• 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!

  • 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


    • 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 877-330-2190). 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


     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


    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!

  • 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

    • 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

    • 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

    • 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!

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

      August 10, 2012


      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



      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



      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



      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:

      Quinoa Pistachio and Herb Salad with Feta and Olive Oil


      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


      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!



      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.



      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!



      Mozzarella Cheese... cut with a cookie cutter into stars
      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


      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


      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

    • Meyer Lemon Broccoli

      June 27, 2012

      It’s the last week in June, which means this is our last fresh fruits and veggie post of the month. We know how delicious broccoli can be, but if you have a picky eater on your hands it may be difficult to get them to even take a bite of the “dreaded broccoli”. We are sure with this recipe even the pickiest children will be asking for seconds. So put a new spin on this plain side dish at dinner this week.

      Meyer Lemon Broccoli

      Meyer Lemon Broccoli

      Makes 4 servings

      1 ½ lbs Broccoli Florets

      3 Tbsp. Lucero Meyer Lemon EVOO*

      ½ C. Seasoned Breadcrumbs

      2 Tbsp. Butter

      3 Tbsp. Grated Parmesan

      Salt & Pepper to taste

      1. Fill a large pot halfway with water & bring to a boil.

      2. Add broccoli and boil until tender (still a little crisp), approximately 5minuets.

      3. Drain broccoli and transfer to a large bowl.

      4. Toss with Lucero Meyer Lemon EVOO, to coat.

      5. Toast breadcrumbs & cheese in butter, approximately 3-5 minutes, until golden.

      6. Pour mixture over broccoli and mix well.

      7. Serve immediately.

      **Lucero Meyer Lemon Olive Oil is available online and in all Lucero Tasting Rooms in Corning, CA, Portland, OR and Napa, CA.

    • BBQ Pizza

      June 21, 2012

      Congratulations again to Joyce Siemens, winner of our recipe contest. The inspiration behind the recipe submitted was fresh ingredients and vegetables.  Joyce created a remarkable BBQ Pizza using Lucero Olive Oil.

      BBQ Pizza


      BBQ Pizza

      Lucero Olive Oil (your choice)
      Premade pizza dough
      Crushed tomatoes
      Fresh Basil
      Fresh Spinach
      Yellow Peppers
      Mozzarella Cheese
      Corn Meal

      1. Start by putting some Lucero Olive Oil (your choice) on the dough, and then add crushed tomatoes, basil, spinach, yellow peppers, and Mozzarella cheese.

      2. Place the pizza stone on the barbeque grill and sprinkle cornmeal on the stone.

      3. Slide the pizza on the stone and cook away.

      Thank you Joyce for this wonderful pizza, we love that it incorporates so many fresh veggies. Plus, the colors look amazing!

      The secret to grilling pizza

      “Jamie Purviance, author of Weber's Way to Grill, taught us this trick for getting pizza on the grill.

      • Pat out the dough on an oiled sheet of parchment paper.
      • Flip the dough onto the grill.
      • Pull off the parchment paper and let the crust cook.” –courtesy of Sunset Magazine

    • Peach BV Sparklers

      June 19, 2012

      In sticking with June being fresh fruits and veggies month, we have concocted a light and refreshing Peach Balsamic Sparkler. We’ve had readers request drink ideas in the past so here’s one the whole family can enjoy or add a little of your favorite Vodka for an enticing, poolside drink. Enjoy this delicious sparkler with some of summer’s

      freshest fruit.

      Peach BV Sparkler


      Peach BV Sparkler*

      Makes 1 serving

      6 oz. club soda

      3 Tbsp. Lucero Peach Balsamic Vinegar**

      Couple of fresh Raspberries (about 4-6 large berries)

      1. Muddle Raspberries with the Peach Balsamic.

      2. Strain into a glass.

      3. Add ice and pour club soda over.

      4. Stir gently and enjoy!

      *Want to spike it? Add 2 shots of your favorite Vodka when muddling raspberries & Peach BV.

      **Lucero Peach Balsamic is available online and in the Lucero retail store in Corning, CA.

      This is just one of the many ways this beverage can be enjoyed. Let us know if you create any other amazing sparklers or spirits with our balsamic vinegars.

