Columela Hojiblanca Extra Virgin Olive Oil - 17 oz
Item #: OLO105
Our Price: $19.50
 
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Description 


This wonderful olive oil is produced solely from the sweet Hojiblanca olive for a light, spicy flavor.

Soft greenish-gold color, with full body and fresh flavor, Columela Hojiblanca EVOO is especially delicious in baking and sautés.

Product of Spain

 

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Recipes

Asparagus and Tuna Salad
Tuna salad like you've never had before. Good enough to serve at a formal or informal luncheon. The asparagus adds the extra crunch and flavor. The sun-dried tomatoes and Dijon vinaigrette made with aged Balsamic vinegar really lifts the tuna salad to new heights.
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Chicken Herbes de Provence
This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.
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Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
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Spanish Stew
A spicy, aromatic, ingredient-filled stew. The result is memorable and satisfying. Feel free to experiment and to add more or less of anything according to your fancy. This recipe will serve 4-6.
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Mushroom Salad with Frisee & Hazelnuts
Combining a few kinds of fresh exotic mushrooms for use in this recipe makes for a unique, refreshing salad.
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Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
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Spring Stew
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Warm Chanterelle and Blue Cheese Salad
This unusual warm salad makes the most of a few key ingredients to achieve a wonderful medley of flavors and textures.

The fruity, mellow flavor of fresh chanterelles makes an excellent counterpoint to the salty tang of good blue cheese. Nutty sherry vinegar and a buttery olive oil add their own notes. A salad to be savored!

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Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!
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Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
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Pasta Pomodoro al Forno
This is one of those Italian classics that is best made with just-picked vine ripened tomatoes. It's incredibly easy to make and is always a hit - the smell of roasting fresh tomatoes and garlic is guaranteed to drive everybody to distraction.

Enjoy with a hearty Italian red wine for the perfect late summer meal.
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Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
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Pasta alla Carbonara with Ramps
It seems that trendy restaurants are constantly "re-discovering" new ingredients that are actually very old traditional foods. Hog jowl (guanciale in Italian), a bacon-like cured pork, is one such "hot" ingredient. Old timers have never forgotten about them and have relished their rich layers of flavor and texture for generations. It's only fitting that we pair them up with ramps, another old-time country food, in this updated version of the Italian classic, Pasta alla Carbonara.

