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Columela Picual Unfiltered Extra Virgin Olive Oil - 17 oz
Item #: OLO107
Our Price: $19.50
 
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43 units available

Description 


Columela Picual is the choice for lovers of robust olive oil!

 

Bold, intense and slightly peppery, Columela Picual is perfect in salads, to finish a dish - even for frying.

Use Columela Picual Extra Virgin Olive Oil any time or any place you want the assertive flavor of Spanish Olive Oil to stand out!

Product of Spain

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Green Beans with Chanterelles
In this recipe, the delicate flavors of fragrant chanterelle mushrooms and tender, young green beans are well-matched. Toasted hazelnuts and a splash of dry sherry add a mellow, nutty note.
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Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
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Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
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Spanish Chorizo, Kale and Bean Soup
An exotic bean and sausage soup for adventurous cooks. A delicious variation on the basic theme but with a taste of Spain.
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Non-Blasphemous Morel Mushrooms
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Simple Trumpet Royale Mushrooms
Here's a quick, easy way to bring out the best of these delicious mushrooms.
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Basil Pesto
The classic! So easy, yet elegant. Be sure to make extra whenever you whip up a batch . Pesto can be used in a variety of ways; for example, put a dab in minestrone soup, use as a filling for tortelloni or mix into your favorite potato or pasta salad.
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Pasta with Bolognese Sauce
This is a classic, traditional way to serve spaghetti in Italy. Though the recipe originated in Bologna, in the north of Italy, it is now served throughout the country. This is adapted from a recipe in the February, 1997 edition of Gourmet Magazine.
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