• Mardi Gras - King Cake

    February 17, 2015

    King Cake
    Photo credit to
    1 (16-ounce) container sour cream
    1/3 cup sugar
    1/4 cup butter (Converts to 3 TBSP of Olive Oil)
    1 teaspoon salt
    2 (1/4-ounce) envelopes active dry yeast
    1/2 cup warm water (100° to 110°)
    1 tablespoon sugar
    2 large eggs, lightly beaten
    6 to 6 1/2 cups bread flour*
    1/3 cup butter, softened (Converts to 1/4 cup of Olive Oil)
    1/2 cup sugar
    1 1/2 teaspoons ground cinnamon
    **Purple-, green-, and gold-tinted sparkling sugar sprinkles


    Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

    Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

    Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

    Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

    Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

    Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

    Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

    Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

    Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

    Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

    *6 to 6 1/2 cups all-purpose flour may be substituted.


    This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

    Recipe by

  • Chocolate Lava Cake

    February 9, 2015

    lava cake

    Baking spray, for spraying custard cups
    1/2 cup of Chocolate Olive Oil
    2 ounces bittersweet chocolate
    2 ounces semisweet chocolate
    1 1/4 cups powdered sugar
    2 whole eggs
    3 egg yolks
    1 teaspoon vanilla
    1/2 cup all-purpose flour
    Vanilla ice cream, for serving

    Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

    Microwave the Chocolate Olive Oil, bittersweet chocolate and semisweet chocolate in a large bowl on high about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

    Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

    Recipe adapted from Ree Drummond and the FoodNetwork

  • Sriracha Hummus

    January 21, 2015

    Sriracha Hummus

    - 17 oz garbanzo beans, canned, drained and rinsed
    - 1/3 cup tahini
    - 1/3 cup lemon juice
    - 2 TBSP Extra Virgin Olive Oil
    - 2 TBSP water
    - 2 garlic cloves
    - 1/4 tsp salt
    - 1 tsp cilantro, dried
    - 1 TBSP sriracha sauce
    - 1 tsp Extra Virgin Olive Oil

    Click for Instructions to Sriracha Hummus!

    **Serving Suggestions: Serve with tortilla chips, bread or vegetables. Adjust the heat level to your own personal taste.

    Buy Now!>>EVOO

    Attributions to Laura Bashar at


    Easy recipe

  • Blueberry Balsamic Pancakes

    January 20, 2015

    BB Pancake2


    4 Tbsp Blueberry Balsamic Vinegar
    1 1/2 cups of blueberries|
    1/2 cup of water
    1 cup of sugar
    2 Tbsp cornstarch

    Prepare the Blueberry Balsamic Vinegar sauce in a small saucepan, heat the blueberries, water and sugar until boiling. Simmer for few minutes. Add Blueberry Balsamic Vinegar and cornstarch. Continue cooking until it reaches a syrupy consistency.

    Serve pancake warm with the sauce along with some fresh blueberries and sliced bananas; if desired.

    Buy Now!>>blueberry_1_1


    Easy recipe

  • Purple Sweet Potato Soup

    January 13, 2015

    purple_sweet_pot_soup toppurple_sweet_pot_soup


    1 lb purple sweet potatoes
    1/2 lb purple cauliflower, florets
    2 cup water
    1/2 tsp salt
    1/8 tsp black pepper, ground
    1/4 tsp nutmeg, ground
    1/4 tsp cloves, ground
    1 cup vegetable stock
    1/4 cup lemon juice
    2 TBSP thyme, fresh, leaves and blossoms (1 tsp for each cup of soup)
    3 tsp extra virgin olive oil, (½ tsp for each cup of soup)

    For instructions to the recipe please visit
    Family Spice - Purple Sweet Potato Soup 

    Photo and recipe attributions to Laura Bashar from


  • Ginger and Spinach Green Smoothie

    January 9, 2015

    Lucero Olive Oil Favorite
    Add 2 tbsp of Extra Virgin Olive Oil for long-term energy, olive oil is an effective way to help round out the nutrition packed inside.

    Get the recipe here!
    Ginger and Spinach Green Smoothie

    Recipe and Photo Attributions to Lindsay Landis at

    Easy recipe

  • Lucero Cosmo

    December 30, 2014

    Farwood Cherry Cosmo


    • ½ shot of Triple Sec
    • 1 shot of Cherry Vodka
    • 1 tbsp of Cherry Balsamic Vinegar
    • 1 Splash of Lime Juice
    • 1 Splash of Sweet & Sour


    Just pour in the order listed of the ingredients and enjoy!

