Dia de los Muertos

dia de los muertos

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.

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Halloween Curried Pumpkin Soup

halloween pumpkin soup

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
parsley, minced
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

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Hatch Green Chile Pappardelle

hatch green chile pasta

Hatch chiles are grown in New Mexico, and have a flavor similar to our California Anaheim and Poblano peppers, except they are much hotter.  They are primarily grown in the Hatch Valley of New Mexico and are considered a premium chile.  Marisolio now offers a Pappardelle Pasta Company dried pasta made with these flavorful chiles.

hatch green chiles

Come by the shop at 488 Main Street, Murphys to pick up a package for yourself to try!  This pasta is unique and delicious.  The package comes with a printed recipe for a Pork Chile that sounds amazing.

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Taco Truck Tuesday Cooking Class

assorted tacos

Who doesn’t love tacos?  We are knocking the concept of tacos out of the park with our Taco Truck Tuesday Cooking class, featuring an eclectic offering of tacos from around the world.  Dede Moreno, our chef instructor, will teach us how to prepare Korean style beef tacos, Kung Pao chicken tacos, Chipotle/Sweet Potato/Black Bean and Guacamole tacos… and more.  We will take tacos around the world in our unique and savory recipes.

Please join us and prepare to have your imagination stimulated by these innovative taco ideas!

October 28, 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.

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New Sample Packs

sample packs fall 2014

Marisolio has new sample packs available for the Autumn season! We like to change it up every few months and are excited to offer the following seasonal pairings of oils and balsamics:

Coconut White Balsamic & Barnea EVOO
Cinnamon Pear Balsamic & Butter Olive Oil
Pumpkin Spice White Balsamic & Leccino EVOO

Keep these little bottles for yourself to experiment with, or pass them on to friends.  The 6 bottle sample pack as shown makes a fantastic holiday gift for the reasonable price of $25.

Come by the shop to taste, as 488 Main Street, Murphys.  If that is not possible, order online at www.marisolio.com, or call us at (209) 728-8853.

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On Sale in October


Marisolio is excited to offer our customers some of our most interesting products at a reduced price during the month of October.

10% OFF 

The oils on sale are all new additions to our stock. Click on the links below to read the descriptors for these exciting additions to our store and get ideas how to use them and combine with other products to add a whole new dimension to your cooking.

UP Pendolino EVOO
Bergamot EVOO
Whole Fruit Mandarin Olive Oil
Whole Fruit Fused Ruby Red Grapefruit Olive Oil

Coconut White Balsamic Condimento
Pomegranate Balsamic Condimento
Black Cherry Balsamic Condimento
Jalapeño White Balsamic Condimento

Do stop by the shop at 488 Main Street, Murphys, CA to sample these products and pick up some for your fall cooking.  If you can’t stop by, you can order by phone (209) 728-8853 or from our website www.marisolio.com

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Basque Cooking Class

lamb shanks

Would you like to be whisked away to the French countryside?  Can you imagine the fields of sunflowers and lavender?  The sheep grazing on the hillside?  Come away with us and experience the tastes and smells of the Basque Country.

Our chef instructor Aubrey Hanshaw (third generation Basque) will be featuring some favorite dishes of that region:  Braised lamb shank with a reduction of Marisolio’s Lemongrass Mint Balsamic, served with Chorizo and Potato; Field Greens with Fresh Herbs, Snap Peas, Petit Basque Cheese, finished with an intoxicating blend of Marisolio’s Lavender Balsamic and Chipotle Olive Oil.  Dessert will be Fresh Berries with a drizzle of Marisolio’s Espresso Balsamic.

The mysterious Basque people have survived thousands of years in the Pyrenees mountains…Come unlock some of the mystery at Marisolio.

October 14, 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.

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New Citrus Oils

ruby red grapefruit

Marisolio recently started carrying three new citrus oils we hope you will try.  Each of these oils is made in the agrumato method, where the citrus fruit is picked at its peak and crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical cold extraction methods.

