November 17, 2015
Olive oil Stuffing
10 cups rustic white bread, cut into 1-inch cubes
4 tablespoons Lucero Robust Style Olive Oil (we recommend Woodson Estate Blend, Coratina, Picual, or Taggiasca Estate Single Variety Extra Virgin Olive Oil)
1 pound yellow onion, diced
4 large stalks celery, diced
4 cloves garlic, minced
1/4 cup finely chopped sage leaves
Leaves from 4 stalks of thyme
2 large eggs, beaten
2 cups turkey, chicken, or vegetable stock
1 teaspoon salt
Freshly ground black pepper
Preheat oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until crisp, stirring every half hour.
Heat the olive oil in a heavy skillet set over medium-high heat. Add the onion, celery, garlic, and cook stirring frequently for 10 minutes, or until vegetables are very soft. Stir in the sage, and thyme. Cook for 2 minutes then turn off the heat.
Beat the eggs with the broth, salt, and a generous amount of black pepper. In a large bowl, fold together the toasted bread cubes, with the cooked onions and celery. Then stir in the egg-broth mixture.
Spread in a lightly greased 3-quart baking dish and drizzle with an additional amount of olive oil.
When ready to bake, preheat the oven to 375°F. Bake covered for 25 minutes. Remove foil and continue to bake for 15 minutes, or until the top is lightly browned.
November 16, 2015
2½ cups all purpose flour plus some for dusting
¼ cup light brown sugar
½ teaspoon salt
1 cup cold butter, cubed
2 egg yolks
2‐4 tablespoons heavy cream
5 medium granny smith apples
Juice and zest of 1 lemon
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
3 tablespoons Grade B Maple Syrup
½ teaspoon fine sea salt
3 tablespoons Lucero Ascolano Extra Virgin Olive Oil
For the crust, pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles course meal. Add egg yolks and 2 tablespoons of the cream. Pulse until the dough comes together, about 20 seconds. Add more cream if needed. Divide the dough in half and pat into disks. Cover in plastic and refrigerate for an hour or freeze for later use.
Preheat oven to 375° F.
Peel, core, and slice the apples and add those and all other apple filling ingredients to a bowl and gently toss until everything is integrated.
Remove one disc of dough from the refrigerator and let sit 5 or 10 minutes until pliable. Dust with flour and roll dough into a round or oblong shape about 1/4 inch thick. Place on a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet.
Place apples slightly overlapping in a spiral or any other organized pattern, drizzling with remaining juice from the bottom of the bowl.
Fold the edges of the crust inward, over the edges of the apples, overlapping when necessary.
Bake until everything is golden and any almond filling that has risen through the apples has started to become crusty and brown. this should take 30-40 minutes. Turn once after 20 minutes.
Serve warm and drizzled with Lucero Ascolano Extra Virgin Olive Oil.
November 16, 2015
Prep Time: 5 Minutes Cook Time: 10 Minutes
- 1/2 cup of water
- 1/2 cup of fruity red wine (We used a nice Malbec)
- 3/4 cup of granulated sugar
- 4 cups of fresh cranberries
- 1/4 cup of Lucero Tradizionale Balsamic Vinegar
In a medium saucepan, combine the water, wine and sugar, and bring to a boil, stirring until all sugar is dissolved.
Add the cranberries and simmer for 5 minutes, until most of the cranberries have popped.
Stir in the Balsamic Vinegar and allow to cool before it's served.
Recipe by K. Cook - Marketing Manager of Lucero Olive Oil, LLC.
November 12, 2015
After you've sautéed duck breasts, remove them from the pan and pour off most of the rendered fat. Return the pan to the stove at a medium heat and add a few tablespoons of Lucero Pomegranate Balsamic Vinegar. When the liquid in the pan is bubbling, it will mix with the left over seasonings and drippings to make a delicious sauce for the sautéed duck. Drizzle over the duck breasts and add a few pomegranate seeds for garnish.
November 12, 2015
4 cups tender baby kale
4 cups arugula
2 large sweet potatoes, cubed and roasted
Aged goat cheese, cubed
1/3 cup toastsed almonds, chopped
Place all ingredients in a large mixing bowl.
In a small container with a lid, mix:
1/3 cup Lucero Lemon White Balsamic Vinegar
1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil
2 tablespoons Shallots, minced
1 tablespoon Dijon Mustard
Salt and Pepper to taste
Attach lid to container and shake vigorously.
