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Lucero Blog

  • Roasted Garlic Cauliflower

    April 2, 2012

    Ingredients:

    • 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

     

    Directions:

    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 allrecipes.com

     


  • "Best of Show" - Ascolano

    March 5, 2012

    The results are in...

    Lucero Ascolano Extra Virgin Olive Oil was awarded the most prestigious award in California Saturday night, in the California Olive Oil Council's 2012 olive oil competition:

    "BEST OF SHOW" - Large Producer Division

    This award makes Lucero Ascolano the most awarded olive oil in North America, and Lucero's most awarded mono-varetial Certified Extra Virgin Olive Oil since starting the company in 2005.  Ascolano is known for it's tropical "fruity" flavors like peaches, pineapple and apricot.

    The Lucero Team is proud to accept this award amongst a tough field of top olive oil producers in California.

    "We are passionate about what we do" - The Lucero Team.


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

    March 2, 2012

    Ingredients

      • 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

    Directions

    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

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


  • Lucero Style Muffuletta Panini

    February 21, 2012

    In honor of Mardi Gras!

    Ingredients

    • 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

    Directions

    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

    Ingredients

    • 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

    Directions

    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:

    Cupcakes

    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.

    Cupcake with Chocolate Olive Oil

    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: http://thedomesticrebel.com


  • Tom Mueller Visits Lucero Tasting Room

    January 30, 2012

    Tom Mueller Visits Lucero Tasting Room:

    For those who had the privilege of meeting author Tom Mueller this past month at Lucero’s tasting room, a new understanding of olive oil was reached. The many facets of the olive oil industry were discussed, including the heights and richness of olive oil all the while reaching the depths of an unregulated situation and the dark side of organized criminals.

    Tom Mueller - Extra Virginity

    Tom, author of Extra Virginity: the Sublime and Scandalous World of Olive Oil, presented to a small crowd at Lucero Olive Oil’s tasting room on a Wednesday evening, joined them on a tour of the mill with me and signed 72 copies of his book.

    Watch Tom's presentation on our Lucero You Tube Channel, or read on for a summary.

    It is baffling that great and miserable oils can be sold under the same label of extra virgin. Tom's book dives into the depths of the olive oil industry, evaluating what makes good oil so divine and the corrupted business of adultered olive oil.

    He has found that throughout the world, including countries such as Spain, Italy and the United States, many companies put very little olive oil in bottles labeled as extra virgin olive oil. He used terms such as deodorized, refined and mistreated to describe what some olive oils go through before being bottled and put on shelves.

    Simply and powerfully, this book could potentially “change the game” of olive oil.

    Unfortunately, it’s a game that needs to be changed. Tom, as well as many others like myself and Lucero Olive Oil, would love for the book to raise awareness and celebrate what he calls the “good guys” of the industry, such as Lucero Olive Oil.

    “It’s hard to change 1,000 years of prejudice,” Tom said while explaining why 300 million olive oil consumers will probably be the leader in the industry change. It’s about awareness on the part of the consumer of what the good stuff is, and a willingness to pay for it.

    He hopes that the United States, as well as other countries, can establish a quality standard for extra virgin olive oil to avoid olive oil becoming an anonymous commodity rather than a high end product.

    “Good oil is easy to make, excellent oil is hard to make.”

    Lucero Olive Oil’s products are labeled with the California Olive Oil Council’s seal, certifying our oils as extra virgin. The COOC’s chemical standard test and tasting panel is one of the only ways to certify California olive oil as extra virgin.

    One of the things that we really find interesting about Tom, and really valuable, is the passion that he shares in the olive oil industry.

    We encourage Lucero fans, and all those who want to learn more about the often overlooked and unsung heros in olive oil, to watch Tom's presentation, or read Extra Virginity! It's a great read, thoroughly entertaining and truly an engrossing story. There is a limited number of signed copies available from Lucero, so call us to reserve yours.

