Lucero Blog

  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2

    4 Boneless skinless chicken breasts
    1/4 cup Little Thief White Wine Tarragon Mustard
    1 cup panko or plain dry bread crumbs
    Lucero Extra Virgin Olive Oil for frying

    1. Place a film of plastic wrap over each chicken breast and pound with a mallet or heavy pan.
    Flatten each breast in this way to a uniform thickness of about 1/2 an inch.
    2. Evenly spread a thin layer of the White Wine Tarragon Mustard on each side of the chicken
    which you may cover with plastic wrap and refrigerate for up to one day, or proceed
    immediately to the next step.
    3. Place the panko or bread crumbs on a cookie sheet or plate and spread them out in an even
    layer. Place the mustard coated chicken breasts onto the crumbs one at a time and press
    the crumbs into each side of the Breasts. Set the breasts aside. Use immediately or
    refrigerate for up to 30 minutes before cooking. Use more crumbs if needed as each breast
    should be evenly coated with the crumbs.
    4. Heat enough extra virgin olive oil to evenly cover the bottom of a pan and turn heat to
    medium high heat. After heating for a few minutes test to see if the oil is hot enough using a
    corner of one breast. If it immediately sizzles then place all or some of the breasts in the
    pan. Do not crowd the pan, cook in batches if necessary. Fry on each side until golden
    brown, approximately 4 minutes per side.
    5. Serve with a dollop of White Wine Tarragon Mustard on the side.

  • Chicken Kebab's with Sriracha Salt

    May 19, 2016

    Grilled chicken skewers with cherry tomatoes
    3-4 boneless skinless chicken breasts cut into 1 inch chunks
    1 package of cherry tomatoes
    1 Lemon
    Bamboo wood skewers
    1 Tbsp Lucero Extra Virgin Olive Oil 
    Sriracha Salt and black pepper (to taste)
    1/4 cup mayo
    1/4 cup Thai Sweet Chili Sauce
    5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste
    1/4 teaspoon dried parsley

    Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill. Season the chicken and veggies with Sriracha Salt and pepper to taste, squeeze lemon, then drizzle with about 1 tablespoon Lucero Extra Virgin Olive Oil. Skewer the chicken, then skewer the cherry tomatoes. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and tomatoes every couple of minutes so that everything cooks evenly. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

    Recipe adapted from CenterCutCook.

  • Blackberry Balsamic Vinegar BBQ Sauce

    May 17, 2016


    For the Ribs:
    2 racks baby back ribs
    1 tablespoon paprika
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cumin
    1 tablespoon coriander
    1 teaspoon cayenne pepper
    2 tablespoons kosher salt
    1 teaspoon freshly ground black pepper

    For the Blueberry Balsamic Barbecue Sauce:
    2 cups blackberries (fresh or frozen works)
    1 cup honey
    2/3 cup Blackberry Balsamic Vinegar 
    1/2 teaspoon red pepper flakes
    1/2 teaspoon cayenne pepper, to taste
    1/3 cup diced shallots
    2 cloves garlic, minced
    1 tablespoon molasses
    1 teaspoon kosher salt
    1/4 teaspoon ground pepper


    Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.

    Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.

    Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.

    While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blackberries, honey and Blackberry Balsamic Vinegar . Bring to a boil, then lower heat to a simmer, and cook until the blackberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.

    Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

    Preheat the grill to medium-high heat.

    When the ribs are tender, remove from the oven. Brush the ribs with barbecue sauce on both sides. Reserve the remaining sauce for serving. Place the ribs on the grill, and cook for about 5 minutes, or until the ribs are caramelized, turning periodcally. Transfer the ribs onto a cutting board and brush with more sauce. Let it sit for about 5-10 minutes, then cut the ribs. Serve immediately along with the reserved sauce.

    A recipe from Kitchen Confidante

  • Goat Cheese Steak with Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze



    1 and 1/2 cups Flavored Balsamic Vinegar 
    4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
    salt and pepper
    4 ounces goat cheese
    1 pound cherry tomatoes
    chopped parsley, to garnish (optional)

    For the full recipe visit

  • Strawberry Margaritas

    May 5, 2016

    2 cups frozen strawberries
    2 tbsp. Strawberry Red Balsamic Vinegar
    ¼ cup water
    4 oz. tequila
    3 oz. triple sec
    2 limes, juiced
    fresh strawberries

    To make the Strawberry Syrup, combine the frozen strawberries, Strawberry Red Balsamic Vinegar and water in a small pot over low/medium heat. Bring to a simmer and continue to cook on low for about 30 minutes until strawberries have broken down and mixture is thick. Remove from the stove, pour into a seal-able container or glass jar and refrigerate until chilled.