    Match any flavored vodka to any flavored balsamic vinegar to create your own Cosmopolitan!
    Pineapple sounds delicious, choose from 12 different flavors!

    Recipe by Farwood Bar & Grill

  • Crinkle Cookies featuring Chocolate Olive Oil

    December 15, 2014



    • 4 eggs
    • 1/2 cup Chocolate olive oil
    • zest of 1 lemon
    • 1 cup unsweetened cocoa powder
    • 2 cups sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 tsp vanilla extract
    • pinch of salt
    • 1/2 cup confectioner's sugar
      photo credit:


    • Mix flour, cocoa powder, baking powder, salt and sugar in a bowl.
    • Add one egg at a time and start mixing the dough.
    • Then, add vanilla extract, Chocolate olive oil and lemon zest. Give it one final mix and the dough is ready.
    • Cover the dough and keep it the refrigerator for a couple of hours.
    • Pre-heat the oven to 350F.
    • Keep the cookie sheet ready with parchment paper.
    • Pour the confectioner’s sugar in a bowl.
    • Take the dough out of the refrigerator.
    • Using an ice-cream scooper or a spoon, roll the dough into 1-inch balls and drop in the confectioner’s sugar.
    • Roll it in the sugar (Pack it on!) and keep it on the parchment paper.
    • Bake it for 10 to 12 minutes or until a toothpick comes out clean when inserted in the center of the cookie.

    Easy recipe
    Adapted from Kankana Saxena -

    Crinkle and MilkCrinkle Red Tissue

  • Chanukah Latkes

    December 10, 2014

    Latke with sour cream
    - 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
    - Sea salt
    - 2 pounds baking potatoes
    - 1 large onion, finely diced
    - 2 large eggs, lightly beaten
    - 1 cup matzo meal
    - 1/2 teaspoon freshly ground white pepper
    - Olive Oil, for frying
    - Sour Cream, applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
    Easy recipe
    1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
    2. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
    3. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
    4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the olive oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

      The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp

    All Lucero olive oil's are certified Kosher by Kof K.Kof-K-kosher-certification

    Easy recipe

  • Chocolate Olive Oil Mousse

    November 24, 2014

    Chocolate Olive Oil Mousse

    6 oz. bittersweet chocolate, finely chopped
    3 egg yolks
    1/4 cup Lucero Chocolate olive oil
    3 Tbs. warm water
    1/4 tsp. sea salt
    2 egg whites
    1/8 tsp. cream of tartar
    1/4 cup sugar
    Chocolate shavings for serving (optional)

    Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.

    In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.

    Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.

    Buy Now>> 

     Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013)


    Easy recipe

  • Winter Citrus Salad

    November 24, 2014

    Citrus Salad

    2 oranges
    2 mandarins
    2 blood oranges
    1 lime
    1 pink grapefruit
    fresh herbs such as thyme or mint for garnish
    Lucero White Mandarin Balsamic Vinegar, to taste
    1/4 cup pistachio nuts, chopped
    OPTIONAL: Thick organic natural yoghurt

    Peel all the citrus fruit, ensuring all the white pith is removed.
    Slice the citrus and arrange onto a serving plate, alternating colors to make it look beautiful.
    Drizzle the balsamic of your choice onto the citrus salad just before serving.
    Garnish with pistachio and garden herbs.


    Easy recipe


    Easy recipe

  • Maple Balsamic Salted Caramels

    November 24, 2014


    Makes approx. 60 1/2" caramels

    2/3 Cup Lucero Traditional Balsamic Vinegar
    2/3 Cup Heavy Cream
    Heaping 1/2 tsp salt
    1/4 tsp coarse salt
    1/2 Cup maple syrup
    1 Cup Sugar
    4 tbsp butter
    Cooking spray

    Line a 9inch loaf pan, or other small pan with parchment paper and spray parchment paper with cooking spray. Set aside. If using molds instead, spray with cooking spray and set aside.

    First, reduce your vinegar. Pour vinegar into a small pan and heat over high, swirling or stirring occasionally until reduced down to approximately 1/4 Cup. Set aside.

    In a small saucepan combine cream, 1/2 tsp salt, and butter, and heat over low heat, stirring, until butter melts and the mixture begins to bubble lightly. Turn off and cover to keep warm.

    In a large saucepan (about 4-5 qt), add the sugar and maple syrup. Heat over medium heat and stir to combine. Once all the sugar as been moistened by the syrup, stop stirring and clip a candy thermometer in to your pan. Make sure the syrup is covering the bulb of the thermometer, but that the bulb is not touching the bottom of the pan.