     


  • Lucero Style Pork Chops

    January 28, 2012

    Ingredients:

    • 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)

     

    Directions:

    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

    Ingredients

    • 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

    Directions

    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

     


  • AUTHOR TOM MUELLER VISITS LUCERO OLIVE OIL FOR BOOK SIGNING

    January 15, 2012

    DATE: Sunday, January 15, 2012

    FOR IMMEDIATE RELEASE

     

    AUTHOR TOM MUELLER VISITS LUCERO OLIVE OIL FOR BOOK SIGNING

    Corning CA - The olive oil industry’s new “game changer” author and investigative reporter Tom Mueller will be visiting Lucero Olive Oil’s tasting room in Corning on Wednesday, January 18, 2012 for a brief presentation and book signing of his new book, “Extra Virginity: the Sublime and Scandalous World of Olive Oil.”

    Mueller is well known for his 2007 New Yorker article, “Slippery Business: the trade in adulterated olive oil.”

    Mueller’s book, “Extra Virginity: the Sublime and Scandalous World of Olive Oil” was released in late 2011 making a remarkably huge splash in the food industry.

    According to Mueller’s blog, extravirginity.com, the book exposes a story of fraud, deception and crime in the world of olive oil and defends the oils that deserve to be called “extra-virgin.”

    “We are honored to host Tom at the Lucero tasting room. We share the same passion as Tom and believe his new book has the potential to be the ultimate game changer in not only the California olive oil industry, but worldwide as well,” said Dewey Lucero, co-owner of Lucero Olive Oil.

    Mueller fell in love with the romantic side of olive oil, and since it has become his passion. He advocates knowing where your olive oil comes from and wanted to visit the Lucero Family to get to know them and learn more about their olive groves, mill and taste their oils, as well as learn more about the "Olive City, Corning California."

    The event will begin at 5 pm in the Lucero Tasting Room in Corning, with a brief introduction by Lucero and a presentation from Mueller followed by a spectator question and answer session. A mill tour will then be available, as well as media interviews with Mueller. Following will be a book signing where fifty copies of Extra Virginity will be available to be signed by Mueller.

    A limited quantity of signed books will be available for preorder by phone beginning Monday, January 16th. Call 877-330-2190 to reserve a signed book.

    In addition to meeting the author and receiving a tour of the olive oil mill, guests will enjoy an evening of hors d'oeuvres and olive oil tasting. The store will also be open to guests to purchase Lucero olive oils, vinegars, tapenades, mustards and other fine products.

    ###

    For more information, contact
    Lucero Olive Oil, LLC
    877-330-2190
    mail@lucerooliveoil.com

    or visit

    lucerooliveoil.com
    Facebook | Blog

     

     


  • Cooking Channel USA Highlights Lucero Olive Oil

    December 22, 2011

    December 12, 2011- Dewey Lucero and Lucero Olive Oil will be featured on the Cooking Channel’s Pitchin’In airing December 29, 2011.

    The Cooking Channel’s series, Pitchin’In, is hosted by Chef Lynn Crawford. Lynn Crawford is a top Canadian chef who travels the world to experience firsthand how fresh food is grown and processed.  She came to Tehama County to work an olive harvest and see how olive oil is harvested and processed.  Dewey Lucero, his father Bobby, and Grandfather Tony were thrilled to share their experience in producing olive oil with Lynn.  Chef Lynn was an enthusiastic worker who conquered her fear of heights while using an orchard ladder to help pick enough lives to make fresh olive oil.  Chef Lynn then produced a gourmet meal for the Lucero’s and other local enthusiasts, using the oil she helped produce.

    Chef Lynn also found time to venture over to New Clairvaux to experience how the Monastery makes its premier wines. It’s going to be an exciting show to savor!

    About the Series: Canada’s Top Female Chef, Lynn Crawford is known for creating delicious meals in the kitchen. Chef Lynn’s passion to find the most delicious and freshest ingredients has led her to local farmers markets and directly to farmers. To view her upcoming series visit www.cookingchanneltv.com

     


  • Lucero Olive Oil Gelato

    December 14, 2011

    Ingredients:

    3 cups milk

    1 cup heavy cream

    6 egg yolks

    1 cup sugar

    2/3 cup Fresh Pressed Lucero Olive Oil

     

    Directions:

    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

    Ingredients:

    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

     

    Directions:

    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

     

    Ingredients:

    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

     

    Directions:

    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

     

    Ingredients:

    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

     

    Directions:

    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

     


  • Tom Mueller NPR Interview - Adulterated & Subpar EVOO

    December 14, 2011

    Hi Olive Oil LOVERS!

