I see a lot of olive oil pouring from bottles, tins, pouches and cruets and I have something to let off my chest.
For God's sake, choose your closure carefully and let it flow.
It has come to the point where I actually consider the flow volume of the bottle closure when selecting an oil for my kitchen. I've been stalled too many times by an opening that discharges like an eyedropper, no matter how I shake it.
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