Are you looking for quality, responsibly-raised meat directly from local Ontario farms? From Niku: We handpick farms that raise animals the right way; on pasture, eating what they’re meant to eat. This allows you to make sound purchases that will both benefit the environment and your family. We have meat delivered directly from our partner farms to homes across Ontario. Honest Farms & Ethical Raising Our partner farms focus on their animals’ health and wellbeing. No industrial practices, no confined spaces, no cutting corners. We only work with farmers that are dedicated to doin ..read more

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 add just enough wat ..read more

The basic procedure making olive oil has remained the same for thousands of years: harvest the olives at the right time, crush them into paste, separate the solids from the liquid components, and further separate the vegetable water from oil. The method of extraction has a distinct effect on the flavor and ultimate quality of the olive oil. The mechanical process has undergone numerous changes and refinements that have increased both productivity and quality. The archaic but still used method of stone grinding and matt pressing has the drawback of intensive labor and lower yield compared to m ..read more

Written by Michael Bradley Our goal is to make the finest, freshest, most broad selection of extra virgin olive oil in the world accessible to the serious consumer at prices that are both reasonable and affordable. Veronica Foods Company (Supplier of The Olive Oil Co., and many other olive oil specialty stores across North America) was founded in New York City in 1924 by Italian immigrant Salvatore Esposito. The Delizia olive oil brand was transferred from Naples, Italy and registered in the United States in the same year. The Esposito family, which had grown to include four sons and two dau ..read more

We encourage you to refer to our dark balsamic as “Traditional Style Condimento, Aged Up to 18 Years”. Our dark condimento is of the highest quality and is made in Modena, Itlay from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. The grape must in our Condimento is cooked over an open wood fire, just as DOP Traditional Balsamic grape must is. It is cooked down to the same consistency, density and dry solid extracts, actually. DOP Traditional Balsamic dictates that  wood-fire-cooked grape must is then put directly in to old, fired wood barrels which were u ..read more

Hi All!  I'm writing today because we've received of a flurry of questions and comments regarding misappropriation of the term "fused" by stores not supplied by Veronica Foods who are using it to describe oils that are not mechanically crushed, which is a process that strictly defines the category of "agrumato". First, a little history... from the time we began making agrumato olive oil (aka "fused" olive oil) decades ago, we needed a word that best described our mill's  process of crushing whole, fresh, organic olives together with perfectly ripe, fresh produce, strictly ..read more

Many customers have come into our store, and one of the first questions they ask is “what is the difference between your olive oil and the olive oil the grocery store sells? That’s a good question, because the first thing people notice is the difference in price of our UP Extra Virgin olive oil. If you have visited our Brantford location, you may have noticed this symbol on all our EVOO stainless steel tanks. The UP (Ultra Premium) standard was created in response to the growing need to separate high-quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” oli ..read more

Myth: You should always look for ‘first cold pressed’ extra virgin olive oil This is a marketing term. Most olive oil is not extracted by pressing but rather by using a mechanical process called centrifugation. A centrifuge extraction system, also called a horizontal decanter, uses the centrifugal force of rotation to separate the oil from the olive paste (including flesh, skin, and pits) and water. Myth: ‘Second pressed’ refined olive oil is even better than ‘first cold pressed’ Much like the myth of ‘first cold pressed’ extra virgin olive oil, there is not a second press in mechanical produ ..read more

Written by Michael Bradley at Veronica Foods Company "WHERE" turns out to be the most overrated variable when it comes to olive oil. If you don't know WHEN, WHAT, and HOW, the oil was made knowing WHERE is a meaningless distinction. In fact, claiming special consideration because an oil was produced in a particular place can be downright misleading. Assuming the producer is starting with sound ripe fruit that isn't insect or disease infested, it is hard to make bad olive oil if the producer follows the well-known principles and practices that have been around for thousands of years. The cost ..read more

5 Essential Tips for a Successful Dinner Party   Organizing and hosting a dinner party can be a lot of work, especially if you have never done it before! Below you can find five tips that will help your next soiree be the talk of the town. You may even find some useful ideas you haven’t thought of before.   Prep Like a Professional Being able to prepare as much as possible early is the easiest way to save time. Doing work up front means less stress when it comes to assembling the dishes. It may even be a good idea to prepare full dishes ahead of time…if possible. The more time you ha ..read more