Wilson's

03/11/2026

𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 & 𝗛𝘂𝗺𝗺𝘂𝘀 𝗖𝗶𝗮𝗯𝗮𝘁𝘁𝗮
The 3rd of November is World Sandwich Day, and ours is vegan. Aubergine, courgette, red pepper and onion roast in Wilson’s Extra Virgin Olive Oil until the edges catch. They go onto toasted ciabatta spread thick with homemade hummus, with a handful of rocket on top.

One tip: let the vegetables cool for five minutes before you build it. Hot vegetables turn the hummus runny.

Wrap it for a picnic, or eat it at the table with a bowl of olives on the side.

Recipe Available @ https://oliveoil.co.za/roasted-vegetable-hummus-ciabatta/

Shop Online @ https://www.oliveoil.co.za/shop

29/10/2026

𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁, 𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁 & 𝗙𝗲𝘁𝗮 𝗦𝗮𝗹𝗮𝗱
Butternut and beetroot turn sweet in a hot oven, so the dressing needs some bite. We whisk Wilson’s Balsamic Vinegar with olive oil and a little honey and pour it over the vegetables while they are still warm.

Crumbled feta and toasted seeds go on last. Put it on the table next to whatever is coming off the braai this Halloween weekend, or eat it on its own with a thick slice of bread.

One tip: roast the beetroot on its own tray. It bleeds colour into everything it touches.

Recipe Available @ https://oliveoil.co.za/roasted-butternut-beetroot-feta-salad/
Shop Online @ https://www.oliveoil.co.za/shop

27/10/2026

𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆, 𝗔𝘃𝗼𝗰𝗮𝗱𝗼 & 𝗥𝗼𝗰𝗸𝗲𝘁 𝗦𝗮𝗹𝗮𝗱

Rocket’s peppery bite loves something sweet. That is the idea behind this salad: rocket, sliced strawberries and ripe avocado, dressed with Wilson’s Extra Virgin Olive Oil, a squeeze of Wilson’s Lime Juice and a little honey.

Strawberries are at their best right now, and avocados are in good supply. It takes ten minutes from fridge to table and needs no cooking.

Serve it next to something off the grill, or on its own with good bread for a light lunch. Dress it just before it goes on the table, because rocket wilts fast.

Recipe Available @ https://oliveoil.co.za/strawberry-avocado-rocket-salad/
Shop Online @ https://www.oliveoil.co.za/shop

A fresh, fast salad of strawberries, avocado and rocket, finished with a Wilson’s Extra Virgin Olive Oil and lime dressing. Ten minutes, fridge to table

23/10/2026

Once the steak comes out of the pan, the best part is still in it. That crust stuck to the bottom is the start of a sauce.
Fond is what’s left behind once meat’s been seared properly: all that caramelised flavour. A splash of stock or w**e lifts it off. A few minutes of reducing tightens it up. A k**b of cold butter, whisked in at the end, makes it glossy.
We finish ours with a few drops of Wilson’s Rosemary Flavoured Oil, the same bottle that went into Tuesday’s steak. The herb note carries all the way through to the plate.
Five minutes, one pan, nothing extra to wash up.
Blog Post Available @ https://oliveoil.co.za/how-to-make-a-pan-sauce/
Shop Online @ https://www.oliveoil.co.za/shop

A fast Neapolitan pasta of garlic, chilli and parsley, finished with Wilson’s Garlic Flavoured Oil. Ready in twenty minutes from fouLearn how to turn the browned bits left in a hot pan into a proper pan sauce, from building the fond to mounting it with cold butter and herb oil.r pantry staples.

22/10/2026

Aglio e olio means garlic and oil, nothing more. It started in Naples as a late-night dish built from whatever was left in the pantry, and it still works the same magic on a weeknight when the fridge is bare and World Pasta Day is just around the corner.
We build ours on Wilson’s Garlic Flavoured Oil, warmed gently with sliced garlic and chilli flakes until the garlic turns pale gold. A splash of starchy pasta water pulls it all together into a sauce that clings to every strand.

Twenty minutes from pot to table, with parmesan and extra parsley at the end if you’re feeling generous. A handful of good ingredients can carry a whole dinner.
World Pasta Day falls on 25 October this year. Get the bottle in before the weekend.