    • Black Butte Triathlon Recap

      June 17, 2012

      On the windiest weekend yet, over 400 Black Butte Triathlon racers set out to conquer one of the most exhilarating and attractive courses that Northern California has to offer, at the 2nd Annual Black Butte Triathlon, with an outstanding weekendof competition.  Saturday consisted of the Mt. bike Sprint Race: 800m swim / 20km bike/ 5 km trail run, and the Mt. bike Olympic distance, 1.5 km swim / 40km bike/ 10km trail run. Whereas Sunday was the Sprint road triathlon which consisted of an 800m swim / 20km bike/ 5 km trail run, and the Olympic distance race: 1.5 km swim / 40km bike/ 10km trail run.

      And if you missed the event, we had many of the racers compete dressed in their favorite 80’s gear. That’s right, racers dug to the back of the closet for this one! These racers later participated in a dance off to win their weight in Lucero Olive Oil. As the title sponsor, Lucero announced two grand prize winners, Greg Feyereisn and Laura Dervoort, and two runner-ups who each won a case of Lucero Olive Oil. It was a phenomenal weekend out there and it was awesome to see participants of all ages.

      Check out some of the highlights below and on our YouTube channel.

    • 2nd Saturday at the Mill- June Recap

      June 14, 2012

      This past weekend Lucero Olive Oil, in partnership with Shasta Cascade Slow Foods, hosted the first of four 2nd Saturday at the Mill summer evening events at the Lucero Mill in Corning, CA. The event featured From the Hearth Bakery and Café, Hickman Family Vineyard’s, Maisie Jane’s, and Skylake Ranch Pomegranate, and with such a diverse selection of local producers it’s no wonder the event had a wonderful turnout.

      The intimate evening allowed visitors to sample the vendor’s wares, enjoy wine and beer tasting, as well as an array of appetizers, provided by Farwood Bar & Grill, which featured these local products. In addition, guests were encouraged to stay awhile, enjoy a tour of the mill, and partake in tastings in the retail store.

      If you were unable to attend there will be three more throughout the summer, July 14th, August 11th, and September 8th from 6:30-9:30pm at the Lucero Mill in Corning, CA.


    • Baked Mandarin Orange Sweet Potato Chips

      June 13, 2012

      Last week at Lucero was Health and Safety Awareness Week. Each department was required to come up with a challenge for the entire staff, ranging from walking on breaks to giving compliments. These simple tasks truly made everyone feel a bit better than usual. To end the week, we had a healthy potluck. Everyone made delicious dishes and many incorporated Lucero’s healthy Extra Virgin Olive Oils. The following was a huge hit at the potluck:


      Mandarin Orange Sweet Potato Chips


      Baked Mandarin Orange Sweet Potato Chips

      Makes about 6cups

      4 medium Sweet Potatoes or Yams

      8 Tbsp. Lucero’s Crushed Mandarin Orange Olive Oil

      3 tsp. Orange Zest

      4 tsp. Thyme (dried)

      Salt & Pepper to taste

      1. Preheat oven to 325 and place rack in the middle.

      2. Scrub sweet potatoes/yams and then slice them into very thin pieces using a mandolin.

      3. Mix together Crushed Mandarin Orange Olive Oil* and orange zest.

      4. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes.

      5. Brush the tops of the sweet potatoes with oil mixture; sprinkle with thyme, salt, and pepper to taste.

      6. Place in the oven and bake for about until golden brown and centers are dry to the touch, about 20minutes.

      7. Place baking sheet on a wire rack and allow to cool 3minutes. After cooling carefully transfer chips to a serving dish and enjoy!

      8. Repeat steps 4-7 until you run out of slices of sweet potato.

      *Lucero Crushed Mandarin Orange Olive Oil  is currently sold online and in the Lucero retail store in Corning, CA.

      These little chips are light and a great alternative to regular fried potato chips, but be warned they may be habit forming.  The staff was craving more as soon as we ran out. I guess I know what I will be bringing to the next company potluck.

    • Lucero Pineapple Balsamic Fruit Dip

      June 6, 2012

      June is national fruits and veggies month, which is no surprise with all the beautiful produce available this time of year. Here at Lucero we want to help you find new ways to enjoy nature’s most perfect gifts. This week we are featuring our NEW, delicious Pineapple Balsamic Vinaigrette in a wonderful fruit dip. Not only is it delicious, but it is also swimsuit season friendly.

