The union of exceptional olive oil and Cabernet Sauvignon in the kitchen creates something remarkable—a harmony that transforms ingredients into experiences worth savoring. At Marciano Estate, we cultivate both with the same dedication to quality and place, allowing the terroir of our St. Helena vineyards and olive groves to guide each harvest. We produce both Kosher and non-Kosher Cabernet Sauvignon, each expressing the same commitment to our estate’s character.
Why Olive Oil and Cabernet Belong Together
The relationship between fine olive oil and Cabernet extends beyond the cellar. Both share a common language of richness, structure, and depth. When you cook with organic extra virgin olive oil, particularly one as vibrant as ours, you introduce grassy notes, a peppery finish, and layers of complexity that mirror the characteristics found in a well-crafted Cabernet Sauvignon.
Our Italian blend—featuring Leccino, Maurino, Nocellara, and Pendolino cultivars—brings forward the same attention to balance we pursue in winemaking. Hand-harvested each fall and milled on-site within hours, this certified organic oil retains its fresh, spicy character and elevated polyphenol content. These qualities make it an ideal companion not only at the table but in the cooking process itself, where heat and flavor interact to build depth in every dish.
The Foundation: Understanding Flavor Profiles
Pairing olive oil with Cabernet begins with understanding what each brings to your palate. Marciano Estate Cabernet Sauvignon—available in both Kosher and non-Kosher expressions—showcases the precision of our vineyard, layered with dark fruit, subtle earthiness, and refined tannins that evolve gracefully in the glass. This structure calls for dishes that can stand alongside such intensity without overwhelming the wine’s nuanced character.
Our extra virgin olive oil contributes its own personality—hints of green fruit, a gentle bitterness, and that distinctive peppery note that awakens the senses. When these elements come together in a dish, they create a bridge between the richness of ingredients and the complexity of the wine, allowing each to enhance the other rather than compete.
Recipes to Bring Olive Oil and Cabernet Together
Recipe 1: Cabernet-Braised Short Ribs with Olive Oil Gremolata
The marriage of Cabernet Sauvignon and tender short ribs creates a dish where wine becomes both ingredient and pairing.
Prep Time: 20 minutes
Cook Time: 3 hours
Serves: 6
Ingredients:
For the Short Ribs: 4 pounds bone-in beef short ribs, Salt and freshly ground black pepper, 2 tablespoons Marciano Estate olive oil, plus more for searing, 2 large carrots, diced, 2 celery stalks, diced, 1 large yellow onion, diced, 4 garlic cloves, minced, 2 tablespoons tomato paste, 2 cups Cabernet Sauvignon, 2 cups beef stock, 2 bay leaves, 3 fresh thyme sprigs
For the Gremolata: ½ cup fresh flat-leaf parsley, finely chopped, Zest of 1 lemon, 2 garlic cloves, minced, 3 tablespoons Marciano Estate olive oil, Sea salt to taste
Instructions:
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper on all sides.
- Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Working in batches, sear the ribs until deeply browned on all sides, about 3 to 4 minutes per side. Remove and set aside.
- In the same pot, add the carrots, celery, and onion. Cook until softened and beginning to caramelize, about 8 minutes. Add the minced garlic and tomato paste, cooking for 2 minutes more while stirring constantly.
- Pour in the Cabernet Sauvignon, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Add the beef stock, bay leaves, and thyme sprigs.
- Return the seared short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid.
- Transfer to the oven and braise for 3 hours, until the meat is fork-tender and falling off the bone.
- Remove the ribs from the pot and tent with foil. Strain the braising liquid through a fine-mesh sieve, discarding the vegetables and herbs. Skim any excess fat from the surface.
- Return the strained liquid to the pot and simmer over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes.
- While the sauce reduces, prepare the gremolata: Combine the parsley, lemon zest, and minced garlic in a small bowl. Drizzle with the olive oil and season with sea salt. Stir to combine.
