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  • 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 AllRecipes.com

  • Olive Oil Mashed Potatoes

    November 20, 2013


    • 1 1/2 pounds waxy potatoes (4 medium)
    • Coarse salt and ground pepper
    • 1/2 cup skim milk


      Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
      Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired

      Adapted from Everyday Food, September 2003.
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

    1. Butternut Squash Crostini

      November 18, 2013


      • 1 medium cooked butternut squash (only use one half of the squash)
      • Tablespoon Olio Nuovo
      • Salt And Pepper, to taste
      • 1 pinch nutmeg1 pinch dried sage
      • 1 teaspoon Garlic powder
      • 1 teaspoon Onion powder
      • 1 rustic baguette, sliced
      • 1 tablespoon Lucero Meyer Lemon Olive Oil
      • Kosher Salt & Freshly Ground Black Pepper, For Serving
      • Fresh mozzarella cheese, thinly sliced


      1. 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.
      2. Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.
      3. Heat oven to 375. Place the baguette slices on a baking sheet.  Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.
      4. Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!


    2. 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




        Photo Caption

        Dewey Lucero (right) with Chairman and Founder of the Olive Oil Sommelier Association of Japan, Mr. Toshiya Tada (left).

      28. Strawberry Milkshake featuring Lucero White Lemon Balsamic Vinegar

        April 30, 2013


        4 cups vanilla ice cream

        1/2 cup non-fat milk

        2 cups fresh strawberries

        4 tablespoons Lucero White Lemon Balsamic Vinegar


        In a blender mix together vanilla ice cream and milk untill smooth, pour into two glasses. Half the strawberries and remove the stems. Rinse out blender and add strawberries and Lucero White Lemon Balsamic Vinegar untill pureed, pour on top of the icecream mixture, top with a festive straw and enjoy!

      29. Lucero Olive Oil to Exhibit in Tokyo

        April 25, 2013

        Dewey Lucero, co-owner of Lucero Olive Oil will join 50 other exhibitors from 15 countries in the 2nd Edition of Olive Japan at Futako Tamagawa Rise in Tokyo at the beginning of Golden Week, on 27-28 April from 10:00 am to 8:00 pm each day.

        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.  140 extra virgin olive oils from 16 countries competed, but only 32 gold medals were awarded, and of these Lucero ranked in the top five.

        Lucero 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.

        Tada-san smelling one of the award winning oils.

      30. Grilled Vegetables with Fresh Pesto

        April 16, 2013


        • 1 cup packed basil leaves
        • ½ cup packed flat leaf parsley
        • 2 garlic cloves, peeled
        • ¼ cup toasted pine nuts
        • ¼ cup parmesan cheese
        • ½ cup Lucero Arbequina olive oil
        • a pinch of salt

        Vegetables:(whatever you like, including but not limited to:)

        • 3 zucchini, cut in quarters lengthwise
        • 1 large eggplants, cut in quarters lengthwise
        • 2 ears of corn
        • 2 red bell pepper, seeded and cut into thick strips
        • ¼ cup Lucero Arbequina olive oil


        Prepare your grill to cook at medium heat. Cut vegetables into bite size chunks and mix with Lucero Arbequina olive oil and a sprinkle of salt. Place the vegetables on the grill. After the first ones laid down have cooked for about two minutes rotate them about 45 degrees without turning them. Cook for another minute or two and then flip or turn them to another un-grilled surface. Cook for another 2 minutes and rotate them again. Continue grilling the vegetables until they are cooked but still somewhat firm. Remove all of the vegetables from the grill and set aside to cool.

        In a food processor, add in the basil, nuts and

         cheese and pulse a few times. Add the oil in a slow stream through the feeder tube until it is all incorporated. Season to taste with salt.

        When the vegetables have cooled, cut them all into bite sized pieces. Combine the vegetables in a large bowl. Add the pesto to the vegetables and stir to combine. Season with additional salt, if necessary. Place the vegetables into a serving bowl and sprinkle with parmesan cheese.