      Pineapple Balsamic Fruit Dip


      Pineapple Balsamic Fruit Dip

      12 oz. Plain Yogurt
      4 serving size package of instant low-cal vanilla pudding mix
      1/4 c. Toasted Coconut
      3 Tbsp. Light Coconut milk
      3 Tbsp. Lucero Pineapple Balsamic Vinegar*
      1½ c. frozen whipped lite topping, thawed

      1. In a medium bowl, blend yogurt and pudding mix; stir in balsamic and coconut milk.
      2. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time.
      3. Serve with fresh fruit (tart green apples are one of our favorites), cinnamon pita chips, or granola.

      Stop in and get your bottle this weekend, June 9th, at our 2nd Saturday at the Mill Event. It is a free event and there will be many vendors present to sample products. Tickets for a beer and wine tasting can also be purchased, check out the Lucero Olive Oil Facebook page for more information.

      In addition, if you enjoyed this post, please “Like” us on Facebook for daily updates about recipes, events, and happenings around the mill, as well as share your own ideas.

      Enjoy and we will see “Olive” you this weekend.

      *Lucero Pineapple Balsamic Vinegar is currently only sold in the Lucero retail store in Corning, CA.

    • Chocolate Olive Oil Banana Bread

      May 9, 2012


      • ¼ cup + 2 tbsp Lucero Infused Chocolate Olive Oil
      • 1 ⅔ cups all purpose flour, plus more for pan
      • 1 teaspoon baking soda
      • ½ teaspoon fine salt
      • 1 ¼ cups sugar
      • 2 large eggs
      • 1 ½ cups mashed overripe bananas
      • 2 tablespoons sour cream
      • 1 teaspoon pure vanilla extract
      • 6 ounces bittersweet chocolate chips
      • 1 tablespoon cinnamon


      1. Preheat oven to 350°. Coat a 5x9 inch loaf pan with Lucero Infused Chocolate Olive Oil and sprinkle with flour.
      2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon
      3. In a large bowl, stir together Lucero Chocolate Olive Oil and sugar until well blended. Add eggs, one at a time, beating well after each addition; make sure to scrape down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate chips on medium.
      4. Pour batter into pan. Bake 50 to 60 minutes. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool completely on a wire rack.

      **When recipes call for butter or "other oils," remember that olive oil can replace both!  It's healthier and tastier!

    • Japanese Eggplant

      April 25, 2012


      • 1/2 cup olive oil plus more for pan
      • 6 cloves garlic, thinly sliced lengthwise
      • 1 1/2 pounds red barley miso
      • 2 Japanese eggplants (12 inches each), trimmed
      • 4 limes
      • 2 shiso leaves, chopped


      1. Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add red barley miso and whisk until combined; set aside.
      2. Cube eggplants;
      3. Heat oil over medium-high heat and add eggplant. Sauté Eggplant until outside is crispy and center is soft, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
      4. Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, toss to combine. Serve immediately.

    • Roasted Garlic Cauliflower

      April 2, 2012


      • 2 tablespoons minced garlic
      • 3 tablespoons  Lucero Arbequina Extra Virgin Olive Oil
      • 1 large head cauliflower, separated into florets
      • 1/3 cup grated parmesan cheese
      • Salt and pepper to taste
      • 1 tablespoon chopped fresh parsley



      1. Preheat the oven to 450°F. Grease a large Casserole Dish.
      2. Place the Lucero Arbequina Extra Virgin Olive Oil and garlic in a large plastic resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
      3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.