    There have been comments all over the internet about the Tom Mueller NPR Interview (link).  Adulterated & Subpar Extra Virgin Olive Oil being sold as Extra Virgin is a very BIG issue world-wide, and it has been going on for years!  UC Davis produced a report (read here) last year, which showed that nearly 70% of Extra Virgin Olive Oils on grocery store shelves in California were in fact not Extra Virgin, they were adulterated or did not meet EVOO standards.  Lucero was one that was tested, and showed to be superior quality in this report, and proved to be 100% EVOO.

    Lucero Olive Oil LLC, and many other California Olive Oil producers are certified by the COOC, California Olive Oil Council (link), which insures that the olive oil produced, and going into bottles, is in fact 100% Extra Virgin.  Each year of production, the COOC tests all of our oils, using a chemical analysis and a taste test panel of experts to certify that it is the “real deal".  You have to look for the COOC seal on bottle labels (like ours)!

    12/14/2011

     


  • Hand Made Whole Wheat Tortillas

    December 13, 2011


    Ingredients:

    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Olive Oil

    Water for binding

    Directions:

    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

     

     

     


  • Lucero’s Squash & Corn Layered Dish

    December 13, 2011

    Ingredients:

    5-6 Tbsp. of Lucero Olive Oil

    3 zucchini

    3 yellow squash

    3 ears of corn

    Directions:

    1. Use a 12-inch frying pan and lid
    2. Sprinkle Lucero Olive Oil on bottom, about 2-3 tablespoons, or until bottom is covered with oil
    3. Quarter dice three zucchini, put in pan as the bottom layer
    4. Quarter dice three yellow squash, layer on top of zucchini
    5. Cut the corn off of three ears and layer on top of squash
    6. Sprinkle with more olive oil to your liking, 2-3 tablespoons
    7. Cover with lid on low heat for 20 minutes

     

     

     


  • Lucero "Winter Crush"

    November 27, 2011

     

    Lucero Olive Oil is proud to announce the 1st Annual “Winter Crush” taking place at Lucero Olive Oil’s mill in Corning, California.

    The event will be held on Saturday, December 10, 2011 from 10:00am-4:00pm. Attendees will experience making olive oil first hand while savoring the aromas of the citrus crush. As a producer, Lucero Olive Oil’s citrus crush oils have won numerous awards and seeing this process is a unique experience you won’t want to miss. Fresh citrus is added to the olives before they are crushed producing a zesty Meyer lemon or mandarin orange flavor in the extra virgin olive oil.

    After you finish watching the citrus crushed olive oil being made, see how it’s used by top local chefs.  Cooking demonstrations will be available at 11:30am, 1:00pm, and 3:00pm by head chefs from CR Gibbs of Redding and Farwood Bar and Grill in Orland; using Lucero Meyer Lemon, Mandarin and Olio Nuovo olive oils.

    Additional activities will be going on throughout the event.  A market place featuring local vendors will be open all day showcasing products grown and produced right here in Northern California.  Carol Firenze, author of the “Passionate Olive” will be on hand to talk olive oil and sign copies of her book.  Live music will be provided by Johnny and the Bootleggers and food vendors will be selling an array of dishes.

    See how olive oil is made first hand, and experience the citrus crush at Lucero Olive Oil’s 1st Annual “Winter Crush,” Saturday, December 10th, 2011 from 10:00am-4:00pm. For more information about this event please call 530-824-2190.

    Tell us you are attending

     

    Event Details:

    Mill Tours & Cooking Demos

    11:30am Cooking Demo by C.R. Gibbs

    1:00pm Cooking Demo by Farwood Bar & Grill

    3:00pm Cooking Demo by Bobby Lucero (Dewey Lucero’s dad)

     

    Marketplace The Marketplace will feature local vendors showcasing products grown and produced right here in Northern California.

