Skip Navigation Links.
Gold Viola 6 Yr Old Balsamic Vinegar - 250 ml
BLiS Exotic Santa Fe Spice Rub - 3 oz
BLiS Exotic Tuscan Spice Rub - 3 oz
Oregon White Truffle Oil - 5 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
PÖDÖR Pear Balsamico - 250 ml
PÖDÖR Apple Balsamico - 100 ml
PÖDÖR Apple Balsamico -250 ml
PÖDÖR Beer Balsamico - 100 ml
PÖDÖR Beer Balsamico - 250 ml
Yakami Orchards Ginger Marmalade - 300 gm
BLiS Bourbon Barrel Maple Syrup Mini - 2 oz
Benjamin Twiggs Cherryaki Marinade - 12 oz
Mindo 100% Natural Cocoa Powder - 1 LB
Mindo 100% Baking Chocolate - 1 lb
Mindo Chocolate Liquor - 1 lb
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
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 Highbush Cranberry Jelly - 12 oz
Varvello Italian Red Wine Vinegar - 500 ml
Pure Tahitian Vanilla Extract - 4 oz
Earthy Delights 30th Anniversary Sale!

Columela Arbequina Extra Virgin Olive Oil - 17 oz
Item #: OLO101
Our Price: $19.50
17 units available


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!


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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.

View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Orzo Risotto with Butternut Squash, Snow Peas, Bacon and Elixir of Truffles
Orzo risotto is wonderful served hot as a main dish, but it’s equally good served at room temperature or as a chilled pasta salad. If you’d rather skip the bacon, try this dish with cooked shrimp or grilled chicken.
View Recipe
Print Recipe
Bread with Chocolate, Olive Oil & Black Garlic
Think of this dish as a subtle, sophisticated spin on garlic bread – with a few surprising twists of complex, satisfying flavor. Originally a traditional Asian herbal health tonic, black garlic has been embraced by the Western world as an exciting culinary ingredient. Black garlic is dark ebony black in color, and has a soft, almost jam-like texture with a deep, dark mysterious taste. The long, slow fermentation process yields a sweetly delicate and mild garlic flavor with complex notes of fennel, soy sauce and balsamic vinegar.
View Recipe
Print Recipe
Morel, Fiddlehead & Pancetta Tart
Fiddleheads go very well with another spring delicacy – the morel mushroom. Here we’ve paired them together with pancetta and swiss cheese on a simple puff pastry tart. Frozen puff pastry makes it quick and easy, but if you’re feeling slightly ambitious, you can make your own rough or “shaggy” puff pastry from scratch with nothing more than flour, butter, salt and water – and a little time.
View Recipe
Print Recipe
Bison Porcupine Balls With Wild Mushroom Gravy
These savory meatballs are stuffed with rice and bits of pasta, which poke out of the meatballs, presumably making them look like little porcupines (hence their name). The little meatballs are simmered to perfection in a rich wild mushroom gravy that is light years away from the kind made with canned soup. We loved this dish when we were kids, but now that we’re adults, we can still enjoy a slightly more sophisticated version, made with healthy, lean and flavorful ground bison and dried wild mushrooms. We also added powdered dried mushrooms to the meatball mixture, adding an additional layer of intensity to the rich mushroom flavor that permeates the dish.
View Recipe
Print Recipe
Roasted Butternut Squash With Truffle Honey, Thyme & Almonds
In this easy Thanksgiving side dish, butternut squash is roasted until lightly browned and tender, then drizzled with truffle honey and returned to the oven for a few additional minutes of cooking before tossing with toasted slivered almonds. To make things even easier, make this dish ahead of time and reheat it to serve with the turkey & trimmings.
View Recipe
Print Recipe
Fire-Roasted Carrots with Mint & Balsamic Cream
Is it just our imagination, or did the fresh mint somehow tease out even more of the complex notes from the balsamic cream? There’s only one way to find out. Make this simple, yet enormously flavorful recipe yourself.
View Recipe
Print Recipe
Wild Mushroom Compound Butter
Compound butters are the smart cook’s secret weapon. Simple to make and even easier to use, compound butters can be prepared days or weeks in advance and can transform a simple dish into something extraordinary. With the tiniest bit of planning and a little bit of patience, you can create imaginative compound butters to suit any dish or occasion. Anybody can make compound butter. Many simple compound butters require little or no cooking. Begin by softening the butter to room temperature (we recommend using unsalted butter). Once the butter is soft, just mix in your desired seasonings and any other ingredients.
View Recipe
Print Recipe
Rustic Sausage and Mushroom Bread
Hearty sausage and mushroom-filled bread makes entertaining easy, wherever you are. Whether you’re packing up a picnic or simply hanging out at home, this delicious, no-fuss loaf requires no additional preparation once it’s baked. Just slice and enjoy! We’ve adapted a classic Italian holiday favorite that can be enjoyed any time of the year. There’s no need to assemble a sloppy sandwich when you make this loaf, which combines both bread and filling into one easy-to-enjoy package. The recipe scales up easily, so doubling the ingredients to make two loaves (as we did) is simple, giving one loaf to enjoy now and one to share – or to save for later!
View Recipe
Print Recipe
Malfatti with Wild Mushroom & Truffle Sauce
Small, soft dumplings of one kind or another have held an important place in Italian cuisine for a long, long time. There are many regional variations; gnocchi, gnudi, cavatielli and malloredus to name but a few. Our version is quite simple, comprised mainly of ricotta cheese and eggs, with a little finely grated parmesan cheese and fresh parsley and just enough flour to help hold everything together. This recipe is meant to be a guideline, but there is plenty of room for experimentation. Cooking should be fun, so feel free to use your imagination and creativity and make this wonderful dish your own.
View Recipe
Print Recipe




EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 •