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Lucero Blog

  • Steak Marinade

    July 24, 2015

    Grilled Ribeye steak on grill pan on dark background

    Ingredients

    1/4 cup Traditional Balsamic Vinegar
    3 tablespoons minced garlic
    2 tablespoons honey
    1/2 cup Garlic Olive Oil
    2 teaspoons ground black pepper
    1 teaspoon Worcestershire sauce
    1 teaspoon onion powder
    1/2 teaspoon sea salt
    1 pinch red pepper flakes
    2 (1/2 pound) rib-eye steaks

    Directions

    In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.

    Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

    Preheat grill for medium-high to high heat.

    Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

    Recipe adapted from allrecipes.com


  • Garlic Bread

    July 23, 2015

    Garlic Bread

    Ingredients

    1 baguette

    2 tablespoons butter at room temperature

    2 tablespoons Garlic Olive Oil

    2-3 large cloves of garlic, grated (about 2 teaspoons)

    1/8 teaspoon salt

    1 tablespoon minced parsley

    Directions

    Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together.

    Once the mixture resembles mayonnaise, stir in the minced parsley.

    Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich.

    Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.

     

    Recipe adapted from Pbs.org


  • Garlic Chicken

    July 22, 2015

    SONY DSC

    Ingredients
    1 bunch green onions, chopped
    4 to 5 garlic cloves, minced
    1/2 cup soy sauce
    1/2 cup Gochujang (Korean hot pepper paste)
    2 tablespoons light brown sugar
    2 tablespoons honey
    1 teaspoon brown rice vinegar
    1 teaspoon sesame seeds (to garnish) 
    1/4 cup Garlic Olive Oil
    3 pounds bone-in, skin-on chicken pieces

    Directions
    Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and Garlic Olive Oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.

    When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.

    Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.

    Recipe adapted from thekitchn.com


  • Garlic Aioli

    July 21, 2015

    bowl of dip sauce

    Ingredients
    1 12 tablespoons minced garlic
    1 egg, at room temperature
    1 12 cups Garlic Olive Oil
    1 -1 12 tablespoon fresh lemon juice, to taste
    12 teaspoon salt
    14 teaspoon fresh ground pepper

    Directions

    1. In a blender or a food processor, puree garlic with egg.
    2. Mix oil with lemon juice in a pouring jar.
    3. With motor running, add oil mixture slowly in a thin stream.
    4. Add salt and pepper and whirl an additional 10 seconds.
    5. Taste for seasoning.
    6. Transfer to a bowl, cover, and refrigerate.
    7. If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
    8. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
    9. With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
    10. It is best to prepare this the day before, to allow flavors to mingle and mellow out.

     

    Recipe adapted from food.com


  • Garlic Fries with Garlic Olive Oil

    July 17, 2015

     

    garlic fries

     

    Ingredients
    3 cloves (about 1 tablespoon) garlic, minced
    1 tablespoon finely chopped fresh flat-leaf parsley
    1/3 cup white sugar
    2 cups warm water
    2 large russet potatoes - peeled, and sliced into 1/4 inch strips
    6 cups Garlic Olive Oil for frying
    salt to taste

     

    Directions
    1.In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes, the sugar water makes the fries crispier. Remove from water, and dry thoroughly on paper towels.

    2.Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste.

    3. Transfer the potatoes to a large platter or serving bowl. Sprinkle the garlic fries with the parsley, garlic, and salt to taste. Serve immediately.

    Recipe adapted from Allrecipes.com

     

     


  • Tomato Almond Summer Gazpacho

    July 16, 2015

     

    Tomato-almond-summer-gazpacho-soup

    Ingredients

    2 1-in. slices   Italian bread, crusts removed
    6   medium tomatoes, chopped
    1/4 cup   Garlic olive oil, divided
    1 tbsp.   lemon juice
    1/4 tsp.   salt
    3 tbsp.   finely chopped fresh parsley
    2 tbsp.   whole roasted almonds, finely chopped
    1/2 tsp.   lemon zest

    Directions

    1. Slice bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice and salt until very smooth.

    2. Press mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.
    3. Stir parsley with almonds and zest in a small bowl until combined.
    4. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.

    Recipe adapted from Chatelaine

     


  • Garlic Pesto

    July 16, 2015

    homemade-pesto

    Ingredients
    2 cups fresh basil leaves (or two huge handfuls)
    1/4 cup toasted pine nuts
    2 cloves of garlic
    1/2 cup Garlic Olive Oil
    1/2 cup parmesan cheese
    juice from half a lemon salt & pepper

    Instructions
    1. To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
    2. With the processor running, pour in the lemon juice and slowly add the olive oil.
    3. Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl. 4. Mix in the parmesan cheese, and season to taste with salt & pepper.

    Recipe adapted from Serving Seconds


  • Roasted Garlic

    July 13, 2015

    garlic clove

    Preheat the oven to 400° and cut a piece of foil big enough to wrap around a whole head of garlic and set aside. Chop off the top quarter of the head of garlic (the pointy side) and set it into the foil. Now pour some olive oil over the fresh cut side, enough to cover. Wrap the foil around the garlic and put into a oven safe dish, so the oil doesn't leak in the oven. Bake for 20-30 mins. You will know when its done by inserting a knife into the clove and it's soft inside. When it's all cooked, let it cool to the touch, then just squeeze out the garlic. Hope you enjoy!

    Recipe adapted from House of Brinson
    Photo credit: William Brinson

     


  • Where Would You Be Without Agriculture?

    July 12, 2015

    nakedhungrycolor2

    A popular FFA slogan tells us that we would be “naked and hungry,”without agriculture.  It’s a funny and honest approach to bring awareness to our everyday lives.  When you ponder the question and start to ask yourself where you would be, the answer becomes more complex. Where does the cotton in my shirt come from? Where does this almond covered in dark chocolate come from? Who makes this Ascolano olive oil I keep hearing about? The more I think about it, the more I realize how much I don’t know.  As I look out of my window, I see hilltops, houses, mountain ranges and olive orchards. Without agriculture I wouldn’t have this gorgeous view. I wouldn’t have my home, made of wood that a grower had to plant. I wouldn’t have a job without these olive trees. I wouldn’t have all of the things that I’ve been taking for granted. It’s time I start to value all of these aspects!

    shasta

    I’m from Northern California, more specifically, Corning, California and there is agriculture everywhere. There is good soil for multiple types of crops; almonds, walnuts, prunes, peaches, strawberries, and olives. There is a vast assortment of agriculture here.

    Farmer’s Markets are growing nationwide, and are well-attended weekly events – in fact, you can think of Lucero Olive Oil as a virtual farmers market. We are growers! We grow and harvest our olive fruit, we mill that fruit into Extra Virgin Olive Oil and we bottle what we mill as liquid gold. When you use oil from Lucero, it’s like shaking the hand of a farmer.

    A grower must have faith to grow his crops for market, just as you are looking, by faith, to find healthy and delicious products for yourself, family and friends.   We hope to see you in our tasting rooms or online!

