June 25, 2015
Growing up in Corning, California you understand that agriculture is all around you. You know that table olive season is only a matter of weeks away and that Bell Carter (the world’s largest olive cannery, seen in the photo below) will be running in full force. The air is dry and hot with record-breaking days in the heat and people live at a slower pace of life – the farming life.
Food is grown in our backyard and neighbors share the fruit of their harvest. There is a sense of humble pride around Corning when you say, “It’s from my garden, or it’s from my orchard.”
Not everyone grows food or raises animals, but there is an awareness of where our food comes from. A lot of us grew up in 4H or FFA, (Youth Agriculture Organizations) these clubs taught us our roots and gave us the opportunity to become critical thinkers. It was our responsibility to care for our plants or our animals after all, at this stage we are young farmers.
As the world becomes faster and more technology driven, it is the farmer who awakes in the morning, laces up their boots and farms by faith each day. “Once in your life you need a doctor, a lawyer, a policeman or a preacher but every day, three times a day you need a farmer,” a quote from Brenda Schoepp a farmer, an international mentor and inspirational agriculture speaker.
Lucero Olive Oil is unique in the fact that we grow our olives, carefully mill them, bottle the oil and, with luck, have that oil find its way into the homes of gracious friends who understand the efforts that each precious bottle represents. It provides a future to young farmers and it provides a legacy to be passed down generation after generation. This is Corning and this is Lucero Olive Oil.
We are farmers who are olive growers and food lovers.
We are Americans, and we’re proud to be from Corning.
Farmers are our Future
Purchase a gallon of our Five Star Blend
Extra Virgin Olive Oil, and Lucero Olive Oil will
donate $5 to local agriculture programs.
June 23, 2015
Greetings from the Napa Food Dude,
Here is Bob Clark guiding us through an amazing extra virgin olive oil tasting at Lucero Olive Oil.
Here is Napa Valley's Premier Food Tour availability for this week:
Tuesday 6/23 Sold out :)
Wednesday 6/24 no tour
Thursday 6/25 6 of 8 spots available!
Friday 6/26 8 of 8 spots available (4 person minimum at this point)
Saturday 6/27 8 of 8 spots available (4 person minimum at this point)
Just in case you missed them, here are the changes for this year:
- Tours are expanded to Tuesdays-Saturdays. Sunday & Monday are available for private tours.
- An 800 number is now available to assist with questions or booking that is available 5am-9pm PT. The number is 800-979-3370. Guests can still book via the website.
- Contact me directly for private tours at 707-501-0420.
- The website now has a FAQ section to assist you and guests.
- Guests can book up to one hour before the activity.
The 800 number will get you immediate assistance. You can always text me on my cell phone at 707-501-0420 and I will respond as soon as possible.
Got questions? Visit our site or call 800-979-3370.
Check out our 36 five-star reviews on TripAdvisor here.
June 19, 2015
(makes a single serving)
8 oz. club soda3 Tbsp. Peach Balsamic Vinegar
Couple of Raspberries (frozen good for bigger batch, fresh for small batch)Crushed Ice
Muddle raspberries, then add club soda, Peach Balsamic Vinegar, crushed ice and stir.
For our more festive crowds, add a splash of your favorite vodka!
(makes a single serving)
6 oz. lemonade
2 oz. fresh lime juice
2 tsp. Lucero Pineapple White Balsamic Vinegar
2 oz. coconut rum of your choice
1 cup of ice
Blend all ingredients and serve right away.
(makes a single serving)
4 oz. lemonade
4 oz. club soda
2 Tbsp. Strawberry White Balsamic Vinegar
A splash of strawberry puree
Mix together lemonade, club soda, Strawberry Balsamic Vinegar, and puree. Garnish with a sprig of mint and strawberry. For a more festive crowd add a splash of your favorite vodka!
June 17, 2015
Cousin Harold noticed them first. “...there were some rows where the trees just came alive with them”.
Grasshoppers! Lots of them in the new orchard!
He had been driving through 160 acres on the northern-most, western-most parcel and had seen them in the Moraiolo trees. A quick survey the next day confirmed the sighting, so two of us took a break and drove up the road to see them for ourselves. Farming isn’t all rainbows and olive blossoms — we had pests eating our trees!