    Open from 10:00am– 4:00pm

     

    Informational Booths:

    • Slow Food
    • Buy Fresh Buy Local
    • Black Butte Triathlon
    • Kid’s Zone

     

    Local vendors:

    • Tin Roof Bakery
    • Bianchi Orchards
    • Skylake Ranch Pomegranates
    • Turri Farms
    • Chocolate Duck
    • Tri-L Mandarin

     

    Winter Crush Accommodations:

    Holiday Inn Express
    3350 Sunrise Way
    Corning, Ca 96021
    (530) 824-6400
    Special Rate: $79 per night
    Promo Code: Lucero Olive Oil

    Best Western Plus - Corning Inn
    910 Highway 99W
    Corning, Ca 96021
    (530) 824-5200
    Special Rate: $79 per night
    Promo Code: Lucero Olive Oil

     


  • Croutons

    November 10, 2011

    2 cups sliced bread

    2 tablespoons Anthony’s Blend Olive Oil

    2 tablespoons butter

    Garlic salt & pepper to taste

     

    Directions:

    1. Preheat oven to 350 degrees F.
    2. Slice bread into bite size cubes.
    3. In a bowl combine olive oil, butter, and seasonings to taste.
    4. Arrange cubes on an ungreased cookie sheet.
    5. Bake for 20 minutes or until brown.
    6. Let cool and enjoy with soups or salads.

  • 2011 “freshly pressed” Olio Nuovo!

    October 28, 2011

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

    Olio Nuovo is produced using locally hand harvested fruit from Corning, California; it is the freshest, tastiest, and healthiest EVOO you can get without standing at the mill yourself!  Nuovo has a cloudy golden color with a slight green hue and thick consistency. The flavor is rich and smooth with apple and artichoke undertones. Its finish is a robust olive flavor with a slight peppery kick.  Nuovo is available for a limited time and is being released by Lucero Olive Oil on Monday, October 31st. Olio Nuovo will be available to purchase at the Lucero retail store in Corning, California.

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

    Lucero’s Olio Nuovo will also be featured at their 1st Annual “Winter Crush,” Saturday, December 10th, 2011 from 10:00am-4:00pm. To learn more about Olio Nuovo, visit Lucero Olive Oil for tours and tastings.


  • French Fries

    October 21, 2011

    Ingredients

    2 1/2 pounds russet potatoes, peeled

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 teaspoon paprika

    Fill deep fryer with Lucero Olive Oil

     

    Directions

    • Mix garlic, onion, salt, and paprika in small bowl- set aside.
    • Slice potatoes into French fries, and place into cold water so they don't turn brown while you prepare the olive oil.
    • Heat olive oil in a large fryer (~325 degrees F).
    • Place potatoes in the hot olive oil to fry. Fry until golden brown and crispy.
    • Remove from oil and place on paper towels to drain.
    • Add season mix to warm fries.

    From the Lucero Kitchen

     


  • Caprese Salad

    October 12, 2011

    Ingredients

    3 vine-ripe tomatoes

    1 pound fresh mozzarella

    1 bunch fresh basil

    Lucero Olive Oil, for drizzling- Miller’s Blend

    Lucero Traditional Balsamic Vinegar for drizzling

    Coarse salt and pepper to taste

     

    Directions

    • Slice tomatoes and mozzarella into ½ inch thick slices.
    • On a large platter, arrange tomatoes and mozzarella slices.
    • Cut basil leaves into thin strips. Sprinkle basil over the top of tomatoes and mozzarella slices.
    • Drizzle olive oil and balsamic vinegar over salad.