    To make the margaritas, add about a third cup of the strawberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice.

    Shake margaritas well then pour into two glasses, rimmed with salt if you like.

    Garnish cocktails with fresh strawberries and serve.

  • Fish Tacos with Mango Lime Salsa

    May 5, 2016


    1 pound tilapia fillets
    1 ripened Mango, peeled and diced
    ½ cup cilantro, diced
    ¼ cup red onion, diced
    ¼ cup Persian Lime Crushed Olive Oil
    1 tbsp. Lucero Extra Virgin Olive Oil
    1 large jalapeno, seeds removed and minced
    12 corn tortillas
    Queso for topping

    Pre-heat broiler on high. Line a broiler pan with foil and spray with. Arrange Tilapia fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork. (about 6-8 minutes).

    While the fish is broiling, prepare mango salsa by tossing together the mango, cilantro, red onion, Persian Lime Crushed Olive Oil and jalapeno in a bowl.

    Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.

    To prepare the corn tortillas, heat Lucero Extra Virgin Olive Oil over medium-high heat in a large non-stick pan. Using tongs quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.

    Divide the fish between the tortillas and top with mango salsa and queso. Serve and enjoy!

    Recipe from the Lucero Kitchen

  • Grilled Artichokes

    May 2, 2016

    6 large artichokes
    cup of Garlic Infused Olive Oil 
    Juice from 1 large lemon
    2 cups cold water

    Cut the stem off artichoke, leaving about one inch. Cut the top ⅓of the artichoke off. Then, cut the artichoke in half. Pour two cups of cold water into a large bowl. Place the artichoke halves in the bowl of cold water.

    Bring a large pot of water to a boil. Drain the artichokes from the bowl of cold water and add to pot. Boil until crisp-tender, about 15 minutes.

    Heat the barbecue to medium-high heat. Whisk Garlic Infused Olive Oil and juice from one large lemon into a small bowl. Brush the artichokes with the lemon garlic mixture and grill until tender and lightly charred in spots. Turning occasionally. Remove from heat and drizzle the remaining Lemon Garlic mixture over the top and enjoy!

  • Peach Balsamic Sparkler

    April 14, 2016

    8 oz. club soda
    3 Tbsps. Flavored Balsamic Vinegar. (We like it with Peach White Balsamic Vinegar
    5-8 raspberries
    Crushed ice
    1 oz. Vodka (optional)

    in a drinking glass, muddle the raspberries then add crushed ice, club soda and Balsamic Vinegar. Add vodka, stir and enjoy!

    Recipe from the Lucero Kitchen

  • Artichoke Soup

    April 12, 2016

    6 large artichokes
    1 large brown onion
    ½ cup coconut milk
    ½ cup artichoke water
    3 cloves garlic
    2 lemons cut in half
    1 cup chopped broccoli
    1 cup mushrooms
    handful thyme
    ¼ cup Lucero Extra Virgin Olive Oil

    Clean the artichoke by peeling off the leaves and furry bit, till you’re left with just the hearts.Place in a pot with the lemons and then pour in enough water to cover. Bring to the boil then simmer for 30 minutes.
    Sauté the garlic, onions, mushrooms, broccoli juicing leftovers and thyme in a little Lucero Extra Virgin Olive Oil till soft. Blend with the coconut milk, half a cup of the artichoke water and the veggies. Garnish with chives and drizzle Lucero Extra Virgin Olive Oil over the top. Ingredients

    Recipe by Yasmina Ykelenstam at The Low Histamine

  • Spring Salad with Lemon Olive Oil

    April 7, 2016


    1 fennel bulb (white and light green parts only)
    ¼ pound radish
    5 tbsp. Lucero Meyer & Eureka Lemon Olive Oil 
    Salt to taste
    Ground pepper to taste

    Using a mandolin, thinly slice the radish and fennel. Soak the vegetables in a bowl of ice-cold water with ice cubes added. This will transform the vegetables to have a crisp texture. Remove the vegetables from the ice water bath, and place into a bowl. Drizzle Lucero Meyer & Eureka Lemon Olive Oil  over the salad and toss until the salad is well covered with the olive oil. Salt and pepper to taste.

