Spanish Tortilla
Recipe by Veronica Foods This recipe is gluten Free, vegetarian, and delicious. Ingredients: 2 lbs. Yukon gold potatoes, thinly sliced 6 large eggs 1 medium yellow onion, thinly sliced 6 tbsp Ultra Premium extra virgin olive oil (preferably high bio-phenol) sea salt to taste Directions: Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for …
Spanish Tortilla
Recipe by Veronica Foods This recipe is gluten Free, vegetarian, and delicious. Ingredients: 2 lbs. Yukon gold potatoes, thinly sliced 6 large eggs 1 medium yellow onion, thinly sliced 6 tbsp Ultra Premium extra virgin olive oil (preferably high bio-phenol) sea salt to taste Directions: Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for …
Dark Chocolate Aged Balsamic Truffles
Recipe by Veronica Foods INGREDIENTS: 1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here) 16 ounces Dark Chocolate Couverture, Chopped 12 ounces Heavy Cream ½ cup cocoa powder (optional) DIRECTIONS: In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt. Allow cream mixture to boil for a full minute, then pour over the melted couverture. Allow the cream to melt the chocolate undisturbed for about 30 seconds, …
Dark Chocolate Aged Balsamic Truffles
Recipe by Veronica Foods INGREDIENTS: 1 ounce Aged Dark Balsamic Vinegar (raspberry, fig, vanilla, or espresso all work nicely here) 16 ounces Dark Chocolate Couverture, Chopped 12 ounces Heavy Cream ½ cup cocoa powder (optional) DIRECTIONS: In a medium, heavy bottom pot, bring the cream and Balsamic vinegar to a simmer. Place the chopped couverture in a stainless-steel bowl that can sit atop the pot; carefully stir occasionally until chocolate begins to melt. Allow cream mixture to boil for a full minute, then pour over the melted couverture. Allow the cream to melt the chocolate undisturbed for about 30 seconds, …
Caramelized Shallot & Rosemary Focaccia
Recipe by Veronica Foods FOCACCIA DOUGH: 1 2/3 cups bread flour 1 1/4 tsp salt 1 tsp rapid rise yeast 3/4 cup very warm water (104℉) 1 1/2 tbsp Ultra-Premium extra virgin olive oil FOR BAKING: 4 tbsp Ultra-Premium extra virgin olive oil 1/4 tsp sea salt flakes (Note 4) ROSEMARY SHALLOT TOPPING 1 large or two medium shallots, finely sliced 1/2 cup Ultra-Premium Certified extra virgin olive oil, divided 2 1/2 tsp rosemary leaves (fresh) 1 tsp coarse sea salt DIRECTIONS: Proof the yeast in the warm water until hydrated and slightly bubbly. Gradually add in the flour, 1 …
Caramelized Shallot & Rosemary Focaccia
Recipe by Veronica Foods FOCACCIA DOUGH: 1 2/3 cups bread flour 1 1/4 tsp salt 1 tsp rapid rise yeast 3/4 cup very warm water (104℉) 1 1/2 tbsp Ultra-Premium extra virgin olive oil FOR BAKING: 4 tbsp Ultra-Premium extra virgin olive oil 1/4 tsp sea salt flakes (Note 4) ROSEMARY SHALLOT TOPPING 1 large or two medium shallots, finely sliced 1/2 cup Ultra-Premium Certified extra virgin olive oil, divided 2 1/2 tsp rosemary leaves (fresh) 1 tsp coarse sea salt DIRECTIONS: Proof the yeast in the warm water until hydrated and slightly bubbly. Gradually add in the flour, 1 …
Gluten-Free Pumpkin Olive Oil Dog Treats
Recipe by Veronica Foods Ingredients: 2 ½ cups gluten free blend, oat flour or chickpea flour 1/2 cup pumpkin puree, canned or fresh roasted 2 large eggs 1/3 cup Ultra-Premium Extra Virgin Olive Oil (preferably high bio- phenol, 300 ppm+) 1-3 tablespoons water, chicken/beef/ or vegetable stock (enough to bind dough) Directions: Preheat oven to 300F. Line a sheet pan or cookie sheet with parchment paper. Mix the dry ingredients together in a large mixing bowl. Combine all wet ingredients in a separate bowl, whisking until well blended. Add the wet ingredients to the bowl with the flour and then …
Gluten-Free Pumpkin Olive Oil Dog Treats
Recipe by Veronica Foods Ingredients: 2 ½ cups gluten free blend, oat flour or chickpea flour 1/2 cup pumpkin puree, canned or fresh roasted 2 large eggs 1/3 cup Ultra-Premium Extra Virgin Olive Oil (preferably high bio- phenol, 300 ppm+) 1-3 tablespoons water, chicken/beef/ or vegetable stock (enough to bind dough) Directions: Preheat oven to 300F. Line a sheet pan or cookie sheet with parchment paper. Mix the dry ingredients together in a large mixing bowl. Combine all wet ingredients in a separate bowl, whisking until well blended. Add the wet ingredients to the bowl with the flour and then …