      *Recipe from

    • Alison’s on-The-Lighter-Side Macaroni and Cheese

      March 2, 2012


        • 2 tablespoons Lucero Ascolano Extra Virgin Olive Oil
        • Coarse salt and freshly ground pepper, to taste
        • 5 slices white sandwich bread, with crust
        • 2 tablespoons unsalted butter
        • 1 pound Mostaccioli pasta
        • 2 cups low-sodium chicken stock
        • 5 tablespoons all purpose flour
        • Pinch of freshly grated nutmeg
        • Pinch of onion powder
        • Pinch of garlic powder
        • 2 cups low-fat (1 percent) milk
        • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
        • 1 ounce (about ½ cup) Parmesan cheese, freshly grated
        • 1 ounce (about ½ cup) Gruyere cheese, freshly grated


      1. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
      2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 6 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
      3. Whisk 1/2 cup chicken stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, onion, garlic and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
      4. Place Macaroni in a 9 x 9 inch baking pan, sprinkle with breadcrumbs. Bake until bubbling and golden brown, about 30-45 minutes. Serve immediately.

      *Courtesy of Lucero Olive Oil employee Alison Rodegerdts


    • Lucero Style Muffuletta Panini

      February 21, 2012

      In honor of Mardi Gras!


      • Lucero Green Olive Tapenade
      • 2 (7 1/2-by-3-inch) pieces of focaccia bread, halved lengthwise
      • 4 ounces sliced mortadella
      • 2 1/2 ounces sliced hot soppressata
      • 2 ounces sliced Genoa salami
      • 2 ounces sliced Italian Ham
      • 2 ounces sliced provolone cheese
      • 2 ounces sliced mozzarella  cheese
      • 1/4 pound arugula
      • 1 tablespoon Lucero Ascolano Extra Virgin Olive Oil
      • 1 tablespoon Lucero Traditional Balsamic Vinegar
      • 1 teaspoon freshly squeezed lemon juice
      • Coarse salt


      1. Preheat a Panini press to high heat. Spread Lucero Green Olive Tapenade over cut sides of bread.
      2. On one half of each piece of focaccia, layer 2 ounces mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce ham, 1 ounce provolone cheese and 1 ounce mozzarella cheese. Place second half of bread over meats and cheeses and transfer to panini press. Press until heated through, 4 to 5 minutes.
      3. Meanwhile, place arugula in a medium bowl. Drizzle with the Lucero Ascolano Extra Virgin Olive Oil, Lucero Traditional Balsamic Vinegar and lemon juice; season with salt and toss to combine.
      4. Remove sandwiches from press and cut each in half. Serve immediately with arugula.

    • Lucero Meyer Lemon Trout

      February 16, 2012


      • 1 1/2 tablespoons Lucero Meyer Lemon Crushed  Olive Oil
      • 2 skin-on trout fillets (4 ounces)
      • Coarse salt and ground pepper to taste
      • 5 cups escarole, torn into pieces
      • 1/3 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
      • 4 tablespoons of Lucero Green Olive Tapenade


      1. In a large skillet, heat Meyer Lemon Flavored Olive Oil over medium-high heat.
      2. Pat fish dry and season both sides with salt and pepper. Add fillets to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate.
      3. Add escarole, lemon zest, and Green Olive Tapenade to skillet .Cook, stirring constantly, until escarole wilts, about 2 minutes. Add lemon juice and toss to coat. Serve alongside trout.

    • Blackberry Wine & Chocolate Olive Oil Cupcakes

      February 7, 2012

      This yummy recipe was featured on The Domestic Rebel, a fun baking blog, which has great pictures and other tasty recipes:


      2 eggs
      1 cup buttermilk
      1 cup red wine
      1/2 cup Lucero chocolate olive oil
      2 tsp vanilla extract
      1/2 cup pureed fresh blackberries (or 1/2 cup seedless blackberry jam)
      2 cups sugar
      1 & 3/4 cup all-purpose flour
      3/4 cup cocoa powder
      2 tsp baking soda
      1 tsp baking powder
      1 tsp salt
      Blackberry Buttercream Frosting (recipe & ingredients follow)

      1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
      2. In a large bowl, combine the sugar, flour, cocoa, baking powder and soda and salt. Set aside. In the bowl of a stand mixer, combine the eggs, buttermilk, wine, olive oil, vanilla extract and pureed blackberries or jam. Begin gradually adding the dry ingredients into the wet, mixing well after each addition until a very thin batter has formed.
      3. Portion batter evenly among muffin tins, filling about 2/3 full. Bake for approximately 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool completely, & prepare the frosting.