    Cook sugar/syrup mixture until it reaches 310 degrees, or hard crack stage, turn down the heat a bit and continue to cook until the candy reaches 340 degrees. Keep an eye on it the whole time to prevent burning, and gently swirl or stir to break up any hot spots.

    When candy reaches 340 degrees, turn off heat and add the balsamic vinegar, and the cream/salt/butter mixture. Stir gently until smooth and well combined.

    Return to heat, and occasionally gently stir or swirl to avoid hotspots, until candy reaches 260F, or hard ball stage. Remove from heat.

    Pour caramel into prepared pan or molds, and allow to cool ten minutes, then sprinkle the 1/4tsp coarse salt over the top of the caramel.

    Allow to cool fully before removing caramel from pan. Removing too soon will cause your caramels to spread and lose shape. Give it at least 2-3 hours.

    Using a sharp knife cut the caramels into small squares. Wrap cut caramels in parchment or wax paper.

    Easy recipe

  • Ratatouille Gratin

    November 24, 2014


    4 Tbsp. Lucero olive oil
    2 tsp. chopped garlic
    2 tsp. chopped fresh thyme
    1 yellow onion, thinly sliced
    Salt and freshly ground pepper, to taste
    4 large roma tomatoes, sliced into 1/8-inch rounds
    2 large zucchini, sliced into 1/8-inch rounds
    2 large summer squashes, sliced into 1/8-inch rounds
    1 Japanese eggplant, sliced into 1/8-inch rounds


    Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

    Add another 1 Tbs. of the oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

    Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

    Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

    To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

    Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

    From the William Sonoma test kitchen

     Easy recipe

  • 3:1 Vinaigrette Recipe

    November 10, 2014



    • 1/4 cup Traditional balsamic vinegar
    • 1 tablespoon Tequila Jalapeno Kiss mustard
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • Pinch of sugar
    • 3/4 cup Three Star extra-virgin olive oil


    1. In a small bowl, whisk together 1/4 cup Traditional balsamic vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.

    2. Slowly add 3/4 cup Three Star extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.


    To make different types of vinaigrette, do the following:
    Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed.
    Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.
    Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.


    Attribution to Martha Stewart
    Easy recipe

  • Lucero's Roasted Tomato Tapenade Lasagne

    November 3, 2014

    Total Time: 1 hr 30 min
    Prep: 30 min
    Cook Time: 1 hr
    Yield: 12 servings
    Pan Size: 13x9

    - 1 lb Ground Beef
    -  ½ lb Mild Italian Sausage
    - 1 tbsp Lucero Three Star Extra Virgin Olive Oil
    - 3 Garlic Cloves
    - 1 6oz can of Tomato Paste
    - 1 12oz can of Tomato Sauce
    - 2 jars of Lucero’s Roasted Tomato Tapenade
    - 2 tbsp dry Oregano
    - 2 tbsp dry Basil
    - 1 pinch of red pepper
       (optional, secret ingredient)
    - 1 box of Lasagna Pasta
    - 1 container of Ricotta Cheese
    - 2 cups of grated Mozzarella Cheese
    - 2 cups of grated Cheddar Cheese
    - 1 ½ cups of Fresh grated Parmesan Cheese
    Preheat your oven to 375 degrees
    For the Pasta:
    Begin boiling pasta
    For the Meat:
    Coat the bottom of the pan with Lucero Three Star Extra Virgin Olive Oil
    Brown both meats in separate pans. After meat(s) are fully cooked, ditch the fat, and mix the two meats together.
    For the Sauce:
    Mince 3 cloves of garlic. Combine 1 can of tomato paste, 1 can of tomato sauce, 2 jars of
    Lucero’s Roasted Tomato Tapenade, and then sprinkle dry oregano and basil. (Optional to add a pinch of crushed red peppers).
    Add meat mixture to the sauce and let it cook on medium low for about 15 minutes.
    Begin layers:
    -Bottom layer -
    -Pasta, layer of sauce, then a layer of ricotta cheese
    Middle/Top layers -
    -Pasta, layer of sauce, mozzarella and parmesan cheese, (Layer of Ricotta Cheese, optional)


    Easy recipe

  • How our Tasting Room is doing after the big earthquake in Napa, CA

    November 3, 2014


    On October 28th Our Napa Tasting Room will celebrate its 1st Anniversary after the 2013 grand opening in historic downtown.  The neighborhood took a hard hit in the early morning hours of August 24th, so we spent some time this week to speak with the Tasting Room Manager, David Gadlin, about the being in Napa, the earthquake, and the future.