Add desired amount to salad and toss.
November 12, 2015
8 slices of hearty sourdough bread
Lucero olive oil
8 oz chèvre (goat cheese)
8 slices prosciutto
1 cup baby arugula
½ cup toasted walnuts, finely chopped
Lucero Mission Fig Balsamic Vinegar
To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Lucero Extra Virgin Olive Oil until crispy and toasted.
Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Lucero Mission Fig Balsamic Vinegar.
October 19, 2015
For the Shortbread
1 ¼ cups all-purpose flour
¼ cup granulated sugar
3 tablespoons confectioners’ sugar, plus more for sprinkling
1 teaspoon finely grated lemon zest
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into cubesFor the Curd
4 to 6 lemons
1 ½ cups sugar
2 large eggs plus 3 yolks
1 ½ teaspoons cornstarch
Pinch of fine sea salt
4 tablespoons butter
¼ cup Crushed Meyer Lemon Olive Oil
Confectioners’ sugarMake the Shortbread
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.Make the Curd
Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe adapted from Neurotic Baker.com
October 2, 2015
- 1 1/4cups dried chickpeas
- 1 teaspoon baking soda
- 6 1/2cups water
- 1 cup plus 2 tablespoons tahini (light roast)
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2tablespoons ice cold water
- Lucero Ascolano Extra Virgin Olive Oil, to serve
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. To serve, top with a layer of Lucero Ascolano Extra Virgin Olive Oil. This hummus will keep in the refrigerator for up to three days.
Recipe adapted from Food52
September 12, 2015
4 red apples(I use Honeycrisp), peeled, cored and thinly sliced
5 tbsp all-purpose flour, sifted
5 tbsp granulated sugar
5 tbsp extra virgin olive oil
1 tsp baking powder
4 large eggs
⅔ cup (150ml) pure honey
Preheat oven to 350Fº (180Cº).
Grease and/or line an 8 inch (20cm) cake pan with nonstick parchment paper, then place the apple slices inside.
Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
Pour batter over the apples and bake for 20 minutes. Take the pan out of the oven and increase heat to 400Fº.
In a bowl, whisk 2 eggs and honey. Pour mixture over the cake and bake in the oven for another 15-20 minutes until golden brown and fork comes out clean when poked in the center.
Serve warm or cold.
Recipe adapted from pickledplum.
August 28, 2015
4 oz. (125 g) bittersweet chocolate, coarsely chopped
2 cups (10 oz./315 g) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. fine sea salt
1 cup (8 oz./250 g) granulated sugar
3 large eggs
1/2 tsp. pure vanilla extract
3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
3/4 cup Lucero Chocolate Infused Olive Oil, plus more for greasing
Confectioners’ sugar for dusting
Preheat oven to 350°F (180°C).
Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly.
In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.
Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack and let cool for 20 minutes. Carefully invert the cake onto the rack, then place upright on a cutting board. Cut the cake into thick slices and arrange, slightly overlapping, on a platter. Dust with the confectioners’ sugar and serve. Serves 8.
Recipe adapted from Rustic Italian, by Domenica Marchetti
August 24, 2015
- 3 cloves garlic, minced
- 1/3 cup freshly-squeezed lime juice
- 1/3 cup tequila
- 2 tablespoons Lucero Lime Infused Olive Oil
- 1/2 teaspoon freshly-cracked black pepper, plus extra for sprinkling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, plus extra for sprinkling
- 2 pounds boneless, skinless chicken breasts
- wood* or metal skewers
- salt and freshly-cracked black pepper
- (optional topping: finely-chopped fresh cilantro leaves)**
In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, Olive Oil, black pepper, cumin and salt until combined. Add chicken breast pieces, and toss until evenly coated. Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.
Preheat grill to medium-high heat.
Remove chicken from bag, and discard the leftover marinade. Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through. Remove and serve immediately, garnished with fresh cilantro** and drizzled with Lime Olive Oil if desired.
*If using wood skewers, be sure to completely soak them in water for at least 10 minutes before threading on the chicken. This will help prevent them from burning.
**A special note from the Lucero Olive Oil Kitchen August 2015: due to the recent outbreak of cyclospora in some parts of the country from contaminated fresh cilantro we recommend that you omit the garnish shown in this photo unless you are sure of your source of supply.
