March 13, 2015
1 sheet frozen puff pastry, thawed
3 Tbsp Basil Olive Oil
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 Tbsp fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
Place olive oil and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
Recipe and Photo adapted from A Spicy Perspective
February 20, 2015
1 tablespoon olive oil
1/4 red onion, sliced
4 slices sourdough bread
2 tablespoon olive oil, for brushing the bread
4 tablespoons fig butter or jam
5 ounces brie cheese, thinly sliced
1 large Granny Smith apple, thinly sliced
1/2 cup baby arugula
1. Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.
2. Brush the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread.
3. Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.
Recipe adapted from twopeasandthierpod.com
February 19, 2015
- 8 ounces goat cheese, softened
- 2 tablespoons whole milk
- 1 tablespoon fresh herbs, chopped (i used a combination of thyme and rosemary)
- 1 teaspoon honey
- salt, to taste
- black pepper, to taste
**We suggest drizzling Sevillano Olive Oil on top
- Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
- Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
- Add salt and pepper to taste and process to combine.
- Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.
Recipe adapted from foodfanatic.com
February 18, 2015
1 cup oat flour
¾ cup spelt flour
½ cup all-purpose flour
2/3 cup sugar
1½ teaspoon baking powder
¾ teaspoon salt
1½ tablespoons fresh rosemary, finely chopped
5 ounces/140g bittersweet chocolate (at least 70% cocoa), chopped into ½ inch chunks
1 tablespoons sugar for sprinkling
3 large eggs
1 cup Chocolate Olive Oil
¾ cup whole milk
1. Preheat the oven to 350°F. Line a 4½ x 13 inch loaf pan with parchment paper. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
- In another large bowl, whisk the eggs thoroughly. Add the Chocolate Olive Oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate.
- Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
- Bake for about 50 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Just a few minutes before the cake is finished, set your oven under broil for a minute, this caramelizes the sugar on top and gives it a bit of a crunch. Stay by the oven for the full minute before taking it out, make sure it doesn’t burn. Allow to cool completely.
Recipe adapted from Kim Boyce’s Good to the Grain
February 17, 2015
Photo credit to chicacircle.com
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter (Converts to 3 TBSP of Extra Virgin Olive Oil)
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup butter, softened (Converts to 1/4 cup of Extra Virgin Olive Oil)
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
**Purple-, green-, and gold-tinted sparkling sugar sprinkles
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.
*6 to 6 1/2 cups all-purpose flour may be substituted.
This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.
Recipe by SouthernLiving.com
February 9, 2015
Baking spray, for spraying custard cups
1/2 cup of Chocolate Olive Oil
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
Microwave the Chocolate Olive Oil, bittersweet chocolate and semisweet chocolate in a large bowl on high about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
Recipe adapted from Ree Drummond and the FoodNetwork
January 20, 2015
4 Tbsp Blueberry Balsamic Vinegar
1 1/2 cups of blueberries|
1/2 cup of water
1 cup of sugar
2 Tbsp cornstarch
Prepare the Blueberry Balsamic Vinegar sauce in a small saucepan, heat the blueberries, water and sugar until boiling. Simmer for few minutes. Add Blueberry Balsamic Vinegar and cornstarch. Continue cooking until it reaches a syrupy consistency.
Serve pancake warm with the sauce along with some fresh blueberries and sliced bananas; if desired.
Buy Now!>>Easy recipe
January 13, 2015
1 lb purple sweet potatoes
1/2 lb purple cauliflower, florets
2 cup water
1/2 tsp salt
1/8 tsp black pepper, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1 cup vegetable stock
1/4 cup lemon juice
2 TBSP thyme, fresh, leaves and blossoms (1 tsp for each cup of soup)
3 tsp extra virgin olive oil, (½ tsp for each cup of soup)
For instructions to the recipe please visit
Family Spice - Purple Sweet Potato Soup
Photo and recipe attributions to Laura Bashar from FamilySpice.com
December 30, 2014
- ½ shot of Triple Sec
- 1 shot of Cherry Vodka
- 1 tbsp of Cherry Balsamic Vinegar
- 1 Splash of Lime Juice
- 1 Splash of Sweet & Sour
Just pour in the order listed of the ingredients and enjoy!
Match any flavored vodka to any flavored balsamic vinegar to create your own Cosmopolitan!
Pineapple sounds delicious, choose from 12 different flavors!
Recipe by Farwood Bar & Grill
December 15, 2014
- 4 eggs
- 1/2 cup Chocolate olive oil
- zest of 1 lemon
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup confectioner's sugar
photo credit: playfulcooking.com
- Mix flour, cocoa powder, baking powder, salt and sugar in a bowl.
- Add one egg at a time and start mixing the dough.
- Then, add vanilla extract, Chocolate olive oil and lemon zest. Give it one final mix and the dough is ready.
- Cover the dough and keep it the refrigerator for a couple of hours.
- Pre-heat the oven to 350F.
- Keep the cookie sheet ready with parchment paper.
- Pour the confectioner’s sugar in a bowl.