    Debra:  How has the first year gone for Lucero Olive Oil’s Napa Tasting Room?

    David:  The first year has been great! We have been warmly embraced by Napa residents, visiting tourists, local hotels and wineries, and we’re starting to establish ourselves as part of the food and wine community.  We look forward to building even stronger relationships in the coming years.

    Debra: What are some highs and lows of the past year?

    David: The highs are all about the people. We have developed some great relationships with many local businesses, wineries and resorts. We have terrific food and walking tours that come to us regularly and they are always a pleasure to host. We love our frequent tasting events at Silverado Country Club and love getting involved in local events and charities, too.  Our product is being sold in a number of local wineries now, and that one of the things of which we can be most proud.  Oh, and we have been featured on the menu multiple times at the amazing Oenotri Restaurant, and those dishes were amazing.

    The lows are very few. A 6.0 earthquake will dampen anybody’s spirits, however we consider ourselves truly fortunate in that there were very few injuries in the area as a result of the quake, we had no major structural damage, all our staff was okay at home and we were able to reopen after a 1 day clean up with the support and help of our home office team in Corning.  The community showed a ton of support in the days that followed.

    Debra: What events do you have planned this fall?

    David:  Here are just a few of the things we are excited about:

    • The Marin Country Club Christmas gala on December 5th.
    • Black Stallion Winery is now proudly selling Lucero Olive Oil and Balsamic vinegars
    • We are currently finalizing a private label project for a local winery’s new tasting room
    • The new Archer hotel and shopping area will be great for all of downtown and all of Napa.

    Debra: Which Lucero products do you use at home?

    David: I am pretty much a purist. I use Three Star Blend EVOO for most of my every day needs and Ascolano EVOO when using a finishing oil and I want it to really shine.  I use the Traditional Balsamic Vinegar a lot as well as the Pineapple Balsamic for water, lemonade and cocktails.  Finally Beer & Blaze mustard for all my grilling, BBQ, sauces, glazes and marinades.  I am also very excited about the upcoming release of this year’s Olio Novello!

    david all clean

  • Watermelon & Arugula Salad

    June 17, 2014



    ½ pound baby arugula leaves
    2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
    ¹/³ cup good olive oil
    ¼ cup freshly squeezed lemon juice (2 lemons)
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    ½-pound chunk Parmesan cheese


    Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
    With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

    Adapted from Barefoot Contessa How Easy Was That? by Ina Graten.

  • Sticky Balsamic Glazed Drumsticks

    June 3, 2014


    1/2 cup Lucero balsamic vinegar (we recommend Wild Cherry)
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley


    1. Combine the balsamic, honey, brown sugar, and soy sauce, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
    2. Preheat the oven to 450 degrees.
    3. Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
    4. Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve.
    5. Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.

  • Summer Caprese Salad

    May 20, 2014



    When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

    End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

  • Little Thief Deviled Eggs

    April 18, 2014

    Healthy Deviled Eggs as an Appetizer


    One dozen large hard boiled eggs (see note below)
    1/2 cup mayonnaise
    2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
    3 Tablespoons sweet pickle relish
    salt and pepper
    Paprika for garnish


    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.

  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014


    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


    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


    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
    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


    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.


    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


    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


    4 large red or yellow bell peppers, preferably Holland
    2 tablespoons of robust olive oil - we recommend Anthony's Blend Extra Virgin Olive Oil


    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.

  • Chocolate Crostini with Olive Oil and Salt

    February 18, 2014


    1 baguette

    1/2 cups Lucero Crushed Mandarin Orange EVOO

    2 bars of good dark chocolate

    1/2 Tablespoon of a smooth extra virgin olive oil (we used Lucero Chocolate Infused EVOO)

    Sea salt for finishing


    Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Lucero Crushed Mandarin Orange EVOO and lightly toasted. Melt dark chocolate (such as the fruity Scharffen Berger 62% semisweet) with the additional 1/2 tablespoon of EVOO and drizzle over bread, finish with a sprinkle of flaky sea salt. Voila, you have a snack that goes with cocktails or -- wait for it -- a yummy not-too-sweet afternoon snack in lieu of a cookie.

  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014


    • 2 packages of graham crackers
    • 6 tablespoons of butter, melted
    • 2 tablespoons of sugar
    • 2 8-ounce packages of cream cheese, room temperature
    • 1 14-ounce can sweetened condensed milk
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon vanilla extract
    • 4 tablespoons Lucero Chocolate Olive Oil
    • 2 tablespoons Lucero Strawberry Balsamic Vinegar
    • Chocolate bar shaved


    Put the graham crackers in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.

