Taste bud explosions using our edible oil
Avo Mayo

Avocado Mayonnaise

Ingredients 2/3 cup mashed ripe avocado 2 teaspoon white or cider vinegar 2 teaspoon lemon juice 3/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/4 tsp salt 1/4 cup water 2 tablespoon Wilson’s Avocado Oil Method

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Caramelized Onion Jam

Onion Jam

Ingredients: 7 large onions 1/4 cup Wilson’s Extra Virgin Olive Oil 1/4 cup Wilson’s Balsamic Vinegar 1/2 cup vinegar 3/4

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Hot Chili and Ginger Oil

Hot Chili Ginger Oil

Ingredients: 6 tablespoons ginger (minced) 1 tablespoon garlic (minced) 3 scallions (minced) 4 fresh red chili peppers (chopped, optional) ½

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Steamed Bass

Chinese Steamed Fish

Ingredients 1 whole bass (about 680g, cleaned; see instructions) 3 tablespoons fresh ginger (finely julienned) 2 scallions (finely julienned with

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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)

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Summer Salad

Summer Solstice Salad

Ingredients 1 cup wholewheat pasta Wilson’s Extra Virgin Olive Oil 1 cup corn kernels 1 head romaine trimmed and thinly sliced ½ bulb of fennel thinly sliced ½

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Ingredients 450g Frozen Chopped Spinach, Thawed and Well-drained 2 Bunches Flat-leaf Parsley, Stems Trimmed, Finely Chopped 1 Large Yellow Onion,

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