- Serve the short ribs with the reduced Cabernet sauce, topped with a generous spoonful of gremolata. The bright, herbaceous notes cut through the richness while the fresh olive oil adds a peppery finish.
Wine Pairing: Serve with Marciano Estate Cabernet Sauvignon—Kosher or non-Kosher—to echo the flavors in the dish.
Recipe 2: Wild Mushroom Risotto with Cabernet Reduction
This dish demonstrates how wine becomes both ingredient and pairing, with the reduction echoing your glass.
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients:
For the Cabernet Reduction: 1½ cups Cabernet Sauvignon, 1 tablespoon aged balsamic vinegar
For the Risotto: 5 tablespoons Marciano Estate olive oil, divided, 1 pound mixed wild mushrooms (chanterelles, oyster, shiitake), sliced, Salt and freshly ground black pepper, 1 shallot, finely diced, 1½ cups Arborio rice, ½ cup dry white wine, 5 cups warm vegetable or chicken stock, ½ cup Parmigiano-Reggiano, grated, 2 tablespoons unsalted butter, Fresh parsley for garnish
Instructions:
- Begin with the Cabernet reduction: In a small saucepan, combine the wine and balsamic vinegar. Simmer over medium heat until reduced by half, about 15 minutes. The consistency should coat the back of a spoon. Set aside.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer without stirring for the first 3 minutes—this develops a golden crust. Stir and continue cooking until tender, about 5 minutes more. Season with salt and pepper. Remove and set aside.
- In a heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced shallot and cook until translucent and fragrant, about 2 minutes.
- Add the Arborio rice and stir to coat each grain in the oil, toasting for 2 minutes. Pour in the white wine and stir constantly until completely absorbed.
- Begin adding the warm stock one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next. This process takes about 20 minutes. The rice should be creamy with a slight bite.
- Stir in the cooked mushrooms, Parmigiano-Reggiano, and butter. Season with salt and pepper to taste.
- Serve immediately, drizzled with the Cabernet reduction and an additional drizzle of raw Marciano Estate olive oil.
Wine Pairing: The mushrooms’ earthiness and the oil’s peppery notes create a complete experience with Cabernet Sauvignon.
Pairing Principles to Remember
When cooking with both olive oil and Cabernet, keep these guidelines in mind. The wine’s tannins soften in the presence of fat and protein, which is why olive oil plays such an important role in creating balance. Fresh olive oil, finished on a dish just before serving, preserves the bright, peppery qualities that keep rich preparations from feeling heavy.
Consider the cooking method as well. High-heat techniques like grilling and roasting create char and caramelization that complement the oak and dark fruit in Cabernet. Lower, slower methods like braising allow wine to integrate more fully, creating sauces that feel like a continuation of what’s in your glass.
Bringing It to Your Table
The recipes above represent starting points rather than strict formulas. What matters most is the quality of your ingredients—the organic extra virgin olive oil with its fresh-pressed character, the Cabernet Sauvignon that reflects careful viticulture and winemaking. When these elements are present, the rest follows naturally.
At Marciano Estate, we see our olive oil and wine as expressions of the same commitment: to honor the land, to pursue quality without compromise, and to create something worth sharing. When you bring both into your kitchen, you extend that philosophy to your own table, where the true pleasure of pairing is discovered not in rules but in the experience of flavors coming together in ways that satisfy and surprise.
Join Our Allocation List
Our commitment to small-batch production means each bottle of wine is created with personal attention and care. To preserve the quality and craftsmanship of our wines, we offer them twice a year, during the spring and fall, through allocation to our dedicated members. This exclusive approach ensures you receive the finest expression of each vintage. We invite you to join our allocation list to secure your access to both our Kosher and non-Kosher Cabernet Sauvignon.
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Our organic extra virgin olive oil is available through our estate, shipped with the same care we take in our winemaking. Whether you’re preparing a simple weeknight meal or planning a dinner that calls for your finest bottles, these two elements from our St. Helena property will serve you well, individually and together.