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Napa Smoked Olive Oil - 200 ml
Item #: OLS102
Our Price: $25.00
 
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Description 

 

Napa Smoked Olive Oil has a light smoky flavor, with a robust olive finish. For those who love a more pronounced olive flavor, this is a superb olive oil!

Napa is irresistible when drizzled over pasta, vine-ripened tomatoes or roasted asparagus. Try mixing it with mayonnaise for dipping artichokes. It's a beautifully versatile olive oil, so you'll enjoy experimenting with your favorite meats, vegetables or seafood to find your new favorites. This naturally wood-smoked extra virgin olive oil is made from fresh, premium California olives for quality you can taste.

200 ml bottle

Product of USA

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Yuzu Kosho Hot Wings
I've been on a personal quest for the best hot wings recipe in the world for the past several years. If this isn't it, it's pretty darn close.

After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), I think it's finally just right.

Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are guaranteed to be a hit with any crowd. The recipe is easy to scale up for any size gathering, too.


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Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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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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Smoked Salmon and Fennel Pizza
This is not your traditional pizza. Think of it more as "herb foccacia meets bagel with lox" - a thin, crisp crust, topped with thinly sliced fennel, creamy goat cheese, smoked salmon and fresh herbs. Finish it off with dollops of salmon or steelhead caviar for a decidedly decadent touch - if you dare.


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