      31. How to Create the Perfect Vinaigrette

        April 9, 2013

        Making your salad dressings at home is a fun, easy, tastier way to add flavoring to your summer produce.

        First start with a 3 to 1 ratio of extra virgin olive oil to vinegar. Olive oil and vinegar react like water and oil, creating an unstable emulsion. You can slow this process down by using an emulsifier (pictured) which will act as a bond between the two ingredients (available for order over the phone at 877-331-2190). Adding a tablespoon of mustard or honey can help keep your dressing emulsified for up to 15 minutes.

        Before dressing your salad be sure you leaves are dry, otherwise they repel the dressing. We find it helpful to pour some of the vinaigrette into the base of the serving bowl before adding the salad, and then tossing it through the leaves – it seems to give more even coverage. And lastly, don't dress a green salad until you're ready to eat it – after time the oil in the dressing will make your leaves look all sad and wilted.

        Some fun olive oil and vinegar combinations we recommend:

        • Ascolano and Peach Balsamic Vinegar
        • Miller’s Blend with Strawberry Balsamic Vinegar
        • Sevillano with Red Apple Balsamic Vinegar
        • Garlic Olive Oil and Traditional Balsamic Vinegar
        • Meyer Lemon Crush Olive Oil and Blueberry Balsamic Vinegar
        • Mandarin Orange Crush and Fig Balsamic Vinegar
        • Chocolate Olive Oil and Wild Cherry Balsamic Vinegar
        • Basil Infused Olive Oil with Pineapple Balsamic Vinegar
        • Persian Lime Olive Oil and White Lemon Balsamic Vinegar
        • Lemon Infused and Red Apple Balsamic Vinegar

      32. How to Bake with Olive Oil

        April 2, 2013


         Olive oil has long been used as a baking essential in Mediterranean kitchens. You can easilyand successfully replace melted butter or vegetable oil in many baked goods. Substituting olive oil provides a rich moistness and exceptional depth of flavor. Plus it supplies a healthy dose of good fats and antioxidants called polyphenols, as well as Vitamin E.

        Substitute olive oil for vegetable oil in equal measure, and use three-fourths the amount of extra virgin olive oil as butter. For instance, instead of ¼ cup melted butter, use 3 tablespoons of olive oil. For baking, use a mild olive oil with buttery or fruity flavors rather than an intense, peppery choice. Citrus olive oils also lend delicious fruity flavor to cakes, muffins and breads.

        Find the recipe for the Blackberry Wine & Chocolate Olive Oil Cupcakes here!

      33. Lemon Olive Oil Cupcakes with White Balsamic Icing and Rosemary Croquant Topping

        March 26, 2013


        3 eggs

        2 1/2 cups sugar

        1 1/2 cups Lucero Arbequina olive oil

        1 1/2 cups milk

        2 1/2 cups flour

        1/2 teaspoon baking powder

        1/2 teaspoon baking soda

        3/4 teaspoon salt


        Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.


        1 cup sugar

        1/4 cup water

        1 teaspoon rosemary


        Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.


        2 cups powder sugar

        2 teaspoons clear vanilla extract

        3 tablespoons white balsamic vinegar 


        Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!

      34. Pasta Salad with Roasted Vegetables

        March 5, 2013


        • ¾ pound orecchiette
        • ½ pound thin asparagus
        • 1 medium zucchini, sliced lengthwise ¼ inch thick
        • ½ small eggplant, sliced in rounds  1/4 inch thick
        • 7 tablespoons of Lucero’s Mission Extra Virgin Olive Oil
        • Salt and freshly ground pepper
        • 2 ½ tablespoons of fresh lemon juice
        • 1 small shallot, finely chopped
        • 4 ounces crumbled feta cheese
        • 1 cup parsley leaves, coarsely chopped
        • 1/3 cup Lucero Olive Oil Pitted Kalamata Olives, coarsely chopped


          1. Preheat oven to 425 degrees. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.
          2. Meanwhile, brush the asparagus, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper. Roast vegetables in preheated oven: turn the eggplant once, until tender and charred, about 15 minutes, turn the asparagus several times, until crisp and tender, about 20 minutes; turn the zucchini once, until tender, about 30 minutes.
          3. Transfer the roasted vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the zucchini crosswise into 1/2-inch pieces. Slice the eggplant rounds in half lengthwise. Add the vegetables to the orecchiette.
          4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.
          Make Ahead; The pasta salad can berefrigerated overnight in an airtight container. Bring to room temperature
          before serving.

