Shipping NOW Available!!
Please visit the shop for placing any online orders, and we will ship them to your home!
Two New Flavors & How to Order for Shipment
Three good reasons to explore new recipes.
We have two new flavors available
Jalapeno - White Balsalmic & Espresso - Dark Balsalmic
Lastly, we now offer Olive Oils and Balsalmics to be delivered to your home. Find the flavor of choice, to the right, and call our shop to place the order. (352) 433-7087
Big Cypress Bakery, every Saturday
Stop by from 11am to 7pm every Saturday for delicious, fresh bread.
Our Olive Connoisseurs
The River Run Olive Oil Team are our local olive enthusiasts. They can enlighten you on the many creations for which olive oils and vinegars can be used in your daily life.
With 47 different flavors, there are more combinations than you could imagine. Choose your favorites from our premium selection of extra virgin olive oils and balsamic vinegars.
Stop by our store, and you'll find impressive home decor such as our Himalayan Salt lamps, bath products, Olive-wood dishes and utensils, and much more.
Veronica Foods - Feeding Atheletes at 2016 Summer Olympics!
We are proud to announce that Veronica Foods has once again been asked to help feed the Olympic Teams & Press at the games in August!
Specifically we have received a request to send over a wide selection of our Ultra Premium #EVOO and UP Balsamic to Summer Olympics Rio 2016 -If you are a VF supplied store, stay tuned for more details!
Say to all those people you see in traffic. You know it to be true.
Whether on your pizza crust or in your salad. A little bit of olive oil can explode flavor in the simplest of meals.
By assisting with maintaining healthy cholesterol levels, olive oil reduces the chances of stroke and other heart related risks. The essence of olive oil helps prevent breast cancer by its makeup of vitamins, minerals, and collection of antioxidants.
Here are some characteristics to look for :
- Polyphenols (Antioxidants) - more is better
- Free Fatty Acids (FFA) - less is better
- Peroxide (Oxidation) - less is better
Quick Mediterranean Olive and Garlic Bread
(adapted from Joy of Cooking)
- 1 ½ cups all-purpose flour
- 3/4 cup whole-wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon rosemary (fresh or dried, but use more if you like rosemary)
- ½ teaspoon salt
- 2 large eggs (or use egg whites only for a slightly lighter bread)
- 1 cup milk
- ¼ cup olive oil
- ⅓ cup chopped pitted imported olives
- 6 cloves chopped garlic
- ⅓ cup finely chopped walnuts (optional)
1) Preheat oven to 350-degrees and oil a 8 in. x 4 in. loaf pan liberally. Make sure to get the sides and everything.
2) Mix dry ingredients (flours, through salt) in a bowl then in a separate (mixing) bowl mix the dry ingredients (eggs through olive oil).
3) Once everyone is separately mixed, add the dry mixture to your wet mixture and combine only until the dry is about 3/4 wet.
4) Add the olives, garlic and nuts if you are using them. Mix or fold this mixture until the add-ins are evenly distributed. The batter will be pretty thick and stiff.
5) Scrape the batter into the well oiled pan and spread evenly. Bake for 40- 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
6) Let cool completely on a rack for at least 5 – 10 minutes before turning out the loaf.
Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes
- For The Cake
- 2 ½ cups unbleached all purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ cup sour cream
- 2 large eggs
- ½ cup lemon agrumato olive oil + 1 tablespoon
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 cups washed and dried blueberries (½ cup reserved)
- For the Simple Syrup Lemon Glazed Blueberries
- ½ cup granulated sugar
- 2 tablespoon fresh lemon Juice or the juice of 1 large lemon
1) Preheat the oven to 350 F.
2) Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
3) In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
4) In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
5) For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
6) Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
7) Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Roasted Beet Salad
- 1 ½ pounds fresh beets
- ⅓ cup arugula blossoms (optional)
- 8 oz. chèvre (fresh goat cheese)
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- ¼ cup + 2 tablespoons White A-Premium balsamic vinegar
- 1 tablespoon good quality grainy mustard
- fresh ground pepper to taste
- ⅓ cup + 2 tablespoons UP Certified Extra Virgin Olive Oil
1) Preheat the oven to 400.
Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
Roast for 1 hour or until tender when pierced through with a knife.
Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
2) Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
3) In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
Add freshly ground pepper and sea salt to taste.
4) Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans.