As with most Italian pasta dishes, there is relatively little sauce. The eggs are added to the sauce raw, and cook with the heat of the pasta itself, forming a coating on the noodles, with chewy nuggets of hog jowl scattered among them.
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Beef Tenderloin Steaks Stuffed with Morels
A new twist on a classic recipe. Using dried morels adds a dusky, smoky, earthy note to the rich flavors of the beef. Simple to make yet tastes gourmet.
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Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
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Meatballs Stornante
The classic Italian meat-a-balls that are iconic in Italian cuisine. Easy to make and easier to enjoy over pasta, rice or even in soup.
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Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
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Sirloin Salad with Dried Cherries & Blue Cheese
The dried cherries, pine nuts and blue cheese are a surprising combination that works together well with the red meat and fresh greens.
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Artichoke and Potato Truffade
This is a recipe adapted from chef Dean Fearing. It isn't difficult to prepare, but it requires exceptionally fine quality ingredients. The baby artichokes should be especially tender.
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Truffled Twice-Baked Potatoes
Consider the humble potato. Cheap, dependable and nourishing - potatoes are a comforting and familiar staple.
But the potato can also be your ticket to foodie paradise in this upscale version of the classic Twice-Baked Potato. Organic truffle oil elevates this savory dish to the heights of flavor. No lowly tuber, this!
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Truffle "Potato Chips"
The ultimate potato chip! When you really want to go over the top, this is the chip of choice. Scatter a few of these alongside a gourmet sub, atop a piece of perfectly grilled fish or a sizzling steak, or stick a few into the top of a mound of fluffy mashed potatoes as an eye-catching unexpected garnish. Guaranteed to make heads turn and eyes roll!
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Mushroom Crostini
A delicious and oh, so easy variation on a classic, crostini! Chanterelles par excellence....
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White Bean Dip
Here's a simple do-ahead appetizer, excellent served with your homemade crackers or toasted pita bread. A white bean dip raised to gourmet heights.
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Bricked Chicken with Chanterelles and Asparagus
This is a recipe best reserved for a day when you're in the mood to "fuss" a bit. Still, the orange juice and wine work well to dress up a chicken and make it into a truly memorable experience. The bricks help to hold the moisture in the chicken, and to flatten it for a unique presentation.
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Chicken Tajine with Olives and Preserved Lemons
Tajine (or tagine) vies with couscous as Morocco's national dish. Tajine is both the name for a vast number of stew-like dishes and the earthenware utensil in which they are cooked. Fish, chicken, lamb or other meats are simmered with an assortment of vegetables, fruits, olives, lemons, herbs and spices to produce richly fragrant, tart, spicy and sweet flavors. Outside of Morocco, traditional tajine pots are hard to find, but we've found that an ordinary covered pot or casserole will work just fine.
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Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be baked in the oven. A perfect picnic item. This lovely recipe comes to us from "Cucina Fresca" by Viana LaPlace & Evan Kleiman.
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Roasted Chicken, Ramps, and Potatoes
Bake chicken, potatoes and wild leek bulbs together for an easy one-pot meal, full of deep flavors. Easy and memorable.
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Lobster, Chanterelle, Corn & Bacon Salad
The combination of the bacon, the lobster, and the chanterelles is a wonderful and complex taste experience. A salad for a formal occasion, or because you love someone!
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Salmon Rolls with Smoked Salmon Colcannon
This is not exactly a traditional Irish dish, but it's typical of the "new Irish" cooking - solidly Irish ingredients and preparations, updated to suit contemporary palates.
As you cut into crispy "rolls", the creamy, smoked salmon-flavored potato and cabbage mixture oozes out! Leftover mashed potatoes are perfect for this dish, but if you don't have any, it's good enough that you'll want to make them from scratch!

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Chile Colorado
A Mexican classic chile. So simple to make yet packed with flavors. Substitute pork, veal or venison.
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Chicken and Mushroom Risotto
Risotto is perhaps the most beloved dish in the Italian repertoire. It lends itself extremely well to variations. Wonderfully creamy and rich, it is served either as a good first course,or as an accompaniment to any meal. This particular version is as rustic as you can get and is comfort food to the nth degree!
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Paella
Paella, like many dishes, is an individual experience. The chef should feel free to add favorite ingredients, or to leave others out, depending on personal preference. This recipe will make about 8 servings.
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Morel-Date Compound Butter
A dignified way to have a delicious "sauce" handy at a moment's notice. Once you have made this intriguingly deep-flavored butter and chilled it, you can use it to liven up meat, poultry and seafood! A most versatile butter to have handy in your fridge. It freezes well, so you can make enough for later use.
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Ancho Tomato Pesto
A delicious and versatile South-of-the-Border version of pesto, that will really liven up dinner!
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Anchovy Vinaigrette
When it comes to anchovies, most people either love 'em or hate 'em.

This simple, flavorful vinaigrette makes them easy to love and has been known to convert even a die-hard anchovy hater!


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Ramp Aioli
Aioli is essentially a garlicky mayonnaise that is a traditional sauce and spread in the Provencal region of France. Our version incorporates a North American native, the wild ramp (or wild leek), in place of the garlic. The resulting mixture with rich flavors of egg, olive oil and pungent ramps, bears little resemblence to commercial mayonnaise. The small amount of effort required is amply rewarded by the luxurious taste & feel of a classic condiment, updated for our enjoyment.
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Pork Loin Chops with Peppered Maple-Mustard Glaze
Good maple syrup is much, much more than just a topping for pancakes and waffles. The deep, rich flavor of dark amber Michigan maple syrup and tart apples add sweetness to tender, succulent pork loin chops. Dry mustard and mustard seed contribute their distinctive tang while a generous spike of fresh black pepper provides heat.
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Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Chanterelle-Apricot Chicken
Chanterelle mushrooms have often been said to have a fruity flavor and aroma reminiscent of apricots. It's true that chanterelles and apricots go very well together. In this recipe, fresh chanterelles are combined with dried apricots in a sweet-savory filling for chicken breasts.

