Store, tightly covered, in the refrigerator for up to 2 weeks.

Use immediately or cool, cover tightly, and refrigerate for up to two days.

Serve immediately or cover tightly and refrigerate for up to several days.

Stir well and place in a large, tightly covered jar.

Season with black pepper and cook over medium heat, tightly covered, 10 to 15 minutes.

The top is covered tightly with a piece of tulle.

Add the stock, cover the skillet tightly and cook until tender, about 5 minutes.

Mix well, then cover tightly and return to medium-low heat for 20 to 30 minutes.

Store oil in a tightly covered glass container and refrigerate.

Transfer to a tightly covered bottle, and store in refrigerator for up to one month.