Veronica Foods/Delizia, Oakland, CA
Veronica Foods is a family run company that produces all our delicious olive and balsamic products sold at Monadnock Oil and Vinegar, including our extra virgin olive oils, infused and fused olive oils, white and dark balsamics, and olives.
Their goal is to make the finest, most broad selection of olive oil in the world accessible to the serious consumer at prices that are both reasonable and affordable. Veronica Foods imports more than one million gallons of the freshest EVOO every year.
Veronica Foods’ 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 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 family moved to Oakland, CA in the 1930’s. Anthony Esposito took over the business after WWII and was always interested in olive oil even though it was a small portion of their business.
Olive oil selection and understanding had always been the exclusive province of Anthony Esposito until his retirement in 1989 when the third generation, ours, stepped up to head the Company. In the late 80’s, interest in olive oil made it a viable concept for the business, as well as honoring the family history. When Anthony retired, the third generation took over leadership of the company and decided to become more ore involved with the olive oil business.
They decided that it was more important to understand the flavor, function and durability of the oils by tasting and comparing oils from different regions and countries. They found a plethora of styles and varieties that were often unknown outside the local region where they were produced.
They continue to taste on a daily basis the best oils they find from around the world. They explore oils from Chile, Australia, Argentina, New Zealand, California, Cypress, Egypt, France, Greece, Israel, Italy, Lebanon, Mexico, Morocco, Portugal, Spain, Syria and Tunisia. While every region thinks it makes the best olive oil in the world, they have found each region has its own unique taste and qualities.
In 1997 they purchased an olive grove less than sixty nautical miles from Sicily near the ancient Mediterranean city of Carthage in the North African country of Tunisia to build an olive oil mill for testing and evaluating the methods that we chronicled in our extensive travels throughout the olive oil producing regions of the world. In October of 1998, Veronica Foods Company, with its Tunisian partner Medgold, completed the construction of a state-of-the-art crushing mill and nitrogen flushed storage facility.
They continue to produce the finest conventional olive oil, organic olive oil and fused whole fruit citrus olive oils in their own mill near the coastal town of Monastir, Tunisia. As producers of olive oil, they have formed exclusive international alliances with small regional mills that lack the experience and capital to open and develop markets in the United States.
Veronica Foods imports more than one million gallons of the finest, freshest extra virgin olive oil every year. We invite you to join us in experiencing the rewards of this endeavor.
Purchase Extra Virgin Olive Oils
Purchase Fused/Inused Olive Oils
Purchase White Balsamics
Puchase Dark Balsamics
Purchase Olives
www.oliveandvin.com
Their goal is to make the finest, most broad selection of olive oil in the world accessible to the serious consumer at prices that are both reasonable and affordable. Veronica Foods imports more than one million gallons of the freshest EVOO every year.
Veronica Foods’ 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 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 family moved to Oakland, CA in the 1930’s. Anthony Esposito took over the business after WWII and was always interested in olive oil even though it was a small portion of their business.
Olive oil selection and understanding had always been the exclusive province of Anthony Esposito until his retirement in 1989 when the third generation, ours, stepped up to head the Company. In the late 80’s, interest in olive oil made it a viable concept for the business, as well as honoring the family history. When Anthony retired, the third generation took over leadership of the company and decided to become more ore involved with the olive oil business.
They decided that it was more important to understand the flavor, function and durability of the oils by tasting and comparing oils from different regions and countries. They found a plethora of styles and varieties that were often unknown outside the local region where they were produced.
They continue to taste on a daily basis the best oils they find from around the world. They explore oils from Chile, Australia, Argentina, New Zealand, California, Cypress, Egypt, France, Greece, Israel, Italy, Lebanon, Mexico, Morocco, Portugal, Spain, Syria and Tunisia. While every region thinks it makes the best olive oil in the world, they have found each region has its own unique taste and qualities.
In 1997 they purchased an olive grove less than sixty nautical miles from Sicily near the ancient Mediterranean city of Carthage in the North African country of Tunisia to build an olive oil mill for testing and evaluating the methods that we chronicled in our extensive travels throughout the olive oil producing regions of the world. In October of 1998, Veronica Foods Company, with its Tunisian partner Medgold, completed the construction of a state-of-the-art crushing mill and nitrogen flushed storage facility.
They continue to produce the finest conventional olive oil, organic olive oil and fused whole fruit citrus olive oils in their own mill near the coastal town of Monastir, Tunisia. As producers of olive oil, they have formed exclusive international alliances with small regional mills that lack the experience and capital to open and develop markets in the United States.
Veronica Foods imports more than one million gallons of the finest, freshest extra virgin olive oil every year. We invite you to join us in experiencing the rewards of this endeavor.
Purchase Extra Virgin Olive Oils
Purchase Fused/Inused Olive Oils
Purchase White Balsamics
Puchase Dark Balsamics
Purchase Olives
www.oliveandvin.com