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, 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

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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, 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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Visit Murphys For Grape Stomp Oct 4


Produced by the Calaveras Winegrape Alliance, the Calaveras Grape Stomp, held in conjunction with the Gold Rush Street Faire, is a unique, fun-filled day for the whole family.  Proceeds from the Calaveras Grape Stomp support local community groups. At the Grape Stomp, teams of two, a Swabber (sometimes called a Mucker) and a Stomper compete to try and stomp the most juice out of measured amounts of wine grapes.  An experienced panel of experts precisely weighs the juice, and prizes are awarded to all the winners.  There are special prizes for the top finishers in the Championship Stomp.  Grape Stomp is a day long event (9:30-5:00) held in Murphys Community Park, Murphys, CA.

So make your plans now (for the 1st Saturday in October) to have some great food, award-winning wine, unique entertainment, and a massive Street Faire, all in the picturesque and historic Gold Rush town of Murphys, CA.

Marisolio will be open 10-5 all weekend, and will be happy to introduce you to our fabulous olive oils and balsamic vinegars.  We offer tastings of our products and our knowledgeable staff will be happy to make suggestions to you based on your type of cooking and taste preferences.  The shop is located at 488 Main Street, Murphys, CA.  Call the shop at (209) 728-8853 for more information.

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Tuscan Tomato-White Bean Soup


This wonderful recipe is from The Food Network.  We tried it at home a couple of weeks ago, and believe me, it is going into a regular rotation on our menu planning.

 Tuscan Tomato-White Bean Soup

3 tablespoons Marisolio Tuscan Herb extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15 -ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt.

Bring to a boil. Reduce the heat to medium and simmer 20 minutes.Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes.

Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

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New This Month


We have two new baking products in for your holiday baking.  First, is the Cheesecake Pops kit, which is guaranteed to thrill kids of all ages.  Such cute and fun little bites of sweet goodness!  The kit includes the cheesecake mix packet, the chocolate melting wafer, the peppermint crunch topping, and sticks.  Imagine the fun you could have involving your children or grand children in the making of these treats!


Next is an old favorite of our customers–the Molten Chocolate Lava Cake Kit.  We have offered this in the past during the holiday season, with great success.  It is such an easy, but supremely impressive dessert to offer your friends and family.  The kit includes not just the chocolate cake mix and chocolate lava bits, but four porcelain ramekins as well.

These two products also make great gift ideas.

Stop by the shop and have a look if you are in town.  We are located at 488 Main Street, Murphys, CA.  (209) 728-8853.

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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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