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Lucero Blog

  • Little Thief Mustard Deviled Eggs

    April 18, 2014

    Ingredient:

    One dozen large hard boiled eggs (see note below)
    1/2 cup mayonnaise
    2 Tablespoons Little Thief Mustard (we recommend Sweet Roasted Garlic, or Bacon with Honey)
    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. “This award is particularly special since I helped plant to trees along with my father several years ago in our family grove, which are within a short walking distance of the company mill in Corning, CA,” Dewey Lucero, owner of Lucero Olive Oil. 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. “Our Ascolano Olive Oil is unique with amazing tropical notes of peaches and apricots,” says Lucero. “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. This robust blend was developed in honor of Lucero patriarch Anthony Lucero. 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.”

    Lucero Olive Oil is based in Corning, Calif. – home to the olive capital of the U.S. and some of the oldest olive trees in the state. The company was founded by third-generation olive producer Dewey Lucero. Lucero prides himself on growing unique olive varieties and providing unsurpassed attention to detail to produce some of the country’s best-tasting olive oils. Lucero’s many olive oil varieties and food products can be purchased in one of their three specialty tasting rooms located in Corning, CA, Portland, OR, or Napa, CA, as well as, hundreds of specialty food markets nationwide, Williams-Sonoma, Crate and Barrel and Sur La Table. Lucero products are also available online at www.lucerooliveoil.com or by calling 877-330-2190.

    Kristin, Renee, Dewey Lucero, and Trisha show off the gold medal winners!

     

    Dewey Lucero, all grins after receiving 6 gold medals.

     

    Accepting the Miller's Recognition Award for Larry Treat.

    Best in Show for Large Production!

    Showing off the big awards

     

    We had to take a selfie!

     


  • 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 (I love straight roasted garlic) 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.


  • 10 Reasons at Attend the Fourth Annual Spring Bloom

    March 25, 2014

    Lucero Olive Oil is proud to announce their 4th Annual Spring Bloom on Saturday, May 10th from 11am-5pm. Please, check out the top 10 reasons to attend this family oriented event:


    1. Lucero family picnic - meet the Lucero family. All three generations of olive growing heritage will be around the event. You can even have Grandpa Tony sign your Anthony's Blend bottle.
    2. Case Sale - peruse Lucero's award-winning 2012 Harvest of extra virgin olive oils and select balsamic vinegars. Shop products discounted up to 75% off.
    3. Grove Tours - join Dewey and his father Bobby Lucero on one of our four heritage grove tours, or hop on a shuttle to a Lucero Super High Density grove and let our olive-experts teach you about this innovative, new type of planting.
    4. Wine Garden - taste local wine from 10 featured local wineries.
    5. Olive Oil Ice Cream Sundaes - visit the Lucero Parlor and experience an famous olive oil ice cream sundae!
    6. Local artisan vendors - from flowers, to nuts and soaps we'll have them all.
    7. Live Music - groove to the beats of one of our favorite local bands - Driver!
    8. Mother’s Day Raffle - Moms, check in at the Welcome Tent to pick up your complementary raffle ticket and enter for a chance to win specialty gifts from Spring Bloom vendors and wineries.
    9. Kid’s zone - check out our new and improved Kid's Zone with a bounce house, face painter and balloon artist.
    10. Olive Oil Tasting - learn the proper way to taste extra virgin olive oil in our top of the line tasting room.

  • 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 family celebration which will include grove tours, a wine garden featuring local wineries, a kid’s zone, and marketplace hosting several local artisan food producers. Dewey and his father Bobby Lucero will be guiding 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.


  • Crunchy Chickpeas with Rosemary Olive Oil

    January 28, 2014

    Ingredients

    • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
    • 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
    • 1tablespoons finely chopped fresh rosemary
    • 1 tablespoon kosher salt
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper

    Instructions

    Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

    Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.


  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014

    Ingredients

    • ½ Cup heavy Cream
    • 8 oz chopped Dark Chocolate
    • Olive Oil or Vinegar to taste
    • Cocoa Powder

     

    Instructions

    Heat Heavy cream, do not let boil.

    Mix in chopped chocolate, stir until all melted.

    Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.

    Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).

    Scoop into small balls with melon baller or spoon.

    Roll into spheres in your hand quickly (chocolate starts to melt).

    Roll into cocoa powder.

    Makes 30 small truffles.



  • Balsamic Crepes

    December 16, 2013

    Ingredients:

    2 cups of fresh fruit, chopped into small pieces

    2 tablespoons of honey

    1/2 cup of your favorite Lucero Balsamic Vinegar

    Instructions:

    In a small sauce pan add all ingredients, and bring to a low boil over medium high heat, continuously stirring for 5 to 10 minutes depending on the fruit used.


  • Mandarin Orange and Walnut Brownies

    December 16, 2013

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Crushed Mandarin Orange 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 walnuts, 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.

    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.

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    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.

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    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.

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf


  • Roasted Rosemary Turkey Thighs

    November 20, 2013

    Ingredients:

    Directions:

    Preheat oven to 350°F
    Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
    Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.


  • White Mandarin Cranberry Sauce

    November 20, 2013

    Ingredients:

    1 1/4 cups white sugar
    1/4 cup water
    1 (12 ounce) package fresh cranberries
    1 cinnamon stick
    1 tablespoon orange zest

    Directions:

    Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. 

