Columela Arbequina Extra Virgin Olive Oil - 17 oz
Item #: OLO101
Our Price: $21.50
 
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17 units available

Description 


Columela Arbequina Olive Oil is characterized by its deep golden-green color and full body.

Enjoy this fresh, earthy-tasting oil with a pronounced fruity flavor. Delicious in dressings & vinaigrettes or brushed onto grilled vegetables, fish and meats.

Product of Spain

 

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Recipes

Green Almonds with Smoky Chipotle Salt
Green Almonds have an unusual fresh grassy flavor and an appealing vegetal crunch. Their pleasantly natural acidity and raw texture are enhanced by the smoothness of olive oil and the sweet-salty-spicy flavor of a seasoned sea salt blend.
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Pasta Carbonara with Mushrooms
Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
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Double Truffled Roast Turkey
Seems like everybody is making roast turkey with truffle butter these days. But we've come up with our own recipe that is, hands down, one of the best we've ever tried. Using a really good truffle butter adds a big boost of flavor, but finishing the turkey with Black Truffle Balsamic Glaze at the last minute really takes this version to the next level.

Long, gentle roasting in a moderate oven keeps the meat moist and tender, while allowing the intoxicating truffle flavor and aroma to permeate the entire bird. Just try this recipe once and prepare to be captivated by the mouthwatering results. You'll love it and your guests will too.


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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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Orzo Risotto with Butternut Squash, Snow Peas, Bacon and Elixir of Truffles
Orzo risotto is wonderful served hot as a main dish, but it’s equally good served at room temperature or as a chilled pasta salad. If you’d rather skip the bacon, try this dish with cooked shrimp or grilled chicken.
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Bread with Chocolate, Olive Oil & Black Garlic
Think of this dish as a subtle, sophisticated spin on garlic bread – with a few surprising twists of complex, satisfying flavor. Originally a traditional Asian herbal health tonic, black garlic has been embraced by the Western world as an exciting culinary ingredient. Black garlic is dark ebony black in color, and has a soft, almost jam-like texture with a deep, dark mysterious taste. The long, slow fermentation process yields a sweetly delicate and mild garlic flavor with complex notes of fennel, soy sauce and balsamic vinegar.
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Morel, Fiddlehead & Pancetta Tart
Fiddleheads go very well with another spring delicacy – the morel mushroom. Here we’ve paired them together with pancetta and swiss cheese on a simple puff pastry tart. Frozen puff pastry makes it quick and easy, but if you’re feeling slightly ambitious, you can make your own rough or “shaggy” puff pastry from scratch with nothing more than flour, butter, salt and water – and a little time.
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Bison Porcupine Balls With Wild Mushroom Gravy
These savory meatballs are stuffed with rice and bits of pasta, which poke out of the meatballs, presumably making them look like little porcupines (hence their name). The little meatballs are simmered to perfection in a rich wild mushroom gravy that is light years away from the kind made with canned soup. We loved this dish when we were kids, but now that we’re adults, we can still enjoy a slightly more sophisticated version, made with healthy, lean and flavorful ground bison and dried wild mushrooms. We also added powdered dried mushrooms to the meatball mixture, adding an additional layer of intensity to the rich mushroom flavor that permeates the dish.
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Roasted Butternut Squash With Truffle Honey, Thyme & Almonds
In this easy Thanksgiving side dish, butternut squash is roasted until lightly browned and tender, then drizzled with truffle honey and returned to the oven for a few additional minutes of cooking before tossing with toasted slivered almonds. To make things even easier, make this dish ahead of time and reheat it to serve with the turkey & trimmings.
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Fire-Roasted Carrots with Mint & Balsamic Cream
Is it just our imagination, or did the fresh mint somehow tease out even more of the complex notes from the balsamic cream? There’s only one way to find out. Make this simple, yet enormously flavorful recipe yourself.
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Wild Mushroom Compound Butter
Compound butters are the smart cook’s secret weapon. Simple to make and even easier to use, compound butters can be prepared days or weeks in advance and can transform a simple dish into something extraordinary. With the tiniest bit of planning and a little bit of patience, you can create imaginative compound butters to suit any dish or occasion. Anybody can make compound butter. Many simple compound butters require little or no cooking. Begin by softening the butter to room temperature (we recommend using unsalted butter). Once the butter is soft, just mix in your desired seasonings and any other ingredients.
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Rustic Sausage and Mushroom Bread
Hearty sausage and mushroom-filled bread makes entertaining easy, wherever you are. Whether you’re packing up a picnic or simply hanging out at home, this delicious, no-fuss loaf requires no additional preparation once it’s baked. Just slice and enjoy! We’ve adapted a classic Italian holiday favorite that can be enjoyed any time of the year. There’s no need to assemble a sloppy sandwich when you make this loaf, which combines both bread and filling into one easy-to-enjoy package. The recipe scales up easily, so doubling the ingredients to make two loaves (as we did) is simple, giving one loaf to enjoy now and one to share – or to save for later!
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Malfatti with Wild Mushroom & Truffle Sauce
Small, soft dumplings of one kind or another have held an important place in Italian cuisine for a long, long time. There are many regional variations; gnocchi, gnudi, cavatielli and malloredus to name but a few. Our version is quite simple, comprised mainly of ricotta cheese and eggs, with a little finely grated parmesan cheese and fresh parsley and just enough flour to help hold everything together. This recipe is meant to be a guideline, but there is plenty of room for experimentation. Cooking should be fun, so feel free to use your imagination and creativity and make this wonderful dish your own.
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