        • Saint Patrick's Day Ploughman's Platter

          February 28, 2013


          • 2 tablespoons Lucero White Lemon Balsamic Vinegar
          • 1 tablespoon whole-grain Dijon mustard
          • 1 tablespoon Little Thief Sweet Roasted Garlic Mustard
          • 1 teaspoon honey
          • 1/4 teaspoon freshly ground black pepper
          • 1/2 cup Lucero Miller’s Blend Extra Virgin Olive Oil
          • 8 cups chopped romaine lettuce
          • 3 (3-ounce) links chicken apple sausage, cooked and sliced diagonally
          • 4 ounces medium cheddar cheese
          • 3 slices Brown Soda Bread, each cut in half
          • 2 ounces cornichons
          • 1 jar of Lucero Roasted Tomato Tapenade
          • ¼ cup of Lucero Traditional Balsamic Vinegar
          • 2 tablespoons of dark brown sugar


          1. Combine first 5 ingredients in a large bowl, stirring well. Slowly drizzle oil into vinegar mixture, stirring constantly with a whisk. Add lettuce; toss to coat. Arrange salad on a platter with sausage, cheese, Brown Soda Bread, and cornichons.
          2. Drain Roasted Tomato Tapenade and stir together with Traditional Balsamic Vinegar and brown sugar to make Chutney, place mixture in a bowl; add to platter.

        • Linguine with Shrimp and Creamy Roasted Tomatoes

          February 19, 2013


          • 1-1/2 cups grape tomatoes
          • 3 tablespoons Lucero Garlic Olive Oil
          • 1 teaspoon thyme leaves
          • Sea salt and freshly ground pepper
          • 3/4 pound linguine
          • 1 cup heavy cream
          • 3/4 pound large shrimp-shelled
          • 2 teaspoons fresh lemon juice
          • 1 teaspoon finely grated lemon zest
          • 1 tablespoon coarsely chopped flat-leaf parsley


          1. Preheat the oven to 375 degrees.
          2. Place the tomatoes, Lucero Garlic Olive Oil and thyme in an ovenproof skillet, and season with salt and pepper. Roast the tomatoes for 25 minutes until their skins split.
          3. In the meantime, cook the pasta al dente according to package directions, drain and place back into the pot.
          4. Remove the tomatoes from the oven and pour in the cream. Cook the mixture over medium heat, slightly mashing the tomatoes, for 4 minutes.
          5. Add the shrimp to the cream mixture and cook for 2 minutes, then season with salt and pepper.
          6. Pour the cream mixture over the pasta, and add the lemon juice. Toss the pasta to coat and then add the lemon zest and parsley and toss once more. Serve immediately.

        • Grilled Salmon with Sweet Roasted Garlic Mustard Sauce

          February 12, 2013


          • 4 salmon fillets (about 6 ounces each)
          • ½ cup Lucero Meyer Lemon Olive Oil
          • Salt and fresh ground pepper to taste


          • ½ cup Little Thief Sweet Roasted Garlic Mustard
          • 1 tablespoon of Lucero Arbequina Olive Oil
          • 3 tablespoons of chopped fresh dill


          1. Rinse the fillets under cold running water and pat them dry. Lightly rub fillets with Meyer Lemon Olive Oil, salt, and pepper.
          2. Preheat grill or broiler.
          3. Meanwhile, prepare the sauce: Whisk together the Little Thief Mustard, Arbequina Olive Oil, and fresh dill. Mix well.
          4. Grill the fish on high heat or broil until desired boneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