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Morel Ravioli
Second Runner Up, Earthy Delights 2009 Morel Recipe Contest

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Sweet Corn, Black Trumpet and Truffle Risotto
A dinner to toot your horn about. The black trumpet mushrooms make it easy! Together with corn and truffles, this makes an unforgettable risotto!
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Wild Mushroom Risotto
There are as many recipes for risotto as there are stars in the sky. Well, alright. Maybe not quite that many. But it does seem as if the possibilities offered by risotto are practically unlimited.

Be creative and use any other mushroom combinations that are available to you.
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Pork Loin with Morel Stuffing
This is an elegant entrée that looks attractive as well as tasting earthy and delicious. Serve it chilled on a hot, sultry day, for a refreshing treat.
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Veal with Eggplant, Truffles & Oyster Sauce
Eggplant and oyster sauce are frequently featured together in many Asian recipes. Since the slightly sweet, mild flavor and tender texture of veal and eggplant seem to go together naturally, we couldn't help but combine them and then take things a step further by adding a little truffle to the mix.

By the way, this version of "East meets West" just happens to be utterly delicious.
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Fiddlehead, Wild Mushroom and Ramp Frittata
A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!
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Herbed Frittata with Goat Cheese
A variation on a classic theme. The aroma alone will awaken your taste buds.
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Cornish Game Hens with Pomegranate & Black Garlic
We like black garlic. I mean, we like it A LOT!
In fact, we like black garlic so much that we can't help but keep coming up with new ways to use it. Black garlic's subtly sweet and complex flavor goes beautifully with the fruity tang of Pomegranate Molasses and roasted root vegetables in this new recipe. After a little experimentation, we came up with this variation on a classic roasted game hen that is succulent and amazingly delicious.

While you're at it, make up a little extra of the black garlic butter described below. It's great on just about everything - toasted baguette rounds, baked potatoes or simply dolloped onto grilled steaks, chicken breasts, fish or vegetables.

How can something so simple be so darned good?
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Panko-Fried Oysters with Bottarga Sea Salt
Our version of breaded, fried oysters, using crisp Panko bread crumbs and pan fried in olive oil, produces a much lighter oyster than traditional breading & deep-frying.

Add a sprinkle of Bottarga Sea Salt for an extra burst of salty ocean flavor.
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Edie's Tossed Greens
An interesting and flavorful salad tossed together with an eclectic choice of Spanish Olive Oil and Minus 8, a relatively new vinegar, delicious, full-bodied, fruity, shrouded in mystery, and available in only very limited quantities. It will make your taste buds sing and dance with delight! Perfect for a formal luncheon or dinner or just because you deserve it.
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Warm Goat Cheese Salad
The ease of preparation of this wonderful salad belies it's visual and gustatory elegance. You can 'whip" this up at a moment's notice and nobody will be the wiser. Perfect as an appetizer or a salad course.
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Ancho Tortilla Soup
Ancho chiles are actually nothing more than dried Poblano chiles. This is the most widely used dried chile in Mexico. The chiles should be a dark reddish-brown, and they should have a mildly hot, somewhat sweet flavor. This soup has overtones of both sweet and sour flavors - mildly hot and very sustaining. Serve it with some freshly made guacamole and crunchy tortilla chips.
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Creamed Cuitlacoche Soup
Cuitlacoche is an epicurean wonder, an exquisite delicacy both nutty and earthy with a hint of fruity sweetness. This rich soup is a wonderfully savory experience when served with crackers or a baguette of crusty bread. Try it with a cheese board and some fresh fruit. While you're at it, pop the cork on something dry and red and see what happens.
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