Мастер-класс Делаем бутылку для оливкового масла Olive Oil в технике декупаж

Декупаж фарфоровой тарелки «Розы Прованса»

Не так давно я разбогатела. Мой папа разбирал кладовку и хотел выброить (но я не позволила) много хлама НУЖНЫХ вещей. Все эти вещи я забрала себе. Среди них были страшненькие фарфоровые тарелочки и мне захотелось их украсить. Я думаю, что у многих дома есть ненужные, старые тарелки, которые можно превратить в украшение Вашей кухни, гостинной или спальни. Надеюсь мой первый фото МК в этом поможет.

Для работы нам понадобится:

2. Акриловые краски (белая, неаполитанская желтая, золото инков)

3. Акриловый лак

5. 2-х шаговый кракелюр CREAII

6. Аэрозольный грунт по металлу KUDO

7. Масляная краска «Светлое золото»

8. Льняное масло

9. Жидкость для снятия лака

А также: кисти синтетические, наждачная бумага, ватные диски, кусочки поролоновой губки.

1. Готовим поверхность тарелки к работе: зашкуриваем всю тарелочку — нам необходимо снять золотую каёмочку, сгладить рисунок и добиться хорошего сцепления поверхности с декоративным слоем.

2. Обезжириваем тарелку жидкостью для снятия лака.

3. Покрываем грунтом из баллона

Рисунок пока просвечивает, но это не беда! Скоро его не будет видно.

4. Замешиваем краску для основного фона: я смешала белую краску и добавила в неё чуть-чуть неаполитанской желтой.

5. Покрываем тарелку получившейся краской. Делаем это губкой, так мы избежим следов от кисточки. Мне потребовалось два слоя для ровного фона.

6. Вырезаю мотив из салфетки и примериваю его на тарелочке.

7. Отделяю два нижних слоя салфетки — они нам не нужны. Беру тряпочку, смачиваю её водой, отжимаю (ткань долна быть влажной). Кладу салфетку на половинку влажной тряпочки и накрываю её второй половиной буквально на пару секунд. Салфетка тоже становится немного влажной и не будет так растягиваться, да и складочек удастся избежать. (это не мой способ — подглядела где-то в интернете) Перекладываю салфетку на тарелку и начинаю приклеивать мотив. Я использую для этого акриловый лак — мне так больше нравится. Сушим. Покрываем ещё двумя слоями лака.

8. Начинаем делать кракелюр: берём первый шаг CREAII и наносим его кистью на поверхность в одном направлении. Сохнет минут 20 — 30. Наносим второй шаг CREAII перпендикулярно первому слою — я это делаю кисточкой смоченной в воде (так он получается не такой густой и лучше ложится на поверхность). Два раза по одному месту не проводим! Сушим (здесь для скорости можно воспользоваться феном). Появляются трещинки!

9. Полученные трещинки затираем золотой масляной краской (я это делаю пальцем 🙂

10. Стираю излишки краски ватным тампоном смоченным в льняном масле и оставляю сушиться на сутки.

Масло Оливковое Costa Doro Extra Virgin Olive Oil

11. Покрываю слоем лака. Сушу. Делаю легкую золотую каёмочку по краю тарелки. Мне в этом помогают золото инков и поролоновая губка. Золото я наношу практически сухой губкой лёгкими чпокающими 🙂 движениями. Сушу. Много — много раз покрываю лаком.

12. Любусь. Радуюсь. Фотографирую.

Украшение для кухни, гостинной, спальни и т.д. ГОТОВО!

How To Tell Real Olive Oil From Fake

Is olive oil the go-to oil in your house for cooking, roasting, marinating, and salad dressings? Mine, too – which is why I was shocked to read a report, originally produced in 2022 by the University of California – Davis and the Australian Oils Research Laboratory, that found that a lot of imported olive oil labeled as “extra virgin” was actually a mix of a lot of different ingredients – some of them not even olive oil. How does this “olive oil fraud” occur, and what can you do to tell real olive oil from fake?

Как выбирать оливковое масло Extra virgin Olive Oil

What Is Real Olive Oil?

The best olive oil is called EVOO, for extra virgin olive oil. It is the top grade of olive oil according to both the International Olive Council (IOC) and the US Department of Agriculture. It is made simply by crushing olives and extracting their juice. It is the only cooking oil made without processing chemicals, additives, and industrial refining. “Fake” EVOO may have been mixed with other oils, like soy or canola. It may be made from older olives or olives harvested but then not processed in a timely fashion. And the oil may have been extracted using heat, which blunts the delicate, fruity taste the best olive oils have. Real olive oil is just that: olive juice only.

According to the report:

* 69% of imported olive oil samples labeled as extra virgin olive oil (EVOO) failed to meet quality standards set by the U.S. Department of Agriculture and the International Olive Council. Many of these samples were rancid, “fusty” and musty, and actually were of lower grade oil than EVOO. By comparison, only 10% of olive oils produced in California did not meet the standards.