Recipe adapted from Gimme Some Oven.com
August 21, 2015
4 pound pork loin
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons Lucero Rosemary Infused Olive Oil
1/2 tablespoon kosher salt
1 teaspoon grated lemon zest
1/2 teaspoon fresh ground black pepper
- Preheat oven to 475°F.
- In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
- Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
- Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
- Allow to rest on a carving board for 10 minutes before slicing and serving.
Recipe adapted from In Sock Monkey Slippers.com
August 21, 2015
One lemon, juiced and zested (plus additional lemons for garnish, if desired)
2 tsp. fresh dill, chopped
2 tsp. fresh tarragon, chopped
1 Tbsp. soy sauce
1 tsp. honey
1 1/2 Tbsp. Lucero Lemon Infused Olive Oil
1 lb. salmon
- Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon, and pat dry with paper towels. Pour herb mixture over salmon, making sure the filet is coated on both sides. Cover, and let marinate in refrigerator for at least an hour.
- Preheat broiler or grill. Cook salmon for up to 10-12 minutes depending on the thickness of your fish, flipping halfway. Remove from the heat when the middle is medium-rare.
- Garnish with any remaining herbs and lemon wedges.
Recipe adapted from Food Fitness Fresh Air.com
August 19, 2015
1 lb. shell-shaped pasta (conchiglie)
½ cup pine nuts
1 pint cherry tomatoes
1 bunch scallions (finely diced red onion is nice, too)
3 roasted red peppers (or used jarred)
2 large size pieces or one small tub of ciliegine cherry size mozzarella
1 bunch fresh basil
Lucero infused basil olive oil
freshly cracked pepper
1 lemon, halved
freshly grated Parmigiano Reggiano
1. Bring a large pot of water to a boil. Add pasta and a large pinch of kosher salt. Cook about 8 minutes or until done. Drain and set aside.
Meanwhile, place pine nuts in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
2. Cut tomatoes in half lengthwise. Remove ends from scallions and discard. Chop thinly, using mostly the white and pale green parts (some of the dark green is ok, too). Chop the roasted red peppers into small strips. Cut the mozzarella into cubes about the same size as the cherry tomatoes (or if you are using the ciliegine mozzarella, use them whole or slice in half). Set aside.
3. Place pasta in a large bowl. Drizzle olive oil over pasta until nicely coated. Season with salt and pepper to taste. Remove tiny leaves from basil stems and add directly to the bowl. Chiffonade the fresh basil by stacking four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips . Add to the bowl. Squeeze the lemon over the top of the whole mixture starting with just one half. Add a few handfuls of the grated Parmigiano Reggiano. Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.
Recipe adapted from Alexandra Cooks.com
August 14, 2015
1 1/2 cups Lucero Woodson Blend Extra Virgin Olive Oil
1/4 cup Worcestershire sauce
2 1/4 teaspoons salt
1/2 cup wine vinegar
2 cloves of garlic, crushed
3/4 cup soy sauce
2 tablespoons dry mustard
1 teaspoon pepper
1 1/2 teaspoons dried parsley flakes
1/2 cup lemon juice
Choice cuts of venison
Mix ingredients in a bowl. Submerge selected cuts of locally harvested venison in marinade. The longer it sits in the marinade, the better—refrigerate overnight if possible. Grill venison to desired temperature.
Recipe adapted from Missoula News
August 11, 2015
My imagination leads me to think, to be a farmer I should wear overalls, a straw hat, carry a pitchfork and have wheatgrass hanging out of my mouth. I live a simple life and dinner is on the table every night after the sun sets.
That iconic image of farming has its appeal but it’s the image of farming long past, let’s fast forward to 21st Century reality. Technology has touched nearly every industry and farming is no exception. It’s important for a farmer to keep up with new practices and initiatives, while also remaining practical, traditional and close to the land.
In farming olives there are three planting; strategies, Traditional Spacing, Super High Density and Medium Density and I’m excited to tell you that Lucero Olive Oil is an expression of all three!
We have 100 year-old trees that make up our Traditional Spacing orchard. The older the olive tree, the broader and more gnarled the trunk becomes. These trees are planted approximately 100 per acre to allow the trees plenty of room to grow large. Hand harvesting was the only option when these trees were planted and it’s still the only option for trees of this age and size. Workers climb to the top of trees on three legged ladders to pick fruit one branch at time. These trees symbolize years of hard work and faith.