    Pour crumbs into a medium bowl; stir in sugar. Add butter and Lucero's Chocolate Olive Oil, stir until combined.

    Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.

    To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.

    Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.

    Shave the chocolate bar on top of the cheesecake, and then serve.

  • Crunchy Chickpeas with Rosemary Olive Oil

    January 28, 2014


    • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
    • 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
    • 1tablespoons finely chopped fresh rosemary
    • 1 tablespoon kosher salt
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper


    Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

    Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014


    • ½ Cup heavy Cream
    • 8 oz chopped Dark Chocolate
    • Olive Oil or Vinegar to taste
    • Cocoa Powder



    Heat Heavy cream, do not let boil.

    Mix in chopped chocolate, stir until all melted.

    Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.

    Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).

    Scoop into small balls with melon baller or spoon.

    Roll into spheres in your hand quickly (chocolate starts to melt).

    Roll into cocoa powder.

    Makes 30 small truffles.

  • Balsamic Crepes

    December 16, 2013


    2 cups of fresh fruit, chopped into small pieces

    2 tablespoons of honey

    1/2 cup of your favorite Lucero Balsamic Vinegar


    In a small sauce pan add all ingredients, and bring to a low boil over medium high heat, continuously stirring for 5 to 10 minutes depending on the fruit used.

  • Mandarin Orange and Walnut Brownies

    December 16, 2013


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Crushed Mandarin Orange Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup walnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:

  • Roasted Rosemary Turkey Thighs

    November 20, 2013



    Preheat oven to 350°F
    Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
    Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.

  • White Mandarin Cranberry Sauce

    November 20, 2013


    1 1/4 cups white sugar
    1/4 cup water
    1 (12 ounce) package fresh cranberries
    1 cinnamon stick
    1 tablespoon orange zest


    Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. 

    Adapted from

  • Butternut Squash Ravioli

    November 5, 2013


    • 1  ½ cups mashed, cooked butternut squash
    • 1 cup Ricotta Cheese
    • 1/2 cup Grated Parmesan, plus more for garnish
    • 1 egg white
    • Salt And Pepper, to taste
    • 1 pinch nutmeg
    • 1 pinch dried sage
    • 1 teaspoon Garlic powder
    • 1 teaspoon Onion powder
    • 1 package Wonton Wrappers
    • Kosher Salt & Freshly Ground Black Pepper, For Serving
    • 3 Tablespoons Water


      Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
      Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
      Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
      Bring a saucepan of lightly salted water to a boil.
      Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.

    1. Brussels Sprouts with Vinegar-Glazed Red Onion

      October 29, 2013


      • 1 (about 10-ounce) basket
      • Salt and freshly ground black pepper
      • 1 tablespoon unsalted butter
      • 1 tablespoon Lucero Olio Nuovo Extra Virgin Olive Oil
      • 1 small red onion, thinly sliced lengthwise
      • 2 tablespoons Lucero Fig Balsamic Vinegar


      Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

      Heat 1/2 tablespoon butter and 1/2 tablespoon Lucero Olio Nuovo in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

      Add remaining 1/2 tablespoon each butter and Lucero Olio Nuovo to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add Lucero Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

      Add onions to brussels sprouts, and toss well. Serve immediately.

    2. 2013 Freshly Pressed- OLIO NUOVO

      October 15, 2013

      Each year, olive growers along with their friends and families eagerly anticipate the first olive oil of the season, straight from the mill. The olives are milled within hours of harvesting to ensure the highest level of freshness and quality. Bottling takes place that day, capturing the rich and fresh flavors of the olive oil. Special clear bottles are used to emphasize the unique buttery golden green color, which only new olive oil can attain.

      Olio Nuovo is produced using locally hand harvested fruit from Corning, California; it is the freshest, tastiest, and healthiest EVOO you can get without standing at the mill yourself! Nuovo has a cloudy golden color with a slight green hue and thick consistency. The flavor is rich and smooth with apple and artichoke undertones. Its finish is a robust olive flavor with a slight peppery kick.  Nuovo is available for a limited time and was released by Lucero Olive Oil on Friday October 11th. Olio Nuovo will be available to purchase at the Lucero retail store in Corning, California.

      Olio Nuovo is an example of premium California extra virgin olive oil and expert milling that encompasses the highest of standards set forth by the California Olive Oil Council (COOC). The COOC was established to foster and promote firm restrictions on extra virgin olive oil to guarantee quality for consumers. California’s olive oil industry has achieved superior results due to significant improvements in production methods, rigorous tasting standards set forth by the COOC panel of certified tasters, and rigorous COOC laboratory analyses. California produces many of the highest quality extra virgin olive oils in the world. Support the COOC seal and your local producers of Northern California.

