Marisolio is your Go To Source for gift giving this holiday season. There are few people who would not appreciate a gift of our outstanding olive oil or balsamic products. A pairing of a matched oil and balsamic are especially popular for gift giving. When you shop in the store, we can put together gift bags for you, as shown, or you can place an order and divvy up the products as you choose. We can ship for free if you order 4 medium bottles (375 ml) or 6 small bottles (200 ml). Single bottles make lovely stocking stuffers or hostess gifts.
Visit our website at www.marisolio.com for ideas, or give the shop a call at (209) 728-8853 and our staff will be very happy to give you loads of suggestions as to what your gift options may be. Best yet, stop by the shop at 488 Main Street, Murphys to taste our products in person.
Trust us, once you start the tradition of giving Marisolio’s fine oils and balsamics as gifts, you won’t have to think too hard next time the holidays roll around!
These cool autumn days make me want to pop a pot roast in a pan and savor the amazing aromas as it cooks. This pot roast smells so good, complete strangers may come knock on your door to see what’s cooking. My favorite pot roast meat is a nice big 4 to 5 pound chuck roast, boneless. You need to cook it low and slow to get that cut of meat as tender as possible. The recipe I use is loosely interpreted from one in an older edition of Joy of Cooking, and is simple, basic and delicious.
4 to 5 pound boneless chuck roast
salt and pepper
2 T or more Marisolio California Garlic Olive Oil
3 carrots, chopped
3 ribs celery, chopped
2 onions, cut fine
3/4 to 1 cup red wine, broth or water
2 T. butter
2 T. flour
Noodles, cooked al dente
Sprinkle the pot roast liberally with salt and pepper. Put 2 T Garlic Olive Oil in large pan and brown roast on both sides at least 15 minutes. Remove roast to a platter and cook the onions, carrots and celery until softened, 5 minutes or so (add more garlic oil if you like). Place roast back in pan, cover with liquid of choice (I used a half cup of red wine and a half cup of broth). Cover pan and reduce heat to simmer and cook on range top 4 to 5 hours until roast is extremely tender and beginning to fall apart. You will want to flip the roast over as it cooks every 35 to 45 minutes.
When you think the roast is about done, mix 2 T butter with 2 T flour and stir into pan juices to thicken. I like to serve this roast with noodles to take advantage of the wonderful gravy.
I have not tried this in the crock pot, but I bet you could do it very nicely. I would recommend reducing the amount of liquid if you use a crock pot.
If you have not had the experience of joining one of Marisolio’s cooking classes, I want to share a couple of photos taken at our most recent class, The Cuisine of Macao. Marie Menell was our instructor and every one of us who was present had the most fun time. The menu was just fantastic–a true fusion of Asian and Portuguese cooking.
In the photo above, Marie is making Portuguese Egg Threads and as you can see, the ladies in the class are pretty enthralled in watching her technique.
In this photo you can see the little Chilicotes appetizers being fried. They were won ton wrappers filled with the most delicious ground meat and potato filling. Divine. And so easy to make for a party!
Our cooking classes take place two Tuesdays per month, usually the second and fourth Tuesdays. We offer a great selection of class themes, and both a morning session and an evening session. Our new schedule for 2015 should be out towards the end of December, so with luck, you can get us on your calendar! Check out our website or this blog for information.
Got guests coming for the holidays? No clue what to serve? Don’t fret, Marisolio chef/instructor Aubrey Hanshaw has you covered. You can be the star of the holiday party circuit with these make ahead crowd pleasing appetizers. Aubrey will show us how to make Bacon Wrapped Marinated Water Chestnuts, Fruit and Cream Filled Pastries, Marisolio Avocado Surprise Pesto, and Greek Olive Tapenade. Do join us, it’s going to be great!
November 18, 2014. Two sessions: 10:00 AM and 6:00 PM. Class fee is $30. Marisolio Tasting Bar, 488 Main Street, Murphys. Call (209) 728-8853 to sign up.
We are excited to share some outstanding products with you this month at a reduced price. The oils and balsamics we have selected are absolutely perfect for your holiday cooking. All products are being offered at 10% off during the month of November.
Milanese Gremolata-made in the tradition of the Italian herb condiment
Whole Fruit Blood Orange-Tunisian olives and blood oranges are crushed together for a fabulous fusion of flavor
Ultra Premium Manzanillo-perfect amount of bitterness and strawberry overtones
California Garlic-one of our best sellers-use on everything!
Vermont Maple: try it on pancakes, pork chops, or sweet potatoes
Pinot Noir Wine Vinegar: woody and spicy–a must for vinaigrettes
Cinnamon Pear: mix with a variety of oils to bring out either the pear or the cinnamon
Order online at www.marisoilo.com, or stop by the shop at 488 Main Street, Murphys. (209)728-8853.
Macanese cuisine is unique to Macao, and is a blend of Southern Chinese and Portuguese cuisines. Many wonderful dishes resulted in the spice blends created by the wives of Portuguese fishermen as they tried to re-create favorite European dishes. Macanese cuisine is known for its great balance of flavors and textures, and we know you will love being introduced to it.