600 trees per acre
The olive oil industry has boomed since the development of Super High Density planting. These trees are grown in narrow hedge rows, kept short and harvested mechanically with using harvesters straddling and driving row by row over the trees. This new technology helps provide a high quality harvest in a fraction of the time of manual labor. We are able to harvest 5 tons per hour with this machine. It’s truly impressive!
Well we’ve covered new practices with Super High Density and we’ve stayed close the land with our century-old trees. What now? That’s right! Medium Density planting.
Medium Density is 200 trees per acre allowing the tree a generous amount of sunlight and space. Lucero Olive Oil has planted 160 acres of Medium Density comprised of 10 different olive varieties. We’re combining Tradition with new initiatives. What this means is that we will be hand picking some varieties while experimenting with machine harvest on others.
I’ve learned that to be a farmer, you have to think like a farmer. A farmer continues to learn, and grow with the land and technology as a parallel. A farmer appreciates a hard day’s work and is thankful to be able to work each day. Although very few farmers dress the part, they all seem to have one thing in common, faith.
“Country can be in the middle of a city, Country can be on a farm, Country ain’t even a place on the map, It’s a place in your heart” – Mo Pitney.
August 11, 2015
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar (optional)
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup Lucero Miller's Blend Extra Virgin Olive Oil
1/4 cup butter, chilled and cut into pieces
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don’t thaw them)
Preheat oven to 400°F. Brush a baking sheet with olive oil or butter, or line it with parchment paper.
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and Miller's Blend EVOO and pulse or stir with a fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl. Add the milk and berries, and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1″ thick and 8″ to 9″ in diameter on the cookie sheet. (If you would like a brown, crunchy top on the scones, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or rolling pastry cutter and separate them- so that they are at least an inch apart on the baking sheet.
Bake for about 20 minutes, until golden. Serve warm. Makes 8 biscuits.
Recipe adapted from Babble.com
August 6, 2015
4 (6 to 8) ounce swordfish steaks
2 teaspoons kosher salt plus more for garnish
2 teaspoons Vindaloo spice powder divided,
substitute your favorite spice blend if vindaloo mix is not on hand
3 tablespoons Lucero Five Star Extra Virgin Olive Oil
1 tablespoon grated fresh ginger (from 1-inch piece)
1 tablespoon minced garlic cloves
1 medium yellow onion finely chopped
2 tablespoons freshly-squeezed lime juice plus 4 wedges for garnish
1 tablespoon packed dark brown sugar
1 cup coconut milk
1/4 cup roughly chopped cilantro leaves
basmati rice for serving
Pat the swordfish steaks dry then season with salt and half of the curry powder. Heat 1 tablespoon of Lucero Five Star EVOO in a large, heavy-bottomed pan over medium to medium-high heat depending on your stove. If the oil smokes, the heat is too high.
Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.
Return pan to stove over medium heat, add the remaining olive oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.
Recipe adapted from salt and wind.com
July 31, 2015
4 large, ripe tomatoes
3 balls fresh mozzarella
1/4 cup Five Star Extra Virgin Olive Oil, plus extra for drizzling
Generous pinch of salt
Handful of fresh oregano or basil leaves, torn if large
Slice the tomatoes into 1/3 inch-think slices and place in a bowl with the salt and olive oil. Leave marinade to marinade for at least 20 minutes and up to an hour. (If you don't have the time, you can skip this step, and simply dress the mozzarella and tomatoes with olive oil, salt, and pepper.)
Strain the tomatoes, pouring off the juice into a small jar. Shake to create an emulsion.
Slice the mozzarella the same thickness as the tomato and place a layer of tomato slices, alternating with mozzarella slices, on a serving dish. Pour over the tomato emulsion, scatter the fresh herbs, finish with a good drizzle of Five Star Olive Oil, and serve.
Recipe adapted from Food52
July 22, 2015
1 bunch green onions, chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup Gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1 teaspoon sesame seeds (to garnish)
1/4 cup Garlic Olive Oil
3 pounds bone-in, skin-on chicken pieces
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and Garlic Olive Oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
Recipe adapted from thekitchn.com
July 21, 2015
1 1⁄2 tablespoons minced garlic
1 egg, at room temperature
1 1⁄2 cups Garlic Olive Oil
1 -1 1⁄2 tablespoon fresh lemon juice, to taste
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground pepper
- In a blender or a food processor, puree garlic with egg.