    Recipe from Sam at Drizzle and

  • Dark Chocolate Olive Oil Granola

    April 7, 2016


    1-2 ripe bananas
    2 tablespoons Lucero Frantoio Extra Virgin Olive Oil
    ½ teaspoon almond extract
    1 teaspoon vanilla extract
    ⅓ cup maple syrup
    ¼ cup brown sugar
    3 cups rolled oats
    ¾ cup sliced almonds
    ¾ cup shredded coconut
    ½ teaspoon cinnamon
    ¼ teaspoons grated nutmeg
    ¼ cup ground flaxseed
    ⅓ cup chopped dark chocolate

    To get the full recipe, click here!

    Recipe from Abby at Heart of a 

  • Roasted Beet Hummus

    April 1, 2016

    2 medium Beets
    1 cup cooked Chickpeas
    2 tbsp. Tahini
    Juice of ½ lemon
    3 Garlic Cloves
    2 tbsp. Lucero Bianco White Balsamic Vinegar
    2 tbsp. Lucero Favolosa Extra Virgin Olive Oil 
    2 sprigs fresh Thyme
    2 sprigs of fresh Fennel
    1 Bay leaf
    French Grey Sea Salt
    Freshly ground black pepper hour
    Preheat oven to 350º and line a baking tray with parchment paper.
    Peel the beets and cut them into quarters or eighths, depending on the size.
    Put them in the tray and drizzle with Lucero Favolosa Extra Virgin Olive Oil  and Lucero Bianco White Balsamic Vinegar.
    Add the peeled and lightly crushed garlic, fennel, thyme and bay leaf and season with a pinch of salt and black pepper.
    Cover the tray with metallic paper and bake for 30 to 45 minutes.
    Remove from the oven and allow to cool slightly before removing the metallic paper.
    Remove the bay leaf and thyme and add everything to a food processor including the roasting juices.
    Add the chickpeas, tahini, lemon juice and a drizzle of Lucero Favolosa Extra Virgin Olive Oil  olive oil and grind until a thick puree.
    Serve on a plate with a drizzle of olive oil, a handful of coarsely chopped pistachios, fennel and micro vegetables and sprinkle with freshly ground black pepper.

    Recipe by Joana at La Passe

  • Greek Frittata

    March 31, 2016

    2 tablespoons Lucero Hojiblanca Extra Virgin Olive Oil 
    ½ cup (about 6 stalks) asparagus, chopped into 1-inch pieces
    ¼ cup bacon (cooked and roughly chopped)
    ¼ cup feta cheese
    ¼ cup black olives (whole)
    8 eggs

    Preheat your oven's broiler.
    Heat Lucero Hojiblanca 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 from Jenna at A Savory

  • Marbled Easter Eggs with Olive Oil!

    March 25, 2016

    Easter eggs

    How to make marbled Easter eggs with Olive Oil:
    1. Prepare bowl #1 with vinegar, water and food coloring.
    2. Dip egg in bowl #1.
    3. Prepare a second batch of dye, add 1 tablespoon olive oil.
    4. Stir Olive Oil mixture and dip egg while rotating the egg.
    5. Take egg out and Pat dry to reveal a beautiful marbled Easter egg.

  • Almond Crusted Tilapia

    March 24, 2016

    4 Tilapia fillets
    1 cup almonds
    ½ cup all-purpose flour
    1 egg
    1 tbsp. water
    2 tbsp. brown sugar
    2 tbsp. Lucero Lemon Infused Olive Oil
    Salt and pepper to taste

    Preheat oven to 425 degrees F.
    Rinse the fillets and pat dry with a paper towel and place to the side.
    In a food processor, pulse the almonds until they are finely chopped, similar to the texture of cornmeal or grits.
    In a large bowl, mix together flour, salt, and pepper, in a second bowl, whisk together the water and egg, in a third bowl, combine the crushed almonds with brown sugar.
    Dip the fillet into the flour mixture, followed by the egg wash then into the almond mixture. Place onto a sheet pan lined with foil.
    Brush both sides of the covered fillet with Lucero Lemon Infused Olive Oil.
    Bake for 12-15 minutes, until the fillets are golden brown.
    Serve over fresh vegetables and enjoy!