    Kristin C.
    Lucero Employee since 2010
    Corning Resident since forever

    Part 1: We Are Growers


  • Grilled Corn, Olive Oil, Salt & Pepper

    July 9, 2015

    grilled corn 2

    Simple ingredients yet packed with flavor! Grilled corn on the cob seasoned with olive oil, salt and pepper makes this dish a perfect summer meal.

    Ingredients:
    4 sweet, yellow corn on the cobs
    4 tablespoons olive oil + extra for drizzling
    Coarse salt and ground black pepper

    Directions:
    Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.

    Recipe Source: Aberdeen’s Kitchen


  • WE ARE GROWERS

    June 25, 2015

    Growing up in Corning, California you understand that agriculture is all around you. You know that table olive season is only a matter of weeks away and that Bell Carter (the world’s largest olive cannery, seen in the photo below) will be running in full force. The air is dry and hot with record-breaking days in the heat and people live at a slower pace of life – the farming life.

    Corning_FullPageESB bell carter

    Food is grown in our backyard and neighbors share the fruit of their harvest. There is a sense of humble pride around Corning when you say, “It’s from my garden, or it’s from my orchard.”

    Not everyone grows food or raises animals, but there is an awareness of where our food comes from.  A lot of us grew up in 4H or FFA, (Youth Agriculture Organizations) these clubs taught us our roots and gave us the opportunity to become critical thinkers. It was our responsibility to care for our plants or our animals after all, at this stage we are young farmers.

    FFA_4H_DL

    As the world becomes faster and more technology driven, it is the farmer who awakes in the morning, laces up their boots and farms by faith each day. “Once in your life you need a doctor, a lawyer, a policeman or a preacher but every day, three times a day you need a farmer,” a quote from Brenda Schoepp a farmer, an international mentor and inspirational agriculture speaker.

    Lucero Olive Oil is unique in the fact that we grow our olives, carefully mill them, bottle the oil and, with luck, have that oil find its way into the homes of gracious friends who understand the efforts that each precious bottle represents. It provides a future to young farmers and it provides a legacy to be passed down generation after generation. This is Corning and this is Lucero Olive Oil.

    We are farmers who are olive growers and food lovers.

    We are Americans, and we’re proud to be from Corning.
    We are growers
    Farmers are our Future
    Purchase a gallon of our Five Star Blend 
    Extra Virgin Olive Oil, and Lucero Olive Oil will
    donate $5 to local agriculture programs.


  • Bob Clark and the Epicurean Excursions

    June 23, 2015

    napa dude

    Greetings from the Napa Food Dude,

    Here is Bob Clark guiding us through an amazing extra virgin olive oil tasting at Lucero Olive Oil.

    Here is Napa Valley's Premier Food Tour availability for this week:

    Tuesday 6/23                 Sold out :)
    Wednesday 6/24           no tour
    Thursday 6/25               6 of 8 spots available!
    Friday 6/26                    8 of 8 spots available (4 person minimum at this point)
    Saturday 6/27               8 of 8 spots available (4 person minimum at this point)

    Just in case you missed them, here are the changes for this year:

    • Tours are expanded to Tuesdays-Saturdays. Sunday & Monday are available for private tours.
    • An 800 number is now available to assist with questions or booking that is available 5am-9pm PT. The number is 800-979-3370. Guests can still book via the website.
    • Contact me directly for private tours at 707-501-0420.
    • The website now has a FAQ section to assist you and guests.
    • Guests can book up to one hour before the activity.

    The 800 number will get you immediate assistance. You can always text me on my cell phone at 707-501-0420 and I will respond as soon as possible.

    Got questions?  Visit our site or call 800-979-3370.

    Check out our 36 five-star reviews on TripAdvisor here.

    Thank you!

    Andrew Wolfe
    andrew@epicureanexcursions.com
    707-501-0420

    epicureans


  • Lucero Balsamic Vinegar Cocktails and Mocktails!

    June 19, 2015

    Cocktails!
    Indio Recipes

    Mocktails!

     

    Peach Balsamic SparklerPeach BV Sparkler

    (makes a single serving)

    8 oz. club soda3 Tbsp. Peach Balsamic Vinegar

    Couple of Raspberries (frozen good for bigger batch, fresh for small batch)Crushed Ice

    Muddle raspberries, then add club soda, Peach Balsamic Vinegar, crushed ice and stir.
    For our more festive crowds, add a splash of your favorite vodka!

     

     

     

     

    Pineapple-Lime Cooler

    (makes a single serving)

    6 oz. lemonade

    2 oz. fresh lime juice

    2 tsp. Lucero Pineapple White Balsamic Vinegar

    2 oz. coconut rum of your choice

    1 cup of ice

    Blend all ingredients and serve right away.

     

     

    Strawberry Balsamic Lemonade

    (makes a single serving)

    4 oz. lemonade

    4 oz. club soda

    2 Tbsp. Strawberry White Balsamic Vinegar

    A splash of strawberry puree

    One strawberry

    Mix together lemonade, club soda, Strawberry Balsamic Vinegar, and puree. Garnish with a sprig of mint and strawberry.  For a more festive crowd add a splash of your favorite vodka!

     


  • Invaders Feast on Olive Leaves

    June 17, 2015

    Cheeky grasshopper Face Off! Cheeky grasshopper Face Off!

    Cousin Harold noticed them first.  “...there were some rows where the trees just came alive with them”.

    Grasshoppers!  Lots of them in the new orchard!

    He had been driving through 160 acres on the northern-most, western-most parcel and had seen them in the Moraiolo trees. A quick survey the next day confirmed the sighting, so two of us took a break and drove up the road to see them for ourselves. Farming isn’t all rainbows and olive blossoms — we had pests eating our trees!

    It was 94F with a slight breeze when we headed out, and the sun shone brightly on the gate lock as we entered. All was quiet as we drove past the first 140 rows, and then we saw them; hundreds of grasshoppers in the western-most rows of our western-most orchard, feeding on Moraiolo leaves. We turned north and drove between rows 140 and 141; grasshoppers sprung from the soil and trees as we pushed past them. The flurry of pests was undoubtedly a welcome sight to the songbirds, foxes, quail, turkeys and other wildlife who saw a tasty feast instead of what we saw - potential damage to our orchard. Fortunately, this was a small invasion from the field next door in an isolated corner. The trees suffered some leaf damage, but it was limited to a few trees — and we decided the grasshoppers were likely something the birds would handle for us. The fruit looked whole and healthy. 

    Adult grasshopper and damaged olive leaves Adult grasshopper and damaged olive leaves

    As we stood still near the trees, the beasties quieted and I swear you could hear the sound of leaf munching. I understand that grasshoppers are a good source of protein and are quite tasty when dried and ground for flour and baked into cookies. This bunch would offer extra antioxidants, no doubt, and might even be considered “high polyphenol grasshoppers”, I supposed.  

