- Joined Aug 4, 2000
This stuff works great with thick crusted pizza. Presently I possess the remnants of a bottle of Oli + Ve from Veronica Foods in Oakland, Ca but I fail to find it online. And I must state that in addition to lamb and chicken couscous that I feasted on during the early 1970's while staying with a moslem family in Algiers, I feel that the stated infused EV olive oil truly earns a place in culinary delight, especially when used in making a thick crusted pizza. They deserve an award for this spicey wonder as it's truly earned it's place in western cuisine along with North African.