It was 94F with a slight breeze when we headed out, and the sun shone brightly on the gate lock as we entered. All was quiet as we drove past the first 140 rows, and then we saw them; hundreds of grasshoppers in the western-most rows of our western-most orchard, feeding on Moraiolo leaves. We turned north and drove between rows 140 and 141; grasshoppers sprung from the soil and trees as we pushed past them. The flurry of pests was undoubtedly a welcome sight to the songbirds, foxes, quail, turkeys and other wildlife who saw a tasty feast instead of what we saw - potential damage to our orchard. Fortunately, this was a small invasion from the field next door in an isolated corner. The trees suffered some leaf damage, but it was limited to a few trees — and we decided the grasshoppers were likely something the birds would handle for us. The fruit looked whole and healthy.
As we stood still near the trees, the beasties quieted and I swear you could hear the sound of leaf munching. I understand that grasshoppers are a good source of protein and are quite tasty when dried and ground for flour and baked into cookies. This bunch would offer extra antioxidants, no doubt, and might even be considered “high polyphenol grasshoppers”, I supposed.
However, there would be no grasshopper cookies for us this day; we left them for the wildlife. In the spirit of our strong-legged friends, we "hopped" back into the truck and swung around to see the Taggiasca trees to the south, then the Hojiblanca and newest Ascolano, around back to the main gate with a few intrepid ‘hoppers clinging to the windshield wipers.
Over 1,000 Moraiolo trees were planted in the “grasshopper orchard” along with more than 5,000 additional assorted Pendolino, Leccino and Frantoio trees for a classic Italian blend. Please sign up for our mailing list to be first to find out about harvest timing and olive oil release dates.
June 4, 2015
- 4(6 ounce) salmon fillets
- 1⁄4cup Lemon Infused olive oil
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1tablespoon minced fresh rosemary leaf
- 8lemon slices (about 2 lemons)
- 1⁄4cup lemon juice (about 1 lemon)
- 1⁄2cup marsala wine (or white wine)
- 4teaspoons capers
- 4pieces aluminum foilDIRECTIONS
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
- Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.Recipe adapted from food.com
May 27, 2015
- 2 Tablespoons extra-virgin olive oil
- 3 sweet onions, sliced thickly (about 5-6 slices per onion)
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons sugar
- 1/4-1/2 cup balsamic vinegar (depending on personal preference)
1.Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
2.Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
3.Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.
For the Burger
- 1-1/2 Teaspoon Garlic Powder
- ⅓ cup mayonnaise
- 1 Tablespoon mustard
- 1-1/2 teaspoon fresh lemon juice
- 1 Pound ground beef
- 4 slices cheese (if desired)
- 4 hamburger buns or rolls, split
- Grill the burgers - add garlic powder to the meat season - it will take about 10 - 15 minutes to cook the burgers over Medium-High Heat
- Toast the buns
- In a bowl - combine the following well - mayo, mustard, and lemon juice
- Once the burgers are cooked top with cheese (if desired)
- Place the mayo mixture on the bottom of each bun then caramelized onions, along with additional toppings of your choice, finally top with the top bun
Recipe adapted from budget savvy diva and the wicked noodle.
May 18, 2015
We're firing up the grill to make one of our favorite summer treats; fresh grilled fruit over ice cream. Our favorites are fresh peaches and nectarines drizzled with Lucero Peach Balsamic. What's your favorite combination!
Fresh Grilled Peaches
Heat grill to medium-high. Drizzle peaches and nectarines with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Lucero Balsamic Vinegar (we like to use our Peach BV).
May 17, 2015
2 Servings of Linguine
1/4 cup of Extra Virgin Olive Oil
4 Cloves of Garlic
1 Tsp Parsley
1 Tsp Peppercorn
Salt to taste
Cook linguine according to packaging instructions. Pour a glug of olive oil in a medium skillet heated over medium heat. Heat a 2 table spoons of olive oil for 1 minute and add 3 cloves of chopped Garlic, Parsley, and Peppercorn. Saute for about 4 minutes until it is fragrant. Take the skillet off the heat. Once the linguine is done cooking, drain the water and add the linguine to the olive oil and garlic mixture. Salt to taste.