    However, there would be no grasshopper cookies for us this day; we left them for the wildlife. In the spirit of our strong-legged friends, we "hopped" back into the truck and swung around to see the Taggiasca trees to the south, then the Hojiblanca and newest Ascolano, around back to the main gate with a few intrepid ‘hoppers clinging to the windshield wipers.

    Three unique grasshoppers on one limb and olive leaf damage. Three unique grasshoppers on one limb and olive leaf damage.

    ————————

    Over 1,000 Moraiolo trees were planted in the “grasshopper orchard” along with more than 5,000 additional assorted Pendolino, Leccino and Frantoio trees for a classic Italian blend.  Please sign up for our mailing list to be first to find out about harvest timing and olive oil release dates.   


  • Blueberry Balsamic Vinegar BBQ Sauce

    June 7, 2015

    Baby Back Ribs with Blueberry Balsamic Barbecue Sauce | www.kitc

    Ingredients:

    For the Ribs:
    2 racks baby back ribs
    1 tablespoon paprika
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cumin
    1 tablespoon coriander
    1 teaspoon cayenne pepper
    2 tablespoons kosher salt
    1 teaspoon freshly ground black pepper

    For the Blueberry Balsamic Barbecue Sauce:
    2 cups blueberries (fresh or frozen works)
    1 cup honey
    2/3 cup Blueberry Balsamic Vinegar
    1/2 teaspoon red pepper flakes
    1/2 teaspoon cayenne pepper, to taste
    1/3 cup diced shallots
    2 cloves garlic, minced
    1 tablespoon molasses
    1 teaspoon kosher salt
    1/4 teaspoon ground pepper

    Directions:

    Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.

    Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.

    Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.

    While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.

    Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

    Preheat the grill to medium-high heat.

    When the ribs are tender, remove from the oven. Brush the ribs with barbecue sauce on both sides. Reserve the remaining sauce for serving. Place the ribs on the grill, and cook for about 5 minutes, or until the ribs are caramelized, turning periodcally. Transfer the ribs onto a cutting board and brush with more sauce. Let it sit for about 5-10 minutes, then cut the ribs. Serve immediately along with the reserved sauce.

    A recipe from Kitchen Confidante


  • Lemon & Rosemary Salmon

    June 4, 2015

    Homemade Grilled Salmon on a Cedar Plank

    INGREDIENTS

    SERVINGS 4

    • 4(6 ounce) salmon fillets
    • 14cup  Lemon Infused olive oil
    • 12teaspoon salt
    • 12teaspoon fresh ground black pepper
    • 1tablespoon minced fresh rosemary leaf
    • 8lemon slices (about 2 lemons)
    • 14cup lemon juice (about 1 lemon)
    • 12cup marsala wine (or white wine)
    • 4teaspoons capers
    • 4pieces aluminum foilDIRECTIONS
      1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
      2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
      3. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
      4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
      5. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.Recipe adapted from food.com

  • Caramelized Onion Burger

    May 27, 2015

     burger-beauty
    Photo Credit: Vanessa Stump
    Caramelized Onions
    Prep Time: 5 minutes
    Cook Time: 1 hour, 15 minutes
    Total Time: 1 hour, 20 minutes

    These easy, delicious sweet onions can be served on just about anything, from burgers to pizza to salads to steaks!
    Ingredients

    • 2 Tablespoons extra-virgin olive oil
    • 3 sweet onions, sliced thickly (about 5-6 slices per onion)
    • 1 teaspoon kosher salt
    • freshly ground black pepper
    • 2 Tablespoons sugar
    • 1/4-1/2 cup balsamic vinegar (depending on personal preference)

    Instructions
    1.Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
    2.Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
    3.Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.

    For the Burger

    Ingredients
    • 1-1/2 Teaspoon Garlic Powder
    • ⅓ cup mayonnaise
    • 1 Tablespoon  mustard
    • 1-1/2 teaspoon fresh lemon juice
    • 1 Pound ground beef
    • 4 slices cheese (if desired)
    • 4 hamburger buns or rolls, split
    Instructions
    1. Grill the burgers - add garlic powder to the meat season - it will take about 10 - 15 minutes to cook the burgers over Medium-High Heat
    2. Toast the buns
    3. In a bowl - combine the following well - mayo, mustard, and lemon juice
    4. Once the burgers are cooked top with cheese (if desired)
    5. Place the mayo mixture on the bottom of each bun then caramelized onions, along with additional toppings of your choice, finally top with the top bun
    6. Enjoy!

    Recipe adapted from budget savvy diva and the wicked noodle.


  • Chicken Kebab's with Sriracha Salt

    May 21, 2015

    Grilled chicken skewers with cherry tomatoes
    INGREDIENTS
    3-4 boneless skinless chicken breasts cut into 1 inch chunks
    1 package of cherry tomatoes
    1 Lemon
    Bamboo wood skewers
    1 Tsp Olive oil
    Sriracha Salt and black pepper (to taste)
    1/4 cup mayo
    1/4 cup Thai Sweet Chili Sauce
    5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste
    1/4 teaspoon dried parsley

    DIRECTIONS
    Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill. Season the chicken and veggies with Sriracha Salt and pepper to taste, squeeze lemon, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the cherry tomatoes. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and tomatoes every couple of minutes so that everything cooks evenly. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

    Recipe adapted from CenterCutCook.


  • Grilled Peaches

    May 18, 2015

    We're firing up the grill to make one of our favorite summer treats; fresh grilled fruit over ice cream.  Our favorites are fresh peaches and nectarines drizzled with Lucero Peach Balsamic. What's your favorite combination!

    Fresh Grilled Fruit with Balsamic

    Fresh Grilled Peaches

    Ingredients:
    2 pounds fruit (we used peaches, and nectarines (halved and pitted)
    Lucero Ascolano Olive Oil
    Lucero Peach Balsamic Vinegar
    Vanilla Ice Cream

    Directions:
    Heat grill to medium-high. Drizzle peaches and nectarines with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Lucero Balsamic Vinegar (we like to use our Peach BV).


  • Linguine Pasta with Scallops and Olive Oil

    May 17, 2015

    iStock_000044714502_XXXLarge
    Ingredients:
    8 Scallops
    2 Servings of Linguine
    1/4 cup of Extra Virgin Olive Oil
    4 Cloves of Garlic
    1 Tsp Parsley
    1 Tsp Peppercorn
    Salt to taste

    Directions:
    Cook linguine according to packaging instructions. Pour a glug of olive oil in a medium skillet heated over medium heat. Heat a 2 table spoons of olive oil for 1 minute and add 3 cloves of chopped Garlic, Parsley, and Peppercorn. Saute for about 4 minutes until it is fragrant. Take the skillet off the heat. Once the linguine is done cooking, drain the water and add the linguine to the olive oil and garlic mixture. Salt to taste.

    In a separate skillet add 1 tablespoon of olive oil and make sure your scallops are as dry as possible. Add the scallops to the skillet with 1-2 inches of spacing between each of them. Cook until they are opaque about 1-2 minutes per side. Place the scallops on the linguine, drizzle 1 tablespoon of olive oil and enjoy!

