Sizzle + Drizzle

Two olive oils, because they do two different jobs. Sizzle is the cooking oil: a milder extra virgin from mid-harvest Picual olives, the one that goes in the pan for eggs, vegetables and anything you are browning. Drizzle is the finishing oil: early-harvest, greener and peppery, kept off the heat and poured over soup, beans, bread and raw vegetables at the end.

The squeeze bottle is why cooks keep reaching for them. One hand squeezes a thin line exactly where you want it, the way a line cook works from a squeeze bottle, with no glugging from a tipped tin and no greasy pour spout.