    Recipe from Jess at Cook

  • Chimichurri Lamb Chops

    March 24, 2016

    Lamb Chops Ingredients
    2 Lamb chops
    3 tbsp. Lucero Ascolano Extra Virgin Olive Oil
    1 tbsp. Herbs De Provence 
    1 Garlic clove, minced

    Chimichurri Ingredients
    1 cup fresh parsley leaves
    1 cup fresh cilantro leaves
    ½ cup Lucero Ascolano Extra Virgin Olive Oil
    Juice from ½ lime
    Salt and pepper to taste

    Lamb Chops Directions
    Place the two lamb chops in a medium sized bowl with Lucero Ascolano Extra Virgin Olive OilHerbs De Provence seasoning and minced garlic.
    Cover the bowl and let the lamb marinade for 15-30 minutes.
    Heat a skillet to medium heat, once the skillet is heated, add the marinated lamb chops with the marinade to the pan. Sear lamb chops for 3 minutes per side for medium-rare (Cook longer if you desire a more well done lamb chop).
    Remove from heat, and top with Chimichurri.

    Chimichurri Directions
    Combine parsley, cilantro, Lucero Ascolano Extra Virgin Olive Oil and juice from half a lime in a food processor and pulse until a fine chunky mixture develops. Serve over warm lamb chops.

    Photo from Elise at Simply Recipes. com 

  • Lemon Olive Oil Muffins

    March 22, 2016

    ¾ cup unsweetened applesauce
    juice for one large Meyer lemon (about ¼ cup)
    1 tbsp. Meyer lemon zest
    ¼ cup Lucero Meyer and Eureka Lemon Agrumato Olive Oil
    ¼ cup unsweetened almond milk
    ¼ cup Oak Dew Honey (or other natural honey, for vegan, swap for agave syrup)
    ⅓ cup granulated sugar
    ½ tsp. French Grey Sea Salt
    1 tsp. baking soda
    1 tbsp. chia seeds or flax seeds
    ½ cup rolled oats
    ½ cup almond meal
    1 ½ cup flour

    Bianco Glaze
    1 cup powdered sugar
    2 tbsp. Lucero Bianco White Balsamic Vinegar
    Preheat oven to 375 degrees F.
    In a large bowl, combine applesauce, lemon juice, lemon zest, Lucero Meyer and Eureka Agrumato Olive OilOak Dew Honey, sugar, baking soda, French Grey Sea Salt and whisk until all ingredients are well combined and the batter is fluffy.
    In a separate bowl, combine rolled oats, almond meal, and flour. Mix until well combined.
    Combine half of the flour mixture in with the lemon mixture and whisk. Combine the rest and whisk until the mixture is well combined. The dough will be thick. Stir in the chia seeds and whisk once more
    Line a standard muffin pan with 12 paper lines (or) lightly grease.
    Divide the batter evenly between the muffin tins.
    Bake for 20 minutes. Let the muffins cool for a few minutes in the pan, then remove them from the pan and drizzle the Bianco Glaze over the top.

    Bianco Glaze
    Combine the powdered sugar and Lucero White Balsamic Vinegar in a bowl and whisk together until you get a thin, pour able glaze.

    Photo from Dana at

  • Crispy Potato Fish Cakes

    March 17, 2016

    2 tbsp. + 5 tbsp. Lucero Picual Extra Virgin Olive Oil
    1 lb. boneless freshwater Cod fillet  
    salt and pepper to taste
    2 cups mashed potato 
    1 large egg
    1 green onion, minced
    ¼ cup all-purpose flour

    To get the full recipe, click here

    Recipe from Jennifer Pallian at

  • Roasted Cabbage Steaks

    March 16, 2016

    1 head cabbage
    2 Tbsp Lucero Extra-Virgin Olive Oil
    2 tsp fennel seeds
    1 tsp kosher salt, to taste
    ½ tsp black ground pepper, to taste
    Parsley for garnish

    Preheat oven to 400˚F and line a baking sheet with parchment paper.
    Slice the cabbage head into 1" slices and arrange on the prepared baking sheet. Brush with half of the Lucero Extra Virgin Olive Oil, fennel, salt, and pepper. Carefully flip and apply the remaining oil, and spices.
    Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.

