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Oregon White Truffle Oil - 5 oz
Salmon Caviar - 16 oz
PÖDÖR Pine Nut Oil -100 ml (3.4 oz)
PÖDÖR Apple Balsamico Crema - 100 ml
PÖDÖR Apple Balsamico Crema - 250 ml
PÖDÖR Pear Balsamico - 100 ml
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PÖDÖR Apple Balsamico - 100 ml
PÖDÖR Apple Balsamico -250 ml
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Aroy-D Pure Coconut Milk - 14 oz
Mrs. Glee's Gluten Free Multi-Purpose Flour - 32 oz
Grand Traverse Culinary Oils Canola Oil - 500 ml
Grand Traverse Culinary Oils Sunflower Oil - 500 ml
Fresh Origins Flower Mini Crystals Hibiscus - 6 oz
Fresh Origins Herb Mini Crystals Fennel - 6 oz
Lulu Black Currant Balsamic Vinegar - 6.76 oz
Lulu Loquat White Balsamic Vinegar - 6.76 oz
Lulu Meyer Lemon Syrup - 8.45 oz
Napa Smoked Olive Oil - 200 ml
Red Lake Nations Wild Highbush Cranberry Syrup - 8 oz
Red Lake Nations Wild Blueberry Syrup - 8 oz
Red Lake Nations Wild Chokecherry Syrup - 8 oz
Red Lake Highbush Cranberry Jelly - 12 oz
Red Lake Nations Wild Blueberry Jam - 12 oz
More Than Gourmet Essence de Champignon - 1.5oz
PONS Unfiltered Extra Virgin Olive Oil - 16 oz
Gold Viola 6 Yr Old Balsamic Vinegar - 250 ml
Varvello Italian Red Wine Vinegar - 500 ml
Pure Tahitian Vanilla Extract - 4 oz
BLiS Exotic Tuscan Spice Rub - 3 oz
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Columela Arbequina Extra Virgin Olive Oil - 17 oz
Item #: OLO101
Our Price: $19.50
 
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5 units available

Description 


Columela Arbequina Olive Oil is characterized by its deep golden-green color and full body.

Enjoy this fresh, earthy-tasting oil with a pronounced fruity flavor. Delicious in dressings & vinaigrettes or brushed onto grilled vegetables, fish and meats.

Product of Spain

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Green Almonds with Smoky Chipotle Salt
Green Almonds have an unusual fresh grassy flavor and an appealing vegetal crunch. Their pleasantly natural acidity and raw texture are enhanced by the smoothness of olive oil and the sweet-salty-spicy flavor of a seasoned sea salt blend.
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Pasta Carbonara with Mushrooms
Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
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Double Truffled Roast Turkey
Seems like everybody is making roast turkey with truffle butter these days. But we've come up with our own recipe that is, hands down, one of the best we've ever tried. Using a really good truffle butter adds a big boost of flavor, but finishing the turkey with Black Truffle Balsamic Glaze at the last minute really takes this version to the next level.

Long, gentle roasting in a moderate oven keeps the meat moist and tender, while allowing the intoxicating truffle flavor and aroma to permeate the entire bird. Just try this recipe once and prepare to be captivated by the mouthwatering results. You'll love it and your guests will too.


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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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