    Adapted from AllRecipes.com

  • Olive Oil Mashed Potatoes

    November 20, 2013

    Ingredients

    • 1 1/2 pounds waxy potatoes (4 medium)
    • Coarse salt and ground pepper
    • 1/2 cup skim milk

    Directions

      Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
      Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired

      Adapted from Everyday Food, September 2003.
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

    1. Butternut Squash Crostini

      November 18, 2013

      Ingredients

      • 1 medium cooked butternut squash (only use one half of the squash)
      • Tablespoon Olio Nuovo
      • Salt And Pepper, to taste
      • 1 pinch nutmeg1 pinch dried sage
      • 1 teaspoon Garlic powder
      • 1 teaspoon Onion powder
      • 1 rustic baguette, sliced
      • 1 tablespoon Lucero Meyer Lemon Olive Oil
      • Kosher Salt & Freshly Ground Black Pepper, For Serving
      • Fresh mozzarella cheese, thinly sliced

      Directions:

      1. Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
      2. Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.
      3. Heat oven to 375. Place the baguette slices on a baking sheet.  Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.
      4. Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!

       


    2. Butternut Squash Ravioli

      November 5, 2013

      Ingredients

      • 1  ½ cups mashed, cooked butternut squash
      • 1 cup Ricotta Cheese
      • 1/2 cup Grated Parmesan, plus more for garnish
      • 1 egg white
      • Salt And Pepper, to taste
      • 1 pinch nutmeg
      • 1 pinch dried sage
      • 1 teaspoon Garlic powder
      • 1 teaspoon Onion powder
      • 1 package Wonton Wrappers
      • Kosher Salt & Freshly Ground Black Pepper, For Serving
      • 3 Tablespoons Water

      Directions:

        Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
        Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
        Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
        Bring a saucepan of lightly salted water to a boil.
        Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.


      1. Brussels Sprouts with Vinegar-Glazed Red Onion

        October 29, 2013

        Ingredients

        • 1 (about 10-ounce) basket
        • Salt and freshly ground black pepper
        • 1 tablespoon unsalted butter
        • 1 tablespoon Lucero Olio Nuovo Extra Virgin Olive Oil
        • 1 small red onion, thinly sliced lengthwise
        • 2 tablespoons Lucero Fig Balsamic Vinegar

        Directions

        Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

        Heat 1/2 tablespoon butter and 1/2 tablespoon Lucero Olio Nuovo in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

        Add remaining 1/2 tablespoon each butter and Lucero Olio Nuovo to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add Lucero Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

        Add onions to brussels sprouts, and toss well. Serve immediately.

         


      2. 2013 Freshly Pressed- OLIO NUOVO

        October 15, 2013

        Each year, olive growers along with their friends and families eagerly anticipate the first olive oil of the season, straight from the mill. The olives are milled within hours of harvesting to ensure the highest level of freshness and quality. Bottling takes place that day, capturing the rich and fresh flavors of the olive oil. Special clear bottles are used to emphasize the unique buttery golden green color, which only new olive oil can attain.

        Olio Nuovo is produced using locally hand harvested fruit from Corning, California; it is the freshest, tastiest, and healthiest EVOO you can get without standing at the mill yourself! Nuovo has a cloudy golden color with a slight green hue and thick consistency. The flavor is rich and smooth with apple and artichoke undertones. Its finish is a robust olive flavor with a slight peppery kick.  Nuovo is available for a limited time and was released by Lucero Olive Oil on Friday October 11th. Olio Nuovo will be available to purchase at the Lucero retail store in Corning, California.

        Olio Nuovo is an example of premium California extra virgin olive oil and expert milling that encompasses the highest of standards set forth by the California Olive Oil Council (COOC). The COOC was established to foster and promote firm restrictions on extra virgin olive oil to guarantee quality for consumers. California’s olive oil industry has achieved superior results due to significant improvements in production methods, rigorous tasting standards set forth by the COOC panel of certified tasters, and rigorous COOC laboratory analyses. California produces many of the highest quality extra virgin olive oils in the world. Support the COOC seal and your local producers of Northern California.

        Lucero’s Olio Nuovo will also be featured at their 3rd Annual “Winter Crush,” Saturday, December 14th, 2013 from 10:00am-4:00pm. To learn more about Olio Nuovo, visit Lucero Olive Oil for tours and tastings.


      3. Now Pressing 2013 Harvest!

        October 12, 2013

        The new harvest is upon us here at the Lucero Mill! I'm pleased to announce that the season has started smoothly. So far we've pressed batches of Manzinillo and Sevillano olives which are being blended for the 2013 Olio Nuovo, which is now available for purchase.

        Our milling crew also pressed a batch of Arbequina olives for Hamilton City High School's FFA Group.

         


      4. Govenor Signs two Wolk Bills

        October 9, 2013

        Governor Jerry Brown recently signed Senate Bill 609, legislation introduced by State Sen. Lois Wolk (D-Davis) would increases penalties for long-term care providers who hinder investigations by California’s Long-Term Care Ombudsman program.

        The Governor recently signed Senate Bill 250, a measure by Wolk establishing a state commission to help coordinate efforts by state olive growers and oil manufacturers to strengthen the competitiveness of California’s olive oil industry.

        SB 250 creates the Olive Oil Commission of California within the Department of Food and Agriculture to allow the industry to conduct research and establish product grades and standards through the Secretary of Food and Agriculture. There are currently 16 active, industry-funded agricultural commissions in California created to enhance their industries competitiveness through promotion, advertising, education, marketing research, scientific research, and the creation and regulation of quality standards.

        SB 250 is part of Wolk’s ongoing effort to address challenges facing state’s expanding olive oil industry, including competitors selling fraudulent and low-quality olive oil. A study conducted by the UC Davis Olive Center found that 65 percent of imported extra-virgin olive oils bought off the shelves of California supermarkets failed to meet international standards for olive oil quality — concluding that many of the imported olive oils tested were falsely labeled as extra virgin grade.

        Read the full article here.