- Take the dough out of the refrigerator.
- Using an ice-cream scooper or a spoon, roll the dough into 1-inch balls and drop in the confectioner’s sugar.
- Roll it in the sugar (Pack it on!) and keep it on the parchment paper.
- Bake it for 10 to 12 minutes or until a toothpick comes out clean when inserted in the center of the cookie.
Adapted from Kankana Saxena - playfulcooking.com
December 10, 2014Ingredients:
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Sea salt
- 2 pounds baking potatoes
- 1 large onion, finely diced
- 2 large eggs, lightly beaten
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- Olive Oil, for frying
- Sour Cream, applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving Instructions:Easy recipe
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the olive oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
MAKE AHEAD The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp
November 24, 2014
6 oz. bittersweet chocolate, finely chopped
3 egg yolks
1/4 cup Lucero Chocolate olive oil
3 Tbs. warm water
1/4 tsp. sea salt
2 egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
Chocolate shavings for serving (optional)
Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.
In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.
Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.Easy recipe
November 24, 2014
2 blood oranges
1 pink grapefruit
fresh herbs such as thyme or mint for garnish
Lucero White Mandarin Balsamic Vinegar, to taste
1/4 cup pistachio nuts, chopped
OPTIONAL: Thick organic natural yoghurt
Peel all the citrus fruit, ensuring all the white pith is removed.
Slice the citrus and arrange onto a serving plate, alternating colors to make it look beautiful.
Drizzle the balsamic of your choice onto the citrus salad just before serving.
Garnish with pistachio and garden herbs.Easy recipeEasy recipe
November 24, 2014
Makes approx. 60 1/2" caramels
2/3 Cup Lucero Traditional Balsamic Vinegar
2/3 Cup Heavy Cream
Heaping 1/2 tsp salt
1/4 tsp coarse salt
1/2 Cup maple syrup
1 Cup Sugar
4 tbsp butter
Line a 9inch loaf pan, or other small pan with parchment paper and spray parchment paper with cooking spray. Set aside. If using molds instead, spray with cooking spray and set aside.
First, reduce your vinegar. Pour vinegar into a small pan and heat over high, swirling or stirring occasionally until reduced down to approximately 1/4 Cup. Set aside.
In a small saucepan combine cream, 1/2 tsp salt, and butter, and heat over low heat, stirring, until butter melts and the mixture begins to bubble lightly. Turn off and cover to keep warm.
In a large saucepan (about 4-5 qt), add the sugar and maple syrup. Heat over medium heat and stir to combine. Once all the sugar as been moistened by the syrup, stop stirring and clip a candy thermometer in to your pan. Make sure the syrup is covering the bulb of the thermometer, but that the bulb is not touching the bottom of the pan.
Cook sugar/syrup mixture until it reaches 310 degrees, or hard crack stage, turn down the heat a bit and continue to cook until the candy reaches 340 degrees. Keep an eye on it the whole time to prevent burning, and gently swirl or stir to break up any hot spots.
When candy reaches 340 degrees, turn off heat and add the balsamic vinegar, and the cream/salt/butter mixture. Stir gently until smooth and well combined.
Return to heat, and occasionally gently stir or swirl to avoid hotspots, until candy reaches 260F, or hard ball stage. Remove from heat.
Pour caramel into prepared pan or molds, and allow to cool ten minutes, then sprinkle the 1/4tsp coarse salt over the top of the caramel.
Allow to cool fully before removing caramel from pan. Removing too soon will cause your caramels to spread and lose shape. Give it at least 2-3 hours.
Using a sharp knife cut the caramels into small squares. Wrap cut caramels in parchment or wax paper.Easy recipe
November 10, 2014
- 1/4 cup Traditional balsamic vinegar
- 1 tablespoon Tequila Jalapeno Kiss mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of sugar
- 3/4 cup Three Star extra-virgin olive oil
In a small bowl, whisk together 1/4 cup Traditional balsamic vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.
Slowly add 3/4 cup Three Star extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
VARIATIONSTo make different types of vinaigrette, do the following:
Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed.Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.Easy recipe
November 3, 2014Total Time: 1 hr 30 min
Prep: 30 min
Cook Time: 1 hr
Yield: 12 servings
Pan Size: 13x9 Ingredients: - 1 lb Ground Beef - ½ lb Mild Italian Sausage - 1 tbsp Lucero Three Star Extra Virgin Olive Oil - 3 Garlic Cloves - 1 6oz can of Tomato Paste - 1 12oz can of Tomato Sauce - 2 jars of Lucero’s Roasted Tomato Tapenade - 2 tbsp dry Oregano - 2 tbsp dry Basil - 1 pinch of red pepper (optional, secret ingredient) - 1 box of Lasagna Pasta - 1 container of Ricotta Cheese - 2 cups of grated Mozzarella Cheese - 2 cups of grated Cheddar Cheese - 1 ½ cups of Fresh grated Parmesan Cheese Instructions: Preheat your oven to 375 degrees For the Pasta: Begin boiling pasta For the Meat: Coat the bottom of the pan with Lucero Three Star Extra Virgin Olive Oil Brown both meats in separate pans. After meat(s) are fully cooked, ditch the fat, and mix the two meats together. For the Sauce: Mince 3 cloves of garlic. Combine 1 can of tomato paste, 1 can of tomato sauce, 2 jars of Lucero’s Roasted Tomato Tapenade, and then sprinkle dry oregano and basil. (Optional to add a pinch of crushed red peppers). Preparation: Add meat mixture to the sauce and let it cook on medium low for about 15 minutes.
