A cruet, (pronounce kroo-it), is a small flask shaped vessel, usually made with an integral lip or spout and a stopper or lid. It is a flat-bottomed with a narrow neck, and may also have a handle incorporated in its design. It is similar to a carafe only cruets have stoppers or lid covers. As applied to the culinary world, cruets are small bottles used for serving liquid condiments such as olive oil and balsamic vinegar. Cruets also serve as decanters for lemon juice, garlic juice, and other fine gourmet oils. Cruets are normally made from glass, ceramic, or stainless steel composition. Cruets may be traced back to the Biblical use of a "cruse of oil," a jug or jar to hold liquid (i.e. I Kings 17:16). It is usually accepted the early use of cruets was ecclesiastical , and a few medieval examples still exist today. Its culinary use however was first introduced in the late 17th century. It was chronicled that Cardinal Mazzarino had a pair of salad cruets on his dining table at his home in France . One cruet was for olive oil and the other for vinegar, these became indispensable partner decanter pieces. The use of oil and vinegar cruets rapidly spread throughout Italy, where oil and vinegar were already in frequent use. Today on most Italian tables, cruets are ever present.