      5. Tasting Room Grand Opening

        October 8, 2013

        Lucero Olive Oil Celebrates the Opening of Their New Tasting Room in Napa

        NAPA, CA- Lucero Olive Oil is pleased to announce the Grand Opening of their new Tasting Room in downtown Napa, California. Friends, families and fans of olive oil are invited to the downtown Napa tasting room Saturday, October 26th for the Grand Opening of Lucero’s new store where an expansive selection of olive oils, vinegars, tapenades, mustards and table olives will be offered. The ribbon cutting is at 10:00am with the doors opening following the ceremonies. Patrons are encouraged to come early because the first 100 people will receive a 50ML bottle of Lucero’s Extra Virgin Olive Oil with purchase.

        The festivities will continue on October 27th from 10am to 10pm. Visit the tasting room throughout the weekend to meet the founder of Lucero Olive Oil, Dewey Lucero, experience Lucero’s famous Olive Oil Ice Cream Sundaes, and shop numerous Grand Opening Specials.

        Lucero Olive Oil is a product of three-generations of olive growers nestled in a rural community of the Northern Sacramento Valley. Corning, “The Olive Capital,” has some of the oldest olive trees in California, and many of these century-old trees continue to flourish in the family’s groves. Lucero takes pride in their family built operation that produces North America’s most awarded extra virgin olive oils from their family groves, just minutes away from the Lucero Mill.

        Lucero’s new Tasting Room is located at 1012 First Street Napa, California, on the corner of First and Main Street. The business hours are: Sunday through Thursday- 10am to 10pm and Friday through Saturday- 10am to 11pm.


      6. Tomato and Olive Brucetta

        September 24, 2013

         

         

        Ingredients:

        · 1 small loaf of bakery bread, cut into 3/4 inch slices

        · 3 medium tomatoes

        · ¾ cup Lucero Olive Oil Heritage Blend Olives

        · ¾ cup Lucero Olive Oil Kalamata Olives

        · 2 tablespoons chopped fresh basil

        · 1 tablespoon Lucero Arbequina Olive Oil, plus additional for drizzling on bread

        · 1 tablespoon Lucero Traditional Balsamic Vinegar

        · 1 teaspoon lemon juice

        · ½ teaspoon freshly minced garlic

        · Salt and pepper to taste

        · Optional: Goat Cheese

         

        Instructions:

         

        Preheat the broiler to low. Place bread on lined baking sheet. Drizzle bread with olive oil. Toast under broiler until lightly golden and crisp.

         

        While bread is toasting, quarter the tomatoes, scoop out and discard seeds. Dice the tomatoes and combine with other ingredients in large mixing bowl.

         

        Top warm bread with tomato and olive mixture, enjoy!

         

        Optional: Spread goat cheese on warm bread and then top with tomato mixture.


      7. Bruciante's Smoked Basil Pizza featuring Lucero Basil Infused Olive Oil

        September 11, 2013

        When you just can’t get to Bruciante's kiosk for the popular Smokey Basil Pizza, try this do it yourself version of the original, but remember nothing beats woodfired! 

        You will need:

        Prepared pizza dough or your own homemade

        Red Sauce

        (Some people like San Marzano Tomatoes, but nothing beats homemade)

        Mozzarella cheese

        Smoked Mozzarella cheese

        Fresh basil, cut or whole whatever you prefer

        Grated Myzithra cheese

        Lucero Basil Olive Oil

         

        Turn your oven on broil for 10 minutes and then turn it to 500 degrees. Always remember to preheat your cooking pan. A pizza stone works best, but if you don’t have one turn a cookie sheet over and use the bottom. Roll or toss the dough into a round on a floured wooden cutting board. Spread the red sauce carefully onto the dough and put the cheeses on top (2/3 regular mozzarella to 1/3 smoked) and then the basil. Slide the pizza onto the hot pizza stone and into the oven for about 6-8 minutes or until the crust browns. Once out of the oven, sprinkle with Lucero Basil Olive Oil and then graded myzithra, cut and enjoy!

         

        Reheating tip: Again a pizza stone works well for reheating, but if you don’t have one, use an iron skillet on top of the stove to reheat any pizza, never use a microwave!


      8. Spicy Kale Chips

        August 13, 2013

        Ingredients

        10 kale leaves (on a stalk)

        1 1/2 tbsp Lucero Arbequina Three Star Blend

        1 tsp sea salt

        1 tsp paprika

        1/2 tsp ground coriander seeds

        2/3 tsp ground cumin powder

        Instructions

        Preheat oven to 350 degrees.

        Tear the leaves away from the stalks and cut into 2-3 cm pieces with scissors or tear with your hands.

        Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.

        Toss kale leaves with olive oil, spices & sea salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.

        Preparation time: 5 minutes

        Cooking time: 15 minutes

        Number of servings: 2-4

        Cook’s notes: you can season kale chips with some sea salt to keep it simple or add some chili flakes to make them spicier. The spices used in this recipe are more for the flavour than the heat and you can experiment with other combinations such as dried herbs, garlic powder and even some lemon juice.

        Recipe from Eat Drink Paleo


      9. Lucero Nut Mix

        August 1, 2013

        1/2 cup almonds

         1/2 cup cashews

         1/2 cup pecans

         2 tbs garlic powder

         2 tbs onion powder

         2 tbs celery seed

         4 tbs Ascolano Olive Oil

         Salt and pepper to taste

        Preheat oven to 300 degrees F.

        Spread nuts on to baking sheet and toast nuts for 15 minutes.

        In a large bowl mix the toasted nuts, seasoning and Ascolano olive oil.

        Place nuts back onto sheet and bake for another 15 minutes.

        Enjoy!


      10. Lucero Pork Green Chili and Homemade Whole Wheat Tortillas

        July 30, 2013

        Dewey and his father Bobby presented a Lucero family favorite at the 35th Annual Gilroy Garlic Festival, Pork Green Chili and Homemade Whole Wheat Tortillas. Try them out for yourselves!