-Bottom layer -
-Pasta, layer of sauce, then a layer of ricotta cheese
Middle/Top layers -
-Pasta, layer of sauce, mozzarella and parmesan cheese, (Layer of Ricotta Cheese, optional)Easy recipe
November 3, 2014
On October 28th Our Napa Tasting Room will celebrate its 1st Anniversary after the 2013 grand opening in historic downtown. The neighborhood took a hard hit in the early morning hours of August 24th, so we spent some time this week to speak with the Tasting Room Manager, David Gadlin, about the being in Napa, the earthquake, and the future.
Debra: How has the first year gone for Lucero Olive Oil’s Napa Tasting Room?
David: The first year has been great! We have been warmly embraced by Napa residents, visiting tourists, local hotels and wineries, and we’re starting to establish ourselves as part of the food and wine community. We look forward to building even stronger relationships in the coming years.
Debra: What are some highs and lows of the past year?
David: The highs are all about the people. We have developed some great relationships with many local businesses, wineries and resorts. We have terrific food and walking tours that come to us regularly and they are always a pleasure to host. We love our frequent tasting events at Silverado Country Club and love getting involved in local events and charities, too. Our product is being sold in a number of local wineries now, and that one of the things of which we can be most proud. Oh, and we have been featured on the menu multiple times at the amazing Oenotri Restaurant, and those dishes were amazing.
The lows are very few. A 6.0 earthquake will dampen anybody’s spirits, however we consider ourselves truly fortunate in that there were very few injuries in the area as a result of the quake, we had no major structural damage, all our staff was okay at home and we were able to reopen after a 1 day clean up with the support and help of our home office team in Corning. The community showed a ton of support in the days that followed.
Debra: What events do you have planned this fall?
David: Here are just a few of the things we are excited about:
- The Marin Country Club Christmas gala on December 5th.
- Black Stallion Winery is now proudly selling Lucero Olive Oil and Balsamic vinegars
- We are currently finalizing a private label project for a local winery’s new tasting room
- The new Archer hotel and shopping area will be great for all of downtown and all of Napa.
Debra: Which Lucero products do you use at home?
David: I am pretty much a purist. I use Three Star Blend EVOO for most of my every day needs and Ascolano EVOO when using a finishing oil and I want it to really shine. I use the Traditional Balsamic Vinegar a lot as well as the Pineapple Balsamic for water, lemonade and cocktails. Finally Beer & Blaze mustard for all my grilling, BBQ, sauces, glazes and marinades. I am also very excited about the upcoming release of this year’s Olio Novello!
August 11, 2014
1/2 cup whole milk
Grated zest and juice of 1 orange
1 cup almond meal
1 cup fine sugar
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup Lucero Crushed Mandarin Olive Oil
1 teaspoon almond extract
Candied orange slices for garnish*
2-3 tablespoons Lucero Winter Spice Balsamic Vinegar
Preheat oven to 325° F.
In a medium bowl, combine milk and orange juice. This mixture will thicken slightly while you mix almond meal, sugar, cornmeal, baking powder, soda, orange zest and salt in a separate bowl. Add olive oil, eggs and almond extract to the milk mixture and whisk until combined thoroughly. Stir this liquid mixture into the cornmeal mixture and pour into an oiled 9-inch springform pan. Rotating once, bake until golden (50-60 minutes) and a toothpick tester comes out clean. Garnish with oranges and a generous drizzle of Winter Spice Balsamic Vinegar.
* Candied Orange Slices
Bring 2 cups of water and 1 cup of sugar to a boil in a shallow saucepan. Turn heat down to a simmer and add 3 oranges that have been cut into quarter inch thick slices. Cook for 6 minutes, then turn off the heat and allow the oranges to cool in the syrup.
June 17, 2014
½ pound baby arugula leaves
2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
¹/³ cup good olive oil
¼ cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½-pound chunk Parmesan cheese
Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.Adapted from Barefoot Contessa How Easy Was That? by Ina Graten.
June 3, 2014
1/2 cup Lucero balsamic vinegar (we recommend Wild Cherry)
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
- Combine the balsamic, honey, brown sugar, and soy sauce, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
- Preheat the oven to 450 degrees.
- Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
- Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve.
- Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.
