Veronica Foods

SWEET POTATO CROSTINIS 2 sweet potatoes, cut into thin rounds approx. 1/8 inch to inch wide 2 Tbs. Greek Sage Fused Olive Oil Kosher salt and freshly ground pepper 1/4 lb. gorgonzola cheese, crumbled... 1/2 walnuts halves or pecans 1 Tbs. fresh rosemary leaves 1/4 cup Greek Liokareas Honey Optional - top with dried cranberries. Preheat an oven to 250F Line a baking sheet with aluminum foil. In a large bowl, toss together the sweet potatoes and Greek Sage Fused Olive Oil until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool. Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.

BLOOD ORANGE OATMEAL CRANBERRY COOKIES cup Butter Infused Olive Oil cup Fused Blood Orange Olive Oil 1 cup brown sugar 2 eggs... 1 teaspoon vanilla extract 1 cup all-purpose flour teaspoon baking soda teaspoon salt 1 teaspoon ground cinnamon teaspoon ground nutmeg 4 cups rolled oats 1 cup dried cranberries Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, mix Butter Infused Olive Oil, Blood Orange Olive Oil, brown sugar, eggs, and vanilla. Combine flour, baking soda, salt, cinnamon, and nutmeg; stir into the sugar Olive Oil mixture. Mix in the oats and cranberries last. Scoop a spoonful (rounded) onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5-6 minutes and enjoy. See more

V2O is easy to love: it's a lightly sweet sparkling water beverage with all of the health perks of probiotic and antioxidant rich white balsamic! Choose from Honey Ginger, Cranberry Pear or Sicilian Lemon. Available in your local Veronica Foods supplied store.

TROPICAL GRILLED CHICKEN WINGS WITH MANGO PINEAPPLE SALSA WINGS 4 pounds chicken "party" wings 2 tablespoons Garlic Olive Oil ... 1/2 teaspoon black pepper 1/2 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce 1 tablespoon of mustard 1 can of Coke or Pepsi soda Directions Combine soy sauce, balsamic, pepper, olive oil, soda from can and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. GRILLED MANGO PINEAPPLE SALSA 1 pineapple, peeled, cored, and sliced sweet onion, chopped 2 large mangoes, peeled and chopped 1 Roma tomato, chopped cup chopped fresh cilantro tablespoon of Chipotle Infused Olive Oil teaspoon salt tablespoon of Mango Infused Balsamic Vinegar teaspoon lime zest 3 tablespoons fresh lime juice Preheat grill to medium-high heat (350 to 400). Grill pineapple and onion 5 minutes or until well-marked but not cooked through. Chop and place in a large bowl. Whisk together the Chipotle Infused Olive Oil and Mango Infused Balsamic Vinegar. Toss in mangoes, pineapple, and remaining ingredients. Cover and chill. Use to top your chicken wings (great on fish as well).

MUFFULETTA 1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped 1 cup Delizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped 1/2 cup black Mission olives, coarsely chopped 1/4 cup roughly chopped pickled cauliflower florets... 2 tablespoons drained capers 1 tablespoon chopped celery 1 tablespoon chopped carrot 1/2 cup chopped red bell peppers 1/4 cup marinated cocktail onions 1/2 teaspoon celery seed 1 teaspoon dried oregano 1 teaspoon dried basil 3/4 teaspoon ground black pepper 1/4 cup oregano white balsamic vinegar 1/2 cup basil infused olive oil 2 (1 pound) loaves crusty Italian bread 8 ounces thinly sliced Genoa salami 8 ounces thinly sliced cooked ham 8 ounces sliced Mortadella 8 ounces sliced mozzarella cheese 8 ounces sliced provolone cheese Directions To make the olive condiment: In a medium bowl, combine the two types of Gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. Serves 8-10

