Savory Fall Supper Cooking Class

fall illustration

September 23 , 2014,  Savory Fall Supper Cooking Class, 10:00 AM or 6:00 PM.  Dede Moreno, one of Marisolio‘s new cooking instructors has a tasty seasonal menu planned for her first class with us.

Dede is an instructor at Columbia College’s Culinary Program, and brings lots of experience to our table.  She has planned a wonderful class featuring two ingredients that are a natural choice for our end of summer menus.   Tomatoes and Onions are the stars of this class.  The menu is Prosciutto Wrapped Greens, Heirloom Tomato Bisque, Supper Tart of Red Onion, Grapes and Greens, and a delicious Tomato Sorbet to wrap things up at the finish.   Call 728-8853 for more information and to make a reservation.  Class fee is $30. Bring a friend, and each of you get $2.50 off the price of tuition.  Marisolio, 488 Main St. Murphys.

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Introducing: Three New Balsamics

coconutlavender dried

oregano dried

Marisolio is now carrying three new balsamic conditmentos!  Coconut, Lavender and Oregano.

Coconut White Balsamic is wonderfully sweet and pleasingly tart, with natural coconut flavors.  Terrific over pineapple, mango, papaya and berries, it also makes a great marinade for seafood or chicken.  Pair it with Persian Lime Olive Oil or Lemon Olive Oil for a tasty salad dressing.

Lavender Balsamic has a sweet and slightly herbaceous taste. It has a delicate flavor that goes well with roasted chicken, grilled pork, and vegetables.  Used in a reduction sauce, it’s amazing over garlic mashed potatoes.  It’s even good over ice cream and with fresh fruits and berries.  It pairs well with California Garlic Oil and any of our citrus oils.

Our Oregano White Balsamic produces a sharp Mediterranean taste. I t will enhance pastas, salads, sauces, and marinades.  Pair it with any of our citrus olive oils, Basil Olive Oil, or our California Garlic Oil, which is on sale all this month.

Stop by the shop and taste!  We are at 488 Main Street, Murphys, CA.  Or to order by phone, call us at (209) 728-8853 or check us out online at www.marisolio.com

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On Sale This Month

sale colorful

Marisolio is happy to announce our “On Sale” items for the month of September!  These are some of our best selling products, and we are excited to make them more of a value to you.  10% off the regular price are the following Olive Oils and Balsamics and Vinegar:

Garlic Olive Oil
Cilantro Roasted Onion Olive Oil
Frantoio Extra Virgin Olive Oil

Lemongrass Mint Balsamic
Sherry Reserva Vinegar
Fig Balsamic

Please do visit the shop at 488 Main Street, Murphys, CA or give us a call at (209) 728-8853 to place an order by phone, or visit the website at marisolio.com.

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Meet Our Two New Cooking Instructors

Shauna's Photos 1005

Marisolio is proud to introduce you to our two new cooking instructors!  Meet Aubrey Hanshaw and Dede Moreno, two local and very experienced cooks.

Aubrey does catering and has worked locally at Sarafina’s Italian Kitchen, Sequoia Woods Country Club an Tallahan’s Cafe.  Dede currently teaches Nutrition in the Columbia College Culinary Program and is an avid cook extraordinaire.

I recently overheard the two of them planning their class offerings for the next six months and know that you will be in awe of the innovative and informative classes they will be holding here at Marisolio.  Classes are held the second and fourth Tuesdays of the month at 10:00 AM and 6:00 PM.  Stop by the shop to sign up for some classes ($30 class fee), or to get more information.  We are at 488 Main Street, Murphys.  (209) 728-8853 or on the web at www.marisolio.com.

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De Colores Cooking Class

de colores

September 9, 2014: De Colores Cooking Class, 10:00 AM or 6:00 PM.  Come and meet one of Marisolio’s new cooking instructors, Aubrey Hanshaw!  Aubrey will share with us some fabulous recipes using the bounty of our colorful summer harvest.  We will be eating a rainbow of colors in this class.  Studies show that eating a variety of colorful foods provides vitamins, minerals and anti-oxidants which nourish our bodies much better than taking supplements. Menu includes Heirloom Tomato Salad, Garlic Mashed Potatoes, Sauté of Green Beans-Fresh Corn-Red Bell Peppers, and a Frutti di Mare fish brochette. Call 728-8853 for more information and to make a reservation. Class fee is  $30. Marisolio, 488 Main St. Murphys.

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Psssst…..17 Weeks Until Christmas

santa on the beach

Santa may still be enjoying his summer vacation, but you might want to be thinking ahead to your holiday gift giving.  Our products make wonderful, and very welcome gifts for family and friends.  You can put together a bottle or two of our oils and balsamics and present your hostess with a gift that is sure to please.

You can order ahead and spread out your holiday spending budget, and get products way in advance of the holidays to tuck away until the time to give as gifts.  Keep in mind our free shipping policy for orders of 6 200 ml bottles or 4 375 ml bottles.  Our 200 ml and sample sized bottles make terrific stocking stuffers for teenagers or adult children who enjoy cooking and great flavors.  Another good stocking idea would be one or more of our new dip mixes, which are flying out of the shop they are so popular.