May 20, 2014
- 2 cups Lucero Traditional Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Lucero Extra Virgin Olive Oil (we prefer the robust Manzanillo Certified EVOO) For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
April 18, 2014
One dozen large hard boiled eggs (see note below)
1/2 cup mayonnaise
2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
3 Tablespoons sweet pickle relish
salt and pepper
Paprika for garnish
Slice each egg in half lengthwise. Carefully remove yolk from each half and place into a small mixing bowl. Set egg whites aside. Using a fork mash yolks until crumbly and no longer lumpy. Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate. Add salt and pepper to taste. Taste mixture and adjust any ingredients as desired. Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air. Snip off a small corner of the bag with scissors. Squeeze mixture into each egg white. Lightly sprinkle with paprika. Refrigerate until ready to serve.
April 14, 2014
The results are in - and we're happy to announce our winnings are the Napa Valley Olive Oil Competition. With top awards going to Anthony's Blend and Miller's Blend these awards bring Lucero Olive Oil's award count to a whopping 221!
Anthony's Blend Best in Show Gold Medal Miller's Blend Best in Class Gold Medal Ascolano Gold Medal Manzanillo Gold Medal
April 7, 2014
MONTEREY, CALIFORNIA – Lucero Olive Oil reinforces its leadership in the growing California Olive Oil industry, receiving top awards at one of the most prestigious olive oil competitions in the U.S. – the California Olive Oil Council (COOC) Competition. Bringing their total award count to a record breaking 215 medals.
Lucero’s Manzanillo Extra Virgin Olive Oil was presented with a Gold Medal and awarded Best in Show for a large producer. Professional tasters describe this oil as robust with an intense fruit and big pepper finish, making it the perfect pairing for red meats and summer grilling.
Lucero Olive Oil is also the producer of the most awarded extra virgin olive oil in the country, Ascolano Extra Virgin Olive Oil, which again received a gold medal at the prestigious COOC competition. Ascolano Olive Oil is unique with amazing tropical notes of peaches and apricots, this flavor profile is what makes customers reach for more and why it continues to wow judges year after year.
Relatively new to the award scene is the company’s Anthony’s Blend Extra Virgin Olive Oil. A traditional Tuscan formulation with California-gown varietals, it produces an oil with strong fruit aromas and an assertive peppery finish. Anthony’s Blend was awarded the gold award at the COOC competition. Also receiving Gold Medal awards were Lucero's Corning Blend, Tehama Blend and Sanders Blend. Receiving Silver medals were Lucero's Sevillano and Miller's Blend EVOO's.
In addition to the prestigious medals, lead miller, Larry Treat received the first annual Miller’s Recognition award for a large producer. “We are passionate and deeply committed to making the finest extra virgin olive oil in the U.S.,” says Lucero. “Our milling crew is one of the best in the country and our Mediterranean climate and close relationship with our growers helps us produce the best-tasting fruit Mother Nature allows.”
April 3, 2014
1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup Lucero Crushed Meyer Lemon Olive Oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and Crushed Meyer Lemon Olive Oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
April 3, 2014
1/2 cup Lucero Red Apple Balsamic Vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Little Thief Mustard - we recommend NEW Sweet Bacon with Honey
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons light extra virgin olive oil like Lucero Miller's Blend EVOO
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin-on and sliced
Combine the balsamic vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
Preheat the oven to 500 degrees F.
Brush the pork racks on both sides with extra virgin olive oil and season with salt and pepper, to taste.
In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
April 3, 2014
- Preheat the oven to 400°F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of extra virgin olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
- Eat as is (Yum!) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
April 3, 2014
4 large red or yellow bell peppers, preferably Holland
2 tablespoons of robust olive oil - we recommend Anthony's Blend Extra Virgin Olive Oil
Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the extra virgin olive oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
March 10, 2014
Do you enjoy driving down back country roads through farms, orchards and vineyards? Do you love sampling fresh food and fine wines? What about visiting with the farmers who grow your food? If your answer is “yes” we have the perfect adventure for you.
Tehama Trail farmers invite you to explore local farms, experience fresh flavors and excite your senses at the Fourth Annual Passport Weekend, June 7 – 8.
Mark your calendars for this special two-day event when Tehama County farmers will be doing something they don’t normally do throughout the rest of the year. “We open our farms to the public, giving the community a chance to see where their food comes from,” says Katie Bianchi, chairperson for Passport Weekend.
Passport Weekend is a self-guided agricultural tour that gives event goers the chance to explore Tehama County farms at their own pace. An easy-to-follow map highlighting the locations of participating farmers will be provided with the purchase of each ticket. For those who prefer a guided, more structured trip, shuttles will be provided.
Guests will have the opportunity to visit family farms that produce a variety of vegetables, fruits, nuts, beef, olives and olive oil. Vineyards known for producing award-winning wines can be found along the trail as well. Some of the Tehama Trail farmers have unique events planned. “We’re going to have hay ride tours back to the main ranch and river. We’ll talk about walnuts and give guests a chance to walk around the orchard,” says Bianchi, co-owner of Bianchi Orchards in Los Molinos.