GARLIC & SAGE MUSHROOMS 2 tablespoons Sage Fused Olive Oil 1 teaspoon of Butter Infused Olive Oil 12 oz. button mushrooms 3 chopped garlic cloves... salt and pepper finely chopped parsley Heat Sage Fused Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring. Remove the lid after mushrooms have released their moisture and sauté for another 3-5 minutes on medium-high heat. Season with salt and pepper, to taste. Sprinkle with parsley and serve. See more

WHITE SAUCE LASAGNA 9 lasagna noodles 1/4 cup Spicy Calabrian Pesto Infused Olive Oil 1/4 cup of Oregano fused Olive Oil 1 finely chopped onion... 1 minced clove garlic cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 cups milk 4 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 teaspoon dried basil teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley cup grated Parmesan cheese for topping Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water. In sauce pan over medium heat Pesto and Oregano Olive Oil cook the onion and garlic in until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven. See more

FRESH ARUGULA PASTA W/ CREAMY GARLIC-MUSHROOM SAUCE Fresh Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour... 3/4 cup all-purpose flour 2 large eggs 3/4 teaspoon salt 1 tablespoon Garlic Infused Olive Oil Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. Bring a large pot of heavily salted water to a boil. Creamy Garlic Mushroom Sauce 1 cup thinly sliced fresh shiitake and or baby portabella mushrooms 1 medium shallot, minced 2 cloves garlic, minced 2 tablespoons Garlic Infused Olive Oil 1/2 cup white wine 1 cup heavy cream 1/2 cup Tellagio and or Fontina Cheese Salt & pepper to taste Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste. Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.

SPICY KOREAN CHICKEN WINGS 2-3 lbs. of chicken wings salt ground black pepper 3 minced garlic cloves... 3 tablespoons Baklouti Fused Olive Oil 1/2 teaspoon Korean chili powder, Gochugaru 2 tablespoons of soy sauce 1 tablespoon Red Apple Dark Balsamic Vinegar 1 tablespoon of brown sugar 2 tablespoons water 1 teaspoon Sesame Oil white sesame seeds for garnish chopped scallions for garnish Preheat the oven to 450. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 30 - 35 minutes, until they are cooked through and crisp. In a small saucepan, whisk together and mix the minced garlic, Baklouti Olive Oil, sesame oil, Korean chile powder, soy sauce, Red Apple Balsamic, brown sugar and water. Cook on low heat the ingredients until they become a sauce. Remove from heat and toss the baked chicken wings with the sauce, coat well. Garnish with the sesame seeds and scallions. Serve immediately. See more

COCONUT KABOCHA SHRIMP 1 lb. of tiger shrimp shelled and deveined. 1 lb. yard-long beans, cut into 2-inch slices 1/4 lb. kabocha squash, cubed into 1/2 inch segments 1 tablespoon curry powder, optional... 1 teaspoon turmeric powder 2 tablespoons of Garlic Infused Olive Oil 1 teaspoon of Harissa Infused Olive Oil 1/2-inch piece of ginger, crushed and sliced 1/2 cup coconut milk 3/4 cup water 1 teaspoon brown sugar 1/2 teaspoon salt, or to taste Garnish with shallots - optional Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium heat. Add the kabocha squash cubes, curry powder if you're using, ginger, and turmeric and stir fry the squash letting the cubes of squash lightly brown. Add the beans and cook, until the beans are lightly browned. Salt shrimp and add to pot, stir-fry for 2 minutes. Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.

A virtual river of super early harvest Hoji: Floral, unripe stone fruit, very green pungent, & likely one of the most complex yet with that telltale sweet hoji nose @ultrapremiumevoo @melgarejoextravirgin #hojiblanca #earlyharvestoliveoil #highphenol #ultrapremiumevoo #therealdeal #oliveoillovers

UP still remains the Highest Standard in the word - new publication: https://www.eater.com//extra-virgin-olive-oil-artisan-labe #evoo #evooil #oliveoillovers #ultrapremium #therealdeal #qualityoverquantity @veronicafoods @ultrapremiumevoo #veronicafoods

Northern Hemisphere 2020 fresh crush campaign! More super early Harvest 2020 Greek Kalamata videos! UP Certified Extra Virgin Olive Oil #evoo #earlyharvestevoo #oliveoillovers