    Serves 2.

    Adapted from the Kitchen Minions.


  • Pineapple Explosion Burger

    May 12, 2015

    Ingredients:

    Patties:

    • 1 lb ground beef
    • 2 tablespoons of soy sauce
    • 2 teaspoons of Worchester sauce
    • 4 tablespoons of Lucero’s Pineapple White Balsamic Vinegar

    Grilled Pineapple Rounds:

    • 1 can of pineapple rounds or one fresh pineapple cut into rounds
    • ½ cup honey
    • ¼ cup light brown sugar
    • 4 tablespoons Lucero’s Pineapple Balsamic Vinegar

    Additional Toppings:

    • 4 hamburger buns of your choice
    • 2 tablespoons of Lucero’s Basil Flavored Olive Oil
    • 1 red onion cut into rounds
    • 1 large tomato cut into rounds
    • 4 leaves of romaine lettuce
    • 4 slices of aged Swiss cheese

    Instructions:

    In a large bowl mix together ingredients for hamburger patties, once thoroughly mixed form into 4 patties. Put on grill and cook for about 6 minutes, then flip until done.

    Drain canned pineapple rounds. In a small bowl stir together honey, brown sugar, and Lucero Pineapple White Balsamic. Generously brush onto both sides of pineapple rounds. Add glazed pineapple round to grill for about 2 minutes on each side.

    Brush hamburger buns with Lucero Basil Olive Oil. Toast on grill for approximately 3 minutes.

    To Serve: Place patties onto toasted buns and top with one slice cheese, then add glazed pineapple rings, onion round, tomato slice and romaine lettuce.

    Enjoy!


  • Grilled Artichokes

    May 11, 2015

     GrilledArtichokes-Slide1
    The secret to making great grilled artichokes at home is steaming them until they are al dente and marinating them overnight before you put them on the grill.
    Ingredients
    Instructions
    1. Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an "al dente" leaf, that is almost, but not quite fully cooked.
    2. Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
    3. Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
    4. Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.

      Serves: 4
      Prep time:  Cook time:  Total time: 

      This recipe was adapted from True Food Cookbook by Andrew Weil.


  • Chocolate Olive Oil & Hazelnut Brownies

    April 17, 2015

    A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)

    Directions:

    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.


  • Spring Frittata

    April 6, 2015

    frittata
    Ingredients:
    - 4 tablespoons olive oil
    - 1 large onion, chopped
    - 1 tablespoon minced garlic
    - 1/2 cup chopped black olives, preferably oil-cured
    - 1 cup chopped fresh parsley
    - 1 cup chopped fresh basil
    - 1/2 cup chopped fresh dill
    - 1/2 cup chopped fresh mint
    - 1 tablespoon chopped fresh rosemary or thyme
    - 8 eggs, lightly beaten
    - 1/2 cup milk
    - 1 tablespoon all-purpose flour
    - Salt and black pepper.

    1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper. 3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

    • Yield: 4 to 6 servings.

    Recipe adapted from Mark Bittman. Photo from Zoup to Nuts.


  • Warehouse Sale in Corning!

    March 25, 2015

    Come to our Warehouse Sale in Corning thisFriday, March 27th - Monday, March 30th, 9am-6pm! Enjoy shopping clearance items in all categories, olive oil, balsamic vinegar, tapenades, apparel etc. Be sure to shop on Friday, so you get first selection of all that we can offer! This event is while supplies last - don't miss out! We love having visitors, so if you have extra time after shopping and want to learn how olive oil is made, LET US SHOW YOU! It's easy, just ask us for a tour!

    2120 Loleta Ave. Corning, CA 96021
    530-824-2190 for any questions!

    warehouse sale1w 1wwSarah Maren Photographers


  • Ascolano Coleslaw

    March 24, 2015

    Fresh coleslaw salad for summer
    Ingredients
    • ½ head red cabbage, shredded
    • ½ head green cabbage, shredded
    • 1 bunch radishes, trimmed and cut in slices
    • ½ cup sesame or sunflower seeds
    • ½ cup fresh parsley,chopped
    Dressing
    Instructions
    1. Place the shredded cabbage in a large bowl.
    2. Add the radishes, nuts,and parsley.
    3. It can be covered and refrigerated at this point.
    4. Combine the olive oil, lemon juice, garlic,salt and pepper. Shake to mix.
    5. Before serving add the dressing and mix thoroughly..
    Notes
    Additional options: Add shredded carrots, celery, apples, dried fruit, and nuts.

  • Irish Potato Pie

    March 13, 2015

    potato + pie

    Ingredients:
    1 sheet frozen puff pastry, thawed
    3 Tbsp  Basil Olive Oil
    7 thick sliced bacon, chopped
    5 potatoes (4 large), peeled and sliced thin
    1 onion, peeled and sliced thin
    1 Tbsp fresh dill
    1/2 cup heavy cream
    Salt and Pepper
    Chive for garnish

    Directions:
    Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
    Place olive oil and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
    Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.

    Recipe and Photo adapted from A Spicy Perspective


  • Brie, Fig and Apple Grilled Cheese

    February 20, 2015

    Brie-Fig-and-Apple-Grilled-Cheese-5
    Photo from Two Peas and Their Pod

    ingredients:

    1 tablespoon olive oil
    1/4 red onion, sliced
    4 slices sourdough bread
    2 tablespoon olive oil, for brushing the bread
    4 tablespoons fig butter or jam
    5 ounces brie cheese, thinly sliced
    1 large Granny Smith apple, thinly sliced
    1/2 cup baby arugula

    directions:

    1. Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.

    2. Brush the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread.

    3. Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

    Recipe adapted from twopeasandthierpod.com


  • Whipped Goat Cheese with Sevillano Olive Oil

    February 19, 2015

    whipped-goat-cheese-0194

    Ingredients

    • 8 ounces goat cheese, softened
    • 2 tablespoons whole milk
    • 1 tablespoon fresh herbs, chopped (i used a combination of thyme and rosemary)
    • 1 teaspoon honey
    • salt, to taste
    • black pepper, to taste
      **We suggest drizzling Sevillano Olive Oil on top

    Directions

    1. Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
    2. Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
    3. Add salt and pepper to taste and process to combine.
    4. Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.

    Recipe adapted from foodfanatic.com


  • Rosemary and Dark Chocolate Olive Oil Cake

    February 18, 2015

    rosemary + chocolate oo

    Dry ingredients
    1 cup oat flour
    ¾ cup spelt flour
    ½ cup all-purpose flour
    2/3 cup sugar
    1½ teaspoon baking powder
    ¾ teaspoon salt
    1½ tablespoons fresh rosemary, finely chopped
    5 ounces/140g bittersweet chocolate (at least 70% cocoa), chopped into ½ inch chunks
    1 tablespoons sugar for sprinkling

    Wet ingredients
    3 large eggs
    1 cup Chocolate Olive Oil
    ¾ cup whole milk

    Preparation
    1. Preheat the oven to 350°F. Line a 4½ x 13 inch loaf pan with parchment paper. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

    1. In another large bowl, whisk the eggs thoroughly. Add the Chocolate Olive Oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate.
    2. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
    3. Bake for about 50 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Just a few minutes before the cake is finished, set your oven under broil for a minute, this caramelizes the sugar on top and gives it a bit of a crunch. Stay by the oven for the full minute before taking it out, make sure it doesn’t burn. Allow to cool completely.