        • Valentine's Butternut Squash Cannelloni

          February 11, 2013


          • 5 tablespoons Koroneiki olive oil, plus more for baking dish and sheet
          • Coarse salt and ground pepper
          • 1 package lasagna noodles
          • 1 butternut squash (medium size), cut in half and seeded
          • 2 shallots, chopped
          • 3/4cup milk
          • 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
          • 1/4 teaspoon ground nutmeg
          • 3 cups ricotta
          • 3/4 cup grated mozzarella
          • 3/4 cup grated Parmesan


          1. Preheat oven to 350 degrees. Place squash halves on lined baking sheet. Brush each half with about 1 tablespoon of oil and season with salt and pepper. Bake for about 45 minutes until squash is fork tender. Allow squash to cool slightly before handling. With a spoon remove tender squash flesh from skins and place in medium size mixing bowl.
          2. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet.
          3. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 1/4 cup milk, 1 cup ricotta, chopped sage, and 1/8 teaspoon nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
          4. Spread about 3 tablespoons squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine 2 cups ricotta, 1/2 cup Parmesan, 1/2 cup mozzarella and 1/2 cup milk, 1/8 teaspoon nutmeg and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan and mozzarella. Bake until warmed through, about 35 minutes. Broil until top is browned, 2 to 3 minutes.
          5. In a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

        • Beer Battered Fish Tacos with Cilantro Pesto

          February 4, 2013

          Serves: 4

          Time: 45 minutes


          • 3 garlic cloves, peeled and coarsely chopped
          • 2 cups of fresh cilantro, lightly packed
          • 1/4 cup Lucero Meyer Lemon olive oil
          • 1 T toasted sesame oil
          • 2 Ts lemon juice
          • 1/2 t fresh ground pepper
          • 1 cup of purple cabbage finely shredded
          • 1/2 cup grated cheddar cheese
          • 1 avocado sliced into eighths
          • 8 corn tortillas
          • 1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)
          • 3/4 cup of beer (we used Sierra Nevada Pale Ale)
          • 3/4 cup of flour
          • 2 T Lucero Arbequina olive oil
          • 1 t of salt divided


          1. Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add Meyer Lemon olive oil, toasted sesame oil, lemon juice, salt and pepper. Process until smooth.
          2. In a bowl combine flour, salt and your favorite beer (or sparkling water if you
            don’t care to use beer). Stir together until smooth. Batter will have the
            consistency of thick-ish pancake batter. Add fish pieces to flour mixture. Coat
            thoroughly. Heat Arbequina olive oil in a tall-sided heavy pot/pan over
            medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total.
            Remove from oil and drain on a paper towel. Sprinkle with sea salt.
          3. Assembly, tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the sour cream, the cabbage, and the avocados and last but not least, the cilantro pesto, on the table and let everyone assemble their own.

        • Lucero Tapenade Pin-Wheels

          January 29, 2013


          Artichoke Lemon Pin-Wheel

          • 2 puff pastry sheets
          • 1 jar of Lucero Artichoke Lemon Tapenade
          • 3 oz. of prosciutto
          • 1 cups of baby spinach
          • ¼ cup parmesan

          Roasted Tomato Pin-Wheel

          • 2 puff pastry sheets
          • 1 jar of Lucero Roasted Tomato Tapenade
          • 8 slices of deli style mozzarella
          • 4 oz. sliced dry salami

          Green Olive Pin-Wheel

          • 2 puff pastry sheets
          • 1 jar of Lucero Green Olive Tapenade
          • 2 oz. cream cheese


          Preheat oven to 400 degrees. Gently roll out defrosted puff
          pastry sheets with a rolling pin.  Spread
          ingredients evenly across both pastry sheets. Roll the roll over and gently
          pinch the edges together. With a sharp knife cut ¼ inch thick rounds and place
          onto a baking sheet with 1 inch in between each round.  Place baking sheets in the oven for 15 minutes
          and remove once your rounds begin to turn golden brown, let them cool for 5
          minutes before transferring, and enjoy warm!