I’m not very keen on being hoodwinked by companies trying to cash in on my desire for EVOO by selling me something else. Here’s what I do to buy real olive oil:

How to Buy Real Olive Oil

1) Check the price. Olive oils that cost less than $10 per 500 ml are more likely to be diluted with something other than true extra virgin olive oil. Yes, I pay a few dollars more for the real thing. It’s worth it.

2) Buy it in tinted glass. I never buy any oil in a plastic bottle, since the chemicals in the plastic (like BPA) could leach into the oil. When it comes to olive oil, the best is usually sold in a tinted glass bottle, which reduces exposure to sunlight and minimizes the chances that the oil will oxidize in the bottle (even clear glass is better than plastic), or stainless steel tin. Oxidation makes the oil rancid, so it is important to keep it fresh as long as possible.

3) Check the date. Don’t buy oil that’s older than 12-18 months. The fresher the oil, the better. How do you know? Look for the harvest date on the label. Plus, only buy as much as you will use in a few months. This is one product that doesn’t make sense to buy in bulk, as it will eventually get rancid if it is not used up relatively promptly.

4) Buy American. Though 69% of imported olive oils did not meet the standards for extra virgin olive oil, only 10% of the oils produced in California failed the standard. Buy local!

5) Taste and smell it. Real olive oil should taste a little fruity when you first try it, then get a bit peppery as you swallow it. If it comes across as rancid or “off” in some way, put the cap back on and return it to the store.

Бутылка в технике обратный декупаж ХоббиМркет

6) Look for low acidity levels. Free fatty acidity is considered a direct measure of the quality of the oil, reports the Olive Oil Times. The lower the number, the better. Factors which lead to a high FFA in olive oil include fruit fly infestation, delays between harvesting and extraction, fungal diseases in the fruit and careless extraction methods.

7) Choose “cold pressed.” Cold pressed means that no heat was applied when the olives were being crushed and their juice extracted. Heat can alter the olive’s chemistry and thus, its taste. Cold pressed is best.

According to the UCDavis study, the brands that best met EVOO standards include the following:

Plus, these brands are also extra virgin and bottled in glass or tin:

You can shop for these and others in our Amazon store. (NOTE: A lot of olive oil sold on Amazon is packaged in plastic. Be sure to check the packaging before you buy.)

Want more information?

You can read the study for yourself and compare all brands tested here. Consumer Reports offers its recommendations here. LetThereBeBite has an excellent shopping guide here.

Как сделать декупаж бутылки с золотом своими руками. DIY/рукоделие

Мастер-класс Делаем бутылку для оливкового масла Olive Oil в технике декупаж

I’ll bet I could ask a hundred people to describe the flavor of olive oil and only one or two could give me an answer.

What do you think it should taste like?

Бутылка для масла из папье маше

We’ll begin to explore the answer to that right after the jump.

A mantra that will be readily known by attendees of my classes is that olive oil is just fruit juice. I say that to demystify the making of olive oil, to help illustrate how simple olive oil really is, to differentiate it from corn oil or rapeseed oil or sunflower oil or soybean oil or most other cooking oils which require a lot of processing and chemicals to extract their oil. If someone holds a raw olive and crushes it in their hand, it will cease to be any more of a mystery how to get oil out of an olive than to get juice out of a cherry. But that mantra of mine doesn’t help to understand the proper taste of olive oil.

If I ask what good apple juice should taste like, or even good carrot juice, the easy and proper answer is that they should taste like a good apple or a good carrot. However, the only creatures that are going to appreciate the flavor of an olive are bugs and birds. The last thing anyone wants olive oil to taste like is a fresh olive. If you tasted a fresh olive it would be akin to taking a swig of vanilla extract to find out what vanilla tastes like.

See, olives have three components, the olive pit, which is almost completely flavorless, the olive oil, and the olive water. Olive water is one of the most bitter things you will ever taste, a taste that will stay in your mouth unwanted for ten to twenty minutes after you take a tentative bite of a fresh olive. No one wants olive oil to «taste like an olive.»

Olive oil has three primary «good» tastes: bitterness, pungency (or pepperiness), and fruitiness. Fruitiness can vary from nutty to grassy, from apple-like to artichoke-like; it’s the part of the taste of olive oil which one reaches for fresh fruit and vegetable comparisons in order to describe. The intensity of those three flavors can be quite mild or very strong, but they should be in harmony with each other.

I’ll talk about what olive oil should not taste like, what the «bad» flavors are, and how they relate to the definition of «extra virgin» in one of the next installments.

Школа Дизайна.Бутылка для оливкового масла

Comments

Jennifer Shikes Haines

Wed, Jul 22, 2009 : 5:59 a.m.

Thinking about olive oil as fruit juice is starting to untangle this subject for me. Thank you!

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