      Recipe adapted from Kim Boyce’s Good to the Grain 


  • Mardi Gras - King Cake

    February 17, 2015

    King Cake
    Photo credit to chicacircle.com
    I
    ngredients:
    1 (16-ounce) container sour cream
    1/3 cup sugar
    1/4 cup butter (Converts to 3 TBSP of Olive Oil)
    1 teaspoon salt
    2 (1/4-ounce) envelopes active dry yeast
    1/2 cup warm water (100° to 110°)
    1 tablespoon sugar
    2 large eggs, lightly beaten
    6 to 6 1/2 cups bread flour*
    1/3 cup butter, softened (Converts to 1/4 cup of Olive Oil)
    1/2 cup sugar
    1 1/2 teaspoons ground cinnamon
    **Purple-, green-, and gold-tinted sparkling sugar sprinkles

    Preparation

    Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

    Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

    Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

    Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

    Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

    Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

    Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

    Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

    Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

    Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

    *6 to 6 1/2 cups all-purpose flour may be substituted.

    Note:

    This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

    Recipe by SouthernLiving.com


  • Chocolate Lava Cake

    February 9, 2015

    lava cake

    Ingredients
    Baking spray, for spraying custard cups
    1/2 cup of Chocolate Olive Oil
    2 ounces bittersweet chocolate
    2 ounces semisweet chocolate
    1 1/4 cups powdered sugar
    2 whole eggs
    3 egg yolks
    1 teaspoon vanilla
    1/2 cup all-purpose flour
    Vanilla ice cream, for serving

    Directions
    Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

    Microwave the Chocolate Olive Oil, bittersweet chocolate and semisweet chocolate in a large bowl on high about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

    Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

    Recipe adapted from Ree Drummond and the FoodNetwork


  • Sriracha Hummus

    January 21, 2015

    Sriracha Hummus

    Ingredients:
    - 17 oz garbanzo beans, canned, drained and rinsed
    - 1/3 cup tahini
    - 1/3 cup lemon juice
    - 2 TBSP Extra Virgin Olive Oil
    - 2 TBSP water
    - 2 garlic cloves
    - 1/4 tsp salt
    - 1 tsp cilantro, dried
    - 1 TBSP sriracha sauce
    - 1 tsp Extra Virgin Olive Oil

    Click for Instructions to Sriracha Hummus!

    **Serving Suggestions: Serve with tortilla chips, bread or vegetables. Adjust the heat level to your own personal taste.

    Buy Now!>>EVOO

    Attributions to Laura Bashar at FamilySpice.com

     

    Easy recipe

  • Blueberry Balsamic Pancakes

    January 20, 2015

    BB Pancake2

    Ingredients:

    4 Tbsp Blueberry Balsamic Vinegar
    1 1/2 cups of blueberries|
    1/2 cup of water
    1 cup of sugar
    2 Tbsp cornstarch

    Instructions:
    Prepare the Blueberry Balsamic Vinegar sauce in a small saucepan, heat the blueberries, water and sugar until boiling. Simmer for few minutes. Add Blueberry Balsamic Vinegar and cornstarch. Continue cooking until it reaches a syrupy consistency.

    Serve pancake warm with the sauce along with some fresh blueberries and sliced bananas; if desired.

    Buy Now!>>blueberry_1_1

     

    Easy recipe

  • Purple Sweet Potato Soup

    January 13, 2015

    purple_sweet_pot_soup toppurple_sweet_pot_soup

    Ingredients:

    1 lb purple sweet potatoes
    1/2 lb purple cauliflower, florets
    2 cup water
    1/2 tsp salt
    1/8 tsp black pepper, ground
    1/4 tsp nutmeg, ground
    1/4 tsp cloves, ground
    1 cup vegetable stock
    1/4 cup lemon juice
    2 TBSP thyme, fresh, leaves and blossoms (1 tsp for each cup of soup)
    3 tsp extra virgin olive oil, (½ tsp for each cup of soup)

    For instructions to the recipe please visit
    Family Spice - Purple Sweet Potato Soup 

    Photo and recipe attributions to Laura Bashar from FamilySpice.com

     


  • Ginger and Spinach Green Smoothie

    January 9, 2015

    ginger-green-smoothieginger-green-smoothie2
    Lucero Olive Oil Favorite
    Add 2 tbsp of Extra Virgin Olive Oil for long-term energy, olive oil is an effective way to help round out the nutrition packed inside.

    Get the recipe here!
    Ginger and Spinach Green Smoothie

    Recipe and Photo Attributions to Lindsay Landis at loveandoliveoil.com

    Easy recipe

  • Lucero Cosmo

    December 30, 2014

    Farwood Cherry Cosmo

    Ingredients:

    • ½ shot of Triple Sec
    • 1 shot of Cherry Vodka
    • 1 tbsp of Cherry Balsamic Vinegar
    • 1 Splash of Lime Juice
    • 1 Splash of Sweet & Sour


    Directions:

    Just pour in the order listed of the ingredients and enjoy!

    Optional:
    Match any flavored vodka to any flavored balsamic vinegar to create your own Cosmopolitan!
    Pineapple sounds delicious, choose from 12 different flavors!

    Recipe by Farwood Bar & Grill


  • Crinkle Cookies featuring Chocolate Olive Oil

    December 15, 2014

    Crinkle

    Ingredients:

    • 4 eggs
    • 1/2 cup Chocolate olive oil
    • zest of 1 lemon
    • 1 cup unsweetened cocoa powder
    • 2 cups sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 tsp vanilla extract
    • pinch of salt
    • 1/2 cup confectioner's sugar
      photo credit: playfulcooking.com

    Directions

    • Mix flour, cocoa powder, baking powder, salt and sugar in a bowl.
    • Add one egg at a time and start mixing the dough.
    • Then, add vanilla extract, Chocolate olive oil and lemon zest. Give it one final mix and the dough is ready.
    • Cover the dough and keep it the refrigerator for a couple of hours.
    • Pre-heat the oven to 350F.
    • Keep the cookie sheet ready with parchment paper.
    • Pour the confectioner’s sugar in a bowl.
    • Take the dough out of the refrigerator.
    • Using an ice-cream scooper or a spoon, roll the dough into 1-inch balls and drop in the confectioner’s sugar.
    • Roll it in the sugar (Pack it on!) and keep it on the parchment paper.
    • Bake it for 10 to 12 minutes or until a toothpick comes out clean when inserted in the center of the cookie.