      Blackberry Buttercream Frosting

      1/3 cup pureed fresh blackberries or jam
      2/3 cup butter, softened
      1 tsp vanilla extract
      About 6 cups powdered sugar
      Splash of Lucero chocolate olive oil

      1. In the bowl of a stand mixer, beat together the pureed berries, butter and vanilla until blended. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Blend in the splash of oil for an extra richness, because everyone wants to be extra-rich.
      2. Pipe or spread onto cooled cupcakes. Garnish with edible pearls or a fresh blackberry, if desired. Store airtight in the fridge.

      **Check out more recipes by Hayley at:

    • Lucero Style Pork Chops

      January 28, 2012


      • ½ pound fennel bulbs, trimmed and cut into ½-inch wedges
      • ½ pound carrots (about 5 medium) trimmed and halved lengthwise
      • ½ pound red potatoes, rinsed and quartered
      • ½ pound parsnips, trimmed and halved lengthwise
      • 1 medium red onion, cut into 1-inch wedges, root end left intact
      • 12 garlic cloves, peeled
      • 5 tablespoons chopped fresh oregano leaves
      • 5 tablespoons Lucero Manzanillo olive oil
      • Coarse salt and ground pepper
      • 6 bone-in pork loin chops
      • ½ fresh lemon (or 2 tablespoons lemon juice)



      1. Preheat oven to 450°. On a rimmed baking sheet, toss fennel, carrots, potatoes, parsnips, onion and garlic with 3 tablespoons oregano, 3 tablespoons Lucdero olive oil (more if needed!); squeeze lemon juice over the top; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 35-40 minutes.
      2. In the meantime take a large skillet and heat 2 tablespoons Lucero olive oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through about 4 minutes per side.

    • Pasta with Fresh Tomatoes and Mozzarella

      January 21, 2012


      • Coarse salt
      • 3/4 pound rigatoni, or other short tubular pasta
      • 2 pounds plum tomatoes, coarsely chopped
      • 1 tablespoon Lucero Fig balsamic vinegar
      • 3 tablespoons Lucero Manzanillo Extra Virgin olive oil
      • 3 garlic cloves, thinly sliced
      • 1/4 teaspoon red-pepper flakes
      • 1/2 cup chopped fresh parsley
      • 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
      • 8 ounces fresh mozzarella cheese, diced


      1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
      2. Meanwhile, in a large bowl, combine tomatoes, Lucero Fig balsamic vinegar, and 1/2 teaspoon salt; set aside.
      3. In a small skillet, heat Lucero Manzanillo Extra Virgin Olive oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
      4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
      5. Add more Lucero Manzanillo Extra Virgin Olive Oil to taste J

    • Lucero Olive Oil Gelato

      December 14, 2011


      3 cups milk

      1 cup heavy cream

      6 egg yolks

      1 cup sugar

      2/3 cup Fresh Pressed Lucero Olive Oil



      In a saucepan over medium heat, whisk together the milk and cream. Bring to a simmer.


      Meanwhile, in the bowl of an electronic mixer fitted with the whisk attachment beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.


      Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handled whisk until combined. Place the pan over the medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.


      Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.


      Transfer the custard to an ice cream maker and freeze according to the manufacture’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.


      Chef Ramon

      C.R. Gibbs

    • Mandarin Wild Rice Salad

      December 14, 2011


      1 cup cooked wild rice

      ½ cup toasted walnuts

      ½ cup craisins

      ½ cup feta cheese

      2 oz. Lucero mandarin Oil

      2 cup Baby Greens

      2 tsp Finely Chopped sage



      1. Toss wild rice, walnuts, craisins and sage together
      2. Divide greens equally into 4 parts
      3. Plate greens on 4 plates
      4. Top each plate greens with wild rice mixture
      5. Sprinkle feta on top of each plate
      6. Drizzle olive oil on each


      Chef Ramon

      C.R. Gibbs

    • Mediterranean Chicken Reloude

      December 14, 2011



      4 each Chicken Breast

      2 oz. Goat Cheese

      ½ cup Chopped Spinach

      2 oz. Sun Dried Tomatoes chopped

      2 oz. Artichokle Hearts chopped

      1 oz. Mixed Olives Chopped (black & green)