     

    From the Lucero Kitchen

     


  • Lucero’s Traditional Sirloin Steak

    October 5, 2011

    Ingredients:

    • ¼ Cup Lucero Traditional Balsamic Vinegar
    • ½ Cup Lucero Anthony’s Blend Extra Virgin Olive Oil
    • 1 Garlic clove-mashed
    • Freshly Ground Pepper
    • Coarse Sea Salt
    • 4 Sirloin Steaks

     

    Directions:

    Rinse steaks under cold water and pat dry with a paper towel. Trim excess fat away from edges of meat. Pierce Steak with fork to enable marinated to penetrate meat during marinating. In resealable plastic bag pour in Lucero’s Traditional Balsamic Vinegar and Lucero’s Anthony’s Blend Extra Virgin Olive Oil, set aside. Remove one garlic clove from bulb and peel, removing all outer skin from clove. Mince clove with knife or garlic press, add to balsamic vinegar and olive oil mixture. Add freshly ground black pepper and coarse sea salt to marinade mixture. Seal bag and mix all ingredients together by moving liquid around bag. Submerge sirloin steaks to completely coat in marinade mixture, place in refrigerator for 4-6 hours. Turn bag every two hours to evenly flavor meat.

    From the Lucero Kitchen


  • Lucero’s BBQ Country Ribs

    September 4, 2011

    Serves: 6
    Prep Time: 10 min.
    Cooking Time: 1hr.
    Total Time: 1hr. 10 min.

    Ingredients:

    • 3 ½ lbs. Pork Spareribs
    • 2 (18 ounce) bottles barbeque sauce
    • 1 onion, quartered
    • ½ cup Lucero Wild Cherry Balsamic Vinegar
    • ½ cup Little Thief Tequila Jalapeno Kiss Mustard
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Directions:

    • Place spareribs in a large stock pot with barbeque sauce, onions, Lucero’s Wild Cherry Balsamic Vinegar, Little Thief Tequila Jalapeno Kiss Mustard, salt and pepper. Pour in enough water to cover spareribs and stir mixture to incorporate ingredients. Bring to a low boil, and cook for approximately 40 minutes.
    • Preheat grill for high heat.
    • Lightly oil grate with Lucero’s Anthony’s Blend Olive Oil. Remove spareribs from the stock pot, and place on a preheated grill. Use the barbeque sauce in saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently to avoid burning, for 20 minutes, or until nicely browned.
    • Enjoy with your favorite BBQ side dishes.


  • 5 X Gold Medal Winner

    July 26, 2011

    Lucero Olive Oil receives honors for the 2011 Napa Valley Olive Oil Competition.

    Lucero Olive Oil strikes gold at the 2011 Napa County Fair. The Napa Valley Olive Oil Competition highlights the Napa County Fair’s focus on the culinary bounty of the area and was open to all California producers of extra virgin and flavored olive oils.

    Lucero’s Three Star Arbequina Extra Virgin Olive Oil won "Best of Class"; Sevillano Extra Virgin Olive Oil, Ascolano Extra Virgin Olive Oil, Miller's Blend Extra Virgin Olive Oil, and Crushed Mandarin Orange Olive Oil all won gold.

    “The California Olive Oil Industry has set high standards for quality olive oil and we are proud to be among the top producers in California. Winning Best of Class is an honor,” said Dewey Lucero.

    Lucero products have won 120 statewide and international awards since opening their doors in 2005. Virtually every extra virgin and flavored olive oil offered by Lucero is an award winner.  If you would like to try any of their award winning olive oils stop by the Lucero Mill and retail store for an Olive Oil Tasting and a tour of the Mill.  The Mill and store are located at 2120 Loleta Ave, in Corning, California.  You can also purchase them online as well.


  • Movie at the Mill

    July 19, 2011

    2nd Saturday at the Mill

    Experience a night out at the conclusion of the 2nd
    Saturday at the Mill event series, featuring Movie at the Mill Saturday,
    August 13, 2011, from 6:30-9:30pm.

    Lucero Olive Oil and Slow Foods Shasta Cascade are pleased to present the first movie showing at Lucero Olive Oil’s Mill in Corning, California. The featured movie, Truck Farm, is a documentary about the importance of agriculture and sharing the experience of a rural lifestyle in an urban environment. Witness the inspiration of a single idea that evolved into a fleet of 25 trucks across the nation; “a simple concept with a big impact, Truck Farm”. Do not forget to bring your lawn chairs to this outdoor movie experience.  To learn more about the featured movie visit www.truck-farm.com.