    Easy recipe
    Adapted from Kankana Saxena - playfulcooking.com

    Crinkle and MilkCrinkle Red Tissue


  • Chanukah Latkes

    December 10, 2014

    Latke with sour cream
    Ingredients:
    - 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
    - Sea salt
    - 2 pounds baking potatoes
    - 1 large onion, finely diced
    - 2 large eggs, lightly beaten
    - 1 cup matzo meal
    - 1/2 teaspoon freshly ground white pepper
    - Olive Oil, for frying
    - Sour Cream, applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
    Instructions:
    Easy recipe
    1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
    2. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
    3. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
    4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the olive oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

      MAKE AHEAD
      The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp

    All Lucero olive oil's are certified Kosher by Kof K.Kof-K-kosher-certification

    Easy recipe

  • Chocolate Olive Oil Mousse

    November 24, 2014

    Chocolate Olive Oil Mousse

    Ingredients:
    6 oz. bittersweet chocolate, finely chopped
    3 egg yolks
    1/4 cup Lucero Chocolate olive oil
    3 Tbs. warm water
    1/4 tsp. sea salt
    2 egg whites
    1/8 tsp. cream of tartar
    1/4 cup sugar
    Chocolate shavings for serving (optional)

    Instructions:
    Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.

    In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.

    Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.

    Buy Now>> 

     Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013)

     

    Easy recipe

  • Winter Citrus Salad

    November 24, 2014

    Citrus Salad

    Ingredients:
    2 oranges
    2 mandarins
    2 blood oranges
    1 lime
    1 pink grapefruit
    fresh herbs such as thyme or mint for garnish
    Lucero White Mandarin Balsamic Vinegar, to taste
    1/4 cup pistachio nuts, chopped
    OPTIONAL: Thick organic natural yoghurt

    Instructions:
    Peel all the citrus fruit, ensuring all the white pith is removed.
    Slice the citrus and arrange onto a serving plate, alternating colors to make it look beautiful.
    Drizzle the balsamic of your choice onto the citrus salad just before serving.
    Garnish with pistachio and garden herbs.

     

    Easy recipe

     

    Easy recipe

  • Maple Balsamic Salted Caramels

    November 24, 2014

    Maple-Balsamic-Milk-Caramels

    Makes approx. 60 1/2" caramels

    Ingredients:
    2/3 Cup Lucero Traditional Balsamic Vinegar
    2/3 Cup Heavy Cream
    Heaping 1/2 tsp salt
    1/4 tsp coarse salt
    1/2 Cup maple syrup
    1 Cup Sugar
    4 tbsp butter
    Cooking spray

    Instructions:
    Line a 9inch loaf pan, or other small pan with parchment paper and spray parchment paper with cooking spray. Set aside. If using molds instead, spray with cooking spray and set aside.

    First, reduce your vinegar. Pour vinegar into a small pan and heat over high, swirling or stirring occasionally until reduced down to approximately 1/4 Cup. Set aside.

    In a small saucepan combine cream, 1/2 tsp salt, and butter, and heat over low heat, stirring, until butter melts and the mixture begins to bubble lightly. Turn off and cover to keep warm.

    In a large saucepan (about 4-5 qt), add the sugar and maple syrup. Heat over medium heat and stir to combine. Once all the sugar as been moistened by the syrup, stop stirring and clip a candy thermometer in to your pan. Make sure the syrup is covering the bulb of the thermometer, but that the bulb is not touching the bottom of the pan.

    Cook sugar/syrup mixture until it reaches 310 degrees, or hard crack stage, turn down the heat a bit and continue to cook until the candy reaches 340 degrees. Keep an eye on it the whole time to prevent burning, and gently swirl or stir to break up any hot spots.

    When candy reaches 340 degrees, turn off heat and add the balsamic vinegar, and the cream/salt/butter mixture. Stir gently until smooth and well combined.

    Return to heat, and occasionally gently stir or swirl to avoid hotspots, until candy reaches 260F, or hard ball stage. Remove from heat.

    Pour caramel into prepared pan or molds, and allow to cool ten minutes, then sprinkle the 1/4tsp coarse salt over the top of the caramel.

    Allow to cool fully before removing caramel from pan. Removing too soon will cause your caramels to spread and lose shape. Give it at least 2-3 hours.

    Using a sharp knife cut the caramels into small squares. Wrap cut caramels in parchment or wax paper.

    Easy recipe

  • Ratatouille Gratin

    November 24, 2014

    Ratatouille

    Ingredients:
    4 Tbsp. Lucero olive oil
    2 tsp. chopped garlic
    2 tsp. chopped fresh thyme
    1 yellow onion, thinly sliced
    Salt and freshly ground pepper, to taste
    4 large roma tomatoes, sliced into 1/8-inch rounds
    2 large zucchini, sliced into 1/8-inch rounds
    2 large summer squashes, sliced into 1/8-inch rounds
    1 Japanese eggplant, sliced into 1/8-inch rounds

     

    Instructions:
    Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

    Add another 1 Tbs. of the oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

    Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

    Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

    To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

    Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

    From the William Sonoma test kitchen

     Easy recipe

  • 3:1 Vinaigrette Recipe

    November 10, 2014

    vinaigrette

    INGREDIENTS

    • 1/4 cup Traditional balsamic vinegar
    • 1 tablespoon Tequila Jalapeno Kiss mustard
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • Pinch of sugar
    • 3/4 cup Three Star extra-virgin olive oil

    DIRECTIONS

    1. In a small bowl, whisk together 1/4 cup Traditional balsamic vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.

    2. Slowly add 3/4 cup Three Star extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

    VARIATIONS

    To make different types of vinaigrette, do the following:
    Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed.
    Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.
    Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.

     

    Attribution to Martha Stewart
    Easy recipe

  • Lucero's Roasted Tomato Tapenade Lasagne

    November 3, 2014

    Total Time: 1 hr 30 min
    Prep: 30 min
    Cook Time: 1 hr
    Yield: 12 servings
    Pan Size: 13x9

    Ingredients:
    - 1 lb Ground Beef
    -  ½ lb Mild Italian Sausage
    - 1 tbsp Lucero Three Star Extra Virgin Olive Oil
    - 3 Garlic Cloves
    - 1 6oz can of Tomato Paste
    - 1 12oz can of Tomato Sauce
    - 2 jars of Lucero’s Roasted Tomato Tapenade
    - 2 tbsp dry Oregano
    - 2 tbsp dry Basil
    - 1 pinch of red pepper
       (optional, secret ingredient)
    - 1 box of Lasagna Pasta
    - 1 container of Ricotta Cheese
    - 2 cups of grated Mozzarella Cheese
    - 2 cups of grated Cheddar Cheese
    - 1 ½ cups of Fresh grated Parmesan Cheese
     
    Instructions:
    Preheat your oven to 375 degrees
    For the Pasta:
    Begin boiling pasta
    For the Meat:
    Coat the bottom of the pan with Lucero Three Star Extra Virgin Olive Oil
    Brown both meats in separate pans. After meat(s) are fully cooked, ditch the fat, and mix the two meats together.
    For the Sauce:
    Mince 3 cloves of garlic. Combine 1 can of tomato paste, 1 can of tomato sauce, 2 jars of
    Lucero’s Roasted Tomato Tapenade, and then sprinkle dry oregano and basil. (Optional to add a pinch of crushed red peppers).
    Preparation:
    Add meat mixture to the sauce and let it cook on medium low for about 15 minutes.
    Begin layers:
    -Bottom layer -
    -Pasta, layer of sauce, then a layer of ricotta cheese
    Middle/Top layers -
    -Pasta, layer of sauce, mozzarella and parmesan cheese, (Layer of Ricotta Cheese, optional)

     

    Easy recipe

  • How our Tasting Room is doing after the big earthquake in Napa, CA

    November 3, 2014

    earthquake

    On October 28th Our Napa Tasting Room will celebrate its 1st Anniversary after the 2013 grand opening in historic downtown.  The neighborhood took a hard hit in the early morning hours of August 24th, so we spent some time this week to speak with the Tasting Room Manager, David Gadlin, about the being in Napa, the earthquake, and the future.

