Recipes

  • 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!


  • Spicy Kale Chips

    August 13, 2013

    Ingredients

    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

    Instructions

    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


  • 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.

    Enjoy!


  • 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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Miller's Blend Olive Oil

    Water for binding

    Directions:

    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


  • 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)

    
Directions:


    • 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

    Directions:


    • 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.


  • Vanilla Bean Ice Cream With Wild Cherry Balsamic Topping

    July 2, 2013

     

    Ingredient:

    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

    Instructions:

    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.


  • Lucero Citrus Crush Firework Cookies

    July 2, 2013

    Ingredients:

    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

    Directions

    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.


  • 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


  • Pineapple Balsamic Vinegar Martini

    June 25, 2013

    Ingredients

    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.


  • 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.


  • 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!


  • 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!


  • Tequila Jalapeno Kiss Glazed Chicken Screwers

    June 10, 2013

    Ingredients

    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

    Instructions

    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.


  • Grilled Bell Pepper Bruschetta

    June 3, 2013

    Ingredients:

    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

    Directions

    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.


  • Easy Grill Zucchini and Tomatoes

    May 28, 2013

    Ingredients:

    2 sliced zucchini

    2 diced tomatoes

    4 diced garlic cloves

    3 tablespoons Lucero Arbequina Olive Oil

    Chopped fresh basil

    Salt & pepper

    Parmesan Cheese

    Instructions:

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


  • Berry Balsamic Sorbet

    May 24, 2013

    Ingredients:
    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

    Directions:
    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


  • 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!

     


  • 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:

    http://www.theoliveoilgrove.com/lucero-california-olive-oil-review/


  • 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.


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

    May 6, 2013


  • 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

    877-330-2190

    lucerooliveoil.com

    Facebook | Blog

    Olive Japan and the Olive Oil Sommelier Association of Japan

    +81 (0) 3-3271-0808

    koho@olivejapan.com

    http://olivejapan.com

    Facebook

    Photo Caption

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


  • Strawberry Milkshake featuring Lucero White Lemon Balsamic Vinegar

    April 30, 2013

    Ingredients:

    4 cups vanilla ice cream

    1/2 cup non-fat milk

    2 cups fresh strawberries

    4 tablespoons Lucero White Lemon Balsamic Vinegar

    Directions:

    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!


  • 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.

  • Grilled Vegetables with Fresh Pesto

    April 16, 2013

    Pesto:

    • 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.

     


  • 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

  • How to Bake with Olive Oil

    April 2, 2013

    Blackberry

     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!


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

    March 26, 2013

    Cake:

    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

    Directions- 

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

     Croquant:

    1 cup sugar

    1/4 cup water

    1 teaspoon rosemary

    Directions-

    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.

     Icing: 

    2 cups powder sugar

    2 teaspoons clear vanilla extract

    3 tablespoons white balsamic vinegar 

    Directions-

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


  • Pasta Salad with Roasted Vegetables

    March 5, 2013

    Ingredients:

    • 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

    Directions:

      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

      Ingredients:

      • 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

      Preparation:

      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

      Ingredients

      • 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

      Directions

      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

      Ingredients:

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

      SAUCE

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

      Instructions:

      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

      Ingredients

      • 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

      Directions

      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

      Ingredients:

      • 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

      Directions:

      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

      Ingredients:

      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

      Instructions:

      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

      Ingredients:

      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

      Preparation:

      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.

      Ingredients:

      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

      Directions:

      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.

      Ingredients:

      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

      Directions:

      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

      Ingredients

      • 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

      Directions

      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!

      White


    • Black Olive Feta Spread

      November 19, 2012

      Ingredients:

      • 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

      Directions:

      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.

