With olive oil, the sooner, the better. Olive oil is not like wine, it does not get better with time. This is why it is so important to always look at the “best by” date on the oil you buy. The younger the oil, the better. All our oils include a batch number (for production tracking purposes) and a best by date. Olive oil should be consumed within 2 years from production.
We know it is convenient to keep the oil close to the oven, but because olive oil doesn’t like heat, it should be kept far away from the oven, stove etc. Olive oil does best in temperatures of 18°C to 21°C.
Keep your oil away from direct light. Think of keeping it in a dark cupboard or storage area as ultraviolet rays can break down olive oil over time.
Air can also degrade olive oil. Once you open a bottle, use your oil quickly. We recommend using your olive oil with 3 to 6 months after opening.
Don’t wait for tomorrow by saving your oil for that “special” day, enjoy life today. Rather buy smaller units of olive oil according to your olive oil needs.
Biltong and Caprese Salad with Olive Oil Balsamic Dressing
A proudly South African take on a classic Italian salad — this Biltong and Caprese Salad with Olive Oil Balsamic Dressing is simple, fresh, and full of flavour.
Roasted Olive Dip
Roasted Olive Dip Ingredients: Roasted Olives ¼ cup of pitted whole black olives ¼ cup of pitted whole green olives ¼ cup Wilson’s
Summer Solstice 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 Lts tomatoes halved
Three Flavour Focaccia
This three flavour focaccia gives you options: balsamic onion, tomato and basil, and three cheese with rosemary. Golden, dimpled, and soaked with olive oil, this Italian bread is forgiving to make and perfect for sharing — or keeping all to yourself.
Gingerbread
Soft, spiced gingerbread cookies made with Wilson’s Extra Virgin Olive Oil for a tender bake, ready for festive decorating and gifting this season.
Balsamic Bruschetta
Topping Ingredients 8 Roman Tomatoes, Diced ⅓ Cup Chopped Fresh Basil ¼ Cup Shredded Parmesan Cheese 2 Cloves Garlic, Minced 1 Tablespoon Wilson’s Balsamic Vinegar