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Lucero Blog

  • August 2nd Saturday at the Mill

    August 9, 2012


    2nd Saturday at the Mill

    Lucero Olive Oil

    July 24, 2012- Lucero Olive Oil and Shasta Cascade Slow Foods present their summer event series, 2nd Saturday at the Mill, on Saturday, August 11th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer spread provided by local Orland restaurant, Farwood Bar and Grill from 6:30pm to 8:30pm.  The appetizers will feature products from local producers: The Divide Ranch, Julia’s Fruit Stand, Orland Farmstead Creamery, Maywood Farms, Wolf Ranch Inc., and Lucero Olive Oil. Along with a ticket purchase guests receive a complementary glass of wine from Tehama Oaks Winery or ice cold beer provided by Western Pacific Brewery. In addition, the evening will feature wine and beer tasting by the glass. These local vendors will also be sampling and selling their products for you to take home and rediscover for yourselves.

    The 2nd Saturday at the Mill event series was developed last year 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 Food’s support for sustainable food from local producers.

    The 2nd Saturday event series will conclude on September 8th. In preparation for the upcoming harvest, Lucero Olive Oil will be holding its first case sale, prior to the September 2nd Saturday festivities. The events are open to all guests 21 and over. Vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine or beer.

    # # #

    Lucero Olive Oil Media Contact:

    Alison Rodegerdts, (530) 824-2190, alison@lucerooliveoil.com

  • 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: http://www.youtube.com/watch?v=T61CqQtL6n0&feature=plcp

    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 lucerooliveoil.com.

  • 2nd Saturday at the Mill - July 14

    June 29, 2012

    Lucero Olive Oil

    Lucero Olive Oil and Shasta Cascade Slow Foods present their summer event series, "2nd Saturday at the Mill," on Saturday, July 14th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer spread provided by local Orland restaurant, Farwood Bar and Grill from 6:30pm to 8:30pm.  The buffet will feature products from local producers: Turri Family Farms, Bianchi Orchards, Wolf Ranch, and Lucero Olive Oil. Along with a ticket purchase guests receive a complementary glass of wine from Matson Vineyards or ice cold beer provided by Sierra Nevada. These local vendors will also be sampling and selling their products for you to take home and rediscover for yourselves.


    The 2nd Saturday at the Mill event series was developed last year 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 Food’s support for sustainable food from local producers.

    The festivities will continue through September, scheduled on the 2nd Saturday of each month. The event series is open to all guests 21 and over, and vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine or beer.

    # # #

    Lucero Olive Oil Media Contact:

    Alison Rodegerdts, (530) 824-2190, alison@lucerooliveoil.com

  • 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.

  • 2nd Saturday at the Mill

    June 6, 2012



    2nd Saturday at the Mill

    Lucero Olive Oil

    June 6, 2012- Lucero Olive Oil and Shasta Cascade Slow Foods are coming together to launch their summer event series, 2nd Saturday at the Mill, on Saturday, June 9th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer buffet provided by local Orland restaurant Farwood Bar and Grill from 6:30pm to 8:30pm.  The buffet will feature products from Maisie Jane’s, Skylake Ranch Pomegranate, From the Hearth Café, and Lucero Olive Oil. Along with a buffet ticket purchase you receive a complementary glass of wine from Hickman Family Vineyard’s. Throughout the event these local producers will also be sampling and selling their products for you to take home and rediscover for yourselves.

    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 second year and events are scheduled for the second Saturday in June, July, August and September.  Lucero Olive Oil and Slow Food look forward to hosting such companies as Turri Family Farms, Bianchi Orchards, Matson Winery, Pedrozo Dairy and Cheese, Sweetie’s Bakery and Catering, Western Pacific Brewery and many others in their 2012 2nd Saturday at the Mill Series.

    The event series is open to all guests, and vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine.

    # # #

    Lucero Olive Oil Media Contact:

    Alison Rodegerdts, (530) 824-2190, alison@lucerooliveoil.com

  • 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!

  • Lucero Olive Oil’s 2nd Annual Spring Bloom Event

    April 29, 2012

    Saturday, May 12 – 12:00-5:00pm

    Lucero Olive Oil’s Second Annual Spring Bloom Event

    Grab your picnic baskets and join the Lucero Team for a day at the Mill.

    Lucero Olive Oil proudly announces our Second Annual Spring Bloom Event on Saturday, May 12th; from 12:00-5:00pm. Come and celebrate the olive bloom with a picnic and a tour of the groves. Visit with friends and family and learn more about the olive bloom.

