Water-in-oil (W/O) and oil-in-water (O/W) types of crude oil emulsions are particularly concerning from the perspective of the oil industry; they affect operational efficiency in processing and separation. In this study, W/O and O/W emulsions were prepared and characterised. The W/O emulsions were conveyed as medium and tight according to the homogenisation speeds of 10,000 rpm and 20,000 rpm, respectively, with a fixed oil-water ratio of 1.15 (L/L) and mixing periods of 7 minutes. The O/W emulsions were produced at a speed range of 9000–10,000 rpm and an O/W ratio of 2:8; the process of production lasted 5 minutes. Light optical microscopy was employed to determine the emulsions’ droplet size distribution. The findings demonstrated that augmenting the viscosity of the W/O emulsions led to larger and more stable droplet sizes; however, increasing the viscosity of the O/W emulsions led to aggrandised and less stable droplet sizes. These results underscore the need for proper adjustment of homogenisation parameters to enhance the stability of resulting emulsions and improve the efficiency of separation operations in freshly produced crude oil.