Waldorf Salad


Recently I took advantage of the wonderful assortment of apples in season and available at my local grocery store to make Waldorf Salad.  This was my best effort yet and I would like to share the recipe with you.  Everyone loved it and begged me to make it more often.

Waldorf Salad


4 assorted apples (Honey Crisp, Gala, Granny Smith, Fuji, chopped (not peeled)
1 Asian pear (chopped, not peeled)
3 stalks celery, chopped
3/4 cup dried cranberries
3/4 cup chopped walnuts

Combine items listed above in a bowl. Squeeze the juice of one lemon over all.


1 cup sour cream
1/2 cup mayonnaise
2 T. Marisolio Gravenstein Apple White Balsamic
1 T. granulated sugar

Combine and toss over salad.  Chill at least one hour before serving.

If you have not tasted our Gravenstein Apple White Balsamic, do stop by the shop for a sample.  We are at 488 Main Street in Murphys.  You can also order by phone at (209)728-8853 or online at www.marisolio.com

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Pupusas: Salvadorean Tacos Cooking Class

pupusas con curtido

We are going to make pupusas! Pupusas are Salvadorean versions of a taco, but even better because the filling is completely wrapped by a soft masa and then grilled. This will be a hands-on fun-filled (one class only) opportunity to make, and sample, Salvadorean Pupusas with different fillings. Learn how to make Enma’s Curtido – a fermented cabbage-based topping for the pupusas. This is absolutely the BEST curtido we have ever tasted!! This is a hands on class, and each attendee will make 8 pupusas: Chicken, Chorizo, Spinach-Cheese and Zucchini Flower. Also we will make Platano Frito and Yuca Frita.

Class will be taught by Enma Guardado, from El Salvador, with Mary Lou Schuster, translator. Very limited seating. Only the first 15 persons to call for a reservation will get a place. First come, first serve, so don’t miss out!

Tuesday, October 13, 2015 6:00-8:00 PM
Class fee $40
Call Marisolio at (209) 728-8853 to make your reservation.

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Tomato Quiche

tomato quiche

It seems that lately I just cannot get enough of the last good tomatoes of the season.  We have a terrific local produce stand and I was able to purchase four lovely Heirloom tomatoes a week or so ago.  When I got home, I began to browse through my cookbooks in search of the perfect recipe in which to use them.  I struck pay dirt in the Taste of Home Best Loved Recipes book.  Tomato Quiche.  Why yes, that should be just about right.  And it was.

Tomato Quiche, Taste of Home

  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon Marisolio Tuscan Herb Olive Oil
  • 4 large tomatoes, peeled, seeded, chopped and drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 cups (8 ounces) Monterey Jack cheese, divided
  • 1 unbaked pastry shell (10 inches)
  • 4 eggs
  • 1-1/2 cups half-and-half cream
  • In a large skillet, saute onion in butter and Tuscan Herb Olive Oil until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
  • Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
  • In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
  • Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
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The Spice Tin Presents… Cooking Class Openings


One of Murphys favorite shops, the Spice Tin is going to come to Marisolio!  To be more precise, Patty Schulz and Peter Speno from the Spice Tin will teach a cooking class for us on Tuesday, September 22.  The Spice Tin features gourmet spices and salts from around the world, and Patty and Peter have some delicious recipes to share with us from their shop. Patty and Peter have many years combined cooking experience, and we are expecting this class to be chock full of tips and techniques.  You can be sure Marisolio‘s olive oils and balsamic vinegars will be featured prominently as well.

We still have a few openings in both class sessions, at 10 AM and 6 PM.  Class fee is $30 and will include generous tastings of recipes from around the world.

Call (209) 728-8853 to make your reservation.  Class will be held at Marisolio, 488 Main Street, Murphys.

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Creme Brulee Kit

creme brulee kit

Marisolio is so excited to show you a new product we have on hand for all your holiday entertaining and gift giving.  We now carry Creme Brulee Kits!  The complete kit retails for $25, a real bargain considering what it contains.

In each kit, you will have creme brulee mix and carmelizing sugar, four ramekins, and….a culinary torch!

The recipe is simple and delicious, featuring traditional flavor and a smooth creamy texture.  You can make it on the stove top or even in the microwave if you wish.  You will have the culinary torch in your kitchen tool repertoire long after you enjoy the creme brulee.  The torch requires standard butane fuel.

What a fun gift to give, or to have on hand in your own pantry for unexpected guests.

Stop by the shop at 488 Main Street in Murphys and check it out, along with the other merchandize we are starting to get in for the holiday season.

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They Say It’s Your Birthday

bday cake

“You say it’s your birthday
It’s my birthday too, yeah
They say it’s your birthday
We’re gonna have a good time
I’m glad it’s your birthday
Happy birthday to you.”

Remember that old Beatle’s song?  Well, it is everybody’s birthday this Saturday, September 12 here at Marisolio.  In honor of our owner, MaryLou Schuster, who may be celebrating a birthday that day, we are having a blow out sale here at Marisolio.

All, yes ALL our olive oils and balsamic vinegars will be 15% off for that entire day.

In store only, one day only.  Come to the shop at 488 Main Street in Murphys and celebrate “Olive Our Love”.  You definitely do not want to miss this great sale!

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End of Summer Eggplant


This month’s newsletter theme was Eggplant, one of our favorite year round vegetables.  With summer drawing to an end, you will want to make up at least one more batch of Ratatouille with the last of summer’s tomatoes.


2 T Marisolio Cobrancosa olive oil
3 cloves garlic, minced
1 onion, chopped
1 eggplant, cut into 1/2″ cubes
2 T. minced parsley
2 zucchini, sliced
2 cups sliced mushrooms
1 red pepper, chopped
2 tomatoes, chopped
1 cup Parmesan cheese

Prepare an oven proof Dutch oven with olive oil to coat bottom.  Preheat oven to 350 degrees.