        • Photos from the Winter Fancy Food Show 2013

          January 24, 2013

          Lucero was in attendance at the annual Winter Fancy Food Show this last weekend in San Francisco along with over 1,300 other exhibitors and 19,000 attendees from all over the world! It's always a pleasure to share our product with purchasers from all over the world and visit with our wholesale customers that help bring Lucero all of our fans neck of the woods.

          Booth Set-Up
          The Final Product all ready to go
          Our neighbors Penny's Salsa had an amazing ice bar which had to be taken down and put back up each day.
          On our way to Ghiradelli Square via cable car
          The view from Lombard Street is absolutely amazing at night.
          Ghiradelli Square
          Our Mono Varietals
          Our Fustis for sampling

        • Soy and Traditional Balsamic Vinegar Glazed Wings

          January 22, 2013

          Yield: Makes 4 (main course)

          or 6 to 8 (snack) servings
          Active Time: 10 min
          Total Time: 55 min


          4 pounds chicken winglettes

          2 tablespoons Arbequina olive oil
          1/2 teaspoon salt

          1/2 teaspoon black pepper
          3/4 cup Lucero Traditional Balsamic Vinegar

          1/4 cup soy sauce
          2 teaspoons sugar
          1 tablespoon unsalted butter


          Put oven racks in upper and lower thirds of oven. Line 2 large shallow
          baking pans with foil. Put pans in oven and preheat oven to 500°F.

          Pat wings dry, then toss with olive oil, salt, and pepper in a large bowl
          and divide between preheated pans, spreading wings in 1 layer. Roast, without
          turning, until golden and tender, about 35 minutes. Roasting the wings before
          tossing them with this tangy glaze is our secret to getting crisp skin.

          While the wings roast, simmer your traditional balsamic vinegar, soy sauce,
          and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until
          reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter
          until melted.

          Remove roasted wings from oven and let stand in pans 1 minute (to make wings
          easier to remove from foil), then transfer with tongs to a clean large bowl.

          Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes,
          then toss again.

        • Winter Salad with Freshly Baked Croutons

          January 15, 2013

          Freshly Baked Croutons -

          • 1 loaf of bread of choice
          • ¼ cup of Lucero Arbequina Olive Oil
          • Salt and Pepper to taste

          Salad Dressing-

          • ¼ cup Lucero Crushed Mandarin Olive Oil
          • ¼ cup Lucero Fig Balsamic Vinegar
          • ½ teaspoon onion powder

          Salad (makes 1 serving)-

          • 4 cups of baby arugula
          • 2/3 cup grilled chicken
          • ½ Red Delicious apple
          • ¼ cup pomegranate seeds


          Preheat oven to 375 degrees. Cut your loaf of bread into approximately
          ¾ inch cubes, toss in a large mixing bowl with Arbequina Olive Oil, and salt
          and pepper to taste. Spread the pieces onto a baking sheet and cook for 10
          minutes or until golden brown. Mix Mandarin Olive Oil, Fig Balsamic Vinegar and
          onion powder into a dressing dispenser (pictured OXO Emulstir available at our
          Tasting Rooms or over the phone).

          Add salad ingredients onto a serving plate, topped with your
          croutons straight from the oven, and finish off with your Mandarin Fig salad
          dressing, and you’re on your way to obtaining your New Year’s Resolution!

        • Sweet Garlic Mustard Roast Chicken

          November 19, 2012

          Let the mustard do the work! The mouth-watering combination of sweet and savory makes this recipe novel enough for a holiday meal, but it's easy enough to prepare for a week-night.


          1/2 cup Little Thief Sweet Roasted Garlic Mustard
          3-pound whole chicken
          2 Tbs. Lucero Certified Extra Virgin Olive Oil
          Kosher salt and freshly ground black pepper, to taste


          Heat the mustard and olive oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.

          Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.

          Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.

          We chose to serve our chicken on a bed of rosemary and pomegranate- for an extra infusion of flavors- but the mustard marinade makes this dish extremely versatile. It pairs easily with almost any favorite side-dish, like the Squash and Corn Layered Dish or Meyer Lemon Broccoli. Enjoy!