Join guest chef/instructor Marie Mennell as she demonstrates recipes from one of the first “fusion” cuisines. Recipes include Chicote (a type of croquette), Minchi (the national dish of Macao), Portuguese salad, Feijoada (a popular Portuguese stew), and Fios de Ovos for dessert.
November 11, 2014. Two sessions: 10:00 AM and 6:00 PM. Class fee is $30. Marisolio Tasting Bar, 488 Main Street, Murphys. Call (209) 728-8853 to sign up.
November 6 is the day we plan to begin the harvest of our 4000 olive trees on Marisolio Ranch. If you have always wondered what an olive harvest is all about, we would love to invite you to join us! Stop by 4420 Hunt Road in Copperopolis and watch us hand pick our olives. The process should take 3 to 4 days to harvest all those trees. We grow Kalamata, Arbequina, Frantoio and Leccino olives. We sell oils made fr0m each of these varieties in the shop.
The most important thing about harvesting olives for oil is that they must be taken to the mill and crushed within hours of being picked. The minute an olive is picked it begins to lose nutrients. You can imagine that the 3 or 4 days of harvest are jam packed with activity! We pick the olives and get them to the mill as quickly as we can, in order to produce the highest quality oil. It is a fascinating process!
It won’t be long, and the holiday season will be well upon us. Be prepared for the season and avoid the crowds at the mall by choosing Marisolio products for your gift giving. We offer free Priority shipping if you “Fill A Box” with six of our small size bottles or four of our medium size bottles. The pricing for the small bottles is approximately $11 and $17 for the medium size, which is perfect for your gift giving budget.
People absolutely love getting our olive oils and balsamics as gifts. I like to give my family and friends a pairing of an oil and a balsamic each year, and everyone tells me I can’t ever stop doing it, they look forward to it so much. If you need gifts for your co-workers or employees, our products are also always appreciated and appropriate.
Check out our website at www.marisolio.com to order online, or give us a call at (209) 728-8853 and we will be happy to advise you on some fantastic pairings. Better yet, if you are in the area, stop by the shop at 488 Main Street, Murphys and taste our products in person.
Murphys Businesses Honor the Dead in the Land of the Skulls on Dia de los Muertos.
Join us on November 1, 2014
Murphys merchants and tasting rooms will be celebrating the Fifth Annual Day of the Dead, or Dia de los Muertos, on November 1st from 11-7 pm. Participating businesses will be offering authentic cultural art, food, sugar skulls, face painting and live music, as well as displaying altars celebrating the lives of those who have passed on but are with us in heart and spirit on the Day of the Dead. We’ll once again include a Catrina and Catrin Dress Contest at 6:00 pm Saturday afternoon at the Black Bart Theater followed by a Candle Light Procession to the Park. Those wishing to participate in the procession should meet in front of the Black Bart Theater at 6:45 pm. Make sure to bring your flashlight and warm clothing. Mexican hot chocolate and pan de muertos will be available for purchase after the ceremony.
New this year will be a celebration in the Park from 4 pm to 6 pm featuring folklorico dancers, musicians, food and drinks for sale prior to the Catrin/Catrina contest. Purchases of food, wine and beer will benefit the Murphys Community Club who are responsible for maintaining and improving our lovely park along the creek.
A visit to Murphys isn’t complete without a stop at Marisolio Tasting Bar at 488 Main Street. Our friendly and experienced staff would love to have you sample our delicious olive oils and balsamic vinegars.
My children have been grown for some years now, but I still make my Curried Pumpkin Soup every Halloween. It brings back memories of my husband and I following our kids down the dark sidewalks as they trick or treated in our neighborhood on Halloween Night. We would go back home to steaming mugs of this Curried Pumpkin Soup and hot sourdough bread. This recipe is easy to do ahead and is even better eaten while watching a scary movie.
Curried Pumpkin Soup
1 large onion, sliced
3/4 cup green onion, sliced
2 T. Marisolio Cilantro Roasted Onion Olive Oil
2 T. butter
1 large can pumpkin
4 cups chicken broth
1 bay leaf
1/2 tsp sugar
1 tsp curry powder (or more to taste)
1/8 tsp grated nutmeg
salt and pepper
2 cups half and half cream
Saute onions and scallions in butter and Cilantro Roasted Onion Olive Oil until golden. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg, and parsley. Bring to a simmer and cook, uncovered for 15 minutes, stirring occasionally. Use immersion blender to puree mixture in the pot. You can prepare the soup up to this point and refrigerate. When ready to serve, return soup to pot and add half and half and salt and pepper. Bring soup to a simmer, but take care not to boil.
If you haven’t tried our Cilantro Roasted Onion Olive Oil, we would love to have you stop by the shop to sample some. It is a must for your Asian Stir Fries, Mexican cooking, or any other sautéing where the flavor of cilantro and roasted onion would be a great addition. We are at 488 Main Street, Murphys. If you can’t stop by, you can order by phone at (209) 728-8853 or on our website: www.marisolio.com