I love olive oil tins. They’re reminiscent of the Old World where reuse of large tins is commonplace. When I think of how I’ve seen olive oil tins reused, I imagine geraniums on a sunny step in colorful olive oil planters in Italy or hammered out oil tins used as roofing or wall siding in Nepal.
I saved a couple of tins this year and other than using them as a flower vase, I couldn’t think if anything special to do with them. And then my son started having a celery craving. I hate storing celery (or anything) in plastic bags in the refrigerator, so we started storing it in large mason jars with a a couple inches of water for the stalks to stay fresh. And then the idea hit me: Turn an olive oil tin into a refrigerator celery container. It holds 2 large celery bunches perfectly!
You’ll need a Swiss Army-style jack knife with a can opener to remove the oil tin lid. And if that doesn’t work, get out the tin snips. Make sure you bend and file down all rough and sharp edges.
Be sure to put a few inches of water in your tin to keep the celery crisp and fresh. Then, throw it in the fridge! Our celery lasts weeks in this custom-made tin crisper.
Gone are the days of limp celery in the vegetable drawer.