        • Balsamic Caramel Corn

          November 19, 2012

          A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.


          2 bags plain, unbuttered microwave popcorn
          8 oz. unsalted butter
          2 cups packed light brown sugar
          1 tsp. kosher salt
          1/4 cup Lucero Traditional Balsamic Vinegar
          1/4 cup light maple syrup
          1 tsp. baking soda


          Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

          In a large saucepan, combine the butter, brown sugar, salt, vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

          Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

          Adapted from Sauce Magazine.

        • White Lemon Balsamic Flat Apple Pie

          November 19, 2012


          • 5 Granny Smith apples, peeled and sliced
          • 1/2 cup firmly packed brown sugar
          • 1/2 cup granulated sugar
          • 2 tablespoons all-purpose flour
          • 1/4 teaspoon salt
          • 1 tablespoon of Lucero White Lemon Balsamic Vinegar
          • Juice of 1/2 lemon
          • 4 tablespoons butter
          • 1 box of rolled refrigerated pie crust


          Preheat the oven to 375 degrees F.

          In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and Lucero White Lemon Balsamic Vinegar. On parchment paper over a baking sheet spread both pie crusts. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

          Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

          Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!


        • Black Olive Feta Spread

          November 19, 2012


          • 1 pound of feta cheese
          • 1 jar of Lucero Black Olive Tapenade
          • 1 baguette
          • Lucero Koroneiki Olive Oil
          • Garlic salt to taste
          • Rosemary and kalamata olives for garnish


          Cut baguette in to ¼ inch slices, brush with Koroneiki Olive Oil, sprinkle with garlic salt and toast until golden brown. Bring feta cheese to room temperature. Mix in Black Olive Tapenade and Koroneiki Olive Oil. Serve on a platter, garnish with rosemary and kalamata olives.


        • Accommodations - Winter Crush Event

          October 3, 2012

          Reserve a room at one of the Lucero recommended hotels:

          Holiday Inn Express
          3350 Sunrise Way
          Corning, CA 96021
          (530) 824-6400
          Distance from mill: 0.72 miles

          Special Rate: $85.00 per night
          Promo Code: Lucero Olive Oil – Winter Crush

          Best Western Plus - Corning Inn
          910 Highway 99W
          Corning, CA 96021
          (530) 824-5200
          Distance from mill: 1.06 miles

          Special Rate: $89.00 per night
          Promo Code: Lucero Olive Oil – Winter Crush

          Winter Crush Event December 8th

        • Apple Harvest Spirit

          September 23, 2012

          When we think of fall we think of deep red and orange leaves, cider, pies, and APPLES. Enjoy the fall harvest in a new way with this refreshing spirit.

          Apple Harvest Spirit



          2oz. Vodka

          3oz. Lucero Apple Balsamic Vinegar

          3oz. Cranberry Juice

          Splash of Cinnamon Liqueur

          Slice of Apple

          Couple of cranberries


          Add the first 3 ingredients to a shaker. Shake vigorously and pour over ice. Add a splash of Cinnamon Liqueur. Garnish with an apple slice and a few cranberries.

          -photo courtesy of midwestliving.com

        • Chocolate Pumpkin Mini Muffins

          September 23, 2012

          We think both adults and kids will agree these mini muffins are the perfect treat. We're positive they won't last long. Enjoy!

          Chocolate Pumpkin Mini Muffins



          1 3/4c. All-purpose Flour

          2 tsp. Baking Powder


          1/2 tsp. Salt

          1 tsp. Cinnamon

          1/2 tsp. Allspice

          1/8 tsp. Cloves (ground)

          1/3 c. Lucero Chocolate Olive Oil

          1/2 c. Light Brown Sugar

          1/2 c. Mini Chocolate Chips

          1 large egg

          1 tsp. Vanilla Extract

          3/4 c. Plain, canned Pumpkin

          1/2 c. milk


          4 Tbsp. Lucero Chocolate Olive Oil

          2/3 c. Granulated Sugar

          2 Tbsp. Cinnamon


          Preheat the oven to 350 degrees. Grease a 24-cup mini muffin pan; set aside.

