Oaza’s roll-on dispenser spreads oil in a thin, even coat, nipping both double-dipping and drenched corners in the bud. While many readers may agree with me that there’s nothing wrong with bread that tastes like olive oil at one end and plain old crust at the other, using a roll-on tool could be a benefit to restaurants and busy households looking to reduce their mess. Replacing the standard cruet and dish, the oil roll-on simplifies the dinner table and adds texture with its body of wood, cork, and glass or porcelain.

    string(5) "Holly"

Holly

Holly is a poet from Kentucky. She grew up first in a Sears house, then on a farm. She studied English and Gender Studies at Mount Holyoke College and moved to Manhattan for love. As an occasional jewelry-maker and museum patron, Holly favors wearable and functional design but is eager to see work that challenges her aesthetics. Read more and connect by visiting her blog, Twitter, and LinkedIn.

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