      Black


    • 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

      Apple

      Ingredients:

      2oz. Vodka

      3oz. Lucero Apple Balsamic Vinegar

      3oz. Cranberry Juice

      Splash of Cinnamon Liqueur

      Slice of Apple

      Couple of cranberries

      Directions:

      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

      Ingredients:

      Muffins:

      1 3/4c. All-purpose Flour

      2 tsp. Baking Powder

      Chocolate

      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

      Glaze:

      4 Tbsp. Lucero Chocolate Olive Oil

      2/3 c. Granulated Sugar

      2 Tbsp. Cinnamon

      Directions:

      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

      Olive

      Ingredients:

      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

      Directions:

      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

      Ingredients:

      Meatballs

      Lean

      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

      Sauce

      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

       

      Directions:

      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)

      Chocolate

      Ingredients:

      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

      Directions:

      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

      Pineapple Balsamic Punch

      Ingredients:

      1.25 oz Vodka

      .25 oz Coconut Rum

      .50 oz Lucero Pineapple Balsamic Vinegar

      .25 oz Orange Juice

      Wedge of Pineapple

      Directions:

      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

      Ingredients:

      Summer

      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

      Directions:

      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

      Strawberry Balsamic Lemonade

      Ingredients:

      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

      Directions:

      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!



    • More International Gold for Lucero Olive Oil at Israeli 2012 Terra Olivo Competition

      August 10, 2012

      FOR IMMEDIATE RELEASE

      More International Gold for Lucero Olive Oil at Israeli 2012 Terra Olivo Competition

      Terra Olivo-Israel

       

      CORNING, CA (August, 6, 2012) – California grower and miller Lucero Olive Oil continues to impress international judges in competition with their outstanding extra virgin olive oil production.  This summer Lucero was awarded a gold medal for their popular Miller’s Blend as well as three Prestige Gold awards for Lucero Arbequina, Lucero Ascolano, and Lucero First Fresh Blend extra virgin olive oils.

      When asked what these accolades mean to the company, Dewey Lucero responded, "It's an honor to be recognized on an international level for our extra virgin olive oils.  Winning multiple Prestige Gold medals in Israel not only supports our passion for making a quality product, but it proves that our attention to detail is consistent.  With awards like this it is evident now that California produces some of the best olive oils in the world, and we at Lucero take pride in helping to pioneer the industry in California. We are committed to bringing world recognition to the superior olive oils that Lucero and other California olive oil companies produce."

      There’s no doubt, Lucero Olive Oil is helping put California Extra Virgin Olive Oils on the map; with 172 awards to date, Lucero is the most awarded olive oil producer in North America.

      About Terra Olivo International Olive Oil Competition

      Terra Olivo was established in 2010 by professional tasters to assess and formally recognize high quality olive oil from around the world and is acclaimed for its discerning appreciation of regional differences in olive oilvia the appointment of the most truly diverse panel of professional olive oil judges in the world.  The 2012 edition of Terra Olivo had judges flown in from 10 countries and a record breaking 408 olive oils entered from 18 countries


    • Lucero Olympic Fruit Salad

      August 7, 2012

      Inspired by the diving events we created this mouth-"water"ing fruit salad. It's sure to make a splash with friends

      and family. Enjoy this dish tonight!

      Lucero Olympic Fruit Salad

      Lucero

      Ingredients:

      1 whole seedless watermelon

      Blue fruit: Blueberries

      Black fruit: Blackberries

      Red fruit: Strawberries

      Yellow fruit: Mango or Pineapple

      Green fruit: Kiwi or Green Grapes

      1. Scoop out the watermelon and dice the inside fruit.

      2. Slice all the fruit and place it back inside the hulled watermelon.

      3. Drizzle Lucero Strawberry infused Balsamic Vinegar* on top, mix to incorporate.

      4. Chill or serve immediately.

      You can use whatever fruit you'd like, we just were inspired by the Olympic rings.

      * Lucero Strawberry infused Balsamic Vinegar is available in the Lucero retail store in Corning, Ca, or by phone order.


    • Olympic Zucchini Canoes

      July 31, 2012

      To kick off the start of the Canoe/Kayak events we have made Olympic Zucchini Canoes. Enjoy these delicious appetizers while watching the races this evening.