    Don’t miss the chance to watch the movie and discover how popcorn tastes with your favorite olive oil drizzled over the top. It’s a treat you won’t want to miss.

    If you want to pass on the movie; come out anyway, there will be plenty to keep you entertained. Chocolate, candied and glazed walnuts from Bianchi Orchards; fresh honey ale, ale and dark ale from Feather River Brewery; mouthwatering tomatoes from Julia’s Fruit Stand; delicious wines from Tehama Oaks Winery; fresh bread from Tin Roof Bakery and grass feed beef from McKenzie Ranch Natural Beef will be available throughout the evening.

    The event series is open to all guests.  The movie, vendor sampling, and popcorn are FREE to attendees.  Wine and beer tickets may be purchased at the event.

    About Event Series: The 2nd Saturday at the Mill event series was developed by Lucero Olive Oil and Slow Foods Shasta Cascade to support sustainable food from local producers. This event series gives you a chance to experience what our community has to offer with friends and family.  Movie at the Mill will conclude a successful first season.  Lucero and Slow Foods Shasta Cascade look forward to continuing and expanding this series in the summer of 2012.


  • Garlic Tenderloin

    July 18, 2011

     

     

     

    Ingredients:

    1 pound Pork Tenderloin
    2 tsp Garlic powder
    1 tbsp Lucero Garlic Olive Oil
    2 tbsp Little Thief Sweet Garlic Mustard
    1 tsp Salt
    1 tbsp Fresh parsley

    Directions:
    Preheat the oven to 350 F. Sprinkle the salt and garlic powder over the tenderloin. Drizzle
    Lucero Garlic Olive oil over the top. Sprinkle the parsley down the middle. Spread the Little thief Garlic Mustard over the top. Place on ungreased cookie sheet and bake at 350F for 25 minutes. Turn the heat down to 300F and keep baking until it’s done (about 20 minutes).


  • Lucero Olive Oil with a Touch of Garlic

    July 18, 2011

     

     

     

    Stop by and see Lucero Olive Oil at the 33rd Annual Gilroy Garlic Festival

    Corning, CA – July 11, 2011 The Lucero Team is back in Gilroy, CA for the 33rd Annual Gilroy Garlic Festival.

    Lucero Olive Oil will be back on the famous “Garlic Avenue” July 29, 30, and 31 showcasing their Roasted Garlic Olive Oil. The Gilroy Garlic Festival is anything and everything garlic and Lucero is proud to be a part of this year’s celebration.  Try not to miss the Cook Off from 10am-12pm on Saturday and the Garlic Showdown 12pm-2pm on Sunday.

    Lucero will be offering their full range of products; single varietal, heritage blend and flavored olive oils as well as their traditional and flavored balsamic vinegars.  A selection of table olives and tapenades has been added to the product line this year.  The Lucero team will be delighted to share their favorite product combinations and recipes so be sure to stop by and enjoy samples from the Lucero Line.

    Today, Lucero’s products have won 113 statewide and international awards. Virtually every olive oil offered by Lucero is an award winner. Lucero products are available at www.lucerooliveoil.com, as well as from the Gilroy Garlic Festival July 29, 30, and 31, 2011.

    Four fantastic flavors...NEW to the Gilroy Garlic Festival Mercantile store.

    Produced by Lucero Olive Oil and available at mercantile store at the Gilroy Garlic Festival.


  • Updated Award Count for Lucero

    July 11, 2011

    SOFI 1
    GOLD 50
    SILVER 38
    BRONZE 11
    BEST OF SHOW 6
    BEST IN CLASS 7
    Grand Total Medals 113

     

     


  • Meyer Lemon Cupcakes

    July 8, 2011

    Super easy! Just a white box cake mix, Meyer Lemon Olive Oil in place of the oil, Lemon zest added to cake mixture, lemon juice to replace some of the water, homemade lemon butter cream frosting….TA-DA deliciousness!!

