Let’s be honest—standing in front of a shelf full of oils can feel like you need a culinary degree. Extra virgin, blends, coconut, grapeseed… it’s a lot. And unless you’ve spent time decoding labels, you’ve probably asked: What’s the difference, and which one should I actually be using?
We’ve got you. This is your friendly, fuss-free guide to the different types of olive oil (and a few other great oils in the Wilson’s range) so you can cook, drizzle, roast, and dip with confidence—without second-guessing every bottle.
This one’s the queen bee. Extra virgin olive oil is the highest grade, made from fresh olives that are cold-pressed without any heat or chemicals. That means it keeps its rich antioxidant content, natural vitamins, and bold olive flavour. With its slightly fruity, peppery notes and golden hue, it’s best used for raw applications or gentle cooking. Think salad dressings, roasted veggies, grilled breads, pasta, or even as a simple finishing drizzle over soup. Wilson’s Foods Extra Virgin Olive Oil is proudly South African and brings a fresh, bold flavour to every dish.
Not all olive oils are 100% extra virgin—and that’s not a bad thing. Wilson’s 10% and 15% Olive Oil Blends combine olive oil with high-quality canola oil to create a more balanced, versatile cooking oil. Blending olive oil with canola gives you a kitchen staple that’s light in flavour but still delivers olive oil’s health benefits. It’s a popular approach in professional kitchens (even Gordon Ramsay’s), thanks to its affordability and flexibility. Whether you’re frying, baking, or sautéing, these blends are ideal for everyday use.
These are your secret weapon when you want bold flavour without extra effort. Wilson’s flavoured oils—like Garlic, Rosemary, Peri-Peri, and Truffle— instantly elevate your cooking. Garlic oil works magic in roasted veg and stir-fries. Rosemary oil turns roast potatoes or focaccia into something special. Truffle oil adds indulgence to creamy pastas and risottos. And Peri-Peri brings just the right amount of smokey heat to grilled chicken, seafood or veg.
High-Heat Heroes: Avocado, Peanut, and Grapeseed Oils
Not every oil can handle the heat. That’s where high smoke point oils like avocado, peanut, and grapeseed oil come in. Avocado oil has a smooth texture and a neutral flavour, making it great for frying, roasting, and even baking. Peanut oil brings a bold, nutty richness and is a favourite for wok cooking and crispy textures. Grapeseed oil is clean and mild, ideal for stir-fries, marinades, or homemade mayo. These oils won’t burn or go bitter under high temperatures, making them perfect for daily use in a hot kitchen.
Coconut Oil and Coconut Flavoured Oil
Both coconut options are brilliant for baking, curries, and plant-based dishes. Wilson’s refined Coconut Oil has no overpowering scent, so it works well in savoury or sweet recipes. The Coconut Flavoured Oil is where you’ll want that tropical aroma—ideal for Thai-inspired dishes, coconut muffins, or breakfast granola. These oils are also popular in skincare, from hair treatments to winter moisturisers.
So… Which One Should You Use?
Here’s a simple way to choose. Use extra virgin olive oil or flavoured oils for drizzling, dipping, dressing, or finishing a meal with richness and aroma. For high-heat tasks like frying, searing, or roasting, go with avocado oil, peanut oil, or grapeseed oil. Baking and general cooking need a go-to everyday oil with neutral flavour, Coconut oil, CanOlive, and Wilson’s Blend have you covered. And for skincare or wellness? Avocado oil, Coconut Oil and EVOO both deliver nourishment without additives.
Oil isn’t just oil. Choosing the right one can make all the difference in the kitchen—and even in your personal care routine. Start with a bottle of high-quality extra virgin olive oil, then build your oil shelf with purpose: something for heat, something for flavour, and something gentle enough for both food and body care. With Wilson’s diverse range of oils, you’ve got all the tools to cook smart, eat well, and keep it delicious.
Prawns in Garlic Oil
Quick, flavourful, and irresistibly aromatic — these prawns in garlic oil are a true classic. Made with Wilson’s Garlic-Infused Olive Oil for a rich, golden finish that takes minutes to prepare but tastes like you’ve cooked all day.
Snoek Fishcakes with Rosemary Oil Drizzle
A South African favourite, these snoek fishcakes are crisp, herby, and finished with a drizzle of Wilson’s Rosemary Oil. Perfect for lunch or light dinners.
Beef Shin Potjie with Fluffy Dumpling
This slow-cooked Beef Shin Potjie with fluffy dumplings is a South African classic. Rich, tender, and finished with Wilson’s Rosemary Flavoured Oil for bold herb flavour.
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.
Organic Apple Cider Vinegar With the Mother
Confused about the different types of olive oil? Learn the difference between extra virgin, olive oil blends, and other high-heat oils like avocado or peanut oil. Find your perfect match with Wilson’s.
Types of Olive Oil Explained – How to Choose the Right One for Cooking and More
Confused about the different types of olive oil? Learn the difference between extra virgin, olive oil blends, and other high-heat oils like avocado or peanut oil. Find your perfect match with Wilson’s.