Blood Orange Pecan Sticky Buns
Recipe by Veronica Foods INGREDIENTS 4-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting 1 tablespoon instant yeast 2 teaspoons salt 3/4 cup lukewarm water 7 tablespoons Blood Orange Fused Olive Oil, (reserving 4 tablespoons) 6 tablespoons honey, (reserving 3 tablespoons) 3 eggs, at room temperature 1 egg yolk, at room temperature ½ cup unsalted butter, softened 2 cups light brown sugar 2 cups pecan halves or pieces INSTRUCTIONS In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a …
Blood Orange Pecan Sticky Buns
Recipe by Veronica Foods INGREDIENTS 4-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting 1 tablespoon instant yeast 2 teaspoons salt 3/4 cup lukewarm water 7 tablespoons Blood Orange Fused Olive Oil, (reserving 4 tablespoons) 6 tablespoons honey, (reserving 3 tablespoons) 3 eggs, at room temperature 1 egg yolk, at room temperature ½ cup unsalted butter, softened 2 cups light brown sugar 2 cups pecan halves or pieces INSTRUCTIONS In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a …
Homemade Olive Oil Mayonnaise
Recipe by Veronica Foods Ingredients 2 large egg yolks 1 teaspoon fresh lemon or lime juice 1 teaspoon Champagne Vinegar 1/2 tsp salt 1 1/2 cups Wild Mushroom & Sage Olive Oil (or olive oil of choice) Preparation In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer. Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in …
Homemade Olive Oil Mayonnaise
Recipe by Veronica Foods Ingredients 2 large egg yolks 1 teaspoon fresh lemon or lime juice 1 teaspoon Champagne Vinegar 1/2 tsp salt 1 1/2 cups Wild Mushroom & Sage Olive Oil (or olive oil of choice) Preparation In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer. Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in …
Ginger & Black Garlic Seared Sea Scallops
Recipe by Veronica Foods Ingredients 12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed Salt and fresh ground black pepper to taste 2 tablespoons Ultra-Premium Certified Olive Oil 1 tablespoon Ginger & Black Garlic Infused Olive Oil 1 tablespoon salted butter 1/4 cup dry white wine 1 tablespoon fresh squeezed lemon juice 1/4 cup chopped flat leaf parsley Instructions Pat the scallops dry thoroughly with paper towels. Season the scallops generously with salt and fresh ground pepper to taste. Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, …
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Ginger & Black Garlic Seared Sea Scallops
Recipe by Veronica Foods Ingredients 12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed Salt and fresh ground black pepper to taste 2 tablespoons Ultra-Premium Certified Olive Oil 1 tablespoon Ginger & Black Garlic Infused Olive Oil 1 tablespoon salted butter 1/4 cup dry white wine 1 tablespoon fresh squeezed lemon juice 1/4 cup chopped flat leaf parsley Instructions Pat the scallops dry thoroughly with paper towels. Season the scallops generously with salt and fresh ground pepper to taste. Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, …
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Butter Lettuce Salad with Buttery-Garlic Breadcrumbs
Recipe by Veronica Foods Ingredients Vinaigrette • 3 tbs. Barrel Aged Champagne Vinegar • ½ cup UP Certified Extra Virgin Olive Oil • 1 tbs. Tarragon Infused White Balsamic • 1 teaspoon whole grain mustard • Sea salt and freshly cracked pepper to taste Buttery-Garlic Breadcrumbs: • 4-5 pieces of leftover baguette sliced • 1 tbs. Black Garlic & Ginger Infused Olive Oil • 1 tbs. Butter Infused Olive Oil • Sea salt and freshly cracked pepper to taste Salad: • 1 large head of butter lettuce washed & torn • 1 cup Gordal Olives stuffed with Garlic, coarsely chopped …
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Butter Lettuce Salad with Buttery-Garlic Breadcrumbs
Recipe by Veronica Foods Ingredients Vinaigrette • 3 tbs. Barrel Aged Champagne Vinegar • ½ cup UP Certified Extra Virgin Olive Oil • 1 tbs. Tarragon Infused White Balsamic • 1 teaspoon whole grain mustard • Sea salt and freshly cracked pepper to taste Buttery-Garlic Breadcrumbs: • 4-5 pieces of leftover baguette sliced • 1 tbs. Black Garlic & Ginger Infused Olive Oil • 1 tbs. Butter Infused Olive Oil • Sea salt and freshly cracked pepper to taste Salad: • 1 large head of butter lettuce washed & torn • 1 cup Gordal Olives stuffed with Garlic, coarsely chopped …