    In addition to tours of a century old olive grove there will be wine tasting, guided olive oil tastings and mill tours, a kid zone and the picnic. The grove tours will begin at the mill, travel down to the grove then return to the Lucero Mill at the end of the tour. Local artisan food vendors will be there offering their wares to supplement your picnic baskets’ spread to share with friends and family. A local live band will fill the air with music throughout the day.

    Please join us to celebrate the bloom and our rich community history in olives.

    2nd Annual Spring Bloom Event 2012

    Spring Bloom Event Schedule
    Saturday, May 12th, 2011

    Day Timeline:
    12pm – Spring Bloom Open
    12-4pm – Mill tours running (every 20mins)
    12-4:30pm – Wine Tasting (additional fee)
    12:30pm – Ancient Grove Tour #1 (reservations required)
    1:15pm – Lucero Family Welcome to the picnic with Dewey Lucero
    1:15pm – Super High Density Grove Tour – Off-site and bus departs from Lucero Mill (reservation required)
    1:30pm – Ancient Grove Tour #2 (reservations required)
    1:30pm – Live Music – Tom Drinnon & Dueces Wild (1hr. set)
    1:45pm – Olive Oil Panel - discussion/tasting
    2:30pm – Ancient Grove Tour #3 (reservations required)
    2:45pm – Super High Density Grove Tour – Off-site and bus departs from Lucero Mill (reservation required)
    3:00pm – Live Music – Tom Drinnon & Dueces Wild (1hr. set)
    3:15pm – Olive Oil Panel - discussion/tasting
    3:30pm – Ancient Grove Tour #4 (reservations required)
    4:30pm – Wine closes
    4:30pm – Food closes
    4:30pm – “Lucero Thank You” for celebrating the olive bloom
    4:30pm- Ancient Grove Tour #5 (tentative)
    5:00pm – Event concludes

    Tour times - reserve your spot now!


    1) Ancient Grove Tour:

    Tour of century old olive grove, which will include an explanation of the bloom and answer questions about the olive culture. These tours will depart from the mill on a trailer and return following the tour.

    12:30pm – Ancient Grove Tour #1
    1:30pm – Ancient Grove Tour #2
    2:30pm – Ancient Grove Tour #3
    3:30pm – Ancient Grove Tour #4
    4:30pm- Ancient Grove Tour #5 (tentative)

    2) Super High Density Grove Tour:

    These tours will depart from the mill on a bus and travel to our grove outside of Corning (10mins north of Corning) where you will tour and learn about the grove with Brian Crane. The super high density grove is the new variety that is planted like grapevines and our mechanical harvester will be on display. The tours will return to the mill and will take about 1hr. 15mins.

    1:15pm – Super High Density Grove Tour
    2:45pm – Super High Density Grove Tour


    List of vendors and wineries

    Food Vendors:

    Turri Family Farms

    Blush Catering

    Lucero Mill Pizzas


    Local Artisan Food Vendors:

    Bianchi Orchards – Los Molinos, Ca

    Droga Chocolate Confections – Southern California

    From the Hearth Bakery & Café – Redding, Ca

    Lucero Organic Strawberries – Lodi, Ca

    Skylake Ranch Pomegranates – Chico, Ca

    Turri Family Farms – Flournoy, Ca

    Lucero Olive Oil Ice Cream Parlor


    Local Wineries:

    Algers Vineyards – Manton, Ca

    Alpen Cellars – Trinity Center, Ca

    Bertagna – Chico, Ca

    Cedar Crest Vineyards – Manton, Ca

    Dakaro Cellars – Whitmore, Ca

    Gale Vineyards – Durham, Ca

    Indian Peak – Manton, Ca

    Matson Vineyards – Redding, Ca

    Mount Tehama Winery – Manton, Ca

    New Clairvaux Vineyard – Vina, Ca

    Event parking:

    Event Parking will be available off-site at the Love’s Travel Stop at 2120 South Avenue and Linnet’s Tire Shop at 1090 99W with shuttle bus service to and from Lucero Olive Oil. The shuttle service will begin at Noon from each location at designated Lucero shuttle pick-up locations. The shuttle service will conclude at 5:30pm.


    April 25, 2012

    DATE: Wednesday, April 25, 2012


    Corning, CA – Last week 140 extra virgin olive oils from 16 countries competed in the first international EVOO competition held in Japan.