        Pork Green Chili

        Ingredients:

        1 cup Lucero Arbequina Olive Oil

        1-2 lbs of cubed pork

        5 cloves of garlic

        2 cups whole wheat flour

        1 cup warm water

        4 jalapeño peppers

        4 habanero peppers

        Directions:

        Heat a large frying pan on high heat, add Lucero Arbequina olive oil and cubed pork, cook in the olive oil till nice and brown.

        Add garlic, and whole wheat flour, stir until brown lightly. Mix in the warm water and stir briskly, till you get a gravy like consistency. Add the fresh green roasted chilies. Bring to boil then turn down to simmer for 20 minutes.

        Homemade Whole Wheat Flour Tortillas

        Ingredients:

        8 cups of wheat flour

        1 Tbsp. of salt

        1 cup Lucero Miller's Blend Olive Oil

        Water for binding

        Directions:

        In a large bowl mix whole wheat flour, baking powder, salt and Lucero Miller's Blend Olive Oil. After mixing well, add luke warm water to the mixture to bind mixture, knead until no longer sticky. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl Once done creating balls, cover with cloth for 10 minutes

        Heat hot plate on high Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more Cook on both sides on hot plate for about 15 seconds. Stack finished tortillas once cooked in cloth to keep warm


      11. Gilroy Garlic Festival Calamari in Red Sauce

        July 23, 2013

        Catch the massive Flame Ups on Gourmet Alley at the 35th Gilroy Garlic Festival

        Ingredients: Serves 4

        • 3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body into 1/4 inch rings and by all means use the tentacles.

        • 1/3 cup Lucero Miller's Blend Olive Oil

        
• 1/4 cup white sherry

        
• 1 tablespoon crushed fresh garlic

        
• 1/2 lemon
• 1 teaspoon dry basil or 1 tablespoon fresh

        
• 1 teaspoon dry oregano or 1 tablespoon fresh


        • 1/4 teaspoon dry crushed red pepper


        • Red Sauce (below)

        
Directions:


        • In large skillet heat olive oil at high heat. Add sherry wine and sautè crushed garlic. CAUTION: This procedure will flame up! If you are cooking indoors , add wine and lemon juice after the calamari has been sautèed. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Sautè calamari for approximately 2 minutes on high heat. Do not over-cook!

        Ingredients for Gilroy Garlic Festival's Famous Red Sauce:


        • 1 lb whole, peeled tomatoes, canned or fresh


        • 1 tablespoon Lucero Miller's Blend Olive Oil

        
• 1/2 green pepper chopped


        • 1 stalk celery, chopped

        
• 1 medium-sized yellow onion, chopped


        • 3 cloves fresh garlic, minced

        Directions:


        • Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped ingredients and sautè until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.


      12. Vanilla Bean Ice Cream With Wild Cherry Balsamic Topping

        July 2, 2013

         

        Ingredient:

        Vanilla bean ice cream

        1/2 c. Lucero Wild Cherry Balsamic Vinegar

        1/2 c. apple juice

        1/4 c. water

        1/2 c. sugar

        Grated zest of 1 lemon

        1/4 tsp. ground cinnamon

        1 c. dried cherry infused cranberries

        1 pint gourmet vanilla bean ice cream

        Instructions:

        1. Combine all topping ingredients in small sauce pan.

        2. Bring to a boil and stir until sugar is dissolved.

        3. Add the cranberries and reduce heat to low.

        4. Cook for 8 to 10 minutes.

        5. Let topping cool before drizzling over the ice cream.


      13. Lucero Citrus Crush Firework Cookies

        July 2, 2013

        Ingredients:

        2 1/2 cups all-purpose flour, plus more for surface

        1 teaspoon baking powder

        1/2 tsp Salt

        12 Tbs Lucero Mandarin Orange Crushed Olive Oil or Lucero Crushed Meyer Lemon

        2 cups sugar

        2 large eggs

        2 teaspoons of pure vanilla extract 

        1 cup powdered sugar

        1 1/2 tablespoons milk

        3 teaspoons of Lucero White Lemon Balsamic Vinegar

        1 tube of red and blue piping gel

        Directions

        1. Stir flour, baking powder, and salt into a large bowl.

        2. Beat olive oil and sugar with a mixer on medium-high speed until incorporated, slightly yellow, and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.

        3. Preheat oven to 325 degrees. Roll out dough to about 1/4-inch thickness on a floured surface. Cut out cookies using a round cookie cutter, rerolling scraps once. Transfer to a baking sheet.

        4. Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.

        5.  Mix powdered sugar, milk and Lucero White Lemon Balsamic Vinegar to make frosting. Frost cookies with white icing to cover.

        6. Immediately using piping gel pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).

        7. Drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge. Alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.


      14. Growing California- For the Love of Olives!

        June 26, 2013

        The California Department of Food and Agriculture released their feature of the California Olive Oil Industry. Check out Dewey’s interview, filmed in one of the Lucero family groves. Together with Dan Flynn, the Executive Director at the UC Davis Olive Center and Rebecca from the Olive Press, Dewey tells the story of the California Olive Industry explains the importance of fresh California Olive Oil!

        Thanks CDFA!

        Youtube video: Growing California- For the Love of Olives


      15. Pineapple Balsamic Vinegar Martini

        June 25, 2013

        Ingredients

        1.25 oz. Pineapple flavored Vodka

        .5 oz. Triple Sec

        .5 oz. sweet-n-sour

        .5 oz. pineapple juice

        .5 oz. Pineapple Balsamic Vinegar

        One pineapple wedge

        In a shaker add vodka, triple sec, pineapple juice, and sweet-n-sour over ice and shake well. Strain into a martini glass then add balsamic vinegar. Garnish with fresh pineapple wedge.