Recipe Available @ https://oliveoil.co.za/aglio-e-olio/
Shop Online @ https://www.oliveoil.co.za/shop

A fast Neapolitan pasta of garlic, chilli and parsley, finished with Wilson’s Garlic Flavoured Oil. Ready in twenty minutes from four pantry staples.

20/10/2026

International Chefs Day falls on the 20th, marking Escoffier’s birthday and the discipline he brought to professional kitchens. We’re marking it with one steak, done properly.
You’ll need a hot pan, a hard sear on both sides, and real rest time before the knife comes anywhere near it.
The finishing touch is Wilson’s Rosemary Flavoured Oil, spooned over once the steak’s rested and sliced. It goes on raw, after the heat, so the rosemary stays sharp and aromatic instead of cooking off in the pan.
Roast potatoes, a simple salad, a glass of red. That’s the whole plate, and it’s exactly as much as this steak needs.

Recipe Available @ https://oliveoil.co.za/pan-seared-steak-herb-oil/
Shop Online @ https://www.oliveoil.co.za/shop

Pan-Seared Steak with Herb Oil gets a hard sear, a proper rest, and a finishing drizzle of Wilson’s Rosemary Flavoured Oil for a restaurant-style plate.

16/10/2026

The 16th of October is both World Food Day and World Bread Day, which feels like the right excuse to talk about one of the oldest pairings in any kitchen: bread and olive oil.

Worked into the dough, brushed over a crust, or poured into a shallow dish for dipping, Wilson’s Extra Virgin Olive Oil does for bread what butter does for everyone else, minus the richness.

Tear open a warm loaf, pour a generous glug into a dish, add a little salt, and that’s dinner sorted before anything else even hits the table.

Here’s why the pairing works, and a few ways to put it there this week.

Read It @ https://oliveoil.co.za/why-bread-and-olive-oil-belong-together/

Shop Online @ https://www.oliveoil.co.za/shop

15/10/2026

𝗡𝗼-𝗞𝗻𝗲𝗮𝗱 𝗢𝗹𝗶𝘃𝗲 𝗼𝗶𝗹 𝗯𝗿𝗲𝗮𝗱

World Food Day and World Bread Day both land on the 16th this year, so we’re starting the celebration a day early with the easiest loaf we know.

No kneading. No stand mixer. Just flour, water, salt and a generous glug of Wilson’s Extra Virgin Olive Oil mixed straight into the dough, left to rise for most of a day while you get on with everything else.

We work the Olive Oil through the whole dough as it rises, which is why the crumb stays soft for days and the flavour runs all the way through, not just the crust.

A hot pot with a lid does the rest in a regular home oven, giving you that bakery-style crackle without needing a dedicated bread oven. Torn open while it’s still warm, with more oil for dipping, is the only way to eat it.

Recipe Available @ https://oliveoil.co.za/no-knead-olive-oil-bread/
Shop Online @ https://www.oliveoil.co.za/shop

13/10/2026

𝗪𝗼𝗿𝗹𝗱 𝗕𝗿𝗲𝗮𝗱 𝗗𝗮𝘆 is coming, and we’re easing into it with one of the simplest things you can put on a slice of toast.

Tomatoes get diced, basil gets torn by hand, and Wilson’s Basil Flavoured Oil goes right through the mix instead of sitting on top as an afterthought. It means every spoonful carries the same basil flavour, not just the bites with a leaf on them.

Rub the warm toast with a cut clove of garlic before the tomatoes go on. It’s a small step, but it’s the one that separates proper bruschetta from tomato on toast.

Pile the bread on a board, keep the topping in a separate bowl, and let everyone build their own. Dinner party or a Tuesday night, it works either way.

Recipe Available @ https://oliveoil.co.za/tomato-basil-bruschetta/
Shop Online @ https://www.oliveoil.co.za/shop

Tomato & Basil Bruschetta piles ripe tomatoes, fresh basil and Wilson’s Basil Flavoured Oil onto garlic-rubbed toast, ready in twenty minutes.

12/10/2026

Spotted! Wilson's spotted on the shelf at Schoemanskloof Padstal in Mpumalanga, caught by 𝗠𝗮𝗿𝗴𝗼𝗹𝗶𝘁𝗲 𝗪𝗶𝗹𝗹𝗶𝗮𝗺𝘀.

There's something properly satisfying about seeing the bottles out in the wild, especially tucked into a padstal along one of the prettiest drives in the country. Thank you for the tag, Margolite — keep them coming.

Shop Online @ https://www.oliveoil.co.za/shop