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, 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

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


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

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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

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

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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New Dips

new dips

Do we ever have a great new product for you to try!  Marisolio is now carrying Fusion Flavors dips for you to combine with our olive oils for the easiest, most delicious appetizers.  We initially received four flavors, one of which has sold out already.  The four varieties we carry are Garlic/Parsley/Pimiento, Thai Ginger Garlic Shrimp, Tarragon Truffle and Sundried Tomato Asiago.

We offered some to our customers last weekend, with some nice crusty bread, and could not believe how many packages we sold as a result of letting folks have a taste.   We will definitely be on top of keeping a good supply on hand for our customers from now on!

Come by the shop to pick some packets up.  They are perfect for your entertaining needs.  We are at 488 Main Street, Murphys.

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Club Socio Olio/Balsamico


Marisolio will be launching its first distribution of oils and balsamics to our club members this month!  We are so excited to be able to share these products with our Club Socio Olio/Balsamico members!  Not a member yet?  There is still time to sign up for our first offering.  For an information sheet describing the cost and benefits of various membership levels, give the shop a call at (209) 728-8853 or email us at clubolio/

You will be so happy you are a member of the club come the holiday gift giving season, when you use the club discount on any of your purchases at the shop (in store only).

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On Sale This Month

on sale now

We are excited to share with you our products that are on sale for the month of August.  The olive oils we are offering at a reduced price are Manzanillo Extra Virgin Olive Oil, Blood Orange Olive Oil, and Milanese Gremola Olive Oil.

The balsamics we have on sale are Lemon White Balsamic, Ripe Peach Balsamic and Sherry Reserva Vinegar.

These items will all be priced at 10% less than the normal price, so this is a great chance to save and stock up.

Click on the links to read all about these products, and give us a call to order by phone at (209)728-8853.  You can also order online at, or stop by the shop at 488 Main Street, Murphys, CA.

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Persian Cooking Class

Persian cooking

Most of Persian dishes are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most of households around the world. The Persian cuisine or Iranian cuisine refers to a styles of cooking related to Persia or modern day Iran. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common.

We are very excited to announce that Marisolio will host a Persian Cooking Class this month.

This class is bound to be a sell out, so do register early.  New time:  Friday evening at 6:00 PM.  Maryam Sabet (Patogh Restaurant in Turlock) will teach us some basic Persian dishes such as Doog (a yogurt drink), Zereshk Polo with Tah-Diq (Persian Rice dish), Saffron Chicken, Shirazi Salad, Hummus and Baklava.  Bring your own wine to enjoy while you cook!  Call 728-8853 for more information and to make a reservation.  Class fee is $30.  Marisolio, 488 Main St. Murphys.

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Summer Tomato Tart

tomato tart

This recipe for Tomato Tart not only uses up a good amount of any tomatoes you may be growing in your garden, but is simply divine to eat.  The secret ingredient is an easy-to-find condiment called Sriracha, a hot sauce you can find in the Asian aisle of your market.

Tomato Tart

Pastry for a single crust pie (Pillsbury)
5 slices thick bacon, cooked, crumbled or cut
1 1/2 cups shredded mozzarella cheese, divided
5 to 6 fresh tomatoes
1 cup loosely packed basil leaves
4 garlic cloves
1/2 cup mayonnaise
Sriacha to taste
1/4 cup grated Parmesan cheese
1/8 tsp pepper

Roll pastry to fit a 9 inch tart pan or pie plate.  Do not prick.  Line pastry shell with two pieces of aluminum foil.  Bake at 450 for 5 minutes.  Remove foil; bake 8 minutes more.  Remove from oven.  Reduce heat to 375.  Sprinkle 1/2 cup mozzarella over hot crust.

Cut each tomato into slices, arrange over cheese.  Top with cut/crumbled bacon bits.

In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Sriacha, Parmesan, pepper and the remaining mozzarella.  Spoon over basil mixture.  Bake, uncovered for 20-25 minutes or until the cheese is browned and bubbly.  Serves 4.

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