      16. TerraOlivo 2013 Results Announced

        June 25, 2013

        CORNING - Lucero Olive Oil, a growing boutique producer in Northern California who has quickly become the most award-winning company in North America, continues to take home the gold in world-wide competitions.

        Held in the ancient City of Jerusalem, near the Mount of Olives, the TerraOlivo 2013 Mediterranean International Extra Virgin Olive Oil Competition is judged by renowned Israeli and international judges and is considered one of the most prestigious of all competitions.
        "Lucero Olive Oil is leaving its mark in the international olive oil industry," said Dewey Lucero, owner and master taster. "Winning the TerraOlivo 2013 awards is an incredible accomplishment and validates our commitment to excellence."
        Lucero Olive Oil won Prestige Gold for its Arbequina Three Star Blend along with Gold awards for Ascolano and Manzanillo Extra Virgin Olive Oil. Additionally, the house olive oil that Lucero mills for Williams Sonoma and private label First Fresh Extra Virgin Olive Oil received Prestige Gold in this year’s competition.


      17. ENOTRIA Tasting

        June 14, 2013

        Lucero Olive Oil and ENOTRIA Resturaunt and Wine Bar teamed up to put on a olive oil and wine pairing on Wednesday, June 12, 2013. Maria and Pajo at Enotria put together this gorgeous tasting and pairing Wednesday night. It was an evening full of exceptional food and great company. Thank you to all who attended, we hope to see you soon!


      18. Everyday with Rachael Ray Features Lucero Olive Oil in the California Olive Oil Trail

        June 14, 2013

        This is HUGE, Lucero is featured in this month's issue of Everyday with Rachael Ray! The magazine takes you on a journey along the California Olive Oil Trail; lucky for us they made their way up to Corning to visit our Mill. Rachael sure does love E-V-O-O!

        Read the article here!

        Photo Credit: Everyday with Rachael Ray

         


      19. Tequila Jalapeno Kiss Glazed Chicken Screwers

        June 10, 2013

        Ingredients

        1/2 cup fresh lime juice

        1/2 cup light brown sugar

        3 tablespoons of Lucero Persian Lime Olive Oil

        4 garlic cloves, chopped

        1 tablespoon of chopped oregano

        1 tablespoon of kosher salt

        3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

        1/2 cup Little Thief Tequila Jalapeno Kiss Mustard

        1/4 cup honey

        1 tablespoon fresh lime juice

        Instructions

        In a large bowl, combine lime juice, brown sugar, Persian Lime olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.

        In a seperate mixing bowl add Tequila Jalapeno Kiss Mustard, honey, lime juice, mix together and seperate half into a small bowl for serving.

        Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Thread chicken onto the top third of the skewers; grill over moderate heat, turning, until golden browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 of the mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.


      20. Grilled Bell Pepper Bruschetta

        June 3, 2013

        Ingredients:

        8 slices of bread

        3 tablespoons Lucero Arbequina Extra Virgin Olive Oil for brushing

        2 orange bell peppers, halved lengthwise

        1 pint cherry tomatoes, quartered

        3 tablespoons of Lucero Traditional Balsamic Vinegar

        3 tablespoons Lucero Crushed Meyer Lemon Olive Oil

        Coarse salt and ground pepper

        1 ounce Parmesan cheese, grated

        Directions

        Heat grill to medium-high. Brush bread with olive oil and place on grill Toast until golden brown on both sides. Add peppers skin side up, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.

        Cut peppers into this strips. In a medium bowl, combine peppers, tomatoes, balsamic vinegar and olive oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.


      21. Easy Grill Zucchini and Tomatoes

        May 28, 2013

        Ingredients:

        2 sliced zucchini

        2 diced tomatoes

        4 diced garlic cloves

        3 tablespoons Lucero Arbequina Olive Oil

        Chopped fresh basil

        Salt & pepper

        Parmesan Cheese

        Instructions:

        Combine all ingredients in an Aluminum foil pouch. Grill on high heat for 15 minutes. Top with parmesan cheese and serve!


      22. Berry Balsamic Sorbet

        May 24, 2013

        Ingredients:
        1 cup fresh blackberries
        1 cup fresh raspberries or strawberries
        1 cup fresh blueberries
        ½ cup honey
        ¼ cup sugar
        2 cups water
        3 Tbsp. Lucero Traditional Balsamic vinegar

        Directions:
        Place berries, sugar, honey and water in a large saucepan over medium-high heat. Bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh strainer. Stir in the balsamic vinegar. Process in an ice cream machine according to the manufacturer’s directions.

        Makes 4 servings


      23. Grilling with Olive Oil

        May 21, 2013

        Barbequing and Olive Oil go hand in hand, so we figured we’d share some grilling tips to ensure you keep your title of Grill-Master this summer:

        Oil the grill after it’s hot and right before you place the food on the grate to prevent food from sticking.

        Put olive oil in a spray bottle and use it for misting foods as they grill.  The misted oil creates a nice glaze and helps keep food moist.

        Squeeze lemons, limes and oranges over grilled meat, seafood and vegetables and then finish the dish with a drizzle of extra virgin olive oil.

        Wrap veggies in aluminum foil packets to keep them moist, and it makes for a super easy clean up.

        Try tying together a bunch of fresh rosemary or thyme to make a brush for basting your

        meats with olive oil as they grill. We suggest Lucero’s most robust olive oil, Anthony’s Blend.

        Lastly, while we encourage the use of olive oil, be careful that you never put food dripping with oil on the grill in order to avoid flare ups. If you want more after grilling simply drizzle a little more on after cooking!