    Serve warm, and garnished with coarsely chopped parsley

    Recipe and photo from Susan at the wimpy

  • Bianco Berry Pie

    March 11, 2016

    Olive Oil Crust
    1 ½ cups flour (can use up to ¾ cup whole-wheat flour)
    3 ½  Tbs. Lucero Ascolano Extra Virgin Olive Oil
    Unrefined sea salt

    Strawberry Balsamic Filling
    7-8 cups fresh strawberries, hulled and cut into quarters
    1 small red apple
    4 tbsp. granulated (caster) sugar
    6 tbsp. Lucero Bianco White Balsamic Vinegar
    1 tsp. angostura bitters
    ¾ cup light brown sugar
    ¼ tsp. sea salt
    A grind of pepper
    Egg wash (1 large egg whisked with 1 tsp. water)
    sugar, for sprinkling

    Crust directions
    Sift flour and salt into a large bowl. Add Ascolano Extra Virgin Olive Oil, and using your hands, rub flour and oil together until mixture turns crumbly. Make a well in the middle, and add 1/4 cup water. Continue mixing with your hands or a fork until dough beings to clump. Add water as needed, until dough forms a tight ball. Refrigerate dough for 1 up to 2 hours.
    When dough has chilled, use the heel of your hand to lightly knead and flatten the ball, then use a rolling pin to roll out into a 9-inch circle. Add extra flour as needed to keep it from sticking to work surface.

    Strawberry Balsamic Filling directions
    Combine the strawberries in a large bowl.
    Peel the apple, shred on the large holes of a box grater, and add to the strawberries, along with the granulated (caster) sugar, Bianco White Balsamic Vinegar and bitters.Mix thoroughly then gently stir in the light brown sugar followed by the sea salt and a small grind of pepper.
    Place ½ of the crust to line the pie dish, add the Strawberry Balsamic Filling and place the other ½ over the top.
    Press and roll the two crusts together then pinch all the way around to create a seam. Crimp the edges as desired. Chill the pie in the refrigerator for 15 minutes to set the pastry.
    Meanwhile, place a baking sheet on the bottom rack of the oven, and pre-heat to 425 F / 220 C.
    Remove the pie from the refrigerator and brush the pastry with the egg wash. Sprinkle with the desired amount of sugar.
    Place the pie on the baking sheet and bake for 20 to 25 minutes, or until the pastry is beginning to brown. Lower the oven temperature to 375 F / 190 C, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the strawberry juices are bubbling, roughly 30 to 35 minutes longer.

    Remove from the oven and allow cooling on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days


  • Lexie's Fried Catfish

    March 10, 2016

    3 cups all-purpose flour
    4 tbsp. lemon pepper
    3 tbsp. Cajun seasoning
    2 eggs
    ½ cup Five Star Blend Extra Virgin Olive Oil 
    1 lemon
    5 Catfish fillets

    In a large bowl, combine flour, lemon pepper, and Cajun seasoning.
    In a separate medium bowl, whisk the eggs until fluffy.
    Coat both sides of the fillet in the egg then into the flour mixture making sure to coat both sides evenly.
    Over medium- high heat, heat the Five Star Extra Virgin Olive Oil. Once the olive oil is heated, place the fillet in the pan and fry until golden brown. (Approximately 5 minutes on each side depending on the thickness of fillet).
    Once fully cooked, remove the fillet from a pan onto a plate that’s lined with paper towels to soak up any excess oil.
    Squeeze fresh lemon on fillets and serve warm with your favorite tartar sauce.

    Recipe from L. Duby, from the Lucero Kitchen

  • Tomato Basil Pizza

    March 10, 2016


    12 ounces refrigerated fresh pizza dough
    1 cup fresh basil leaves
    6 garlic cloves
    3 tablespoons Ascolano Extra Virgin Olive Oil, divided
    4 ounces fresh mozzarella cheese, thinly sliced
    2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
    1/4 teaspoon freshly ground black pepper
    1/2 teaspoon kosher salt


    Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
    Let dough stand at room temperature for 30 minutes.
    Place basil, garlic, and 2 tablespoons Ascolano Extra Virgin Olive Oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon Ascolano Extra Virgin Olive Oil; pulse until smooth.
    Roll dough into a 14-inch circle on a flour sprinkled surface; pierce entire surface liberally with a fork.
    Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt.
    Cut into 8 to 12 slices and serve.


