UTF8&psc=1

https://www.amazon.com/gp/aw/d/B01N1YWLMG/ref=sxts_1?ie=UTF8&qid=1523549415&sr=1&pi=AC_SX236_SY340_QL65

Not sure how many you're looking for, but I went with this 24 pack. It's got the lids and dripper inserts included which makes it easy. Plus, free prime shipping for me.

I found a couple of vendors that were cheaper, but you have to get hundreds for it to make shipping worth it. They also break apart the bottles, caps, and dripper inserts separately which is annoying. Maybe one day I'll do that, but not this year.

These are the ones I bought.

I've used 5oz hot sauce bottles from Amazon with screw caps for gifts/samples before. I have no idea how long they'll keep though since none of the ones I use as samples stay around more than 2-3 months.

https://www.amazon.com/dp/B00YB15OHS?ref=yo_pop_ma_swf

Here's a 12 pack, I've also found a 24 pack too

Not UK so I can't recommend a specific one from there, but I just ordered some 5oz (about 150ml) bottles that came with caps and shrink bands. Price was about right and reviews were not bad so why not? I linked to the US store below but you can just kinda skim the UK site for something similar.


https://smile.amazon.com/gp/product/B016DNQUY2/ref=ppx_yo_dt_b_asin_title_o01_s01

I got them included in this. It's a nice package of bottles that includes the labels, a marker, caps, and shrink toppers for the ones you want to store.

12-Ounce Liquor Bottles (2-Pack); Clear Glass Bottles w/T-Top Synthetic Corks https://www.amazon.com/dp/B07BRBXHS8/ref=cm_sw_r_cp_apa_8Ig.Bb8DYW7CK

https://www.amazon.com/Nakpunar-Spherical-Clear-Glass-Bottle/dp/B00UJKBWMQ/ref=sr_1_7?ie=UTF8&qid=1483915401&sr=8-7&keywords=potion+bottle

depends what your definition of 'reasonably large batch' is. Get yourself a dozen swing-top bottles, these are designed to withstand pressurization and won't blow on you - say no to shrapnel! 🤣🤣

Amazon. These are the ones: https://www.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=sr_1_1?ie=UTF8&qid=1511488561&sr=8-1&keywords=clear+glass+quadra+bottles%2C+250ml+8.5+fl+oz+-+case+of+12

oxiclean soak followed by a long hot blast from a [carboy/bottler washer] (https://www.amazon.com/Stainless-Steel-Carboy-Bottle-Washer/dp/B003H84UD0)

Link to this fantastical, fabulous, festive and functional four-sided flask of sorts that was formed to be filled with fatty fluids such as oil. If you would favor this finicky female's focused but fixed and firm attempt to fawn you into forfeiting the entries of her foes and fetching her this furnishment for free, she would feel frolicsome and felicitous. :D

Something similar to what I have.

Pour.

Spray

it's probably overkill for a single bottle but they make things that will shoot water up into bottles for you.

https://www.amazon.com/Stainless-Steel-Carboy-Bottle-Washer/dp/B003H84UD0

Here's some to contact:

• https://www.richardspackaging.com/
  
• http://www.dominiongrimm.ca
  
• https://www.ampak.ca/home.html
  
  There's also these

I bought these. They’re 1L so a little bigger than a wine bottle. Very happy with them.

Bormioli Rocco Giara Clear Glass... https://www.amazon.com/dp/B01CUJQTPI?ref=ppx_pop_mob_ap_share

I use glass oil & vinegar bottles. They look nice, come in a variety of sizes, are narrow so you can store a lot of them on your station at once, and they fit a standard speed pour.

Like this:
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC/ref=sr_1_1?ie=UTF8&qid=1413247889&sr=8-1&keywords=oil+bottle

But I would just go to a restaurant supply store, they're cheaper.

If you've got some nasty stuff stuck inside, one of these can help blast it out: http://www.amazon.com/Jet-Carboy-Bottle-washer-rinser/dp/B003H84UD0

Pretty sure it's these 14-PACK Hot Sauce Bottles 5oz... https://www.amazon.com/dp/B078HHPYDJ?ref=ppx_pop_mob_ap_share

Got some myself

Am I doing this right?

Okay but for serious, this.


I would really love this oil dispenser because I suck at dispensing olive oil.

If you're looking for suggestions, I can't really help. We use the little plastic squeeze bottles for olive juice, pickle juice, and fruit purees. The big plastic guys with the colored screw on pour tops for cran, orange, pineapple, and sour. Wine bottles (with the labels taken off) for lemon, lime, and simple.

Maybe something like people use for oil in their kitchen would work for you.
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC

Not OP, but you can get these on amazon or there are cheaper options from some different wholesale glass bottle manufacturers that you can easily find using google.

IMO, true sterilization is difficult for a homebrewer to do, because it requires an autoclave. For lab ware, a pressure canner will work (not a pressure cooker, which doesn't go high enough). But that's not practical for bottles, and possibly unsafe because they're just cheap glass.

That said, homebrewers don't need to be sterile, and hot kill works great. That's how I sanitize my fermenter on brewday--run boiling water through the spray ball and out the bottom dump valve until the whole thing comes up over 180F for 10 minutes.

For bottles, a soak in 160F PBW in your kettle should be sufficient to clean them. I would finish with a good rinsing via a faucet mounted bottle cleaner and spray with star-san or saniclean, or even a chlorine based sanitizer, and let the air dry upside down in a fast rack or bottle tree.

https://www.amazon.ca/Clear-Bottle-Shrink-Orifice-Reducer/dp/B07CZMHRZK

These are the ones I bought, they seem to be 10$ more expensive now

Not local, but how about these:
https://smile.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=pd_sim_79_3?_encoding=UTF8&pd_rd_i=B00P1KC27S&pd_rd_r=PAGS7KFYM90E6BVEDXRS&pd_rd_w=gdLFi&pd_rd_wg=EoZ01&psc=1&refRID=PAGS7KFYM90E6BVEDXRS

Not sure if this is cute, but it is what I got.

Something like these?

https://www.amazon.com/Sauce-Bottles-Black-Shrink-Bands/dp/B016DNQUY2/ref=sr_1_7?ie=UTF8&qid=1503532329&sr=8-7&keywords=woozy+bottle

Our refillable olive oil container has a measuring cap. (This thing.)

The only fat-containing items I'm guessing are dinner protein (I always get a pound of fish, beef, etc. and cut it almost in half, with the larger portion going to my partner) and how much milk is in my skim latte. It is possible that I'm overeating protein but at worst, that's an additional 100-200 calories.

Literally the only other thing I could think of is I might eat too much fruit, if you consider tomato plus the fruit in my green juice plus 2-3 fruit-based snacks?

Swing-top lids are good too.
https://www.amazon.com/dp/B01I47DW50/ref=cm_sw_r_cp_apa_vWYXzbKYSVRHG

http://www.amazon.com/Fox-Run-Brands-Vinegar-Bubbles/dp/B0000DHR2R/ref=sr_1_22?s=kitchen&ie=UTF8&qid=1347240214&sr=1-22

http://www.amazon.com/Norpro-792-Vinegar-Cruets-2-Piece/dp/B000ST1B24/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1347240214&sr=1-11

http://www.amazon.com/Oil-Vinegar-Cruet-with-Spritzer/dp/B0013V5IAM

take your pick!

Amazon.com: NiceBottles - Hot Sauce Bottles, 5 Oz - 24 Pack: Kitchen & Dining
https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS