The Countdown To The Holidays Has Arrived

merchIt’s that time of year again. Before you know it, the holidays will be upon us. Have a foodie in the family? Or just don’t know what to get for that hard to buy for person? Keep Marisolio Tasting Bar in mind when  planning your gift-giving.

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We  have an assortment of small items, such as pour spouts in holiday colors, assorted bottled olives, 2-bottle oil and vinegar gift packs, fun, flavorful rubs, assorted popcorns which are scrumptious popped with olive oil, old-fashioned, hand-embroidered, hard-to-find cotton dish towels, and tasty flavor packets, which,when mixed with olive oil, produce the best dips. All of these items and more that we feature in the store make great hostess gifts and stocking stuffers. Come in and browse.

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Summer Squash Salad with Goat Cheese, Fennel, and Dill

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Photo Credit: Vicky Wasik

At the end of summer, when all the recipes you have for squash have been used, but your garden is still producing, what do you do? Here’s a delicious recipe that takes very little time to prepare. This tantalizing salad can be used for a starter or a side dish.

 

Ingredients:

1 pound small yellow summer squash, thinly sliced into rounds

1 small fennel bulb, halved, cored, and thinly sliced lengthwise

2 Tblsp. chopped fresh dill

2 Tblsp. Fused Fennel Olive Oil

2 Tsp.  Sicilian Lemon Balsamic vinegar or fresh lemon juice

Kosher salt and freshly ground pepper

3 ounces fresh goat cheese of your choice, crumbled

Directions:

In a large bowl, combine squash, fennel, dill, olive oil and vinegar and toss to combine. Season with salt and pepper. add goat cheese, gently toss, and serve right away.

makes 4 servings.

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Olive oil- It’s not just for cooking

oliveoil-ancient-greece The olive tree is native to the Mediterranean, where evidence of humans collecting olives dates back 10,000 years. Olive oil has had hundreds of uses throughout history. In addition to food, it has been used for medicine, fuel for oil lamps, soap making and in religious ceremonies.

The ancient Greeks believed the olive tree was a gift from the goddess Athena. Homer, the Greek poet, called olive oil “Liquid gold”. During the 6th and 7th century BC, Greek Laws of Solon prohibited the cutting down of olive trees on punishment of death. There are timeless stories of olive oil used a skin care. Hippocrates mentions 60 different conditions which could be treated, such as burns and wounds, skin conditions, ear infections, and many others.

Here at Marisolio Tasting Bar, we also believe in the gifts that olive oil provide. That is why we carry Olivella Skin care line. All the products are based on natural 100% Virgin Olive Oil. Olivella skin care products are of the highest quality and contain anti-aging benefits and natural antioxidants. Cruelty-free, Gluten-free, and packaged in recycled plastic. Stop by Marisolio’s and try some for yourself!

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Labor Day

luckDid you know that Labor Day became a federal holiday in 1894? It was created to pay tribute to all the achievements hard-working Americans have accomplished. Labor Day also symbolizes the end of summer for many, and is celebrated with parades, parties, and various other outdoor events.

Here at Marisolio Tasting Bar we’re celebrating the changing of the seasons. We have a wide variety of locally produced mustards, fabulous dip mixes, tantalizing green olives stuffed with garlic, feta cheese, lemon, or peppers. We have Road Kill meat rubs guaranteed to put a smile on anyone’s face when you use them. Artisan Pappardelle’s Pastas with several gluten-free varieties just waiting for you to add your favorite sauces. Of course we have the best selection of premium extra virgin olive oils and balsamics in town!!

 

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Shrub Drinks

Vinegar flavored drinks have a long history and can be found in cultures spanning the globe, from China to Britain.  But it was in America, where summers can be sweltering, that the drink truly came into its own. Shrubs, fruit- or vegetable-based drinks, could be found in places ranging from the rolling countryside of Thomas Jefferson’s Monticello to the blistering sun-swept prairies of the central states.The word “shrub” is derived from the Arabic sharbah, which means “a drink.” Nineteenth-century Americans frequently pointed to the Bible, citing passages that indicated that the ancient Israelites had used vinegar-based drinks to cool off.  Ruth, for example, was credited with sharing a vinegar-based drink while working in the fields of Boaz.

In America, shrubs were drunk not only in the fields but also in taverns, private homes, and simply out in the streets.  In early nineteenth-century Cambridge, Massachusetts, the drink was wildly popular with the students at Harvard probably because they followed in the tradition of college students everywhere by mixing alcohol into their drink.  After drinking shrubs with rum, students often staggered back to the university through the streets of Cambridge and Boston, happily intoxicated.
The growing nineteenth-century temperance movement saw non-alcoholic shrubs, typically made with vinegar, water, and molasses, as an excellent alternative to alcoholic drinks which, as one temperance writer solemnly noted “are particularly injurious in hot countries.”

Today, shrub drinks have begun to make a comeback and it is drunk in ways that would seem very familiar to our ancestors.  Its use as a base for a cocktail would, for example, undoubtedly please early nineteenth-century Harvard students although it would alarm those who saw non-alcoholic shrubs as a wonderful method of promoting temperance. But whether you add it to alcohol or not, enjoying a vinegar-based drink on a hot summer day is still as refreshing as it was in the eighteenth century.

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Shrub 101

This recipe is so simple that there’s not even measuring amounts listed-

  1. Add equal parts of sugar and water to a saucepan, and heat and stir until the sugar dissolves.
  2. Add just enough berries or fruit to coat with the sugar sauce and simmer until the fruit’s juice blends well into the syrup.
  3. Let that mixture cool. Strain out the solids.
  4. Add the balsamic vinegar of your choice to the syrup, bottle it all up, and store in the fridge.
  5. Mix with seltzer water or club soda for a refreshing drink.
  6. Add alcohol like rum, vodka, gin to make things more interesting.
  7. Serve over ice and ENJOY!
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August- The Sunday of Summer

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Oh August. You transitional time of year. Summer is coming to a close, fall is just around the corner, another school year is about to begin.  In honor of the kids going back to school (woo hoo!) or in mourning of another summer winding down, let’s talk about boozy fruits. It’s a new trend that has been sweeping the country. Fruit salad, popsicles, sangria, marmalade, all with a generous saturation of vodka, wine, tequila, or rum. That’s right. Multi-tasking adults have finally figured out a way to up their fruit intake and have fun doing it. Check out our website at Marisolio.com for recipes and ideas.

We have twelve glorious balsamics on sale this month. 10% off

Six dark balsamics: Black Cherry, Blackberry Ginger, Pomegranate, Strawberry, Tangerine, Wild Blueberry

Six white balsamics: Blenheim Apricot, Ripe Peach, Coconut, Golden Pineapple, Gravenstein Apple, Lemon

And the ever popular Koroneiki Extra Virgin olive oil also 10% off!

For those who like to shop from the comfort of their couch, WE SHIP!

 

 

 

 

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TAKE IT OUTSIDE with BLUEBERRIES

blueberry bbq sauce

 

Due to the onset of the OPPRESSIVE heat here in Murphy’s this week, I decided to post a BBQ recipe. Because lets face it who wants to heat up the house any more making dinner? So here is a Blueberry Balsamic Steak Sauce recipe. Or omit the garlic and onions and use the sauce with ice cream!

INGREDIENTS:

2 tsp. Hojiblanca Extra Virgin Olive Oil

4 cloves garlic, finely minced

1/2 red sweet onion, finely diced

3/4 cup Wild blueberry Balsamic Vinegar

1/4 cup dark brown sugar

1/2 cup honey

1/4 cup molasses

4 cups fresh blueberries

INSTRUCTIONS

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and onion and cook, stirring often, until soft. Add remaining ingredients and stir until combined. Increase heat and bring mixture to a low boil, cook about 5 minutes. Reduce heat to low, cover, and simmer 25 minutes. If reducing too quickly, turn the heat down or off.

Remove cover. Using the back of a wooden spoon, mash blueberries against the side of the pan to release juices. Increase heat to medium and cook until sauce reaches your preferred thickness, 6 to 8 minutes. Strain if desired and serve with steak.

 

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There’s a New Face in the Store!

Please allow me to introduce myself. My name is Catherine Bolton. I am the new in-house blogger for Marisolio Tasting Bar. I am a life-long resident of Calaveras county. I am a wife, a foodie (baking is my specialty). I like a good joke, love great music, and adore my children. I look forward to connecting with you and hope to see you soon at the Marisolio Tasting Bar in Murphys, CA.

NEW FOR JULY

The All-Natural Harissa Infused Olive Oil is Back! Most popular in North Africa and the Middle East, Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavor. We’ve added more peppers by popular demand-making it our hottest infused EVOO.

During the month of July, Marisolio is offering 10% off of our fabulous products below. Stop by today!

Galega Extra Virgin Olive Oil – The dominant Variety in Portugal, this early harvest example is delicate, creamy and viscous with notes of apple peel, strawberry and almond.

Red Cayenne Chili Oil – Extra Hot!! Made exclusively at our organic mill in Tunisia by crushing 12 pounds of fresh whole ripe cayenne chilies for each gallon(7.6 pounds) of 100% organic EVOO.

Herbs de Provence Oil – The classic Provençal herb combination includes notes of lavender, rosemary, savory thyme and bay leaf. Made with certified Ultra Premium EVOO.

Tangerine Balsamic Condimento – This 12 year Italian Balsamic has pure and natural Tangerine added to make a great complex flavor.

Cranberry Pear White Balsamic – Clean, crisp, tart, and has a lovely deep rose blush.

Wild Blueberry – Blueberry lovers will really appreciate this one! Drizzle this balsamic over fruit, green salads, Feta and Goat cheese!

OUR NEXT COOKING CLASS IS JULY 26

stuffed grape leaves

Jenny Baxter is back and taking us to the Middle East with her menu of Stuffed Grape Leaves, Tabooli, Hummus, Cucumber Yogurt Salad and  Kibbe, which is a ground lamb meatloaf. Class starts at 6p.m. and is $40.00.   Call Marisolio at 209-728-8853 to reserve your place. Don’t forget to bring a friend!

 

 

 

 

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Quinoa Tabbouleh Salad

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If you have been nurturing a patch of parsley and mint in your herb garden, this recipe for Quinoa Tabbouleh Salad will help you use a good amount of it!  I love to serve this filling and delicious salad on warm days.  The fact that it can be made ahead and chilled makes dinner prep a snap.

Quinoa Tabbouleh Salad

2 cups water
1 cup quinoa, rinsed
3/4 cup of fresh parsley, minced and stems removed
1/3 cup fresh mint leaves, minced
1/4 cup minced red onion (can use scallions if desired)
1 garlic clove, minced
1 cup grape tomatoes, cut in half
1/2 cup English cucumber, diced
Dressing:
2 T. fresh lemon juice
2 T. Marisolio Milanese Gremolata Olive Oil
1 T. Marisolio Lemongrass Mint White Balsamic
1 tsp. salt
1/2 tsp. pepper

In a large saucepan, bring water to a boil.  Ad the quinoa.  Reduce the heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork.  Transfer to a large serving bowl and cool completely.

Add finely minced parsley, mint, onion and garlic to quinoa in bowl.  Add diced tomatoes and cucumber to quinoa and herbs.

In a small bowl, whisk lemon juice, Milanese Gremolata Olive Oil, Lemongrass Mint Balsamic, salt and pepper until blended.  Drizzle dressing over quinoa, herbs and vegetables and mix well.  Serve at room temperature or chill until serving.

We would love to have you come by the shop at 488 Main Street in Murphys to taste these delicious products.  If you can’t do that, you can order by phone at (209) 728-8853 or on Marisolio’s website:  www.marisolio.com

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July Cooking Classes

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Marisolio has a great line up of cooking classes for the month of July.  Classes are held the second and fourth Tuesday of the month.  We offer two sessions to choose from, a 10 AM to 12 PM session and a 6 PM to 8 PM session.  Class fee is $40 and all classes are held in our shop at 488 Main Street in Murphys.  (209) 728-8853.

On Tuesday, July 12, Murphys own Cheese Lady (Judy Creighton) will teach “The Cheese Lady Cooks Mac & Cheese”.  Judy has a big following in Murphys as a cheese educator and consultant.  She is a lecturer and judge for the American Cheese Society and is a board member of the California Artisan Cheese Guild.  To say she knows her cheese is an understatement!  Judy’s menu for this class is delectable:

Drunken Cow with Edamame, Fennel and Rotini
Petit Basque with Roasted Garlic, Shallots and Gemelli
Honey Bzzz with Scallions, Artichoke Hearts and Shell pasta
La Tur with Conchiglie, Nectarines and Apricot Jam

On Tuesday, July 26, local chef Jenny Baxter will teach a class called “Culinary Journey with Jenny: Middle Eastern Cooking”.  Jenny is a published cookbook author, former food editor and contributor for two local newspapers, and has had her own public access TV show called “Jenny’s  Kitchen”.  Jenny will demonstrate how to make stuffed grape leaves, as well as instruct us on how to prepare several other Middle Eastern dishes:

Stuffed Grape Leaves (Yebra)
Parsley Salad (Tabooli)
Cucumber Yogurt Salad (Khyar Bil Laban)
Garbanzo Bean Dip (Hummus)
Ground Lamb Meatloaf (Kibbe)

Call us at (209) 728-8853 to make your reservations in advance.  These classes are sure to be a sell out!

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