What are other farmers planning? Just up the hill in Manton, Cedar Crest Vineyards will be hosting a music festival and wine tasting, while Tehama Oaks in Red Bluff plans to host a barrel tasting. Country Haven at the Red Barn in Los Molinos will be offering specials on a variety of locally grown and produced goods. And this is just a sampling of what awaits.
This year’s agricultural adventure promises to be better than ever. “We’ve formed a committee this year … we are very organized,” says Bianchi. “We looked at the past years and said, ‘What worked, what didn’t work, and let’s change it.’ This year’s event will be a cohesive, enjoyable experience.”
Tickets for Passport Weekend go on sale April 1 at Enjoy the Store in Red Bluff and Redding, and at the Tehama County Visitor Center.
Tehama Trail is a partnership between farmers to bring awareness to the abundance of good food right here in our community. Passport Weekend is an experiential fundraising event that promotes local farms and fresh food, and helps keep farmers on their land for generations to come. For more information, or to schedule an interview with Katie Bianchi, please call (530) 680-1714, or email Katie at [email protected]
March 5, 2014
Lucero Olive Oil is excited to announce our Fourth Annual Spring Bloom event on Saturday, May 10th from 11am-5pm. We invite you to join the Lucero Team in a celebration which will include grove tours, a wine garden featuring local wineries, a kid’s zone, and marketplace hosting several local artisan food producers. There will be four heritage olive grove tours (11:30am, 12:30pm, 1:30pm, and 2:30pm) answering questions about the olive culture in Tehama County. Additionally, two super high density tours will be given (12-noon and 1:30pm) explaining how super high density groves are planted and beneficial to the olive oil industry. Space is limited - to reserve your spot on the tours please call the Corning Tasting Room at (530) 824-2190. Century old olive grove tours are priced at $2 per person. Super high density tours are priced at $4 per person.
For more information visit our Spring Bloom webpage.
January 29, 2014
- 2 packages of graham crackers
- 6 tablespoons of butter, melted
- 2 tablespoons of sugar
- 2 8-ounce packages of cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 4 tablespoons Lucero Chocolate Olive Oil
- 2 tablespoons Lucero Strawberry Balsamic Vinegar
- Chocolate bar shaved
Put the graham crackers in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter and Lucero's Chocolate Olive Oil, stir until combined.
Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.
To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.
Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.
Shave the chocolate bar on top of the cheesecake, and then serve.
January 28, 2014
- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
- 1tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.
January 14, 2014
- ½ Cup heavy Cream
- 8 oz chopped Dark Chocolate
- Olive Oil or Vinegar to taste
- Cocoa Powder
Heat Heavy cream, do not let boil.
Mix in chopped chocolate, stir until all melted.
Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.
Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).
Scoop into small balls with melon baller or spoon.
Roll into spheres in your hand quickly (chocolate starts to melt).
Roll into cocoa powder.
Makes 30 small truffles.
December 16, 2013
2 cups of fresh fruit, chopped into small pieces
2 tablespoons of honey
1/2 cup of your favorite Lucero Balsamic Vinegar
In a small sauce pan add all ingredients, and bring to a low boil over medium high heat, continuously stirring for 5 to 10 minutes depending on the fruit used.
December 10, 2013
2 tablespoons Ascolano Extra Virgin Olive Oil
1/2 cup (about 6 stalks) asparagus, chopped into 1-inch pieces
1/4 cup bacon (cooked and roughly chopped)
1/4 cup feta cheese
1/4 cup black olives (whole)
Preheat your oven's broiler.
Heat the Ascolano Extra Virgin Olive Oil in the skillet(s) at medium heat.
Cook asparagus for 5-7 minutes or until tender.
Add in the bacon and olives, stir.
Whisk the eggs and pour them slowly into the skillet(s). Do not stir! Sprinkle with cheese and cook for 2-3 minutes or until sides begin to set.
Transfer to the oven and broil for 2-3 minutes or until just set and slightly golden.
Recipe adapted from Jenna at A Savory Feast
November 20, 2013
- Two turkey thighs (approximately 2 1/2 lbs total)
- 2 Tablespoons of Lucero Rosemary Infused Extra Virgin Olive Oil
- Salt and pepper to taste
- 2 Sprigs of fresh rosemary
Preheat oven to 350°F
Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.
November 20, 2013
Ingredients:1 1/4 cups white sugar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zest
Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Adapted from AllRecipes.com
November 5, 2013
- 1 ½ cups mashed, cooked butternut squash
- 3 Tablespoon Olio Nuovo
- 1 cup Ricotta Cheese
- 1/2 cup Grated Parmesan, plus more for garnish
- 1 egg white
- Salt And Pepper, to taste
- 1 pinch nutmeg
- 1 pinch dried sage
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 package Wonton Wrappers
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- 3 Tablespoons Water
Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
Bring a saucepan of lightly salted water to a boil.
Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.
October 15, 2013
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 was released by Lucero Olive Oil on Friday October 11th. 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 3rd Annual “Winter Crush,” Saturday, December 14th, 2013 from 10:00am-4:00pm. To learn more about Olio Nuovo, visit Lucero Olive Oil for tours and tastings.