- Mix oil with lemon juice in a pouring jar.
- With motor running, add oil mixture slowly in a thin stream.
- Add salt and pepper and whirl an additional 10 seconds.
- Taste for seasoning.
- Transfer to a bowl, cover, and refrigerate.
- If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
- Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
- With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
- It is best to prepare this the day before, to allow flavors to mingle and mellow out.
Recipe adapted from food.com
July 12, 2015
A popular FFA slogan tells us that we would be “naked and hungry,”without agriculture. It’s a funny and honest approach to bring awareness to our everyday lives. When you ponder the question and start to ask yourself where you would be, the answer becomes more complex. Where does the cotton in my shirt come from? Where does this almond covered in dark chocolate come from? Who makes this Ascolano olive oil I keep hearing about? The more I think about it, the more I realize how much I don’t know. As I look out of my window, I see hilltops, houses, mountain ranges and olive orchards. Without agriculture I wouldn’t have this gorgeous view. I wouldn’t have my home, made of wood that a grower had to plant. I wouldn’t have a job without these olive trees. I wouldn’t have all of the things that I’ve been taking for granted. It’s time I start to value all of these aspects!
I’m from Northern California, more specifically, Corning, California and there is agriculture everywhere. There is good soil for multiple types of crops; almonds, walnuts, prunes, peaches, strawberries, and olives. There is a vast assortment of agriculture here.
Farmer’s Markets are growing nationwide, and are well-attended weekly events – in fact, you can think of Lucero Olive Oil as a virtual farmers market. We are growers! We grow and harvest our olive fruit, we mill that fruit into Extra Virgin Olive Oil and we bottle what we mill as liquid gold. When you use oil from Lucero, it’s like shaking the hand of a farmer.
A grower must have faith to grow his crops for market, just as you are looking, by faith, to find healthy and delicious products for yourself, family and friends. We hope to see you in our tasting rooms or online!
Lucero Employee since 2010
Corning Resident since forever
July 9, 2015
Simple ingredients yet packed with flavor! Grilled corn on the cob seasoned with olive oil, salt and pepper makes this dish a perfect summer meal.
4 sweet, yellow corn on the cobs
4 tablespoons olive oil + extra for
Coarse salt and ground black pepper
Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.
Recipe Source: Aberdeen’s Kitchen
June 25, 2015
Growing up in Corning, California you understand that agriculture is all around you. You know that table olive season is only a matter of weeks away and that Bell Carter (the world’s largest olive cannery, seen in the photo below) will be running in full force. The air is dry and hot with record-breaking days in the heat and people live at a slower pace of life – the farming life.
Food is grown in our backyard and neighbors share the fruit of their harvest. There is a sense of humble pride around Corning when you say, “It’s from my garden, or it’s from my orchard.”
Not everyone grows food or raises animals, but there is an awareness of where our food comes from. A lot of us grew up in 4H or FFA, (Youth Agriculture Organizations) these clubs taught us our roots and gave us the opportunity to become critical thinkers. It was our responsibility to care for our plants or our animals after all, at this stage we are young farmers.
As the world becomes faster and more technology driven, it is the farmer who awakes in the morning, laces up their boots and farms by faith each day. “Once in your life you need a doctor, a lawyer, a policeman or a preacher but every day, three times a day you need a farmer,” a quote from Brenda Schoepp a farmer, an international mentor and inspirational agriculture speaker.
Lucero Olive Oil is unique in the fact that we grow our olives, carefully mill them, bottle the oil and, with luck, have that oil find its way into the homes of gracious friends who understand the efforts that each precious bottle represents. It provides a future to young farmers and it provides a legacy to be passed down generation after generation. This is Corning and this is Lucero Olive Oil.
We are farmers who are olive growers and food lovers.
We are Americans, and we’re proud to be from Corning.
Farmers are our Future
Purchase a gallon of our Five Star Blend
Extra Virgin Olive Oil, and Lucero Olive Oil will
donate $5 to local agriculture programs.
June 23, 2015
Greetings from the Napa Food Dude,
Here is Bob Clark guiding us through an amazing extra virgin olive oil tasting at Lucero Olive Oil.