      24. The Grove & Co. Visits Lucero Olive Oil at the Spring Bloom

        May 21, 2013

        Wow, The Grove and Co. came out for our Third Annual Spring Bloom! Hear about their experience at the Lucero Mill in their blog, a great read:

        http://www.theoliveoilgrove.com/lucero-california-olive-oil-review/


      25. Lemon Strawberry Muffin- Complements of Duffy

        May 13, 2013

        8.5 oz All Purpose Flour

        6 oz Pure Cane Sugar

        1/8 tsp Salt

        2 tsp Baking Powder

        12 tsp Baking Soda

        8 oz Sour Cream, by weight

        2 oz Lemon Olive Oil, by weight

        1 oz White Strawberry Balsamic

        .2 oz Vanilla

        1 Egg

        8 oz Strawberries, cut in small dice (1/4" x 1/4" square)

        2 oz Nuts, chopped

        Preheat oven to 400°F. Lightly spray 12-cup muffin pan with non-stick spray, or line with paper baking cups.

         In a mixing bowl, combine dry ingredients.  In a separate bowl, whisk sour cream with oil, balsamic, egg, & vanilla until smooth. Pour creamy mixture info flour mixture, stir until all ingredients are moistened. Fold in berries & nuts. Use #12 scoop and scoop batter into prepared muffin cups. 

         Bake for 18-23 minutes or until muffins are golden and tops spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove from pan to wire rack to cool completely.

         Notes: Taste your berries to see how sweet they are, if they are really tart add sugar if needed. You can also use other berries, such as raspberry or blueberry. Toast chopped nuts for 5 mins, to bring out the nuttiness.


      26. Shake It Up with White Balsamic Cocktails- recipes thanks to Indio Spirits

        May 6, 2013


      27. Lucero Olive Oil Gold Medalist in Japanese Competition

        May 3, 2013

        TOKYO, JAPAN – Dewey Lucero of Lucero Olive Oil came home with two gold medals at the 2nd Edition of Olive Japan in Tokyo for the company’s Ascolano and Manzanillo extra virgin olive oil. Lucero joined 50 other exhibitors from 15 countries

        Lucero is the American olive oil producer that has earned the most awards over the past five years as well as a recipient of the top Premier Prize in last year’s Olive Japan competition for their 2011 Arbequina Extra Virgin Olive Oil. Over 200 extra virgin olive oils from 15 countries competed, but only 20 gold medals were awarded, and of these Lucero ranked in the top 5.

        “We are honored to be held in such high esteem by this prestigious Japanese competition,” Dewey Lucero said. “This elevates not only Lucero Olive Oil in the eyes of Japanese consumers but also extra virgin olive oils from California.”

        The Lucero family has cultivated olives in Corning, California since 1946, providing good olive oil to friends and family in order to share in the enjoyment of premium olive oil everyday.  Today, Lucero is sold on line, from their catalogs and in their Tasting Room next to the olive mill in Corning and in Portland, Oregon.  Lucero oils and vinegars are also available via nearly 1,000 of the top specialty stores in the United States and Canada, and for discerning customers in Japan.

         "OLIVE JAPAN", organized by the Olive Oil Sommelier Association of Japan is an open-air event that brings olive oil producers and their products together with top Japanese importers, distributors, buyers and consumers providing an excellent opportunity for consumers and the trade to meet high quality, high profile producers directly at the venue. Focus on the consumers is the defining character of this event and the key distinctive feature of OLIVE JAPAN from other competitions and trade shows.

         Futako Tamagawa Rise Complex is an upscale development east of the Futako Tamagawa train station in the Setagaya area of Tokyo. 

        For more information

         Lucero Olive Oil, LLC

        877-330-2190

        dlucero@lucerooliveoil.com

        lucerooliveoil.com

        Facebook | Blog

        Olive Japan and the Olive Oil Sommelier Association of Japan

        +81 (0) 3-3271-0808

        koho@olivejapan.com

        http://olivejapan.com

        Facebook

         

        Photo Caption

        Dewey Lucero (right) with Chairman and Founder of the Olive Oil Sommelier Association of Japan, Mr. Toshiya Tada (left).


      28. Strawberry Milkshake featuring Lucero White Lemon Balsamic Vinegar

        April 30, 2013

        Ingredients:

        4 cups vanilla ice cream

        1/2 cup non-fat milk

        2 cups fresh strawberries

        4 tablespoons Lucero White Lemon Balsamic Vinegar

        Directions:

        In a blender mix together vanilla ice cream and milk untill smooth, pour into two glasses. Half the strawberries and remove the stems. Rinse out blender and add strawberries and Lucero White Lemon Balsamic Vinegar untill pureed, pour on top of the icecream mixture, top with a festive straw and enjoy!


      29. Lucero Olive Oil to Exhibit in Tokyo

        April 25, 2013

        Dewey Lucero of Lucero Olive Oil will join 50 other exhibitors from 15 countries in the 2nd Edition of Olive Japan at Futako Tamagawa Rise in Tokyo at the beginning of Golden Week, on 27-28 April from 10:00 am to 8:00 pm each day.

         Lucero is the American olive oil producer that has earned the most awards over the past five years as well as a recipient of the top Premier Prize in last year’s Olive Japan competition for their 2011 Arbequina Extra Virgin Olive Oil.  140 extra virgin olive oils from 16 countries competed, but only 32 gold medals were awarded, and of these Lucero ranked in the top five.

         The Lucero family has cultivated olives in Corning, California since 1946, providing good olive oil to friends and family in order to share in the enjoyment of premium olive oil everyday.  Today, Lucero is sold on line, from their catalogs and in their Tasting Room next to the olive mill in Corning and in Portland, Oregon.  Lucero oils and vinegars are also available via nearly 1,000 of the top specialty stores in the United States and Canada, and for discerning customers in Japan.

