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Monthly Archives: April 2014

  • 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 (Yum!) 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.


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