The bottle the range is named after, in the yellow that has carried it since the beginning. Twenty-four ounces of capacity means a household that cooks every day refills it rarely, and the trigger does all the work — no propellants, no chemicals, no pumping or priming before the first spray.
A quarter-teaspoon per pull, thrown as a rotating fan rather than a stream, covers more surface than the same measure poured. That is what turns a dispensing bottle into a portion-control one: the oil is placed where it is wanted, in a measured amount, instead of glugged and then chased round the pan.
A flavour filter sits in the dip tube to stop herbs and seasonings blocking it, so an infused oil behaves like a plain one. Four reusable bands come with it for marking which bottle holds what, which matters as soon as a second one appears on the counter.
Made from food-safe materials free of latex, BPA and DEHP, with the award-winning shape developed in partnership with the Michael Graves Design Group. The nozzle rotates horizontally or vertically, so the fan can lie flat over a tray or stand up against the side of a stockpot.
Equally at home in a domestic or a commercial kitchen. The shatterproof bottle goes on the top rack of the dishwasher; hand wash the sprayer and clear the trigger through with hot water so the fan stays even.