The Spice Tin Presents…


This class is going to be a hot one (no pun intended)!  You will want to reserve your space early on in order to insure your attendance.  Patty Schulz, owner of Murphys The Spice Tin and Peter Speno of Il Refugio will team teach this class.  They will incorporate many of The Spice Tin’s spices as well as Marisolio’s Olive Oils and Balsamics.

Have you been shy of using more spices and flavors in your cooking?  This class will definitely cure you of those reservations.  Lots of demonstration, lots of tasting, and lots of technique are in store for those of you who sign up.

Class is scheduled here in our Marisolio shop on Tuesday, September 22 at both 10 AM and 6 PM.  Class fee is $30 for this offering and will include generous tastings of the featured dishes.  Give us a call at (209) 728-8853 to reserve your space.

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Summer Harvest Pizzas Cooking Class

veggie pizza

Marisolio is happy to announce a September cooking class based on Summer Harvest Pizzas.  Class will be taught by Melanie Klan of Newsome-Harlow winery.  Melanie is a very experienced chef, formerly of Melanie’s Kitchen and currently of Murphy’s Meals.  She has been described as one of the most creative chefs in Calaveras County, and we are pleased to pieces that she will teach for us here at Marisolio.  In addition to demonstrating how to make fresh pizzas at home with the bounty of summer vegetables available at this time of year, Melanie will show us how to make a fantastic Italian gelato.


Beet Top Pesto Pizza with Tomato, Eggplant & Teleme Cheese
Sausage & Wild Mushroom Pizza with Roasted Garlic, Arugula and Black Truffle Oil
Blackberry Pizza with Camembert, Pistachios, Mint and Berry Balsamic
Olive Oil Gelato with Salt

Class is scheduled for Tuesday, September 8 at both 10 AM and 6 PM.  Class fee is $30 and will provide very generous servings of Melanie’s delicious foods.  Our cooking classes are very popular, so do give us a call at (209) 728-8853 to reserve your space.

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Chicken with Grapes and Couscous

chicken with grapes

One of my favorite week night fast but elegant recipe choices is Chicken with Grapes and Cous Cous.  This dish is so elegant you could certainly serve it to company, but the ease of preparation makes it perfect for those days when you are in a rush to get dinner on the table.  In honor of our grape theme this month, I’d love to share this recipe with you.  This recipe originated with Rachael Ray as one of her 30 Minute Meals.

Chicken & Grapes with Creamy Mustard Sauce & Couscous

3 T. Flour, seasoned
1 T. Marisolio varietal Olive Oil, such as Arbequina or Hojiblanca
2 T. butter
1 1/2 lbs chicken tenders
1/3 C. white wine
1 C half and half
1/4 C stone ground mustard
1 C. seedless red grapes, halved
2 C. chicken broth
2 C. couscous

Place flour in shallow dish.  Place large skillet over med hi heat; add olive oil and butter. Dredge chicken in flour; season with salt and pepper.  Add chicken to skillet and cook until browned (7 to 8 minutes).  Add white wine and scrape up any browned bits from bottom of pan.  Cook liquid down, about 1 minute.  Combine half and half and mustard and pour mixture over chicken in skillet.  Add grapes to pan and shake to coat with sauce.  Reduce heat to low and simmer 5 minutes.

Meanwhile, make couscous.  Bring chicken broth to a boil, add a drizzle of olive oil.  Add couscous, remove from heat and cover.  Let couscous sit for 5 minutes; fluff with a fork and serve topped with chicken in creamy mustard sauce and grapes.

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Summer Fruit Fantasy Cooking Class


You do not want to miss this upcoming class!  Jeanette Waterman-McKee will teach this class called Summer Fruit Fantasy Fusion.  She will make the tart pictured above, as well as several other fruit desserts made with the bounty of magnificent stone fruits available now.

Jeanette is well known locally, is Cordon Bleu trained, and has owned her own catering company “Thyme to Gather”.  She will pack this class with techniques that will remain in your repertoire long after the class ends.

There are still some openings in the 10 AM morning session on Tuesday, August 25.  Class fee is $30.    Please don’t delay giving Marisolio a call at (209) 728-8853 to reserve your space in class.

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Consider a Size Upgrade

 bottle sizes

Are you in a bottle rut?  Do you always order the smallest size bottle and find your product is gone before you know it?  We would like to suggest an upgrade in your bottle size.  The small 200 ml size bottle is equivalent to about 3/4 of a cup.  Our medium 375 ml size is a much better value, offering nearly twice the amount of product at considerably  less than twice the price of the small bottle.

We particularly encourage you to get the medium size bottle for any olive oil products you purchase.  Our customers find that they typically go through the olive oils at a somewhat faster pace than they do the balsamics.  That makes sense if you use your oils for sauteing, salad dressings, finishing flavors, and bread dipping.

That being said, if you are a big fan of one or two particular oils, such as our best selling Tuscan Herb Infused Olive Oil or our Garlic Olive Oil, you may want to consider purchasing our large 750 ml size.   It is very handy to have a good supply on hand of your most used oils.  There is nothing worse than having to substitute vegetable oil when you have in mind to add the scrumptious flavors of our infused oils to your cooking!

We would love to discuss your needs with you in person.  Stop by the shop at 488 Main Street in Murphys and chat with our knowledgeable staff.  We are great at giving recommendations!