         "OLIVE JAPAN", organized by the Olive Oil Sommelier Association of Japan is an open-air event that brings olive oil producers and their products together with top Japanese importers, distributors, buyers and consumers providing an excellent opportunity for consumers and the trade to meet high quality, high profile producers directly at the venue. Focus on the consumers is the defining character of this event and the key distinctive feature of OLIVE JAPAN from other competitions and trade shows.

         Futako Tamagawa Rise Complex is an upscale development east of the Futako Tamagawa train station in the Setagaya area of Tokyo.

        Bringing California Olive Oil to Japan!

        Tada-san, the host of 2012's fabulous event!

        Tada-san smelling one of the award winning oils.

        Liz Tagami and Dewey enjoying a stroll among the cherry trees blooming.

        The tasting table ready to jump into some olive oil tasting with Tom Mueller (Italy), Lisa Roundtree (Australia) and Dewey (USA - California).

        Dewey always appreciates some great foam on his cappachino, and this was one of the best!


      30. Grilled Vegetables with Fresh Pesto

        April 16, 2013

        Pesto:

        • 1 cup packed basil leaves
        • ½ cup packed flat leaf parsley
        • 2 garlic cloves, peeled
        • ¼ cup toasted pine nuts
        • ¼ cup parmesan cheese
        • ½ cup Lucero Arbequina olive oil
        • a pinch of salt

        Vegetables:(whatever you like, including but not limited to:)

        • 3 zucchini, cut in quarters lengthwise
        • 1 large eggplants, cut in quarters lengthwise
        • 2 ears of corn
        • 2 red bell pepper, seeded and cut into thick strips
        • ¼ cup Lucero Arbequina olive oil

         

        Prepare your grill to cook at medium heat. Cut vegetables into bite size chunks and mix with Lucero Arbequina olive oil and a sprinkle of salt. Place the vegetables on the grill. After the first ones laid down have cooked for about two minutes rotate them about 45 degrees without turning them. Cook for another minute or two and then flip or turn them to another un-grilled surface. Cook for another 2 minutes and rotate them again. Continue grilling the vegetables until they are cooked but still somewhat firm. Remove all of the vegetables from the grill and set aside to cool.

        In a food processor, add in the basil, nuts and

         cheese and pulse a few times. Add the oil in a slow stream through the feeder tube until it is all incorporated. Season to taste with salt.

        When the vegetables have cooled, cut them all into bite sized pieces. Combine the vegetables in a large bowl. Add the pesto to the vegetables and stir to combine. Season with additional salt, if necessary. Place the vegetables into a serving bowl and sprinkle with parmesan cheese.

         


      31. How to Create the Perfect Vinaigrette

        April 9, 2013

        Making your salad dressings at home is a fun, easy, tastier way to add flavoring to your summer produce.

        First start with a 3 to 1 ratio of extra virgin olive oil to vinegar. Olive oil and vinegar react like water and oil, creating an unstable emulsion. You can slow this process down by using an emulsifier (pictured) which will act as a bond between the two ingredients (available for order over the phone at 877-331-2190). Adding a tablespoon of mustard or honey can help keep your dressing emulsified for up to 15 minutes.

        Before dressing your salad be sure you leaves are dry, otherwise they repel the dressing. We find it helpful to pour some of the vinaigrette into the base of the serving bowl before adding the salad, and then tossing it through the leaves – it seems to give more even coverage. And lastly, don't dress a green salad until you're ready to eat it – after time the oil in the dressing will make your leaves look all sad and wilted.

        Some fun olive oil and vinegar combinations we recommend:

        • Ascolano and Peach Balsamic Vinegar
        • Miller’s Blend with Strawberry Balsamic Vinegar
        • Sevillano with Red Apple Balsamic Vinegar
        • Garlic Olive Oil and Traditional Balsamic Vinegar
        • Meyer Lemon Crush Olive Oil and Blueberry Balsamic Vinegar
        • Mandarin Orange Crush and Fig Balsamic Vinegar
        • Chocolate Olive Oil and Wild Cherry Balsamic Vinegar
        • Basil Infused Olive Oil with Pineapple Balsamic Vinegar
        • Persian Lime Olive Oil and White Lemon Balsamic Vinegar
        • Lemon Infused and Red Apple Balsamic Vinegar

      32. How to Bake with Olive Oil

        April 2, 2013

        Blackberry Wine & Chocolate Olive Oil Cupcakes

         Olive oil has long been used as a baking essential in Mediterranean kitchens. You can easilyand successfully replace melted butter or vegetable oil in many baked goods. Substituting olive oil provides a rich moistness and exceptional depth of flavor. Plus it supplies a healthy dose of good fats and antioxidants called polyphenols, as well as Vitamin E.

        Substitute olive oil for vegetable oil in equal measure, and use three-fourths the amount of extra virgin olive oil as butter. For instance, instead of ¼ cup melted butter, use 3 tablespoons of olive oil. For baking, use a mild olive oil with buttery or fruity flavors rather than an intense, peppery choice. Citrus olive oils also lend delicious fruity flavor to cakes, muffins and breads.

        Find the recipe for the Blackberry Wine & Chocolate Olive Oil Cupcakes here!


      33. Lemon Olive Oil Cupcakes with White Balsamic Icing and Rosemary Croquant Topping

        March 26, 2013

        Cake:

        3 eggs

        2 1/2 cups sugar

        1 1/2 cups Lucero Arbequina olive oil

        1 1/2 cups milk

        2 1/2 cups flour

        1/2 teaspoon baking powder

        1/2 teaspoon baking soda

        3/4 teaspoon salt

        Directions- 

        Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.