On the range top, saute the onion and eggplant in olive oil for about 10 minutes on medium  low, add garlic and saute 30 seconds.  Sprinkle with minced parsley and salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

Bake covered at 350 for 45 minutes to an hour.  Remove cover halfway through cooking process.

If you haven’t tried the Cobrancosa olive oil (on sale all this month) do stop by Marisolio Tasting Bar at 488 Main Street in Murphys.  We would be happy to have you taste it, as well as the other items on special for September.

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How To Use This Month’s Sale Products

This month Marisolio has some terrific products discounted for our customers.  Saving money is always welcome, but sometimes one can be unsure of how to best utilize what we purchase.  We have some ideas that we know will enhance the oils and balsamics and give you a great eating and cooking experience.  Stop by the shop at 488 Main Street in Murphys to taste any of our products.  You can also order on the website, or by telephone (209) 728-8853.

We are offering three herb infused products this month.

herbs of tuscany

Tuscan Herb Infused Olive Oil is one of our best sellers for a good reason.  It is simply the best all around flavor infused oil we carry.   This oil is made with 6 Italian herbs, sun dried tomatoes and a hint of garlic.  This is my go-to saute oil of choice, and I find that I use it whenever I am sauteeing onions or mushrooms to add to another dish.  It makes a great marinade for beef, chicken or pork, and is the most delicious base for bread dipping.  If you drizzle it over tiny red potatoes and roast them in the oven you will think you have died and gone to heaven.   If I could only have one flavored olive oil in my kitchen, this would be it.

Rosemary Olive Oil is a fused oil, which means that fresh rosemary is crushed at the same time the olives are being pressed for the oil.  The flavor is intense and a remarkable addition to roasted vegetables or grilled lamb.  A bit of this oil in your next batch of mashed potatoes is sure to garner positive comments.   The staff here at the shop paired it with Red Apple Balsamic and agreed it made a fantastic bread dipping combination.

Neapolitan Herb Dark Balsamic.  What can we say?  We just brought this product into the shop about a month and a half ago and it is flying off the shelves.  Our customers love the fact that it has a more savory flavor than our typical fruit flavored balsamics and are using it for salad dressings, marinades, reduction sauces, and as a finishing flavor to all sorts of dishes.  This product is a real keeper, and should have a place on all your pantry shelves.

grilled salmon

Portuguese Cobrancosa Olive Oil is so mild and fruity, you will find yourself reaching for it often in your cooking.  It is very well balanced and reminds me of apples in the finish.  My favorite way to use it is to saute an onion and some mushrooms in it, and when the vegetables are softened, I add in a quarter cup of Traditional Balsamic and de-glaze the pan.  When balsamic is reduced a bit, I add in 1/2 cup of cream.  Season with salt and pepper and bring to simmer, but do not let mixture boil.  Serve over grilled salmon for a fantastic meal.

tropical fruit salad

Golden Pineapple White Balsamic is such a wonderful tropical tasting product.  We love this paired with Cilantro Roasted Onion Olive Oil as a salad dressing.  It is also wonderful added all on its own to a tropical fruit salad of pineapple, mango, papaya, kiwi, and coconut.  Try it as a glaze the next time you grill chicken.

black bean soup 2

Spicy Serrano Honey Vinegar.  Without question, my all time favorite way to use this product is to drizzle it on top of my Black Bean Soup as I serve it.   For a quick pantry meal, saute an onion in your favorite olive oil, and add 1 T. cumin and 2 mashed garlic cloves.  Add one can drained and rinsed black beans and 2 cups chicken or vegetable broth.  Bring to simmer, remove from heat.  Use immersion blender to blend.  Add second can of drained and rinsed black beans to mixture.  Bring back to simmer.  When serving, garnish with minced red onion, cilantro, sour cream, and a drizzle of Honey Serrano Vinegar.

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Harvest Pizzas Cooking Class

harvest veggies

Popular local chef Melanie Klan of Newsome-Harlow winery is scheduled to teach a cooking class for us at Marisolio on September 8.  The evening session is full, but we still have openings in the morning session at 10:00 AM.  Our shop is located at 488 Main Street in Murphys.

Now that the kids are back in school, why not make time for yourself to do something fun?  Even better, call a friend and see if you can go together!  Class runs two hours, provides plenty of tasting of the featured recipes and will give you lots of tips and techniques.

Melanie is featuring two main dish pizzas, one dessert pizza and homemade gelato.

Give us a call while we still have space left in the morning class.  We will have an amazing time.  (209) 728-8853.

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On Sale Throughout September


September already!  I, for one, am thrilled.  We are three weeks away from my favorite time of year (shhh, don’t tell Spring).  I will be using my slow cooker more regularly, have mums by the front door, and light those pumpkin spice scented candles every evening.  Our weather is still quite warm here in Murphys, but the crispness of the fall air can be felt in the evenings and early morning.

Marisolio is kicking off the season with some outstanding products discounted for our customers.  If you get a chance to visit us during this less touristy and lovely time of year, come by the shop at 488 Main Street.  We would love to have you taste our olive oils and balsamic vinegars.  If you can’t stop in, you can always order on the website, or by phone (209) 728-8853.

On sale throughout the month:

Cobrancosa Extra Virgin Olive Oil
Tuscan Herb Olive Oil
Rosemary Olive Oil

Neapolitan Herb Balsamic
Pineapple White Balsamic
Spicy Serrano Honey Vinegar

Check back next week for a post with suggestions on how to use these products in your Fall menus.

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