October 12, 2013
The new harvest is upon us here at the Lucero Mill! I'm pleased to announce that the season has started smoothly. So far we've pressed batches of Manzinillo and Sevillano olives which are being blended for the 2013 Olio Nuovo, which is now available for purchase.
Our milling crew also pressed a batch of Arbequina olives for Hamilton City High School's FFA Group.
October 9, 2013
Governor Jerry Brown recently signed Senate Bill 609, legislation introduced by State Sen. Lois Wolk (D-Davis) would increases penalties for long-term care providers who hinder investigations by California’s Long-Term Care Ombudsman program.
The Governor recently signed Senate Bill 250, a measure by Wolk establishing a state commission to help coordinate efforts by state olive growers and oil manufacturers to strengthen the competitiveness of California’s olive oil industry.
SB 250 creates the Olive Oil Commission of California within the Department of Food and Agriculture to allow the industry to conduct research and establish product grades and standards through the Secretary of Food and Agriculture. There are currently 16 active, industry-funded agricultural commissions in California created to enhance their industries competitiveness through promotion, advertising, education, marketing research, scientific research, and the creation and regulation of quality standards.
SB 250 is part of Wolk’s ongoing effort to address challenges facing state’s expanding olive oil industry, including competitors selling fraudulent and low-quality olive oil. A study conducted by the UC Davis Olive Center found that 65 percent of imported extra-virgin olive oils bought off the shelves of California supermarkets failed to meet international standards for olive oil quality — concluding that many of the imported olive oils tested were falsely labeled as extra virgin grade.
Read the full article here.
October 8, 2013
Lucero Olive Oil Celebrates the Opening of Their New Tasting Room in Napa
NAPA, CA- Lucero Olive Oil is pleased to announce the Grand Opening of their new Tasting Room in downtown Napa, California. Friends, families and fans of olive oil are invited to the downtown Napa tasting room Saturday, October 26th for the Grand Opening of Lucero’s new store where an expansive selection of olive oils, vinegars, tapenades, mustards and table olives will be offered. The ribbon cutting is at 10:00am with the doors opening following the ceremonies. Patrons are encouraged to come early because the first 100 people will receive a 50ML bottle of Lucero’s Extra Virgin Olive Oil with purchase.
The festivities will continue on October 27th from 10am to 10pm. Visit the tasting room throughout the weekend and experience Lucero’s famous Olive Oil Ice Cream Sundaes, and shop numerous Grand Opening Specials.
Lucero Olive Oil is a product of three-generations of olive growers nestled in a rural community of the Northern Sacramento Valley. Corning, “The Olive Capital,” has some of the oldest olive trees in California, and many of these century-old trees continue to flourish in the family’s groves.
Lucero’s new Tasting Room is located at 1012 First Street Napa, California, on the corner of First and Main Street. The business hours are: Sunday through Thursday- 10am to 10pm and Friday through Saturday- 10am to 11pm.
September 24, 2013
· 1 small loaf of bakery bread, cut into 3/4 inch slices
· 3 medium tomatoes
· ¾ cup Lucero Olive Oil Kalamata Olives
· 2 tablespoons chopped fresh basil
· 1 tablespoon Lucero Arbequina Olive Oil, plus additional for drizzling on bread
· 1 tablespoon Lucero Traditional Balsamic Vinegar
· 1 teaspoon lemon juice
· ½ teaspoon freshly minced garlic
· Salt and pepper to taste
· Optional: Goat Cheese
Preheat the broiler to low. Place bread on lined baking sheet. Drizzle bread with olive oil. Toast under broiler until lightly golden and crisp.
While bread is toasting, quarter the tomatoes, scoop out and discard seeds. Dice the tomatoes and combine with other ingredients in large mixing bowl.
Top warm bread with tomato and olive mixture, enjoy!
Optional: Spread goat cheese on warm bread and then top with tomato mixture.
September 11, 2013
When you just can’t get to Bruciante's kiosk for the popular Smokey Basil Pizza, try this do it yourself version of the original, but remember nothing beats woodfired!
You will need:
Prepared pizza dough or your own homemade
(Some people like San Marzano Tomatoes, but nothing beats homemade)
Smoked Mozzarella cheese
Fresh basil, cut or whole whatever you prefer
Grated Myzithra cheese
Turn your oven on broil for 10 minutes and then turn it to 500 degrees. Always remember to preheat your cooking pan. A pizza stone works best, but if you don’t have one turn a cookie sheet over and use the bottom. Roll or toss the dough into a round on a floured wooden cutting board. Spread the red sauce carefully onto the dough and put the cheeses on top (2/3 regular mozzarella to 1/3 smoked) and then the basil. Slide the pizza onto the hot pizza stone and into the oven for about 6-8 minutes or until the crust browns. Once out of the oven, sprinkle with Lucero Basil Olive Oil and then graded myzithra, cut and enjoy!