      Lucero’s Olio Nuovo will also be featured at their 3rd Annual “Winter Crush,” Saturday, December 14th, 2013 from 10:00am-4:00pm. To learn more about Olio Nuovo, visit Lucero Olive Oil for tours and tastings.

    3. Now Pressing 2013 Harvest!

      October 12, 2013

      The new harvest is upon us here at the Lucero Mill! I'm pleased to announce that the season has started smoothly. So far we've pressed batches of Manzinillo and Sevillano olives which are being blended for the 2013 Olio Nuovo, which is now available for purchase.

      Our milling crew also pressed a batch of Arbequina olives for Hamilton City High School's FFA Group.

    4. Govenor Signs two Wolk Bills

      October 9, 2013

      Governor Jerry Brown recently signed Senate Bill 609, legislation introduced by State Sen. Lois Wolk (D-Davis) would increases penalties for long-term care providers who hinder investigations by California’s Long-Term Care Ombudsman program.

      The Governor recently signed Senate Bill 250, a measure by Wolk establishing a state commission to help coordinate efforts by state olive growers and oil manufacturers to strengthen the competitiveness of California’s olive oil industry.

      SB 250 creates the Olive Oil Commission of California within the Department of Food and Agriculture to allow the industry to conduct research and establish product grades and standards through the Secretary of Food and Agriculture. There are currently 16 active, industry-funded agricultural commissions in California created to enhance their industries competitiveness through promotion, advertising, education, marketing research, scientific research, and the creation and regulation of quality standards.

      SB 250 is part of Wolk’s ongoing effort to address challenges facing state’s expanding olive oil industry, including competitors selling fraudulent and low-quality olive oil. A study conducted by the UC Davis Olive Center found that 65 percent of imported extra-virgin olive oils bought off the shelves of California supermarkets failed to meet international standards for olive oil quality — concluding that many of the imported olive oils tested were falsely labeled as extra virgin grade.

      Read the full article here.

    5. Tasting Room Grand Opening

      October 8, 2013

      Lucero Olive Oil Celebrates the Opening of Their New Tasting Room in Napa

      NAPA, CA- Lucero Olive Oil is pleased to announce the Grand Opening of their new Tasting Room in downtown Napa, California. Friends, families and fans of olive oil are invited to the downtown Napa tasting room Saturday, October 26th for the Grand Opening of Lucero’s new store where an expansive selection of olive oils, vinegars, tapenades, mustards and table olives will be offered. The ribbon cutting is at 10:00am with the doors opening following the ceremonies. Patrons are encouraged to come early because the first 100 people will receive a 50ML bottle of Lucero’s Extra Virgin Olive Oil with purchase.

      The festivities will continue on October 27th from 10am to 10pm. Visit the tasting room throughout the weekend and experience Lucero’s famous Olive Oil Ice Cream Sundaes, and shop numerous Grand Opening Specials.

      Lucero Olive Oil is a product of three-generations of olive growers nestled in a rural community of the Northern Sacramento Valley. Corning, “The Olive Capital,” has some of the oldest olive trees in California, and many of these century-old trees continue to flourish in the family’s groves.

      Lucero’s new Tasting Room is located at 1012 First Street Napa, California, on the corner of First and Main Street. The business hours are: Sunday through Thursday- 10am to 10pm and Friday through Saturday- 10am to 11pm.

    6. Tomato and Olive Brucetta

      September 24, 2013




      · 1 small loaf of bakery bread, cut into 3/4 inch slices

      · 3 medium tomatoes

      · ¾ cup Lucero Olive Oil Heritage Blend Olives

      · ¾ cup Lucero Olive Oil Kalamata Olives

      · 2 tablespoons chopped fresh basil

      · 1 tablespoon Lucero Arbequina Olive Oil, plus additional for drizzling on bread

      · 1 tablespoon Lucero Traditional Balsamic Vinegar

      · 1 teaspoon lemon juice

      · ½ teaspoon freshly minced garlic

      · Salt and pepper to taste

      · Optional: Goat Cheese




      Preheat the broiler to low. Place bread on lined baking sheet. Drizzle bread with olive oil. Toast under broiler until lightly golden and crisp.


      While bread is toasting, quarter the tomatoes, scoop out and discard seeds. Dice the tomatoes and combine with other ingredients in large mixing bowl.