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How To Use This Month’s Featured Products

Marisolio is so pleased to offer our customers certain discounted products each month.  We take pains to offer things that have been shown to be favorites with our patrons.  In an effort to encourage you to try some of these products (besides the great price), we like to suggest ways in which you might use them.


Basil Olive Oil:  This fresh herbal oil is a natural for any Mediterranean style dish, but you can’t beat it drizzled over fresh sliced tomatoes from the garden.  Add some fresh mozzarella and a few fresh basil leaves and you have an easy and delicious salad.


Wild Fernleaf Dill Olive Oil:  You must try this delicate dill infused olive oil basted over grilled salmon.  Nothing else but salt, pepper and a drizzle of lemon juice is needed to have an easy feast.  We also enjoy it mixed with lemon juice and used as a dressing over tiny boiled red potatoes.


Barnea Extra Virgin Olive Oil: When you want your olive oil to be the star of the show, Barnea may be just what you need.  This particular oil won a highly coveted Gold Medal at the New York Olive Oil Show.  It has a peppery finish and has notes of parsley and fennel.  Impress your guests by offering it as a simple bread dipping oil.


Sherry Reserva Vinegar:  This vinegar has the true flavor of cask aged sherry.  Try it as a dressing over Cannellini Bean Salad.  Two cans white beans, drained; 1/4 c. diced red onion; 1 T. lemon juice, 1 T. Sherry Vinegar, 2 T. Olive oil of choice, 2 T. minced fresh herbs, salt and pepper.  This makes such a great side dish.

italian herbs

Neapolitan Herb Dark Balsamic:  We love this drizzled over eggplant slices hot off the grill.  Let it soak in and serve the eggplant immediately or at room temperature.  This is a terrific make ahead side dish for your next barbeque.


Gravenstein Apple White Balsamic:  Try this in a marinade for grilled portobello mushrooms.  Combine in a zip lock bag 2 T. Gravenstein White Balsamic, the juice of a large lemon, 2 tsp. Worcestershire, 2 T. Olive Oil.  Marinate mushrooms up to six hours.  Grill until done, top with diced tomatoes and sliced smoked mozzarella cheese.  Keep on grill until cheese melts.  This is so good, you must try it!

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On Sale This Month

sale colorful

Last month we shared with you two new products that are flying out the door, our customers love them so much.  Those two new balsamics are Neapolitan Herb Dark Balsamic and Gravenstein Apple White Balsamic.  Well, guess what?  This month we are offering them to you for a 10% discount!

We want to be sure everyone gets a chance to try out these awesome new products.  If anything was holding you back, now there is no excuse that they are on sale all month long!

We have four other products discounted this month.  The complete list is as follows:

Basil Olive Oil
Wild Fernleaf Dill Olive Oil
Barnea Olive Oil

Sherry Vinegar
Neapolitan Herb Dark Balsamic
Gravenstein Apple White Balsamic

Check out our next post for ideas on how to use these delicious products in your cooking.

If you have an opportunity, we encourage you to stop by the shop at 488 Main Street in Murphys to taste our oils and balsamics in person.  We also offer the convenience of online ordering at, or you can always give us a call at (209) 728-8853 to order by phone.

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Space Available in Grillin’ On the Grass Class

Rob 3

Since this class is offered outside, we have been able to open up a few more spots for our customers to attend.  Class is $40 and will be held on Tuesday, August 11 at 6:00 PM in our courtyard next to the shop.  The menu is outstanding for this Grilling Techniques class:  Grilled Whole Fish, Grilled Leg of Lamb, Grilled New York Strip, Whole Roasted Corn and Grilled Stone Fruits and Pineapple.  Robbie Christie is the well known chef/owner of Rob’s Place here in Murphys and has quite a following of fans.

Only a few spots remain, so give us a call at (209) 728-8853 to sign up.

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Local Discount Days

blue ribbon

Our loyal local customers are always Number One with us here at Marisolio.  We like to give back when we can, and want to be sure that all you “locals” out there know about our Local Discount Days.

On Tuesdays and Wednesdays Marisolio gives a 10% discount to all residents of Tuolomne, Calaveras and Amador counties.  Show us proof of your residency and our oils and balsamics will be yours for 10% off the regular price.  (This does not include already discounted items).  This is a great opportunity to stock up on your favorite products, as well as try out some new ones.

Tuesdays and Wednesdays are typically our quieter days in Murphys, so you can count on excellent one on one customer service from our staff (even more so than usual).  We would love to have you stop by the shop and chat about what’s new in the shop and do some tasting and recipe sharing with our knowledgeable employees.  We are located at 488 Main Street in Murphys.

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Grillin’ on the Grass Cooking Class

Rob 3

Rob Christie, owner of Rob’s Place here in Murphys will teach another class for us in August. Rob’s previous class for us was a sell out, so don’t miss out on signing up for this one! Space is extra limited as this class will just have one session at 6:00 PM. Join us in Marisolio’s courtyard for an evening of tips on grilling from this master of outdoor cooking. Bring your appetites and your own bottle of wine to enjoy (if you like) as we learn from an expert how to grill the following:

Grilled Whole Fish with Lemon Chive Sauce
 Whole Leg of Lamb

New York Strip Sirloin

Whole Roasted Corn

Grilled Stone Fruit and Pineapple

Tuesday, August 11, 2015 6:00 PM

Class fee $40

Call the store at (209) 728-8853 to make your reservation. Looking forward to seeing you in class!

488 Main Street
Murphys, CA

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