      Olympic Zucchini Canoes

      Olympic

      Ingredients:

      3 Zucchini

      Grape Tomatoes

      Fontina or Mozzarella Cheese

      Fresh Basil (1 bunch)

      1/4 c. Grated Parmesan

      1 c. Bread Crumbs

      2 Cloves of Garlic

      Lucero Basil Olive Oil

      Salt & Pepper

      1. Cut the zucchini in half lengthwise and trim a little off the bottom so they fit in a glass baking dish.

      2. Scoop out the center where the seeds are with a spoon.

      3. Combine crushed garlic, olive oil, salt and pepper in a dish, then brush surface of the zucchini with mixture.

      4. Halve grape tomatoes and arrange inside hulled zucchini, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes.

      5. Remove and place diced fontina or mozzarella in between the tomatoes.

      6. Place them back in the oven, but now under the broiler until golden and bubbling.

      7. Remove and drizzle with Lucero Basil Olive Oil, add fresh basil, and add a sprinkle of grated Parmesan.


    • Aly's Chili Garlic Edamame

      July 24, 2012

      With the Gilroy Garlic Festival just two days away what could be more appropriate than a recipe that incorporates lots and lots of garlic. We were inspired to post this recipe when one of our team members brought this to a pot luck. Not only does it use fresh garlic and garlic salt, but it also incorporates our Lucero Garlic infused Olive Oil, mmmm... delicious. You're going to have a hard time sharing these little guys!

      Aly’s Chili Garlic Edamame

      Chili

      Ingredients:

      1 lb Edamame (fresh or frozen)

      1 Tbsp Lucero Garlic infused Olive Oil

      1 clove of garlic

      1 tsp Lucero Garlic infused Olive Oil

      ½ Tbsp Chili Powder

      ½ Tbsp Garlic Salt

      1. To prepare: Bring a large pot of water to boil.

      2. Add a pinch of salt and 1 Tbsp Lucero Garlic Olive Oil.

      3. Add edamame and boil until tender (about 6minutes).

      4. Drain edamame and move to a large bowl.

      5. Add the remaining Lucero Garlic Olive Oil, minced fresh garlic, chili powder, and garlic salt to bowl.

      6. Mix to coat.
      7. Serve warm or cold. Will keep in the fridge up to 5days.


    • Quinoa Pistachio and Herb Salad with Feta and Olive Oil

      July 17, 2012

      Last week our olive oil and fig balsamic were featured on an episode of Chef Tess Bakeresse. Watch the video for a guided tutorial: http://www.youtube.com/watch?v=T61CqQtL6n0&feature=plcp

      Quinoa Pistachio and Herb Salad with Feta and Olive Oil

      Chef

      Ingredients:
      4 cups cooked quinoa (about 1 cup uncooked)
      1T fresh chopped Rosemary
      1/3 cup fresh chopped basil
      1 clove fresh pressed garlic
      1/3 cup of Lucero Olive Oil of your choice
      2T Lucero Fig Balsamic or balsamic vinegar of your choice
      1/2 cup coarsely chopped toasted pistachio
      1/2 cup feta cheese (or Gorgonzola cheese works)
      ½ cup chopped red bell pepper
      Zest of one lemon
      1 tsp Chef Tess Romantic Italian Seasoning

      To prepare: In a medium bowl combine the olive oil, vinegar, herbs, lemon zest and garlic with a whisk. Add the cooked quinoa and bell pepper and toss to coat. Chill. Add the feta and pistachios.


    • Lucero Summer Corn

      July 10, 2012

      In keeping with the Patriotic feel of July, we bring you our mouthwatering summer corn! What's more American than corn on the cob? Nothing comes to mind here at Lucero. Enjoy this corn on the BBQ or roasted in the oven. Enjoy!

      Lucero Summer Corn

      Lucero

      Prep time: 5mins Total time: 15mins

      Makes 4 servings

      4 medium ears of corn

      1/4 tsp. salt

      2 tsp. finely chopped fresh cilantro

      1 Tbsp. Lucero Olive Oil (choose your favorite, we like Anthony's Blend)

      1/4 tsp. ground cumin

      1/8 tsp. garlic powder

      1/8 tsp. chili powder

      1/8 tsp. ground red pepper (red pepper flakes work too)

      1. Heat grill. Carefully brush grill rack with canola oil. Brush corn with olive oil sprinkle with a pinch of salt and pepper. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.