Reheating tip: Again a pizza stone works well for reheating, but if you don’t have one, use an iron skillet on top of the stove to reheat any pizza, never use a microwave!
August 1, 2013
1/2 cup almonds
1/2 cup cashews
1/2 cup pecans
2 tbs garlic powder
2 tbs onion powder
2 tbs celery seed
4 tbs Ascolano Olive Oil
Salt and pepper to taste
Preheat oven to 300 degrees F.
Spread nuts on to baking sheet and toast nuts for 15 minutes.
In a large bowl mix the toasted nuts, seasoning and Ascolano olive oil.
Place nuts back onto sheet and bake for another 15 minutes.
July 30, 2013
At the 35th Annual Gilroy Garlic Festival - Pork Green Chili and Homemade Whole Wheat Tortillas. Try them out for yourselves!
Pork Green Chili
1-2 lbs of cubed pork
5 cloves of garlic
2 cups whole wheat flour
1 cup warm water
4 jalapeño peppers
4 habanero peppers
Heat a large frying pan on high heat, add Lucero Arbequina olive oil and cubed pork, cook in the olive oil till nice and brown.
Add garlic, and whole wheat flour, stir until brown lightly. Mix in the warm water and stir briskly, till you get a gravy like consistency. Add the fresh green roasted chilies. Bring to boil then turn down to simmer for 20 minutes.
Homemade Whole Wheat Flour Tortillas
8 cups of wheat flour
1 Tbsp. of salt
Water for binding
In a large bowl mix whole wheat flour, baking powder, salt and Lucero Miller's Blend Olive Oil. After mixing well, add luke warm water to the mixture to bind mixture, knead until no longer sticky. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl Once done creating balls, cover with cloth for 10 minutes
Heat hot plate on high Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more Cook on both sides on hot plate for about 15 seconds. Stack finished tortillas once cooked in cloth to keep warm
July 23, 2013
Ingredients: Serves 4
• 3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body into 1/4 inch rings and by all means use the tentacles.
• 1/3 cup Lucero Miller's Blend Olive Oil
• 1/4 cup white sherry
• 1 tablespoon crushed fresh garlic
• 1/2 lemon • 1 teaspoon dry basil or 1 tablespoon fresh
• 1 teaspoon dry oregano or 1 tablespoon fresh
• 1/4 teaspoon dry crushed red pepper
• Red Sauce (below)
• In large skillet heat olive oil at high heat. Add sherry wine and sautè crushed garlic. CAUTION: This procedure will flame up! If you are cooking indoors , add wine and lemon juice after the calamari has been sautèed. Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan. Sprinkle herbs over and add calamari. Sautè calamari for approximately 2 minutes on high heat. Do not over-cook!
Ingredients for Gilroy Garlic Festival's Famous Red Sauce:
• 1 lb whole, peeled tomatoes, canned or fresh
• 1 tablespoon Lucero Miller's Blend Olive Oil
• 1/2 green pepper chopped
• 1 stalk celery, chopped
• 1 medium-sized yellow onion, chopped
• 3 cloves fresh garlic, minced
• Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped ingredients and sautè until onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Pour red sauce over calamari and heat for 1 minute.
July 2, 2013
Vanilla bean ice cream
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.
July 2, 2013
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
1/2 tsp Salt
2 cups sugar
2 large eggs
2 teaspoons of pure vanilla extract
1 cup powdered sugar
1 1/2 tablespoons milk
3 teaspoons of Lucero White Lemon Balsamic Vinegar
1 tube of red and blue piping gel
1. Stir flour, baking powder, and salt into a large bowl.
2. Beat olive oil and sugar with a mixer on medium-high speed until incorporated, slightly yellow, and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
3. Preheat oven to 325 degrees. Roll out dough to about 1/4-inch thickness on a floured surface. Cut out cookies using a round cookie cutter, rerolling scraps once. Transfer to a baking sheet.
4. Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
5. Mix powdered sugar, milk and Lucero White Lemon Balsamic Vinegar to make frosting. Frost cookies with white icing to cover.
6. Immediately using piping gel pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
7. Drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge. Alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
June 26, 2013
The California Department of Food and Agriculture released their feature of the California Olive Oil Industry. Check out Dewey’s interview, filmed in one of the Lucero family groves. Together with Dan Flynn, the Executive Director at the UC Davis Olive Center and Rebecca from the Olive Press, Dewey tells the story of the California Olive Industry explains the importance of fresh California Olive Oil!
Youtube video: Growing California- For the Love of Olives
June 25, 2013
1.25 oz. Pineapple flavored Vodka
.5 oz. Triple Sec
.5 oz. sweet-n-sour
.5 oz. pineapple juice
.5 oz. Pineapple Balsamic Vinegar
One pineapple wedge
In a shaker add vodka, triple sec, pineapple juice, and sweet-n-sour over ice and shake well. Strain into a martini glass then add balsamic vinegar. Garnish with fresh pineapple wedge.
June 25, 2013
CORNING - Lucero Olive Oil, a growing boutique producer in Northern California who has quickly become the most award-winning company in North America, continues to take home the gold in world-wide competitions.