      Top warm bread with tomato and olive mixture, enjoy!


      Optional: Spread goat cheese on warm bread and then top with tomato mixture.

    7. Bruciante's Smoked Basil Pizza featuring Lucero Basil Infused Olive Oil

      September 11, 2013

      When you just can’t get to Bruciante's kiosk for the popular Smokey Basil Pizza, try this do it yourself version of the original, but remember nothing beats woodfired! 

      You will need:

      Prepared pizza dough or your own homemade

      Red Sauce

      (Some people like San Marzano Tomatoes, but nothing beats homemade)

      Mozzarella cheese

      Smoked Mozzarella cheese

      Fresh basil, cut or whole whatever you prefer

      Grated Myzithra cheese

      Lucero Basil Olive Oil


      Turn your oven on broil for 10 minutes and then turn it to 500 degrees. Always remember to preheat your cooking pan. A pizza stone works best, but if you don’t have one turn a cookie sheet over and use the bottom. Roll or toss the dough into a round on a floured wooden cutting board. Spread the red sauce carefully onto the dough and put the cheeses on top (2/3 regular mozzarella to 1/3 smoked) and then the basil. Slide the pizza onto the hot pizza stone and into the oven for about 6-8 minutes or until the crust browns. Once out of the oven, sprinkle with Lucero Basil Olive Oil and then graded myzithra, cut and enjoy!


      Reheating tip: Again a pizza stone works well for reheating, but if you don’t have one, use an iron skillet on top of the stove to reheat any pizza, never use a microwave!

    8. Spicy Kale Chips

      August 13, 2013


      10 kale leaves (on a stalk)

      1 1/2 tbsp Lucero Arbequina Three Star Blend

      1 tsp sea salt

      1 tsp paprika

      1/2 tsp ground coriander seeds

      2/3 tsp ground cumin powder


      Preheat oven to 350 degrees.

      Tear the leaves away from the stalks and cut into 2-3 cm pieces with scissors or tear with your hands.

      Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.

      Toss kale leaves with olive oil, spices & sea salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.

      Preparation time: 5 minutes

      Cooking time: 15 minutes

      Number of servings: 2-4

      Cook’s notes: you can season kale chips with some sea salt to keep it simple or add some chili flakes to make them spicier. The spices used in this recipe are more for the flavour than the heat and you can experiment with other combinations such as dried herbs, garlic powder and even some lemon juice.

      Recipe from Eat Drink Paleo

    9. Lucero Nut Mix

      August 1, 2013

      1/2 cup almonds

       1/2 cup cashews

       1/2 cup pecans

       2 tbs garlic powder

       2 tbs onion powder

       2 tbs celery seed

       4 tbs Ascolano Olive Oil

       Salt and pepper to taste

      Preheat oven to 300 degrees F.

      Spread nuts on to baking sheet and toast nuts for 15 minutes.

      In a large bowl mix the toasted nuts, seasoning and Ascolano olive oil.

      Place nuts back onto sheet and bake for another 15 minutes.


    10. Lucero Pork Green Chili and Homemade Whole Wheat Tortillas

      July 30, 2013

      At the 35th Annual Gilroy Garlic Festival - Pork Green Chili and Homemade Whole Wheat Tortillas. Try them out for yourselves!

      Pork Green Chili


      1 cup Lucero Arbequina Olive Oil

      1-2 lbs of cubed pork

      5 cloves of garlic

      2 cups whole wheat flour

      1 cup warm water

      4 jalapeño peppers

      4 habanero peppers


      Heat a large frying pan on high heat, add Lucero Arbequina olive oil and cubed pork, cook in the olive oil till nice and brown.

      Add garlic, and whole wheat flour, stir until brown lightly. Mix in the warm water and stir briskly, till you get a gravy like consistency. Add the fresh green roasted chilies. Bring to boil then turn down to simmer for 20 minutes.

      Homemade Whole Wheat Flour Tortillas


      8 cups of wheat flour

      1 Tbsp. of salt

      1 cup Lucero Miller's Blend Olive Oil

      Water for binding


      In a large bowl mix whole wheat flour, baking powder, salt and Lucero Miller's Blend Olive Oil. After mixing well, add luke warm water to the mixture to bind mixture, knead until no longer sticky. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl Once done creating balls, cover with cloth for 10 minutes

      Heat hot plate on high Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more Cook on both sides on hot plate for about 15 seconds. Stack finished tortillas once cooked in cloth to keep warm

    11. Gilroy Garlic Festival Calamari in Red Sauce

      July 23, 2013

      Catch the massive Flame Ups on Gourmet Alley at the 35th Gilroy Garlic Festival

      Ingredients: Serves 4

      • 3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body into 1/4 inch rings and by all means use the tentacles.