In a separate skillet add 1 tablespoon of olive oil and make sure your scallops are as dry as possible. Add the scallops to the skillet with 1-2 inches of spacing between each of them. Cook until they are opaque about 1-2 minutes per side. Place the scallops on the linguine, drizzle 1 tablespoon of olive oil and enjoy!
Adapted from the Kitchen Minions.
May 12, 2015
- 1 lb ground beef
- 2 tablespoons of soy sauce
- 2 teaspoons of Worchester sauce
- 4 tablespoons of Lucero’s Pineapple White Balsamic Vinegar
Grilled Pineapple Rounds:
- 1 can of pineapple rounds or one fresh pineapple cut into rounds
- ½ cup honey
- ¼ cup light brown sugar
- 4 tablespoons Lucero’s Pineapple Balsamic Vinegar
- 4 hamburger buns of your choice
- 2 tablespoons of Lucero’s Basil Flavored Olive Oil
- 1 red onion cut into rounds
- 1 large tomato cut into rounds
- 4 leaves of romaine lettuce
- 4 slices of aged Swiss cheese
In a large bowl mix together ingredients for hamburger patties, once thoroughly mixed form into 4 patties. Put on grill and cook for about 6 minutes, then flip until done.
Drain canned pineapple rounds. In a small bowl stir together honey, brown sugar, and Lucero Pineapple White Balsamic. Generously brush onto both sides of pineapple rounds. Add glazed pineapple round to grill for about 2 minutes on each side.
Brush hamburger buns with Lucero Basil Olive Oil. Toast on grill for approximately 3 minutes.
To Serve: Place patties onto toasted buns and top with one slice cheese, then add glazed pineapple rings, onion round, tomato slice and romaine lettuce.
May 11, 2015The secret to making great grilled artichokes at home is steaming them until they are al dente and marinating them overnight before you put them on the grill.IngredientsInstructions
- Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an "al dente" leaf, that is almost, but not quite fully cooked.
- Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
- Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
- Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.
Prep time: Cook time: Total time:
This recipe was adapted from True Food Cookbook by Andrew Weil.
April 17, 2015
A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.
4 ounces bittersweet chocolate (at least 70% cocoa), chopped
1/3 cup Lucero Chocolate Infused Olive Oil
1/2 cup all-purpose/plain flour
1/4 tsp. sea salt
2 large eggs at room temperature
3/4 cup superfine/caster sugar
1 tsp. vanilla extract
2/3 cup lightly toasted hazelnuts, chopped (optional)
Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.
Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.
Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.
Bake for 22-26 minutes. Cool completely, then cut into squares.
Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.
April 6, 2015
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1/2 cup chopped black olives, preferably oil-cured
- 1 cup chopped fresh parsley
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1 tablespoon chopped fresh rosemary or thyme
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- Salt and black pepper.
1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper. 3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Yield: 4 to 6 servings.
Recipe adapted from Mark Bittman. Photo from Zoup to Nuts.
March 25, 2015
Come to our Warehouse Sale in Corning thisFriday, March 27th - Monday, March 30th, 9am-6pm! Enjoy shopping clearance items in all categories, olive oil, balsamic vinegar, tapenades, apparel etc. Be sure to shop on Friday, so you get first selection of all that we can offer! This event is while supplies last - don't miss out! We love having visitors, so if you have extra time after shopping and want to learn how olive oil is made, LET US SHOW YOU! It's easy, just ask us for a tour!
2120 Loleta Ave. Corning, CA 96021
530-824-2190 for any questions!
March 24, 2015
- ½ head red cabbage, shredded
- ½ head green cabbage, shredded
- 1 bunch radishes, trimmed and cut in slices
- ½ cup sesame or sunflower seeds
- ½ cup fresh parsley,chopped
- ½ cup Ascolano extra-virgin olive oil
- ¼ cup fresh lemon juice
- 2-3 garlic cloves, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
NotesAdditional options: Add shredded carrots, celery, apples, dried fruit, and nuts.
- Place the shredded cabbage in a large bowl.
- Add the radishes, nuts,and parsley.
- It can be covered and refrigerated at this point.
- Combine the olive oil, lemon juice, garlic,salt and pepper. Shake to mix.
- Before serving add the dressing and mix thoroughly..
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 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.