Held in the ancient City of Jerusalem, near the Mount of Olives, the TerraOlivo 2013 Mediterranean International Extra Virgin Olive Oil Competition is judged by renowned Israeli and international judges and is considered one of the most prestigious of all competitions.
"Lucero Olive Oil is leaving its mark in the international olive oil industry," said Dewey Lucero, owner and master taster. "Winning the TerraOlivo 2013 awards is an incredible accomplishment and validates our commitment to excellence."
Lucero Olive Oil won Prestige Gold for its Arbequina Three Star Blend along with Gold awards for Ascolano and Manzanillo Extra Virgin Olive Oil. Additionally, the house olive oil that Lucero mills for Williams Sonoma and private label First Fresh Extra Virgin Olive Oil received Prestige Gold in this year’s competition.
June 14, 2013
Lucero Olive Oil and ENOTRIA Resturaunt and Wine Bar teamed up to put on a olive oil and wine pairing on Wednesday, June 12, 2013. Maria and Pajo at Enotria put together this gorgeous tasting and pairing Wednesday night. It was an evening full of exceptional food and great company. Thank you to all who attended, we hope to see you soon!
June 14, 2013
This is HUGE, Lucero is featured in this month's issue of Everyday with Rachael Ray! The magazine takes you on a journey along the California Olive Oil Trail; lucky for us they made their way up to Corning to visit our Mill. Rachael sure does love E-V-O-O!
June 10, 2013
1/2 cup fresh lime juice
1/2 cup light brown sugar
3 tablespoons of Lucero Persian Lime Olive Oil
4 garlic cloves, chopped
1 tablespoon of chopped oregano
1 tablespoon of kosher salt
3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 cup Little Thief Tequila Jalapeno Kiss Mustard
1/4 cup honey
1 tablespoon fresh lime juice
In a large bowl, combine lime juice, brown sugar, Persian Lime olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.
In a seperate mixing bowl add Tequila Jalapeno Kiss Mustard, honey, lime juice, mix together and seperate half into a small bowl for serving.
Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Thread chicken onto the top third of the skewers; grill over moderate heat, turning, until golden browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 of the mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.
June 3, 2013
8 slices of bread
3 tablespoons Lucero Arbequina Extra Virgin Olive Oil for brushing
2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons of Lucero Traditional Balsamic Vinegar
3 tablespoons Lucero Crushed Meyer Lemon Olive Oil
Coarse salt and ground pepper
1 ounce Parmesan cheese, grated
Heat grill to medium-high. Brush bread with olive oil and place on grill Toast until golden brown on both sides. Add peppers skin side up, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
Cut peppers into this strips. In a medium bowl, combine peppers, tomatoes, balsamic vinegar and olive oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.
May 28, 2013
May 21, 2013
Barbequing and Olive Oil go hand in hand, so we figured we’d share some grilling tips to ensure you keep your title of Grill-Master this summer:
Oil the grill after it’s hot and right before you place the food on the grate to prevent food from sticking.
Put olive oil in a spray bottle and use it for misting foods as they grill. The misted oil creates a nice glaze and helps keep food moist.
Squeeze lemons, limes and oranges over grilled meat, seafood and vegetables and then finish the dish with a drizzle of extra virgin olive oil.
Wrap veggies in aluminum foil packets to keep them moist, and it makes for a super easy clean up.
Try tying together a bunch of fresh rosemary or thyme to make a brush for basting your meats with olive oil as they grill. We suggest Lucero’s most robust olive oil, Anthony’s Blend.
Lastly, while we encourage the use of olive oil, be careful that you never put food dripping with oil on the grill in order to avoid flare ups. If you want more after grilling simply drizzle a little more on after cooking!
May 21, 2013Wow, The Grove and Co. came out for our Third Annual Spring Bloom! Hear about their experience at the Lucero Mill in their blog, a great read:
May 13, 2013
8.5 oz All Purpose Flour
6 oz Pure Cane Sugar
1/8 tsp Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
8 oz Sour Cream, by weight
2 oz Lemon Olive Oil, by weight
1 oz White Strawberry Balsamic
.2 oz Vanilla
8 oz Strawberries, cut in small dice (1/4" x 1/4" square)
2 oz Nuts, chopped
Preheat oven to 400°F. Lightly spray 12-cup muffin pan with non-stick spray, or line with paper baking cups.
In a mixing bowl, combine dry ingredients. In a separate bowl, whisk sour cream with oil, balsamic, egg, & vanilla until smooth. Pour creamy mixture info flour mixture, stir until all ingredients are moistened. Fold in berries & nuts. Use #12 scoop and scoop batter into prepared muffin cups.
Bake for 18-23 minutes or until muffins are golden and tops spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove from pan to wire rack to cool completely.
Notes: Taste your berries to see how sweet they are, if they are really tart add sugar if needed. You can also use other berries, such as raspberry or blueberry. Toast chopped nuts for 5 mins, to bring out the nuttiness.