          In a medium bowl, combine flour, baking powder, salt, cinnamon, all spice,  cloves, and chocolate chips.

          In a separate bowl whisk together olive oil, brown sugar, egg, vanilla, pumpkin, and milk, until smooth.

          Add dry ingredients and mix until incorporated.

          Equally divide batter among muffin cups, and bake about 10-12 minutes.

          While muffins bake place oil in a shallow bowl. In a separate bowl mix sugar and cinnamon together.

          Remove muffins from the oven and allow to cool about 2 minutes. Then dip muffins in oil, allow excess to drip off and then roll in cinnamon sugar.

          Serve warm or place in the fridge to harden the glaze and serve cold.

        • Olive Oil Granola

          September 18, 2012

          Fall is just around the corner and that means apples and pumpkins are in season. We were inspired to make our own homemade granola that incorporated these essential flavors of fall. The scent of roasting oats and cinnamon made the kitchen smell amazing and when it came out of the oven it didn't last long.

          Homemade Olive Oil Granola



          3 cups Rolled Oats

          1 cup Pumpkin Seeds

          1 cup Almonds, chopped

          1/2 cup Brown Sugar

          1 tsp Salt

          3/4 tsp Cinnamon

          3/4 cup Lucero Arbequina Olive Oil (or try it with our Mandarin Crush Olive Oil for a hint of citrus)

          1/4 cup Sugar

          1 cup dried apples, chopped

          1 cup dried cranberries


          Preheat oven to 300 degrees.

          In a large bowl, mix together the first 8 ingredients.

          On a rimmed jelly-roll pan spread out the mixture in an even layer.

          Bake for about 35 minutes, stir every 10 minutes or until golden brown and toasted.

          Remove granola and allow to cool 2 minutes.

          Place into a large bowl and add apples and cranberries, stir to combine.

          Enjoy as is or with milk to create your own granola cereal.

          -Recipe inspired by and photo courtesy of acozykitchen.com

        • Lucero's Lean Meatballs

          September 11, 2012

          Lucero's Lean Meatballs

          Makes 6-8 Servings




          1 1/2 lbs. Ground Turkey

          3/4 c. Quick Oats

          1 c. Low Fat Milk

          3 Tbsp. Minced Onion

          1 1/2 tsp. Salt

          Ground Pepper

          1/2 c. Flour

          4 Tbsp  your favorite Lucero Olive Oil


          1 c. Ketchup

          1/2c. Crushed Pineapple (drained)

          4-6 Tbsp. Minced Onion

          3 Tbsp. Lucero Pineapple Balsamic Vinegar

          2 Tbsp. Worcestershire Sauce

          Dash of Tabasco

          Dash red pepper flakes



          Combine ground turkey and oats in a bowl. Add milk, minced onion, salt, and pepper. Stir until combined. Roll the mixture into tablespoon size balls. Refrigerate until firm, about 30-40minutes. Preheat oven to 350° F. Heat olive oil in a large skillet over medium heat. Roll meatballs in flour and then place several at a time  in oil to brown. As they brown place the meatballs in a glass baking dish. Set aside. Mix sauce and drizzle over meatballs. Place them uncovered in the oven for about 45minutes.

          -Recipe inspired by the Pioneer Woman.

        • Chocolate Lovers Delight

          September 4, 2012

          If you're a fan of chocolate then you'll love this recipe. I don't anyone could fit more chocolate into a recipe!