Serves 6-8 generous portions
Banana Oat Bran Muffins
- 1 cup all-purpose flour
- 1 cup oat bran
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey
- ⅔ cup milk
- 3 tablespoons extra virgin olive oil, buttery or fruity works best here
- 1 egg
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- ⅔ cup chopped pecans
1) Preheat oven to 400 degrees
2) Grease a twelve cup muffin pan, or line with paper liners.
3) In a large bowl, combine first five ingredients. In a medium bowl, whisk next five ingredients, honey through vanilla until well combined.
4) Add wet ingredients to dry ingredients stirring until just combined.
5) Mix in mashed bananas and pecans.
6) Spoon batter evenly into prepared muffin pan. Bake for 18 – 20 minutes or until a toothpick inserted into centers of muffins comes out clean. Transfer to a wire rack to cool.
Summer Salad with Lemon Blackberry Balsamic Vinaigrette
- 6 cups (or 4 good handfuls) of mesclun or spring mix salad
- 3 tbsp Gorgonzola or blue cheese crumbles
- 20 grape tomatoes sliced in half
- 1 cup fresh blueberries or raspberries
- ¼ cup toasted sliced almonds
- 4 tbsp We Olive Lemon Olive Oil
- 2 to 3 tbsp We Olive Blackberry Balsamic Vinegar
- 1 tsp Dijon mustard
1) In a dry frying pan over medium heat, toast the almonds on the stove – watching closely that they brown but don’t burn. Set them aside to cool off.
2) In a large salad bowl, toss the mesclun or spring salad mix, the gorgonzola or blue cheese crumbles, the sliced grape tomatoes, the blueberries or raspberries and the cooled toasted almonds.
3) In a resealable jar, combine the oil, vinegar and Dijon mustard. Close the lid tightly and shake vigorously. Although the usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, a higher ratio of vinegar to oil is recommended for this dressing. Taste test as you add the vinegar to see if you agree! I prefer 3 tbsp. of vinegar to 4 tbsp. of oil.
4) When you are ready to eat salad, before, during or after your meal, dress the salad with the vinaigrette.
Pesto n Pasta
- 12 ounces baby arugula washed and spun dry
- 4 medium garlic cloves, peeled
- 1 teaspoon freshly squeezed lemon juice
- ½ cup hulled, toasted pumpkin seeds
- ½ cup finely grated Pecorino Romano
- 1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)
- ⅔ cup UP Oro Bailen Picual or Melgarejo Hoji Blanca extra-virgin olive oil
1) Cook your pasta based on the instructions. (I used fresh pasta pictured above)
2) Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. No more than a minute tops. Season well with salt (if using) and freshly ground black pepper.
3) Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.
Not Your Mothers Brussels Sprouts
- 2 pounds Brussels sprouts – off the stem
- 6 Tablespoons We Olive Garlic Olive Oil
- 3 Tablespoons We Olive Lemon Olive Oil
- 3 Tablespoons We Olive Pineapple Balsamic
- salt & pepper to taste
- Pineapple (optional)
1) Wash 2 lbs of brussels sprouts . Trim ends and discard outside leaves and blemished leaves. Cut brussels sprouts in half and set aside. (do not toss the extra leaves that fall off at this point)
2) In a large non stick skillet place a thin coating of Garlic olive oil (approx 2 TBL spoons) into the pan that is hot and has been set on medium . Turn the heat down to medium low and place as many of the brussels sprouts , cut side down ,that will fill the bottom of the pan in a single layer. . Place the lid on the pan. Cook on medium to medium low until brussels spouts are golden on the cut side and about 3/4 of the way tender.
3) Toss the brussels sprouts in the pan with 1 Tablespoon lemon olive oil, salt and pepper to taste. Spread out into a single layer again , flipping to the leafy side of the sprouts and replace the lid. Continue to saute another 2 minutes or until the brussels sprouts are tender . Add 1 Tablespoon of Pineapple Balsamic to the pan and toss. Remove from heat and place sprouts into a bowl.
4) Repeat the processs until all the brussels sprouts are cooked. Amount of olive oil indicated n the recipe is based on completing the pan fry three times.
It will take several repeats to complete the 2 lbs of brussels sprouts – depending on pan size . Recommended frying pan size is no greater than 2 inches larger than the burner on which it is being used to allow for even browning of the brussels sprouts . When reheating the Brussels sprouts , an optional presentation is to toss with pineapple chunks ( 15 oz – without juice ) or freshly cut and cubed pineapple.