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.
Snoek on the Braai
Snoek on the Braai Ingredients: 800g snoek 2 tablespoons chilli flakes 1 teaspoon fresh ginger, minced 5 garlic cloves, minced 2 tablespoons soya sauce
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.
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.
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
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
Traditional Cape Malay Pickled Fish
There’s a David Kramer song about waking up hungry in the middle of the night and eating droë wors and a bowl of pickled fish.