The first is Ruby Red Grapefruit Olive Oil.  Use it with poultry or seafood, as well as in dressings and marinades. It pairs well with Serrano-Honey Vinegar, Cherry Dark Balsamic, Strawberry Dark Balsamic, Blueberry Dark Balsamic, and Lemon White Balsamic.

mandarin orange

Next we have Mandarin Orange Olive Oil.  This fused citrus oil is redolent with the intense flavor of fresh Mandarin zest. Use it in baked goods such as tea cakes, in dressings, and marinades. It is particularly delicious with poultry and pairs well with Serrano-Honey Vinegar, Cherry Dark Balsamic, Blueberry Dark Balsamic, and Lemon White Balsamic.


Finally, we hope you will like our Bergamot Olive Oil.  This wonderfully floral fused citrus oil is absolutely spectacular when paired with seafood, particularly shellfish such as scallops and shrimp. It’s marvelous in dressings and has incredible affinity with greens such as arugula and sautéed vegetables. Also try as a marinade for fish and poultry or in baked goods such as tea cake. Pairs well with Pomegranate-Quince White Balsamic, Grapefruit White Balsamic, and Pomegranate Dark Balsamic.

Order online at www.marisolio.com, or by telephone at (209) 728-8853.  Better yet, stop by the shop at 488 Main Street, Murphys, CA and have a taste for yourself!

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North African Beef Stew with Squash

3beefstew 033

Fall is the perfect season to serve up a hearty stew.  The original recipe calls for carrots, but I like to substitute butternut squash for a sweet earthy flavor.   I recently made this recipe for my family and it received rave reviews.  Best of all, you can make it in your slow cooker.  Hope you enjoy it too!

North African Beef Stew with Butternut Squash

3 T. Marisolio Garlic Olive Oil
3 pounds beef chuck roast, cut into 1 inch pieces
1 1/2 tsp salt
1 tsp freshly ground pepper
1 large onion, chopped
2 large cloves garlic, minced
1-2 cups butternut squash, peeled and cut into 1 inch cubes
2 tsp sweet Hungarian paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
3 cups beef broth
1 can garbanzo beans, rinsed and drained
1 cup dried apricots, chopped
1/2 raisins
2 T cornstarch, mixed with 1/4 cup water

Heat the half the Marisolio Garlic Oil in a large skillet over high heat. Sprinkle the meat cubes evenly with salt and pepper.  Add the meat to the skillet in batches and brown on all sides.  Add more Garlic oil as needed.  Transfer the browned meat to to the insert of a 5 to 7 quart crock pot.

Add the onion and garlic to the same skillet and sauté until the onion begins to soften, about 3 minutes.  Add the butternut squash, paprika, cumin and cinnamon and sauté until the spies are fragrant, about 2 minutes.

Deglaze the pan with 1 cup beef broth and scrape up any browned bits from the bottom of the pan.  Transfer the contents of the skillet to the slow cooker.  Ad the remaining 2 cups broth, the can of garbanzo beans and the apricots and raisins.

Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is tender.

Skim off any fat from the top of the stew.  Add the cornstarch and water mixture and stir to combine.  Cover the slow cooker and cook for an additional 20-30 minutes, until the sauce is thickened.

Serves 8.

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Let’s Roast Those Birds


Have you ever made Beer Can Chicken?  It is the moistest, most flavorful way to cook chicken ever.  As undignified as the chicken looks on its beer can perch, this is a brilliant way to roast a chicken, on the grill or in the oven.   While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist.


Marisolio has the perfect seasoning for your roasted chicken.  Pour half a can of beer into a roasting pan.  Massage the chicken with your favorite Marisolio Olive Oil, then rub the chicken with some of our Alex Beer Can Chicken Rub, then sprinkle some additional rub inside the half full can of beer.  Place chicken on top of open beer can as shown and roast an hour and a half at 350.  The chicken will stand up better if you have a metal beer can chicken stand.  I tell you, this is delicious.


If your fall feast includes a roast bird of any kind, you may also be interested in our Turkey Brining Kit.  This kit will brine a 10-24 pound bird.  Brining is the process of soaking a bird in a salty seasoned water solution for 6 to 12 hours (similar to marinating).  By brining, you create unforgettable juiciness and flavor.  Brining is a process that greatly improves the flavor and moisture content of turkey.  Be creative though, try it on duck, goose or pheasant as well!

Stop by the shop at 488 Main Street, Murphys to check out these great products.

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