As Extra Virgin Olive Oil has never been heated before, it is perfectly safe to use when cooking. Even world renowned Chefs like Chef Wolfgang Puck and Gordon Ramsay cook with Olive Oil.
Extra Virgin Olive Oil has a low smoking point. Recent studies have shown that when Extra Virgin Olive Oil reaches its smoking point, the oil doesn’t impart any bad tastes in the foods (even though it has now lost the delicate flavours that are found in Extra Virgin Oil).
However, as Extra Virgin Olive Oil is the most expensive oil, doing this does get relatively expensive. While Olive Oil adds flavour and moisture to foods, the best flavours will be found when using Extra Virgin Olive Oil raw/cold. (E.g. On top of a salad) This means that heating it up to smoking point is a “waste” of money when it comes to the loss of flavour from Olive Oil.
When Steve (CEO of Wilson’s Foods), first started selling olive oil from the back of his car, he noted that the Chefs at even the most prestigious restaurants would blend the Extra Virgin Olive Oil with Seed Oils. Steve therefore created a blended product, as a more stable and cost effective option – this was the birth of our Sky Olive Range (10% and 15%) as well as our CanOlive Range.
When cooking with these oils, you will note that your pan will not “blacken“ as fast, making the pan far easier to clean!
Top tip for Chef Wolfgang Puck: When making an omelette, put a little bit of olive oil in your pan before you put in your butter. This way your butter won’t burn.
See? Even world renowned Chefs blend their Olive Oil.
Biltong & Feta Cheese Muffins
Ingredients 120g wholewheat flour 120g plain flour 200g biltong, finely chopped 50g Feta cheese, crumbled 30ml baking powder 1/4 tsp coriander seeds, ground finely 3
Sticky Ribs
Sticky Ribs Ingredients Ribs: 2 kg back ribs 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoons salt 1 teaspoon cracked black pepper 1/2 teaspoon cumin 1 teaspoon chili or Cayenne powder (optional) 2 tablespoons Wilson’s Extra
Greek Lamb Chops
Ingredients: 1/4 cup Wilson’s Extra Virgin Olive Oil plus 1 tablespoon for cooking Juice of 1 lemon (about 1/4 cup lemon juice) 2 teaspoons of
Truffle Mushroom Risotto with Nutty Spinach Salad
Ingredients For the Risotto 1 onion 2 sticks of celery 1 tbsp Wilson’s Truffle Flavoured Oil 1 bunch of fresh thyme (30g) 20g dried porcini
Coconut Chicken Curry
Ingredients: For the Chicken Marinade 1 teaspoons Black Pepper 5 Chicken Breasts chopped 4 teaspoons Curry Powder 4 cloves Garlic crushed 1 teaspoon Salt 2
Mulligatawny Soup
Ingredients 2 tablespoons Wilson’s Butter Flavoured Oil 1 tablespoon Wilson’s Extra Virgin Olive Oil 1 large onion, chopped (2 cups) 2 ribs celery, chopped (1