    Awards were determined by 12 judges from Spain, Italy, Turkey, Israel, Australia, the United States and Japan.

    Lucero Olive Oil received one of only five Premier Awards, for the 2011 Arbequina.  The Premier Award was bestowed on the top five gold medalists of the 32 gold medals awarded in the competition.  Lucero also took home three Silver Medals for Ascolano, Sevillano and Miller’s Blend.

    Dewey Lucero received the Gold and Premier awards in person at the Olive Japan Marché at Futako Tamagawa Rise in Tokyo by the event organizer, Chairman Toshiya Tada of the Olive Oil Sommelier Association of Japan and Mr. Junichi Ishida, a famous actor, who is the 2012 Olive Ambassador for Olive Japan.

    Lucero Arbequina - Awarded "Premier" in Japan

    This is the latest in several big wins for Lucero.  Earlier this month Lucero took home four gold medals, including two best of class along with four silver medals at the Yolo County Fair.  Lucero was also awarded a gold medal at the LA County Fair.

    The Lucero family has cultivated olives in Corning, California since 1946, sharing good olive oil with friends and family everyday.  Today, Lucero is sold on line, from their catalogs, and in their store next to the mill in Corning.  Their oils and vinegars are also available via over 1,000 of the top specialty stores in the United States and Canada, and for discerning customers in Japan.

    □ OLIVE JAPAN organizer = The Olive Oil Sommelier Association of Japan (OSAJ)

    Association: Founded: Capital: Headquarters:

    The Olive Oil Sommelier Association of Japan July 9th, 2009
    Trust Fund pooled by Founders and Associates 3-4-1, Kyobashi, Chuo-ku, Tokyo 104-0031, JAPAN

    Chairman of the Board: Association Members: Website: OSAJ -

    Tel. 03-3271-0808 Fax: 03-3272-8755 Toshiya Tada
    approx. 500 members as of April 1st, 2012

    OLIVE JAPAN - http://OliveJapan.com/en/

    Contact: info@oliveoil.or.jp


    For more information, contact

    Lucero Olive Oil, LLC

    or visit

    Facebook | Blog

  • 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.

  • Yolo County Fair Olive Oil Competition April 9th, 2012 - Results

    April 14, 2012

    Woohoo...Results are in!

    Yolo County Fair Olive Oil Competition: 4 X GOLD!

    Ascolano – Gold & Best in Class
    Meyer Lemon Crushed – Gold & Best in Class
    Miller's Blend – Gold
    Sevillano – Gold

    Koroneiki – Silver
    Arbequina 3 Start Blend – Silver
    Anthony's Blend – Silver
    Arbosana – Silver
    Mandarin Crushed - Bronze

  • Black Butte Triathlon 2012 - Sponsored By Lucero Olive Oil

    April 2, 2012

    Win your weight in Lucero olive oil, by racing in your favorite 80's gear.  Yep, that's right, dig out those "oldies" and bring them back to life on the course.  Best costume will win their weight in olive oil!

    The Black Butte Triathlon Series is one of the best weekends for outdoor enthusiasts on all of the West Coast. Situated right on the border of Tehama and Glenn County, Black Butte Lake is one of the most scenic of lakes scattered around Northern California. Hosted annually on the second weekend of June, it provides a great race for long time tri-geeks or for first time-newbies to test their legs for the triathlon season.



    The weekend is split up into two separate races between a Mountain Bike Triathlon (Saturday) and a Road Triathlon (Sunday). Both MTB and Road triathlons will have a Sprint and Olympic distance race. There will be a health and fitness expo to see the latest and greatest gadgets as well as local vendors from the surrounding area showcasing their all natural goods. Northern California boasts some of the widest array of produce from fruit to nuts, olives and olive oil to their up and coming wine country.

    Signup and read more here: (www.blackbuttetriathlon.com)

  • 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 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


      • 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: 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


    • 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


    January 15, 2012

    DATE: Sunday, January 15, 2012




    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

    or visit

    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


    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

  • 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)!


  • 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



  • Lucero’s Squash & Corn Layered Dish

    December 13, 2011


    5-6 Tbsp. of Lucero Olive Oil

    3 zucchini

    3 yellow squash

    3 ears of corn


    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



    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


    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



    • 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


    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



    • 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


    • 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



    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.


    • 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


    • 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





    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

    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
    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 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


    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



    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?

    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

    * 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

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