         Croquant:

        1 cup sugar

        1/4 cup water

        1 teaspoon rosemary

        Directions-

        Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.

         Icing: 

        2 cups powder sugar

        2 teaspoons clear vanilla extract

        3 tablespoons white balsamic vinegar 

        Directions-

        Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!


      34. Lucero Balsamic Vinegar Cocktails

        March 19, 2013

        Peach Balsamic 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. Strawberrt White Balsamic Vinegar

        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!

         


      35. Pineapple Explosion Burger

        March 12, 2013

        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 White Balsamic Vinegar

        Additional Toppings:

        • 4 hamburger buns of your choice
        • 2 tablespoons of Lucero’s Basil 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!


      36. Pasta Salad with Roasted Vegetables

        March 5, 2013

        Ingredients:

        • ¾ pound orecchiette
        • ½ pound thin asparagus
        • 1 medium zucchini, sliced lengthwise ¼ inch thick
        • ½ small eggplant, sliced in rounds  1/4 inch thick
        • 7 tablespoons of Lucero’s Mission Extra Virgin Olive Oil
        • Salt and freshly ground pepper
        • 2 ½ tablespoons of fresh lemon juice
        • 1 small shallot, finely chopped
        • 4 ounces crumbled feta cheese
        • 1 cup parsley leaves, coarsely chopped
        • 1/3 cup Lucero Olive Oil Pitted Kalamata Olives, coarsely chopped

        Directions:

          1. Preheat oven to 425 degrees. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.
          2. Meanwhile, brush the asparagus, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper. Roast vegetables in preheated oven: turn the eggplant once, until tender and charred, about 15 minutes, turn the asparagus several times, until crisp and tender, about 20 minutes; turn the zucchini once, until tender, about 30 minutes.
          3. Transfer the roasted vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the zucchini crosswise into 1/2-inch pieces. Slice the eggplant rounds in half lengthwise. Add the vegetables to the orecchiette.
          4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.
          Make Ahead; The pasta salad can berefrigerated overnight in an airtight container. Bring to room temperature
          before serving.

        • Saint Patrick's Day Ploughman's Platter

          February 28, 2013

          Ingredients:

          • 2 tablespoons Lucero White Lemon Balsamic Vinegar
          • 1 tablespoon whole-grain Dijon mustard
          • 1 tablespoon Little Thief Sweet Roasted Garlic Mustard
          • 1 teaspoon honey
          • 1/4 teaspoon freshly ground black pepper
          • 1/2 cup Lucero Miller’s Blend Extra Virgin Olive Oil
          • 8 cups chopped romaine lettuce
          • 3 (3-ounce) links chicken apple sausage, cooked and sliced diagonally
          • 4 ounces medium cheddar cheese
          • 3 slices Brown Soda Bread, each cut in half
          • 2 ounces cornichons
          • 1 jar of Lucero Roasted Tomato Tapenade
          • ¼ cup of Lucero Traditional Balsamic Vinegar
          • 2 tablespoons of dark brown sugar

          Preparation:

          1. Combine first 5 ingredients in a large bowl, stirring well. Slowly drizzle oil into vinegar mixture, stirring constantly with a whisk. Add lettuce; toss to coat. Arrange salad on a platter with sausage, cheese, Brown Soda Bread, and cornichons.
          2. Drain Roasted Tomato Tapenade and stir together with Traditional Balsamic Vinegar and brown sugar to make Chutney, place mixture in a bowl; add to platter.

        • Linguine with Shrimp and Creamy Roasted Tomatoes

          February 19, 2013

          Ingredients

          • 1-1/2 cups grape tomatoes
          • 3 tablespoons Lucero Garlic Olive Oil
          • 1 teaspoon thyme leaves
          • Sea salt and freshly ground pepper
          • 3/4 pound linguine
          • 1 cup heavy cream
          • 3/4 pound large shrimp-shelled
          • 2 teaspoons fresh lemon juice
          • 1 teaspoon finely grated lemon zest
          • 1 tablespoon coarsely chopped flat-leaf parsley

          Directions

          1. Preheat the oven to 375 degrees.
          2. Place the tomatoes, Lucero Garlic Olive Oil and thyme in an ovenproof skillet, and season with salt and pepper. Roast the tomatoes for 25 minutes until their skins split.
          3. In the meantime, cook the pasta al dente according to package directions, drain and place back into the pot.
          4. Remove the tomatoes from the oven and pour in the cream. Cook the mixture over medium heat, slightly mashing the tomatoes, for 4 minutes.
          5. Add the shrimp to the cream mixture and cook for 2 minutes, then season with salt and pepper.
          6. Pour the cream mixture over the pasta, and add the lemon juice. Toss the pasta to coat and then add the lemon zest and parsley and toss once more. Serve immediately.

        • Grilled Salmon with Sweet Roasted Garlic Mustard Sauce

          February 12, 2013

          Ingredients:

          • 4 salmon fillets (about 6 ounces each)
          • ½ cup Lucero Meyer Lemon Olive Oil
          • Salt and fresh ground pepper to taste

          SAUCE

          • ½ cup Little Thief Sweet Roasted Garlic Mustard
          • 1 tablespoon of Lucero Arbequina Olive Oil
          • 3 tablespoons of chopped fresh dill

          Instructions:

          1. Rinse the fillets under cold running water and pat them dry. Lightly rub fillets with Meyer Lemon Olive Oil, salt, and pepper.
          2. Preheat grill or broiler.
          3. Meanwhile, prepare the sauce: Whisk together the Little Thief Mustard, Arbequina Olive Oil, and fresh dill. Mix well.
          4. Grill the fish on high heat or broil until desired boneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

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