Here is Napa Valley's Premier Food Tour availability for this week:
Tuesday 6/23 Sold out :)
Wednesday 6/24 no tour
Thursday 6/25 6 of 8 spots available!
Friday 6/26 8 of 8 spots available (4 person minimum at this point)
Saturday 6/27 8 of 8 spots available (4 person minimum at this point)
Just in case you missed them, here are the changes for this year:
- Tours are expanded to Tuesdays-Saturdays. Sunday & Monday are available for private tours.
- An 800 number is now available to assist with questions or booking that is available 5am-9pm PT. The number is 800-979-3370. Guests can still book via the website.
- Contact me directly for private tours at 707-501-0420.
- The website now has a FAQ section to assist you and guests.
- Guests can book up to one hour before the activity.
The 800 number will get you immediate assistance. You can always text me on my cell phone at 707-501-0420 and I will respond as soon as possible.
Got questions? Visit our site or call 800-979-3370.
Check out our 36 five-star reviews on TripAdvisor here.
June 19, 2015
(makes a single serving)
8 oz. club soda3 Tbsp. Peach Balsamic Vinegar
Couple of Raspberries (frozen good for bigger batch, fresh for small batch)Crushed Ice
Muddle raspberries, then add club soda, Peach Balsamic Vinegar, crushed ice and stir.
For our more festive crowds, add a splash of your favorite vodka!
(makes a single serving)
6 oz. lemonade
2 oz. fresh lime juice
2 tsp. Lucero Pineapple White Balsamic Vinegar
2 oz. coconut rum of your choice
1 cup of ice
Blend all ingredients and serve right away.
(makes a single serving)
4 oz. lemonade
4 oz. club soda
2 Tbsp. Strawberry White Balsamic Vinegar
A splash of strawberry puree
Mix together lemonade, club soda, Strawberry Balsamic Vinegar, and puree. Garnish with a sprig of mint and strawberry. For a more festive crowd add a splash of your favorite vodka!
June 4, 2015
- 4(6 ounce) salmon fillets
- 1⁄4cup Lemon Infused olive oil
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1tablespoon minced fresh rosemary leaf
- 8lemon slices (about 2 lemons)
- 1⁄4cup lemon juice (about 1 lemon)
- 1⁄2cup marsala wine (or white wine)
- 4teaspoons capers
- 4pieces aluminum foilDIRECTIONS
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
- Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.Recipe adapted from food.com
May 27, 2015
- 2 Tablespoons extra-virgin olive oil
- 3 sweet onions, sliced thickly (about 5-6 slices per onion)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons sugar
- 1/4-1/2 cup balsamic vinegar (depending on personal preference)
1.Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
2.Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
3.Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.
For the Burger
- 1-1/2 Teaspoon Garlic Powder
- ⅓ cup mayonnaise
- 1 Tablespoon mustard
- 1-1/2 teaspoon fresh lemon juice
- 1 Pound ground beef
- 4 slices cheese (if desired)
- 4 hamburger buns or rolls, split
- Grill the burgers - add garlic powder to the meat season - it will take about 10 - 15 minutes to cook the burgers over Medium-High Heat
- Toast the buns
- In a bowl - combine the following well - mayo, mustard, and lemon juice
- Once the burgers are cooked top with cheese (if desired)
- Place the mayo mixture on the bottom of each bun then caramelized onions, along with additional toppings of your choice, finally top with the top bun
Recipe adapted from budget savvy diva and the wicked noodle.
May 18, 2015
We're firing up the grill to make one of our favorite summer treats; fresh grilled fruit over ice cream. Our favorites are fresh peaches and nectarines drizzled with Lucero Peach Balsamic. What's your favorite combination!
Fresh Grilled Peaches
Heat grill to medium-high. Drizzle peaches and nectarines with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Lucero Balsamic Vinegar (we like to use our Peach BV).
May 17, 2015
2 Servings of Linguine
1/4 cup of Extra Virgin Olive Oil
4 Cloves of Garlic
1 Tsp Parsley
1 Tsp Peppercorn
Salt to taste
Cook linguine according to packaging instructions. Pour a glug of olive oil in a medium skillet heated over medium heat. Heat a 2 table spoons of olive oil for 1 minute and add 3 cloves of chopped Garlic, Parsley, and Peppercorn. Saute for about 4 minutes until it is fragrant. Take the skillet off the heat. Once the linguine is done cooking, drain the water and add the linguine to the olive oil and garlic mixture. Salt to taste.