      2 oz. Lucero Crushed Meyer Lemon Olive Oil

      1 tsp. Fresh Chopped Oregano

      1 tsp. Fresh Chopped Basil

      1 cup seasoned all purpose flour

      3 beaten eggs

      2 cup Japanese Bread Crumb

      Fry Oil



      1. Butterfly chicken breast
      2. In a medium size bowl, combine goat cheese, spinach, tomates, art hearts, olives, oil, and fresh herbs
      3. Divide mixture into 4 equal parts and form into log shapes and place in center of chicken breast
      4. Fold ends of chicken and roll
      5. Place in freezer for 30 minutes
      6. Meanwhile, make standard breading station…
        1. Bowl for flour
        2. Bowl for beaten egg
        3. Bowl for Japanese bread crumb
      7. Once chicken is removed from freezer, take one chicken roll and dredge in flour. Shake excess off and place in egg mixture, coat well and remove with other hand and place into bread crumb bowl, roll around to ensure total coverage and remove with “flour hand: and place on piece of foil.
      8. Repeat for remaining chicken breast rolls
      9. Heat Fryer to 350 degree F

      10.  Cook Chicken Reloudes till Golden Brown and remove

      11.  Transfer  Reloudes to oven safe baking pan and cook until internal temperature reaches 185 degrees F

      12.  Remove from oven and slice on bias 4 to 5 cuts and serve.



      Chef Ramon

      C.R. Gibbs

    • Rubbed Brazilian Piranha Ribs

      December 14, 2011

      Pan- Roasted Pink Pepper & Cumin- Rubbed Brazilian Piranha Ribs with Hanson Orchard Red Walnut & Nuturfarm Arugula Gremolata with Mandarin Oranges & Lucero Mandarin Infused Olive Oil Vinaigrette



      4 racks of Piranha ribs (can subtitle any fatty white fish like halibut)

      1 Tbsp. Cumin seeds, roasted & ground

      1 Tbsp. Pink Peppercorns, crushed

      Kosher Salt- to taste (for Piranha rub)

      4 cups Arugula – washed & dried

      4 Mandarin oranges- zest first (reserve for garnish), then peeled and sectioned

      4 Tbsp. Reed Walnuts (available through Hanson Orchard)

      1 tsp. Dijon Mustard

      1 sliced Shallot

      ¼ cup Rice wine vinegar

      ¼ cup Lucero Mandarin Olive Oil

      Salt to taste (for vinaigrette)

      Chili flake- pinch (for vinaigrette)

      Lucero Olio Nuovo Olive Oil- for sauté



      1. Season piranha ribs with salt then rub with cumin & peppercorns. Set aside.
      2. Make vinaigrette: mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine vinegar. Then whisk in Lucero mandarin-infused oil, very slowly in a steady slow stream.
      3. In sauté pan, add walnuts & drizzle with a teaspoon of Olio Nuovo Olive Oil, and salt to taste. Lightly toast over low heat until crispy. Do NOT over toast.
      4. In a very hot large sauté pan, sear the piranha ribs in olive oil, then place in a pre-heated 350 degree oven until tender (approx. 10 minutes).
      5. While ribs are in oven, toss arugula & oranges in vinaigrette (be sure to include the shallots)
      6. Place finished ribs on platter and arrange arugula & oranges around them.
      7. Sprinkle the arugula with toasted red walnuts & drizzle extra vinaigrette. Garnish with parsley leaves, mandarin zest & sea salt.


      Chef Steve

      Farwood Bar & Grill

    • Hand Made Whole Wheat Tortillas

      December 13, 2011


      8 cups of wheat flour

      1 Tbsp. of salt

      1 cup Lucero Olive Oil

      Water for binding


      1. Use 8 cups of whole wheat flour in a large bowl
      2. 1 heaping tablespoon of baking powder
      3. 1 heaping tablespoon of salt
      4. One cup of Lucero Olive Oil
      5. Mix together well
      6. Add luke warm water to the mixture to bind mixture, knead until no longer sticky
      7. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl
      8. Once done creating balls, cover with cloth for 10 minutes
      9. Heat hot plate on high
      10. Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more
      11. Cook on both sides on hot plate for about 15 seconds
      12. Stack finished tortillas once cooked in cloth to keep warm



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