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Monthly Archives: May 2013

  • 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!


  • 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


  • 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!

     

     


  • 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/


  • 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

    1/2 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.


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

    May 6, 2013


  • Lucero Olive Oil Gold Medalist in Japanese Competition

    May 3, 2013

    TOKYO, JAPAN – 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.”

    Lucero Olive Oil 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

    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).


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