Northern Hemisphere 2020 fresh crush campaign! Excited to share more videos of the super early Harvest 2020 Greek Kalamata! UP Certified Extra Virgin Olive Oil #evoo #earlyharvestevoo #oliveoillovers

Northern Hemisphere 2020 fresh crush campaign! Green Mani Orange Fused Olive Oil 2020 harvest! Look how beautiful the green olives and green oranges come together in this one of a kind Greek fused olive oil. #earlyharvestevoo #oliveoillovers #harvest #evoo #coldfused #notinfused #fresh #noartificialanything #freshlypicked #justpicked

Northern Hemisphere 2020 fresh crush campaign! We are excited to share this super early Harvest 2020 Greek Kalamata! UP Certified Extra Virgin Olive Oil #evoo #earlyharvestevoo #oliveoillovers

TURKEY - PESTO MEATBALLS 2 Tablespoons Spicy Calabrian Pesto Olive Oil 2 Tablespoons grated Parmesan cheese 1 large egg 1 Teaspoon Black pepper... 3 leaves fresh basil 1 Teaspoon of salt 1 pounds of ground turkey 1 chopped garlic clove cup chopped yellow onion In a bowl combine the parmesan cheese, egg, pepper, chopped basil, salt, ground turkey, garlic, and chopped onions, mix the ingredients well, then form small balls Heat the Spicy Calabrian Pesto Olive Oil in a medium skillet on medium heat. Put the meatballs in the heated oil and brown on all sides. Let them cook through. Serve the mini meatballs with marinara sauce on pasta or alone as an appetizer.

SPICED BUTTERNUT SQUASH BUNDT CAKE 1 1/2cups white sugar 1 cup Chiquitita Extra Virgin Olive Oil 1 teaspoon bourbon vanilla extract 2 cups cooked, pureed butternut squash or canned pumpkin... 4 eggs 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup chopped walnuts (optional) For the glaze: 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon bourbon 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.

More pictures of our agrumato early harvest Cayenne Pepper olive oil. Super early October crush date fresh cayenne peppers with early harvest olives! VF fresh crush campaign!

Check out this video of our agrumato early harvest Cayenne Pepper olive oil in the works! Super early October crush date fresh cayenne peppers with early harvest olives! For all those Baklouti fans..don’t worry, this is coming next! VF fresh crush campaign!

HONEY & BLOOD ORANGE BAKLAVA 1 lb. phyllo dough . For the filling: 6 ounces blanched almonds... 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest 1 cup + 1 tablespoon Fused Blood Orange Olive Oil For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2" strip of blood orange zest Preheat oven to 350 degrees F and grease the bottoms and sides of a 9x13 inch pan with Blood Orange Agrumato. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp. Make the syrup while baklava is baking. In a heavy saucepan, bring the water, sugar, and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer. Remove baklava from oven and immediately spoon sauce over it and allow to cool.

Check out this video of our Tunisian #organic Chetoui early harvest HIGH PHENOL Ultra Premium olive oil in the works! We harvested earlier than ever this year as we strive to push the biophenols ever upward. The early maturity index of these olives, picked and processed within a couple of hours, will create a bold aesthetic with increased nutritional value in the way of powerful antioxidants. Let food be thy medicine.

BASIL & CHEVRE SPREAD 8 oz. Fresh Goat Cheese 1/4 cup Garlic Infused Olive Oil 1 cup washed and dried fresh basil... 1 teaspoon A-Premium Balsamic or lemon juice 1 teaspoon sea salt (or add salt to taste) Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Behold that 2020 Early Harvest Green Gold Melgarejo, extra virgin. Coming soon to a VF store near you! UP Certified Extra Virgin Olive Oil #Picual

Behold that 2020 early harvest green Gold Melgarejo, extra virgin.... No Filter! #evoo UP Certified Extra Virgin Olive Oil Early Harvest Picual ! Coming soon to a VF store near you !