Monthly Archives: June 2013
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!
Youtube video: Growing California- For the Love of Olives
June 25, 2013
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.
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.
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!
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!
June 10, 2013
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
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.
June 3, 2013
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
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.