    Debra:  How has the first year gone for Lucero Olive Oil’s Napa Tasting Room?

    David:  The first year has been great! We have been warmly embraced by Napa residents, visiting tourists, local hotels and wineries, and we’re starting to establish ourselves as part of the food and wine community.  We look forward to building even stronger relationships in the coming years.

    Debra: What are some highs and lows of the past year?

    David: The highs are all about the people. We have developed some great relationships with many local businesses, wineries and resorts. We have terrific food and walking tours that come to us regularly and they are always a pleasure to host. We love our frequent tasting events at Silverado Country Club and love getting involved in local events and charities, too.  Our product is being sold in a number of local wineries now, and that one of the things of which we can be most proud.  Oh, and we have been featured on the menu multiple times at the amazing Oenotri Restaurant, and those dishes were amazing.

    The lows are very few. A 6.0 earthquake will dampen anybody’s spirits, however we consider ourselves truly fortunate in that there were very few injuries in the area as a result of the quake, we had no major structural damage, all our staff was okay at home and we were able to reopen after a 1 day clean up with the support and help of our home office team in Corning.  The community showed a ton of support in the days that followed.

    Debra: What events do you have planned this fall?

    David:  Here are just a few of the things we are excited about:

    • The Marin Country Club Christmas gala on December 5th.
    • Black Stallion Winery is now proudly selling Lucero Olive Oil and Balsamic vinegars
    • We are currently finalizing a private label project for a local winery’s new tasting room
    • The new Archer hotel and shopping area will be great for all of downtown and all of Napa.

    Debra: Which Lucero products do you use at home?

    David: I am pretty much a purist. I use Three Star Blend EVOO for most of my every day needs and Ascolano EVOO when using a finishing oil and I want it to really shine.  I use the Traditional Balsamic Vinegar a lot as well as the Pineapple Balsamic for water, lemonade and cocktails.  Finally Beer & Blaze mustard for all my grilling, BBQ, sauces, glazes and marinades.  I am also very excited about the upcoming release of this year’s Olio Novello!

    david all clean


  • Watermelon & Arugula Salad

    June 17, 2014

     

    Ingredients

    ½ pound baby arugula leaves
    2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
    ¹/³ cup good olive oil
    ¼ cup freshly squeezed lemon juice (2 lemons)
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    ½-pound chunk Parmesan cheese

    Directions

    Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
    With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

    Adapted from Barefoot Contessa How Easy Was That? by Ina Graten.

  • Sticky Balsamic Glazed Drumsticks

    June 3, 2014

    Ingredients:

    1/2 cup Lucero balsamic vinegar (we recommend Wild Cherry)
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

    Directions:

    1. Combine the balsamic, honey, brown sugar, and soy sauce, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
    2. Preheat the oven to 450 degrees.
    3. Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
    4. Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve.
    5. Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.

  • Summer Caprese Salad

    May 20, 2014

    Ingredients

    Instructions

    When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

    End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.


  • Little Thief Deviled Eggs

    April 18, 2014

    Healthy Deviled Eggs as an Appetizer

    Ingredient:

    One dozen large hard boiled eggs (see note below)
    1/2 cup mayonnaise
    2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
    3 Tablespoons sweet pickle relish
    salt and pepper
    Paprika for garnish

    Directions:

    Slice each egg in half lengthwise.  Carefully remove yolk from each half and place into a small mixing bowl.  Set egg whites aside.  Using a fork mash yolks until crumbly and no longer lumpy.  Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate.  Add salt and pepper to taste.  Taste mixture and adjust any ingredients as desired.  Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air.  Snip off a small corner of the bag with scissors.  Squeeze mixture into each egg white.  Lightly sprinkle with paprika.  Refrigerate until ready to serve.


  • THE RESULTS ARE IN - Napa Valley Olive Oil Competition!

    April 14, 2014

     

    The results are in - and we're happy to announce our winnings are the Napa Valley Olive Oil Competition. With top awards going to Anthony's Blend and Miller's Blend these awards bring Lucero Olive Oil's award count to a whopping 221!

     

    Anthony's Blend Best in Show
    Gold Medal
    Miller's Blend Best in Class
    Gold Medal
    Ascolano Gold Medal
    Manzanillo Gold Medal

  • Lucero Walks Away with Top Awards at the Annual COOC Conference!

    April 7, 2014

    MONTEREY, CALIFORNIA Lucero Olive Oil reinforces its leadership in the growing California Olive Oil industry, receiving top awards at one of the most prestigious olive oil competitions in the U.S. – the California Olive Oil Council (COOC) Competition. Bringing their total award count to a record breaking 215 medals.

    Lucero’s Manzanillo Extra Virgin Olive Oil was presented with a Gold Medal and awarded Best in Show for a large producer. Professional tasters describe this oil as robust with an intense fruit and big pepper finish, making it the perfect pairing for red meats and summer grilling.

    Lucero Olive Oil is also the producer of the most awarded extra virgin olive oil in the country, Ascolano Extra Virgin Olive Oil, which again received a gold medal at the prestigious COOC competition. Ascolano Olive Oil is unique with amazing tropical notes of peaches and apricots, this flavor profile is what makes customers reach for more and why it continues to wow judges year after year.

    Relatively new to the award scene is the company’s Anthony’s Blend Extra Virgin Olive Oil. A traditional Tuscan formulation with California-gown varietals, it produces an oil with strong fruit aromas and an assertive peppery finish. Anthony’s Blend was awarded the gold award at the COOC competition. Also receiving Gold Medal awards were Lucero's Corning Blend, Tehama Blend and Sanders Blend.  Receiving Silver medals were Lucero's Sevillano and Miller's Blend EVOO's.

    In addition to the prestigious medals, lead miller, Larry Treat received the first annual Miller’s Recognition award for a large producer. “We are passionate and deeply committed to making the finest extra virgin olive oil in the U.S.,” says Lucero. “Our milling crew is one of the best in the country and our Mediterranean climate and close relationship with our growers helps us produce the best-tasting fruit Mother Nature allows.”


