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

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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Spaghettini al Beurre with Fresh Truffles
Fresh, firm truffles, thinly shaved over warm pasta are a true joy to the senses. Their pleasing aroma and subtle nuances of flavor are released by the gentle warmth of freshly cooked pasta.
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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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