      • 1/3 cup Lucero Miller's Blend Olive Oil

• 1/4 cup white sherry

• 1 tablespoon crushed fresh garlic

• 1/2 lemon
• 1 teaspoon dry basil or 1 tablespoon fresh

• 1 teaspoon dry oregano or 1 tablespoon fresh

      • 1/4 teaspoon dry crushed red pepper

      • Red Sauce (below)


      • In large skillet heat olive oil at high heat. Add sherry wine and sautè crushed garlic. CAUTION: This procedure will flame up! If you are cooking indoors , add wine and lemon juice after the calamari has been sautèed. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Sautè calamari for approximately 2 minutes on high heat. Do not over-cook!

      Ingredients for Gilroy Garlic Festival's Famous Red Sauce:

      • 1 lb whole, peeled tomatoes, canned or fresh

      • 1 tablespoon Lucero Miller's Blend Olive Oil

• 1/2 green pepper chopped

      • 1 stalk celery, chopped

• 1 medium-sized yellow onion, chopped

      • 3 cloves fresh garlic, minced


      • Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped ingredients and sautè until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.

    12. Vanilla Bean Ice Cream With Wild Cherry Balsamic Topping

      July 2, 2013



      Vanilla bean ice cream

      1/2 c. Lucero Wild Cherry Balsamic Vinegar

      1/2 c. apple juice

      1/4 c. water

      1/2 c. sugar

      Grated zest of 1 lemon

      1/4 tsp. ground cinnamon

      1 c. dried cherry infused cranberries

      1 pint gourmet vanilla bean ice cream


      1. Combine all topping ingredients in small sauce pan.

      2. Bring to a boil and stir until sugar is dissolved.

      3. Add the cranberries and reduce heat to low.

      4. Cook for 8 to 10 minutes.

      5. Let topping cool before drizzling over the ice cream.

    13. Lucero Citrus Crush Firework Cookies

      July 2, 2013


      2 1/2 cups all-purpose flour, plus more for surface

      1 teaspoon baking powder

      1/2 tsp Salt

      12 Tbs Lucero Mandarin Orange Crushed Olive Oil or Lucero Crushed Meyer Lemon

      2 cups sugar

      2 large eggs

      2 teaspoons of pure vanilla extract 

      1 cup powdered sugar

      1 1/2 tablespoons milk

      3 teaspoons of Lucero White Lemon Balsamic Vinegar

      1 tube of red and blue piping gel


      1. Stir flour, baking powder, and salt into a large bowl.

      2. Beat olive oil and sugar with a mixer on medium-high speed until incorporated, slightly yellow, and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.

      3. Preheat oven to 325 degrees. Roll out dough to about 1/4-inch thickness on a floured surface. Cut out cookies using a round cookie cutter, rerolling scraps once. Transfer to a baking sheet.

      4. Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.

      5.  Mix powdered sugar, milk and Lucero White Lemon Balsamic Vinegar to make frosting. Frost cookies with white icing to cover.

      6. Immediately using piping gel pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).

      7. Drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge. Alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.

    14. Growing California- For the Love of Olives!

      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!

      Thanks CDFA!

      Youtube video: Growing California- For the Love of Olives

    15. Pineapple Balsamic Vinegar Martini

      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.

    16. TerraOlivo 2013 Results Announced

      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.

    17. ENOTRIA Tasting

      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!

    18. Everyday with Rachael Ray Features Lucero Olive Oil in the California Olive Oil Trail

      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!

    19. Tequila Jalapeno Kiss Glazed Chicken Screwers

      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.

    20. Grilled Bell Pepper Bruschetta

      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.

    21. Easy Grill Zucchini and Tomatoes

      May 28, 2013


      2 sliced zucchini

      2 diced tomatoes

      4 diced garlic cloves

      3 tablespoons Lucero Arbequina Olive Oil

      Chopped fresh basil

      Salt & pepper

      Parmesan Cheese


      Combine all ingredients in an Aluminum foil pouch. Grill on high heat for 15 minutes. Top with parmesan cheese and serve!

    22. Berry Balsamic Sorbet

      May 24, 2013

      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

      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

    23. 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!


    24. 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:

    25. 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.

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

      May 6, 2013

    27. 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


      Facebook | Blog

      Olive Japan and the Olive Oil Sommelier Association of Japan

      +81 (0) 3-3271-0808

      [email protected]


      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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