  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014

    Ingredients

    1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup plain whole-milk yogurt
    1 cup plus 1 tablespoon sugar
    3 extra-large eggs
    2 teaspoons grated lemon zest (approximately 2 lemons)
    1/2 teaspoon pure vanilla extract
    1/2 cup Lucero Crushed Meyer Lemon Olive Oil
    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
    1/3 cup freshly squeezed lemon juice

    Directions

    Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

    Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and Crushed Meyer Lemon Olive Oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

    Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

    When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.


  • Honey-Mustard Glazed Ribs

    April 3, 2014

    Ingredients

    Honey-Mustard Glaze:

    1/2 cup Lucero Red Apple Balsamic Vinegar
    2 tablespoons light brown sugar
    1/3 cup clover honey
    3 heaping tablespoons Little Thief Mustard - we recommend NEW Sweet Bacon with Honey
    Salt and freshly ground black pepper
    Ribs:
    2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
    4 tablespoons light extra virgin olive oil like Lucero Miller's Blend EVOO
    Salt and freshly ground black pepper
    1 cup soy sauce
    4 cups water
    2 to 3-inch piece ginger, skin-on and sliced

    Directions

    Honey-Mustard Glaze:

    Combine the balsamic vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

    Ribs:

    Preheat the oven to 500 degrees F.

    Brush the pork racks on both sides with extra virgin olive oil and season with salt and pepper, to taste.

    In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

    Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.


  • Roasted Garlic

    April 3, 2014

    Instructions:

    1. Preheat the oven to 400°F.
    2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
    3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of extra virgin olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
    4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
    5. Eat as is (Yum!) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

  • Roasted Red Peppers

    April 3, 2014

    Ingredients

    4 large red or yellow bell peppers, preferably Holland
    2 tablespoons of robust olive oil - we recommend Anthony's Blend Extra Virgin Olive Oil

    Directions

    Preheat the oven to 500 degrees.

    Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

    Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the extra virgin olive oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.


  • TEHAMA TRAIL TO HOLD FOURTH ANNUAL PASSPORT WEEKEND EVENT

    March 10, 2014

    Tehama Farmers Will Open Their Farms To The Public, Offering Tastings and Tours

    Do you enjoy driving down back country roads through farms, orchards and vineyards? Do you love sampling fresh food and fine wines? What about visiting with the farmers who grow your food? If your answer is “yes” we have the perfect adventure for you.

    Tehama Trail farmers invite you to explore local farms, experience fresh flavors and excite your senses at the Fourth Annual Passport Weekend, June 7 – 8.

    Mark your calendars for this special two-day event when Tehama County farmers will be doing something they don’t normally do throughout the rest of the year. “We open our farms to the public, giving the community a chance to see where their food comes from,” says Katie Bianchi, chairperson for Passport Weekend.

    Passport Weekend is a self-guided agricultural tour that gives event goers the chance to explore Tehama County farms at their own pace. An easy-to-follow map highlighting the locations of participating farmers will be provided with the purchase of each ticket. For those who prefer a guided, more structured trip, shuttles will be provided.

    Guests will have the opportunity to visit family farms that produce a variety of vegetables, fruits, nuts, beef, olives and olive oil. Vineyards known for producing award-winning wines can be found along the trail as well. Some of the Tehama Trail farmers have unique events planned. “We’re going to have hay ride tours back to the main ranch and river. We’ll talk about walnuts and give guests a chance to walk around the orchard,” says Bianchi, co-owner of Bianchi Orchards in Los Molinos.

    What are other farmers planning? Just up the hill in Manton, Cedar Crest Vineyards will be hosting a music festival and wine tasting, while Tehama Oaks in Red Bluff plans to host a barrel tasting. Country Haven at the Red Barn in Los Molinos will be offering specials on a variety of locally grown and produced goods. And this is just a sampling of what awaits.

    This year’s agricultural adventure promises to be better than ever. “We’ve formed a committee this year … we are very organized,” says Bianchi. “We looked at the past years and said, ‘What worked, what didn’t work, and let’s change it.’ This year’s event will be a cohesive, enjoyable experience.”

    Tickets for Passport Weekend go on sale April 1 at Enjoy the Store in Red Bluff and Redding, and at the Tehama County Visitor Center.

    Tehama Trail is a partnership between farmers to bring awareness to the abundance of good food right here in our community. Passport Weekend is an experiential fundraising event that promotes local farms and fresh food, and helps keep farmers on their land for generations to come. For more information, or to schedule an interview with Katie Bianchi, please call (530) 680-1714, or email Katie at bianchiorchards@yahoo.com.


  • 4th Annual Spring Bloom - Grove Tour Schedule

    March 5, 2014

    Lucero Olive Oil is excited to announce our Fourth Annual Spring Bloom event on Saturday, May 10th from 11am-5pm. We invite you to join the Lucero Team in a celebration which will include grove tours, a wine garden featuring local wineries, a kid’s zone, and marketplace hosting several local artisan food producers. There will be four heritage olive grove tours (11:30am, 12:30pm, 1:30pm, and 2:30pm) answering questions about the olive culture in Tehama County. Additionally, two super high density tours will be given (12-noon and 1:30pm) explaining how super high density groves are planted and beneficial to the olive oil industry. Space is limited - to reserve your spot on the tours please call the Corning Tasting Room at (530) 824-2190. Century old olive grove tours are priced at $2 per person. Super high density tours are priced at $4 per person.

    For more information visit our Spring Bloom webpage.



  • Chocolate Crostini with Olive Oil and Salt

    February 18, 2014

    Ingredients:

    1 baguette

    1/2 cups Lucero Crushed Mandarin Orange EVOO

    2 bars of good dark chocolate

    1/2 Tablespoon of a smooth extra virgin olive oil (we used Lucero Chocolate Infused EVOO)

    Sea salt for finishing

    Directions

    Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Lucero Crushed Mandarin Orange EVOO and lightly toasted. Melt dark chocolate (such as the fruity Scharffen Berger 62% semisweet) with the additional 1/2 tablespoon of EVOO and drizzle over bread, finish with a sprinkle of flaky sea salt. Voila, you have a snack that goes with cocktails or -- wait for it -- a yummy not-too-sweet afternoon snack in lieu of a cookie.


  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014

    Ingredients:

    • 2 packages of graham crackers
    • 6 tablespoons of butter, melted
    • 2 tablespoons of sugar
    • 2 8-ounce packages of cream cheese, room temperature
    • 1 14-ounce can sweetened condensed milk
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon vanilla extract
    • 4 tablespoons Lucero Chocolate Olive Oil
    • 2 tablespoons Lucero Strawberry Balsamic Vinegar
    • Chocolate bar shaved

    Directions:

    Put the graham crackers in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.

    Pour crumbs into a medium bowl; stir in sugar. Add butter and Lucero's Chocolate Olive Oil, stir until combined.

    Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.

    To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.

    Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.

    Shave the chocolate bar on top of the cheesecake, and then serve.


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