In a separate skillet add 1 tablespoon of olive oil and make sure your scallops are as dry as possible. Add the scallops to the skillet with 1-2 inches of spacing between each of them. Cook until they are opaque about 1-2 minutes per side. Place the scallops on the linguine, drizzle 1 tablespoon of olive oil and enjoy!
Adapted from the Kitchen Minions.
May 12, 2015
- 1 lb ground beef
- 2 tablespoons of soy sauce
- 2 teaspoons of Worchester sauce
- 4 tablespoons of Lucero’s Pineapple White Balsamic Vinegar
Grilled Pineapple Rounds:
- 1 can of pineapple rounds or one fresh pineapple cut into rounds
- ½ cup honey
- ¼ cup light brown sugar
- 4 tablespoons Lucero’s Pineapple Balsamic Vinegar
- 4 hamburger buns of your choice
- 2 tablespoons of Lucero’s Basil Flavored Olive Oil
- 1 red onion cut into rounds
- 1 large tomato cut into rounds
- 4 leaves of romaine lettuce
- 4 slices of aged Swiss cheese
In a large bowl mix together ingredients for hamburger patties, once thoroughly mixed form into 4 patties. Put on grill and cook for about 6 minutes, then flip until done.
Drain canned pineapple rounds. In a small bowl stir together honey, brown sugar, and Lucero Pineapple White Balsamic. Generously brush onto both sides of pineapple rounds. Add glazed pineapple round to grill for about 2 minutes on each side.
Brush hamburger buns with Lucero Basil Olive Oil. Toast on grill for approximately 3 minutes.
To Serve: Place patties onto toasted buns and top with one slice cheese, then add glazed pineapple rings, onion round, tomato slice and romaine lettuce.
May 11, 2015The secret to making great grilled artichokes at home is steaming them until they are al dente and marinating them overnight before you put them on the grill.IngredientsInstructions
- Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an "al dente" leaf, that is almost, but not quite fully cooked.
- Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
- Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
- Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.
Prep time: Cook time: Total time:
This recipe was adapted from True Food Cookbook by Andrew Weil.
April 17, 2015
A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.
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.
Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.
April 6, 2015
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1/2 cup chopped black olives, preferably oil-cured
- 1 cup chopped fresh parsley
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1 tablespoon chopped fresh rosemary or thyme
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- Salt and black pepper.
1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper. 3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Yield: 4 to 6 servings.
Recipe adapted from Mark Bittman. Photo from Zoup to Nuts.
March 25, 2015
Come to our Warehouse Sale in Corning thisFriday, March 27th - Monday, March 30th, 9am-6pm! Enjoy shopping clearance items in all categories, olive oil, balsamic vinegar, tapenades, apparel etc. Be sure to shop on Friday, so you get first selection of all that we can offer! This event is while supplies last - don't miss out! We love having visitors, so if you have extra time after shopping and want to learn how olive oil is made, LET US SHOW YOU! It's easy, just ask us for a tour!
2120 Loleta Ave. Corning, CA 96021
530-824-2190 for any questions!
March 24, 2015
- ½ head red cabbage, shredded
- ½ head green cabbage, shredded
- 1 bunch radishes, trimmed and cut in slices
- ½ cup sesame or sunflower seeds
- ½ cup fresh parsley,chopped
- ½ cup Ascolano extra-virgin olive oil
- ¼ cup fresh lemon juice
- 2-3 garlic cloves, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
NotesAdditional options: Add shredded carrots, celery, apples, dried fruit, and nuts.
- Place the shredded cabbage in a large bowl.
- Add the radishes, nuts,and parsley.
- It can be covered and refrigerated at this point.
- Combine the olive oil, lemon juice, garlic,salt and pepper. Shake to mix.
- Before serving add the dressing and mix thoroughly..
March 13, 2015
1 sheet frozen puff pastry, thawed
3 Tbsp Basil Olive Oil
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 Tbsp fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
Place olive oil and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
Recipe and Photo adapted from A Spicy Perspective
February 20, 2015
1 tablespoon olive oil
1/4 red onion, sliced
4 slices sourdough bread
2 tablespoon olive oil, for brushing the bread
4 tablespoons fig butter or jam
5 ounces brie cheese, thinly sliced
1 large Granny Smith apple, thinly sliced
1/2 cup baby arugula
1. Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.