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Buttery Olive Oil Hollandaise Sauce
Recipe by Veronica Foods Ingredients 1 tablespoon fresh squeezed lemon juice (warmed) 3 egg yolks 1 cup Butter Infused Olive Oil 1 teaspoons salt A pinch of paprika or cayenne pepper (optional) Fresh ground pepper to taste Instructions Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine. With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time. Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies. Adjust …
Buttery Olive Oil Hollandaise Sauce
Recipe by Veronica Foods Ingredients 1 tablespoon fresh squeezed lemon juice (warmed) 3 egg yolks 1 cup Butter Infused Olive Oil 1 teaspoons salt A pinch of paprika or cayenne pepper (optional) Fresh ground pepper to taste Instructions Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine. With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time. Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies. Adjust …
Super Tender Olive Oil Pie Crust
Recipe by Veronica Foods Ingredients 2½ cups unbleached all-purpose flour 1 teaspoon salt 1 large egg, beaten (chilled) ⅔ cup olive oil, chilled for 1 hour prior to use 5 tablespoons ice cold water (1 tablespoon reserved) Instructions Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine. Pour in the olive oil but don’t mix it into the other liquids. All at once, pour the liquids into the flour and salt mixture. Stir with a …
Super Tender Olive Oil Pie Crust
Recipe by Veronica Foods Ingredients 2½ cups unbleached all-purpose flour 1 teaspoon salt 1 large egg, beaten (chilled) ⅔ cup olive oil, chilled for 1 hour prior to use 5 tablespoons ice cold water (1 tablespoon reserved) Instructions Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine. Pour in the olive oil but don’t mix it into the other liquids. All at once, pour the liquids into the flour and salt mixture. Stir with a …
Honey & Mani Orange Agrumato Olive Oil Spiced Baklava
Recipe by Veronica Foods Ingredients Baklava 1 lb. walnuts finely chopped (about 4 cups) 1 cup granulated sugar 2 teaspoons ground cinnamon 1 16 oz (1 package) phyllo dough thawed 1/2 cup Greek Mani Orange Agrumato (fused) olive oil 1/2 cup (1 stick) unsalted butter, melted (replace butter with olive oil as a vegan option) Spiced Honey Syrup 1 cup granulated sugar 2 Tablespoons Pumpkin Pie Spice White Balsamic 3/4 cup water 1/2 cup honey Pinch of salt Directions Preheat oven to 325°F. Combine chopped walnuts and cinnamon. Combine Mani Orange Agrumato Olive Oil with melted butter and brush a …
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Honey & Mani Orange Agrumato Olive Oil Spiced Baklava
Recipe by Veronica Foods Ingredients Baklava 1 lb. walnuts finely chopped (about 4 cups) 1 cup granulated sugar 2 teaspoons ground cinnamon 1 16 oz (1 package) phyllo dough thawed 1/2 cup Greek Mani Orange Agrumato (fused) olive oil 1/2 cup (1 stick) unsalted butter, melted (replace butter with olive oil as a vegan option) Spiced Honey Syrup 1 cup granulated sugar 2 Tablespoons Pumpkin Pie Spice White Balsamic 3/4 cup water 1/2 cup honey Pinch of salt Directions Preheat oven to 325°F. Combine chopped walnuts and cinnamon. Combine Mani Orange Agrumato Olive Oil with melted butter and brush a …
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Green Goddess Dressing
Recipe by Veronica Foods Ingredients 1 cup flat leaf parsley leaves 1 cup packed baby spinach leaves 3 tablespoons Tarragon White Balsamic 3 tablespoons minced chives 1 tablespoon fresh lemon juice 1 tablespoon Dijon Mustard ½ cup Black Garlic-Ginger Infused Olive Oil ½ cup UP Certified Extra Virgin Olive Oil Kosher salt freshly ground pepper to taste Instructions Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified. Refrigerate in a sealed container …
Green Goddess Dressing
Recipe by Veronica Foods Ingredients 1 cup flat leaf parsley leaves 1 cup packed baby spinach leaves 3 tablespoons Tarragon White Balsamic 3 tablespoons minced chives 1 tablespoon fresh lemon juice 1 tablespoon Dijon Mustard ½ cup Black Garlic-Ginger Infused Olive Oil ½ cup UP Certified Extra Virgin Olive Oil Kosher salt freshly ground pepper to taste Instructions Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified. Refrigerate in a sealed container …