We also have just received a large shipment of jarred olives and various mustards and tapenades.  A new delivery of the cutest hand embroidered flour sack towels just came in, which the women on your gift list might love.  Our Olivella face, bath and body products are a true luxury.  One for you and one for your friend!   We also suggest our pastas (many gluten free varieties) as a very well received gift.  And certainly, don’t forget about our gourmet popcorn and flavoring salts for those chilly nights in front of the TV.

If those ideas aren’t enough, consider a gift certificate for our products or cooking classes, and your recipient can make their own selections!

Give us a call at (209) 728-8853, order online at www.marisolio.com, or stop by the shop at 488 Main Street, Murphys, CA.  We will be happy to put together your order, or make further suggestions.

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Summer Pasta

summer pasta

This easy summer pasta recipe is based on one from Ina Garten, The Barfoot Contessa.  It is the perfect dish for a hot day when you don’t want to fuss, and have a ton of tomatoes from your garden.  Even if you don’t make the pasta recipe, you will love the Basil Oil drizzled over those fresh tomatoes that are available right now.  Stop by the shop at 488 Main Street, Murphys, give us a call at (209) 728-8853 to order by phone, or order online at marisolio.com

Summer Garden Pasta

4 cups tomatoes–cherry tomatoes, cut in half, and/or other tomatoes, diced
1/2 cup jullienned fresh basil, divided
3 cloves of garlic, minced
pinch of red pepper flakes
1/2 cup Marisolio Basil Olive Oil, divided
salt and pepper to taste
8-12 oz. dried spaghetti
1/2 cup minced Italian parsley
8 oz. fresh mozzarella, cut in bite sized pieces
1 1/2 cups shredded Parmesan cheese

Combine the tomatoes, 1/4 cup of basil, garlic, red pepper, 1/4 cup Marisolio Basil Olive Oil, and salt and pepper in a medium bowl, cover with plastic wrap and let rest for one hour at room temperature.

Meanwhile, boil 8-12 ounces of spaghetti until al dente.  Drain.

When ready to serve, toss pasta with reserved tomato basil mixture,  reserved 1/4 cup Marisolio Basil Olive Oil, remaining 1/4 cup basil, minced parsley, mozzarella, and Parmesan cheese.  Add additional salt and pepper if desired and enjoy!

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The Joy of Mustard

mustard

August is National Mustard Month, and Marisolio has a  wonderful recipe involving mustard to share with you.

Our staff has been raving over a wonderful salad we were recently served at one of our cooking demonstrations.  Aubrey Hanshaw came up with the recipe and we are calling it Butter Lettuce/Mandarin Orange/Avocado Salad.  The salad itself is composed of butter lettuce, sliced avocado, one can of mandarin oranges (drained), sliced purple onion and sliced almonds.  The dressing recipe is as follows:

2 T. Marisolio Frantoio Leccino Extra Virgin Olive Oil
2 T.  Marisolio Blood Orange Olive Oil
2 T. Marisolio Cranberry Pear Balsamic
1- 2 T. Murphys Motherload Mustard
salt and pepper to taste

Place balsamic and mustard in blender or food processor and slowly add oil until dressing is emulsified.  Add salt and pepper to taste.  Drizzle desired amount over salad.

You can get these oils and balsamic by stopping by the shop at 488 Main Street, Murphys, by phoning us at (209) 728-8853, or by visiting our website marisolio.com

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Small Size Bottles of Truffle Oils

truffle oil

For all of you who don’t want to commit to either the price or the size of the Black or White Truffle oils, Marisolio has an exciting announcement.

We will now offer limited quantities of these products in the small sample size bottles.  These smaller bottles will be wonderful to give as very special luxurious gifts to the gourmands in your life.  In addition, when you just plan to use it a sparing drop or two at a time, this smaller size option is the way to go.

Stop by the shop at 488 Main Street, Murphys, or give us a call at (209) 728-8853.

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Grilled Peaches

grilled peaches

Marisolio is offering one of our best selling white balsamics at a reduced price this month.  That would be our Aged Peach Balsamic.  This balsamic is fabulous as a salad dressing, but there are other ways it can be used as well.  Some of our staff like to add a tablespoon or so of it to a bottle of sparkling mineral water for a refreshing and cooling beverage.  One of my favorite uses for Aged Peach Balsamic is in the following super easy recipe for Grilled Peaches with Balsamic Glaze.  This recipe is adapted from one on Allrecipes.com

Stop by the shop at 488 Main Street, Murphys, to get some while it is still on sale this month.  You can also order by phone at (209) 728-8853 or on our website marisolio.com

Grilled Peaches in Balsamic Glaze

2 T. white sugar
3/4 cup of Marisolio Aged Peach Balsamic
ground black pepper to taste
2 ripe peaches, cut in half, pit removed
2 ounces blue cheese, crumbled

In a small saucepan, combine Marisolio Peach Balsamic, white sugar and black pepper over medium heat.  Simmer until liquid has reduced by half and seems a bit thicker.  Watch carefully and stir.

Place peaches on preheated oiled grill grate, cut side down.  Cook for about 5 minutes or until the flesh is carmelized.  Turn the peaches over and brush with balsamic glaze.  Cook another 2 minutes or so.

Transfer to serving plate, drizzle with remaining balsamic glaze, and sprinkle crumbled blue cheese over the tops.

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