          Chocolate Lovers Delight

          (Makes 4 mini loaves)



          1-1/2 cups miniature semisweet chocolate chips, divided

          1/4 cup + 2TBSP Lucero Chocolate Olive Oil

          2/3 cup packed brown sugar

          2 eggs

          1-1/2 cups unsweetened applesauce

          2 tsp vanilla extract

          2-1/2 cups all-purpose flour

          1 tsp baking powder

          1 tsp baking soda

          1 tsp salt

          Chocolate, Chocolate Glaze:

          1/2 cup miniature semisweet chocolate chips

          2 1/4 tsp Lucero Chocolate Olive Oil

          2 to 3 tsp half-and-half cream

          1/2 cup confectioners' sugar

          1/4 tsp vanilla extract

          Pinch salt


          BREAD: In a microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large mixing bowl, mix olive oil and brown sugar until light, fluffy, and grainy. Add eggs and cooled chocolate; mix well. Next, add applesauce and vanilla; mix and set aside. In a separate bowl combine the flour, baking powder, baking soda and salt. Add to chocolate mixture and mix well. Stir in the remaining chocolate chips.

          Evenly pour the batter into 4 greased mini-loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan and placing on a wire racks.

          GLAZE: Melt chocolate chips and olive oil in a small  saucepan; slowly stir in cream. Remove from  heat and mix in in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely (or not) and enjoy!

          -Inspired by and photo courtesy of hungryhuntleys.blogspot.com.

        • Pineapple Balsamic Punch

          September 4, 2012

          Enjoy this adult beverage at your next backyard get together. It's like a tropical vacation in a glass. What a better way to end your summer, than indulging in our Pineapple Punch? We can't think of one!


          Pineapple Balsamic Punch


          1.25 oz Vodka

          .25 oz Coconut Rum

          .50 oz Lucero Pineapple Balsamic Vinegar

          .25 oz Orange Juice

          Wedge of Pineapple


          Add Vodka, Rum, Pineapple BV, and orange juice to a shaker with ice. Shake well and strain into a glass. Garnish with a wedge of fresh pineapple and enjoy!

        • Summer Fresh Orzo Salad

          August 14, 2012

          Enjoy some of summer's freshest veggies in this light and refreshing orzo salad.

          Summer Fresh Orzo Salad



          1 1/2 c. Dried Orzo Pasta

          1lb. Fresh Green Beans

          3 Ears of Corn

          2 c. Cherry Tomatoes rinsed, stemmed, and sliced in half

          1/2c. Red Wine Vinegar

          1/2 c. Lucero Basil Olive Oil

          1/2 c. Minced Shallots

          2 Tbsp. Dijon Mustard

          2 tsp. Dried Basil

          Salt & Pepper


          1. Bring about 2 qts. of water to boil in a 4-5qt. pot. While water is boiling, rinse green beans, trim the ends and cut in half.  Add beans to boiling water until almost tender, remove, immerse in cold water, and drain.

          2. Fill the same pot with 2.5-3 qts. of water and bring to a boil. Add orzo and cook until tender, about 8-10 minuets. Drain and rinse with cold water, and drain again.

          3. While the beans and pasta cool, husk the corn. Remove silk and rinse. Slice kernels off into a bowl.

          4. Make dressing: Whisk together, vinegar, olive oil, shallots, mustard, basil, salt, and pepper.

          5. In a large bowl combine cooked orzo with a 1/2 c. of dressing. Mix well, add more salt and pepper to taste and then level the pasta.

          6. Layer corn, green beans, and then tomatoes. Cover and refrigerate, until ready to serve. Chill remaining dressing separately.

          7. Right before you serve the salad, add remaining dressing and any additional salt and pepper. Mix well and serve immediately.

        • Lucero Strawberry Balsamic Lemonade

          August 13, 2012

          You asked for more drink ideas, so we created it! Our newest in-house specialty, Strawberry Balsamic Lemonade! It was a huge it at our last Second Saturday at the Mill Event. Try it out and let us know what you think!


          Strawberry Balsamic Lemonade


          16oz. Lemonade

          6 Tbsp. Lucero Strawberry Balsamic Vinegar

          2 Tbsp. Chopped Fresh Mint

          Splash of Sparkling Water

          Splash of Strawberry Puree

          Top with a slice of fresh strawberry


          Mix lemonade with Lucero Strawberry Balsamic and mint. Add sparkling water and stir gently. Top with a little strawberry puree and a fresh slice of strawberry. Enjoy!

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