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.
Shepard’s Pie
Ingredients Meat Filling: 2 tablespoons of Wilson’s Extra Virgin Olive Oil 1 cup chopped yellow onion 500g 90% lean ground beef or ground lamb 2
Pickled Fish
Pickled Fish Ingredients 2 tablespoons Wilson’s Extra Virgin Olive Oil 5 large onions, cut into thin rings 1 x 3cm piece fresh ginger, grated
Chicken Broccoli Bake
Chicken Broccoli Bake Ingredients 1 tablespoon Wilson’s Extra Virgin Olive Oil 1 cup small yellow onion, chopped 2 cloves garlic, minced 500g, boneless, skinless
Traditional Cape Malay Pickled Fish
This Cape Malay-style pickled fish is made with aromatic spices and often eaten over Easter in the Western Cape. It will keep well in the
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
Sunday Roast Chicken
Ingredients 10 g mixed dried mushrooms olive oil 2 cloves of garlic 1 bunch of fresh thyme 200 g button, brown, chestnut or mini-field mushrooms