    Use Lucero Meyer Lemon Crushed Olive Oil or Mandarin Crushed Olive Oil

    Meyer Lemon Cupcakes

    Meyer Lemon Cupcakes1

    Meyer Lemon Cupcakes1


  • Featured Menu for 2nd Saturday at the Mill

    July 7, 2011

    Meal at the Mill

    Saturday July 9, 2011 – 6:30 to 8:30pm

    Farwood Bar & Grill presents

    MENU

    Grilled Locally-Made Sausages

    Tom Ball Meats - Orland, Trio of Mustards (Lucero)

    House-made sauerkraut

     

    Marinated Roast Pork TenderLoin

    Skylake Ranch Pomegranate Marinade and Glaze

     

    Summer Squash, Tomato, & Feta Gratin

    Yancy’s summer squash & tomatoes,
    Pedrozo Feta, Oregano, & Lucero Ascolano Olive Oil

     

    Bruschetta

    Grape tomatoes, Ten Point Farm green
    garlic, Lucero Meyer Lemon olive oil, basil, Pedrozo Feta, & Lucero olives

    Crostini– Lucero Garlic Olive Oil

     

    Trio of Tapenades

    Lucero: artichoke lemon; roasted tomato;
    and black olive baguettes, bread sticks, & crostini

     

    Fresh Blueberry Peach Cobbler

    Yancy’s peaches, fresh whipped cream


  • 2nd Saturday at the Mill

    July 1, 2011

    Featuring Meal at the Mill
    Lucero Olive Oil and Shasta Cascade Slow Foods are joining to present “Meal at the Mill” on Saturday, July 9th from 6:30-9:00pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer buffet provided by local Orland eatery Farwood Bar and Grill.  Products from Predrozo Cheeses, Skylake Ranch Pomegranate Products, Lucero Olive Oil, and Dakaro Winery will be featured in the delicious appetizer buffet. These local producers will also be sampling and selling their products at the event for you to take home and rediscover.
    The 2nd Saturday at the Mill event series was developed by Lucero Olive Oil to showcase and provide samples of local products while enjoying the company of friends and family. Lucero’s event series shares Slow Foods’ support for sustainable food from local producers.
    The 2nd Saturday at the Mill event series is in its inaugural year and events are scheduled for the second Saturday in June, July and August.  Turri Family Farms, St. John Family Farms, Rosser’s Bakery, Market Street Wine, Dakaro Winery, Farwood Bar and Grill, Pedrozo Cheese, Skylake Ranch Pomegranate Products, Tehama Angus, Tehama Oaks Winery, Bianchi Orchards, Julia’s Fruit Stand, Feather River Brewery, and other local breweries will all be participating in one or more event.
    The event series is open to all guests and vendor sampling is FREE. Appetizer tasting tickets are available at the door, but to purchase your ticket for the appetizer buffet in advance please stop by Lucero Olive Oil’s retail store in Corning, CA or call 530-824-2190 for more information. Tickets are $15 per person and include one beverage.

    For you "local" Facebook Fans...post "Pick Me" on the Lucero Facebook page to enter a raffle  for our 2nd Saturday at the Mill event. Featuring Meal at the Mill. The winner will receive a complementary tasting ticket for wine or beer at the event. Winner announced on July 6th.


  • Lucero Spring Bloom Event

    June 9, 2011

    The Lucero Spring Bloom event was a huge success! We hope you can join us for a Lucero event in the future. Here are some images from the day.



  • Chocolate Mousse (vegetarian)

    May 12, 2011

    Wow!....Does life get any better than this?

    Ingredients:
    1 - 12oz Silken Tofu, soft
    1 - Cup Guittard semisweet chocolate chips (found in baking section)
    3 - T Lucero Apple Balsamic Vinegar
    -
    1. In a blender, puree tofu until smooth
    2. Melt chocolate in double boiler or in the microwave, remove from heat and mix in balsamic vinegar a little at a time
    3. Add chocolate to tofu, blend thoroughly, pour into individual bowls, chill

    Options
    * You can use vegan chocolate
    * You can top with:
    -fresh berries and mint
    -chocolate shavings
    -dairy-free whipped topping
    -cookie crumbles

    Brought to you by our “Foodie Specialist”:

