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Monthly Archives: January 2013

  • Lunch with the COOC at Rich Table restaurant in San Francisco

    January 31, 2013

    In preparation for the NASFT Fancy Food Show the California Olive Oil Council (COOC) hosted a fantastic luncheon at Rich Table in San Francisco. The event showcased several COOC certified olive oil companies and giving attendees an opportunity to appreciate the spectrum of sensory attributes that extra virgin olive oils offer. Chef Evan and Sarah Rich of Rich Table created a four course meal where each course featured a different California olive oil producer and their oils. From Fried Sardine Chips to a tangy-sweet apricot cap of a panna cotta scattered with cookie-streusel featuring Lucero Ascolano Olive Oil, every aspect of the menu revolved around our favorite thing: Extra Virgin Olive Oil!

    If you love olive oil as much as we do, the events team at Lucero would be honored to assist you in hosting a similar event at a restaurant, in our Tasting Room, or even at your own home!

    Give us a call at: 877-330-2190

    or email us at: mail@lucerooliveoil.com


  • Lucero Tapenade Pin-Wheels

    January 29, 2013

    Ingredients:

    Artichoke Lemon Pin-Wheel

    • 2 puff pastry sheets
    • 1 jar of Lucero Artichoke Lemon Tapenade
    • 3 oz. of prosciutto
    • 1 cups of baby spinach
    • ¼ cup parmesan

    Roasted Tomato Pin-Wheel

    • 2 puff pastry sheets
    • 1 jar of Lucero Roasted Tomato Tapenade
    • 8 slices of deli style mozzarella
    • 4 oz. sliced dry salami

    Green Olive Pin-Wheel

    • 2 puff pastry sheets
    • 1 jar of Lucero Green Olive Tapenade
    • 2 oz. cream cheese

    Instructions:

    Preheat oven to 400 degrees. Gently roll out defrosted puff
    pastry sheets with a rolling pin.  Spread
    ingredients evenly across both pastry sheets. Roll the roll over and gently
    pinch the edges together. With a sharp knife cut ¼ inch thick rounds and place
    onto a baking sheet with 1 inch in between each round.  Place baking sheets in the oven for 15 minutes
    and remove once your rounds begin to turn golden brown, let them cool for 5
    minutes before transferring, and enjoy warm!


  • Photos from the Winter Fancy Food Show 2013

    January 24, 2013

    Lucero was in attendance at the annual Winter Fancy Food Show this last weekend in San Francisco along with over 1,300 other exhibitors and 19,000 attendees from all over the world! It's always a pleasure to share our product with purchasers from all over the world and visit with our wholesale customers that help bring Lucero all of our fans neck of the woods.

    Booth Set-Up

    The Final Product all ready to go

    Our neighbors Penny's Salsa had an amazing ice bar which had to be taken down and put back up each day.

    On our way to Ghiradelli Square via cable car

    The view from Lombard Street is absolutely amazing at night.

    Ghiradelli Square

    Our Mono Varietals

    Our Fustis for sampling


  • Soy and Traditional Balsamic Vinegar Glazed Wings

    January 22, 2013

    Yield: Makes 4 (main course)

    or 6 to 8 (snack) servings
    Active Time: 10 min
    Total Time: 55 min

    Ingredients:

    4 pounds chicken winglettes

    2 tablespoons Arbequina olive oil
    1/2 teaspoon salt

    1/2 teaspoon black pepper
    3/4 cup Lucero Traditional Balsamic Vinegar

    1/4 cup soy sauce
    2 teaspoons sugar
    1 tablespoon unsalted butter

    Preparation:

    Put oven racks in upper and lower thirds of oven. Line 2 large shallow
    baking pans with foil. Put pans in oven and preheat oven to 500°F.

    Pat wings dry, then toss with olive oil, salt, and pepper in a large bowl
    and divide between preheated pans, spreading wings in 1 layer. Roast, without
    turning, until golden and tender, about 35 minutes. Roasting the wings before
    tossing them with this tangy glaze is our secret to getting crisp skin.

    While the wings roast, simmer your traditional balsamic vinegar, soy sauce,
    and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until
    reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter
    until melted.

    Remove roasted wings from oven and let stand in pans 1 minute (to make wings
    easier to remove from foil), then transfer with tongs to a clean large bowl.

    Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes,
    then toss again.


  • Winter Salad with Freshly Baked Croutons

    January 15, 2013

    Freshly Baked Croutons -

    • 1 loaf of bread of choice
    • ¼ cup of Lucero Arbequina Olive Oil
    • Salt and Pepper to taste

    Salad Dressing-

    • ¼ cup Lucero Crushed Mandarin Olive Oil
    • ¼ cup Lucero Fig Balsamic Vinegar
    • ½ teaspoon onion powder

    Salad (makes 1 serving)-

    • 4 cups of baby arugula
    • 2/3 cup grilled chicken
    • ½ Red Delicious apple
    • ¼ cup pomegranate seeds

     

    Preheat oven to 375 degrees. Cut your loaf of bread into approximately
    ¾ inch cubes, toss in a large mixing bowl with Arbequina Olive Oil, and salt
    and pepper to taste. Spread the pieces onto a baking sheet and cook for 10
    minutes or until golden brown. Mix Mandarin Olive Oil, Fig Balsamic Vinegar and
    onion powder into a dressing dispenser (pictured OXO Emulstir available at our
    Tasting Rooms or over the phone).

    Add salad ingredients onto a serving plate, topped with your
    croutons straight from the oven, and finish off with your Mandarin Fig salad
    dressing, and you’re on your way to obtaining your New Year’s Resolution!


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