Monthly Archives: October 2011

  • 2011 “freshly pressed” Olio Nuovo!

    October 28, 2011

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

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

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

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

  • French Fries

    October 21, 2011


    2 1/2 pounds russet potatoes, peeled

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 teaspoon paprika

    Fill deep fryer with Lucero Olive Oil



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

    From the Lucero Kitchen

  • Caprese Salad

    October 12, 2011


    3 vine-ripe tomatoes

    1 pound fresh mozzarella

    1 bunch fresh basil

    Lucero Olive Oil, for drizzling- Miller’s Blend

    Lucero Traditional Balsamic Vinegar for drizzling

    Coarse salt and pepper to taste



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


    From the Lucero Kitchen

  • Lucero’s Traditional Sirloin Steak

    October 5, 2011


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



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

    From the Lucero Kitchen

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