Monthly Archives: April 2013
April 30, 2013
4 cups vanilla ice cream
1/2 cup non-fat milk
2 cups fresh strawberries
4 tablespoons Lucero White Lemon Balsamic Vinegar
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!
April 25, 2013
Dewey Lucero, co-owner 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.
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.
April 16, 2013
- 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.
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 877-330-2190). 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
April 2, 2013
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!