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Lucero 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)!

    Dewey Lucero, 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

     

    Bobby Lucero

    (Dewey Lucero’s dad)

     


  • 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

     

    Bobby Lucero

    (Dewey Lucero’s dad)

     


  • 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.  “I see our mill manager, Larry Treat, breathing in the fresh olive oil aromas… eyes closed, and a big smile on his face,” said Dewey Lucero.

    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.  Bobby Lucero, Dewey’s Dad, will be on stage sharing special Lucero family recipes as well!

    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 Third generation olive grower Dewey Lucero and his team are 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. Stop by and talk olive oil with Dewey Lucero at their tent on “Garlic Avenue,” or watch him on stage
    with celebrity Chef Ryan Scott on Sunday, July 31, as they tantalize your taste buds with a delightful recipe. Try not to miss the Cook Off from 10am-12pm on Saturday and the Garlic Showdown 12pm-2pm on Sunday. “I am excited to be involved in these cook offs and food demonstrations.  I've never done anything like this before,” said Dewey.

    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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