2. Brush the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread.
3. Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.
Recipe adapted from twopeasandthierpod.com
February 19, 2015
- 8 ounces goat cheese, softened
- 2 tablespoons whole milk
- 1 tablespoon fresh herbs, chopped (i used a combination of thyme and rosemary)
- 1 teaspoon honey
- salt, to taste
- black pepper, to taste
**We suggest drizzling Sevillano Olive Oil on top
- Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
- Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
- Add salt and pepper to taste and process to combine.
- Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.
Recipe adapted from foodfanatic.com
February 18, 2015
1 cup oat flour
¾ cup spelt flour
½ cup all-purpose flour
2/3 cup sugar
1½ teaspoon baking powder
¾ teaspoon salt
1½ tablespoons fresh rosemary, finely chopped
5 ounces/140g bittersweet chocolate (at least 70% cocoa), chopped into ½ inch chunks
1 tablespoons sugar for sprinkling
3 large eggs
1 cup Chocolate Olive Oil
¾ cup whole milk
1. Preheat the oven to 350°F. Line a 4½ x 13 inch loaf pan with parchment paper. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
- In another large bowl, whisk the eggs thoroughly. Add the Chocolate Olive Oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate.
- Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
- Bake for about 50 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Just a few minutes before the cake is finished, set your oven under broil for a minute, this caramelizes the sugar on top and gives it a bit of a crunch. Stay by the oven for the full minute before taking it out, make sure it doesn’t burn. Allow to cool completely.
Recipe adapted from Kim Boyce’s Good to the Grain
February 17, 2015
Photo credit to chicacircle.com
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter (Converts to 3 TBSP of Extra Virgin 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 Extra Virgin 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 SouthernLiving.com
February 9, 2015
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
January 20, 2015
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!>>Easy recipe
January 13, 2015
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 FamilySpice.com
December 30, 2014
- 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
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: playfulcooking.com
- 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.
Adapted from Kankana Saxena - playfulcooking.com
December 10, 2014Ingredients:
- 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 Instructions:Easy recipe
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.
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.
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.
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.
MAKE AHEAD 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
November 24, 2014
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.Easy recipe
November 24, 2014
2 blood oranges
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 recipeEasy recipe
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
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
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
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.
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.
VARIATIONSTo 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.Easy recipe
November 3, 2014Total Time: 1 hr 30 min
Prep: 30 min
Cook Time: 1 hr
Yield: 12 servings
Pan Size: 13x9 Ingredients: - 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 Instructions: 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). Preparation: Add meat mixture to the sauce and let it cook on medium low for about 15 minutes.
-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
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!
August 11, 2014
1/2 cup whole milk
Grated zest and juice of 1 orange
1 cup almond meal
1 cup fine sugar
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup Lucero Crushed Mandarin Olive Oil
1 teaspoon almond extract
Candied orange slices for garnish*
2-3 tablespoons Lucero Winter Spice Balsamic Vinegar
Preheat oven to 325° F.
In a medium bowl, combine milk and orange juice. This mixture will thicken slightly while you mix almond meal, sugar, cornmeal, baking powder, soda, orange zest and salt in a separate bowl. Add olive oil, eggs and almond extract to the milk mixture and whisk until combined thoroughly. Stir this liquid mixture into the cornmeal mixture and pour into an oiled 9-inch springform pan. Rotating once, bake until golden (50-60 minutes) and a toothpick tester comes out clean. Garnish with oranges and a generous drizzle of Winter Spice Balsamic Vinegar.
* Candied Orange Slices
Bring 2 cups of water and 1 cup of sugar to a boil in a shallow saucepan. Turn heat down to a simmer and add 3 oranges that have been cut into quarter inch thick slices. Cook for 6 minutes, then turn off the heat and allow the oranges to cool in the syrup.
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.
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
- Combine the balsamic, honey, brown sugar, and soy sauce, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
- Preheat the oven to 450 degrees.
- Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
- 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.
- Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.
May 20, 2014
- 2 cups Lucero Traditional Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Lucero Extra Virgin Olive Oil (we prefer the robust Manzanillo Certified EVOO) For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
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.
April 18, 2014
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.
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.