      2. While corn is cooking, in a small bowl, mix together salt and cilantro. Put this aside for later.

      3. In an small, nonstick skillet, saute olive oil and cumin, over medium heat until fragrant; about 30 seconds. Stir frequently. Add in garlic powder, chili powder, and red pepper. Remove from heat.

      4. Remove corn from grill and brush with  the hot oil mixture. Then sprinkle with salt and cilantro mixture.  It's ready to serve.


    • Patriotic Pasta Salad

      July 9, 2012

      This All-American dish was created by one of our fans. She used not 1, not 2, but 3 Lucero products. Right on Fran Crosby!

      Lucero

      Ingredients:

      Bowtie Pasta

      1 C. Lucero Heritage Blend Olives halved

      1 C. Celery

      1/2 C. Onions (green are pretty)

      1 C. Bell peppers (can use green, red, yellow or orange)

      1/4 C. shredded Carrots

      2 C. cherry, grape or pear tomatoes cut in 1/2

      1/2 C. Zucchini - sliced

      (If you like spicy: add crushed red pepper or jalapeños.)

      Boil pasta according to package directions. Drain and set aside to cool. Cut up all vegetables, place in a large bowl and add the noodles.

       

      DRESSING:

      3 Tablespoons Lucero White Lemon Balsamic Vinegar

      5 Tablespoons Lucero Basil Olive Oil

      3 Tablespoons water

      2 cloves crushed garlic

      1 Tablespoon brown Sugar

      1/2 teaspoon Cumin

      salt & pepper

      MIX well. Pour over pasta a veggies and let set (over night if possible), turning over or mixing a couple times. Serve cold. -Recipe courtesy of Fran Crosby


    • Lucero's Fourth of July Salad

      July 8, 2012

      A Fourth of July Salad created just for Lucero by one of our loyal customers. Thank you Jocye Siemens, the photo is mouthwatering!

      Red,

      Ingredients:

      Mozzarella Cheese... cut with a cookie cutter into stars
      Blueberries
      Strawberries
      Baby spinach

      Crushed Mandarin Salad Dressing

      ¼ cup Lucero Crushed Mandarin Orange Oil
      3 Tablespoons Lucero Satsuma Mandarin Balsamic Vinegar
      ¼ Teaspoon salt
      ½ Tablespoon Little Thief Mustard or use plain mustard
      2 Tablespoon honey or you could use sugar
      2 Tablespoon grated onion (optional)

      Put in a jar and shake well. I plated the salad on a salad plate and then poured the dressing on before adding the cheese stars. Enjoy!


    • Lucero Mandarin Firework Cookies

      July 3, 2012

      It's a 2-for-Tuesday. This is our second 4th of July creation. We were inspired by the firework cookies on Martha Stewart Living, so we found a phenomenal sugar cookie recipe and gave it some Lucero pizazz. The Mandarin Olive Oil gives these typically winter cookies a refreshing, summery twist. Kids will love to eat these firework cookies while enjoying the sparkling ones in the sky.

      Lucero Crushed Mandarin Olive Oil Sugar Cookies

      Mandarin

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

      1 teaspoon baking powder

      1/2 tsp Salt

      12 Tbs Lucero Crushed Mandarin Orange Olive Oil (also try with Lucero Crushed Meyer Lemon)

      2 cups sugar

      2 large eggs

      2 teaspoons pure vanilla extract

      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. 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. Then 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.



    • 4th of July Ice Cream Lucero Style

      July 3, 2012

      We've been busy in the kitchen this week cooking up some sweet treats for the 4th. No BBQ would be complete with out ice cream and this is how we are doin' it up here at Lucero.

      Lucero's 4th of July Ice Cream

      4th

      Vanilla Bean Ice Cream With Wild Cherry Balsamic Topping

      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.

       

      *Lucero Wild Cherry Balsamic Vinegar can be purchased in the Lucero retail store in Corning, CA or online at lucerooliveoil.com.


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