The study investigated the reversal effects of vitamin E or vitamin E + selenium in pigs following crude oil ingestion. 24 growing pigs were used in the study. 6 Pigs were randomly assigned to 4 dietary treatments: T1 (the control diet contained 0gram of crude, no addition of vitamin E or selenium/kg of diet; T2 (contained 15gram of crude oil without addition of vitamin E or selenium/kg of diet); T3 (contained 15gram crude oil + 200mg of vitamin E/kg of diet) and T4 (contained 15gram of crude oil + 200mg of vitamin E + 5mg of selenium/kg of diet). The pigs received their respective experimental diets for 4 weeks. At the end of trial, blood samples were collected from all the 6 pigs in each treatment group for antioxidants’ [glutathione, (GSH), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT)] and oxidant malondialdehyde (MDA) analyses. The GSH serum levels of T1, T3 and T4 animals were similar (P > 0.05) and significantly (P < 0.05) higher compared with those of T2 animals. The serum levels of GSH-Px, SOD and CAT mirrored GSH pattern. MDA serum levels of T3 and T4 animals were similar (P > 0.05) and significantly (P < 0.05) lower than those of T1 animals with the T2 animals showing significantly (P < 0.05) the highest levels compared with other treatment groups. It was concluded that crude oil ingestion causes oxidative stress in the growing pig and vitamin E without selenium restored antioxidants and oxidant statuses to control levels.