    Elizabeth Caban
    North Bay Made
    414 1st St E #D
    Sonoma, CA 95476


  • Fresh Summer Salad

    May 12, 2011

    Fresh Summer Salad by Lucero
    Perfect during your local farmers market - fresh fruit and veggie season

    Ingredients:
    2 Large handfuls of green leaf lettuce or spinach
    1 Large fresh peach or nectarine
    1 Cup ripe raspberries
    ½ Cup goat cheese
    ½ Cup walnuts or pecans
    Lucero Olive Oil and/or Balsamic Vinegar
    -
    Directions:
    Split all ingredients into two bowls, and drizzle with your favorite Lucero Olive Oil, our favorite is the Ascolano with Traditional Balsamic Vinegar. Also very tasty is the Meyer Lemon and Red Apple Balsamic.

    Yield: 2 servings


  • Grilled Watermelon Salad

    May 12, 2011

    Grilled Watermelon Salad (One of Grandpa Pete's Favorites!)

    Ingredients:
    1 medium size watermelon
    1/3 c. and 3 Tbsp. Lucero Olive Oil (Arbequina, Miller’s Blend, or Ascolano work well)
    4 c. of Arugula
    ¼ c. Goat cheese
    2 Tbsp. Lucero Traditional Balsamic Vinegar
    -
    Directions:
    Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil and grill until lightly caramelized. Toss arugula, goat cheese, balsamic vinegar and remaining olive oil with caramelized watermelon.


  • Asparagus Gruyere Tart

    May 12, 2011

    Serves: 4
    Prep Time: 15 minutes
    Total Time: 45 minutes
    -
    Ingredients:
    · Flour, for working with the dough and surface
    · 1 sheet frozen store bought puff pastry
    · 2 cups Gruyere cheese, grated
    · 1 ½ pounds medium asparagus
    · 1 tablespoon Lucero Manzanillo Olive Oil
    · Sea salt and freshly ground coarse black pepper
    -
    Directions:
    1. Preheat oven to 400°F. On a flat floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim off any uneven edges to shape a rectangle. Transfer puff pastry to a baking sheet. Lightly score pastry dough with a knife 1 inch from edges to outline a rectangle. With a fork, pierce dough inside the rectangle outline at ½ inch intervals. Bake pastry dough until golden brown, about 15 minutes.
    2. Remove pastry shell from oven, sprinkle with grated Gruyere. Trim the bottoms of asparagus spears to fit horizontally across pastry shell. Place asparagus in a single layer over cheese. Brush entire pastry shell and asparagus with Lucero Manzanillo Olive Oil. Season with sea salt and coarse pepper. Bake until asparagus is tender, 25 to 30 minutes.


  • The Best Chocolate Chip Olive Oil Cookies

    April 6, 2011

    Chocolate Chip Olive Oil Cookies

    Developed in the Edible Shasta-Butte “test kitchen” in honor of some of our best local ingredients.  Thanks Earl!

    3 ounces good dark chocolate

    ¾ cup Lucero Chocolate Olive Oil

    1 cup firmly packed brown sugar

    ½ cup granulated sugar

    2 eggs

    1 teaspoon vanilla

    1 ¼ cups whole wheat flour

    1 teaspoon baking soda

    1 teaspoon cinnamon

    ½ teaspoon salt

    3 cups rolled oats

    ¾ cup chopped walnuts

    Preheat oven to 350°F. Lightly hammer the chocolate into large chunks. (This is most easily done with the chocolate still in the bar wrapper) Set aside. Beat together olive oil and sugars until creamy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, cinnamon, and salt, and then add to the olive oil mixture, stirring well. Stir in the oats along with the chocolate chunks and chopped walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to a rack. Enjoy one while they are still hot! Makes about 4 dozen


  • Grand Opening of the Lucero Retail Store

    March 11, 2011

    The hard work has paid off. Lucero Olive Oil has a beautiful retail location in Corning, CA. Showcasing a self service olive oil tasting bar with Mill tours available year round. When traveling through Northern California stop by to experience a selection of oils, vinegars, tapenades, mustards, and table olives that will thrill your palate. Open 7 days a week 9:00am-5:00pm.


    Please come visit us soon!


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