Columela Extra Virgin Olive Oil - 16.9 oz
Item #: COL006
Our Price: $21.50



Our best selling olive oil of all time!


Columela Extra Virgin Olive Oil Classic is produced from a blend of four special olives – arbequina, hojiblanca, picual and the rare Ocal


Columela's olives are hand-picked - not tree-shaken, which can bruise the fruit and affect the quality of the oil. Columela applies modern technology to the ancient traditions of olive oil production, using the“sinolea” method of oil extraction which doesn’t press, but rather pierces the olives so just the “flower of the oil” comes out through gravity to produce an intensely flavored and highly aromatic oil.

Year after year, Columela Extra Virgin Olive Oil Classic has consistently taken top honors in tastings by "Cook's Illustrated" magazine.

"A blend of intense Picual and mild Hojiblanca olives, this oil took top honors for its fruity flavor and excellent balance. One taster summed it up: 'Bold olive flavor, slightly fruity, medium-to- heavy texture: This is what I think of when I think EVOO.' Another taster simply wrote, 'Fantastic.'

Also voted the favorite of the Earthy Delights crew!

Product of Spain



Find delicious recipes, visit the Earthy Delights Blog!


Paella a la Valenciana
Adapted from a recipe by Penelope Casas, author of the book, Food and Wine of Spain.

When paella is knowingly and lovingly prepared, it is a creation of elegance. There are many versions of paella Valenciana, some simple, others complex. Feel free to experiment with your ingredients to make this recipe your own and you will be delightfully surprised with the results!
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Chestnut-crusted Walleye with Morel Mushrooms
Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.

Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!

Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.

These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
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Red, White & Blue Potato Salad With Feta Cheese
Red, White & Blue Potato Salad with Feta Cheese is colorful, but it’s got more going for it than just good looks. This potato salad sparkles with the vibrant flavors of fresh lemon, mellow olive oil, tangy Dijon mustard and the briny goodness of feta cheese. It’s quite unlike the typical potato salad that is found at picnics, barbecues and cookouts across the country. The United States been called “the melting pot” where a variety of cultures have blended over the nearly two and a half centuries of its existence. How appropriate to enjoy a potato salad that recalls those multi-cultural roots by combining elements of international cuisine – potatoes from South America, vinaigrette from the Mediterranean, feta cheese from Eastern Europe – into one harmonious convergence of flavor!
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Honey Butter-Glazed Chicken with Radishes
Radishes might seem to be an unusual ingredient to be included in this oven-braised dish, but they make a wonderfully flavorful counterpoint to the rich, dark chicken thighs. An easy glaze of honey butter and lemon zest finishes the chicken to perfection.
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Okemos MI 48864

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