    Recipe adapted from Yummly

  • Fava Bean Soup with Lemon Crème Fraîche & Olive Oil

    March 7, 2016

    Fava Bean Soup ingredients
    ¼ cup plus 3 tablespoons of Lucero Picual Extra Virgin Olive Oil
    ½ cup chopped shallot from 1 large or 2 small shallots
    2¼ cups shelled and peeled fava beans from 3.5 lbs fava beans in pods (Or 2¼ cups frozen peeled fava beans)
    ½ cup shelled English peas from ⅓ lb English peas in pods
    ½ lb new potatoes, peeled and chopped into 1-inch pieces (any small firm potatoes will do!)
    3 cups chicken or vegetable broth
    4 sprigs fresh thyme
    ½ cup milk
    ¼ cup cream
    2 tablespoons freshly grated parmesan cheese
    1 teaspoon freshly squeezed lemon juice
    ¼-½ teaspoon salt, to taste

    Lemon Crème Fraîche ingredients
    ¼ cup crème fraîche
    4 teaspoons freshly squeezed lemon juice

    To get the full recipe, click here

    Recipe and photo from Sarah at Snixy

  • Baked Whole Trout

    March 2, 2016

    5 lb. cleaned trout
    4 garlic cloves, minced
    2 sprigs fresh rosemary
    sea salt
    ground pepper
    4 tbsp. Lucero Hojiblanca Extra Virgin Olive Oil
    2 tbsp. Lemon White Balsamic Vinegar
    1 lemon sliced into rounds

    Preheat oven to 400 degrees F.
    Line  baking pan with parchment paper, be sure to not cut the paper short so you can fully cover the fish.
    Open the fish and scatter the garlic and rosemary evenly throughout the cavity.
    Evenly place the lemon slices inside the cavity.
    Drizzle the cavity with 2 tbsp. of Lucero Hojiblanca Extra Virgin Olive Oil and season with salt and pepper to taste.
    Place the fish in the center of the parchment paper and pour Lemon White Balsamic Vinegar over and around the fish.
    Drizzle the remaining Lucero Hojiblanca Extra Virgin Olive Oil over the top of the fish.
    Cover the fish with the remaining parchment paper and bake for 30 minutes.
    Open the fish and let rest for 15 minutes before serving.

  • Crispy Salmon Fish Tacos

    February 25, 2016


    4 cups Five Star Blend Extra Virgin Olive Oil
    1 avocado peeled and halved
    ½ cup sour cream
    1 pinch ground cumin
    Pinch of Salt and black pepper
    1 cup all purpose flour
    1 cup good quality dark beer, such as Porter or Stout
    ½ -3/4 pound fresh skinless salmon
    1 bag chopped romaine lettuce leaves
    ¾ cup fresh chopped cilantro
    6 white corn tortillas (small size)

    To get the full recipe, click here!

    Recipe and photo from Gerry at Food Gracious. com

  • Baked Parmesan Garlic Potato Wedges

    February 18, 2016

    5 large potatoes unpeeled and sliced into wedges
    5 tbsp. Garlic Olive Oil
    2 tsp. salt
    2 tsp. Italian seasoning
    1/2 cup Parmesan cheese

    Preheat oven to 400 degrees F.
    Place the potato wedges in a bowl and drizzle with Garlic Olive Oil and toss to coat. Sprinkle salt, Italian seasoning and Parmesan cheese tossing to coat.
    Place the potato wedges skin down onto a baking sheet, making sure not to overlap. Bake for 30 minutes or until the potatoes are fork tender and golden.

    Photo courtesy of Tiffany Edwards from Creme De La Crumb 

  • Baked Garlic Chicken

    February 17, 2016

    4 Chicken breasts
    1/4 cup Garlic Olive Oil
    1 teaspoon Sriracha salt
    ½ teaspoon black pepper
    2 cloves of garlic minced
    Fresh parsley for garnish

    Preheat oven to 450 degrees F.

    In a large bowl, combine Garlic Olive Oil, Sriracha salt, Black pepper, and minced garlic and whisk until well combined. Add in the Chicken breasts and coat with the mixture.

    Place the chicken and the marinade in a 13” x 9” baking dish. Place the chicken side by side and be sure not to overlap the chicken breasts.

    Place the pan in a preheated oven and bake for 15-20 minutes, until a meat thermometer reads 165 degrees.

    Remove the chicken from the oven and cover the baking dish with tin foil and let sit for 5-10 minutes while the juices settle.

    Garnish the chicken breast with fresh parsley and serve hot.

  • Skordalia

    February 12, 2016

    1 lb white or yellow waxy potatoes -cut into 1 inch pieces, thin skins ok to leave on.
    3 Tbsp. Garlic Olive Oil plus one for garnish
    3-4 cloves garlic-minced
    ¾ teaspoon salt
    ½ teaspoon pepper
    1 teaspoon lemon zest ( reserving a pinch for garnish)
    6-7 Tablespoons water ( hot potato water)
    1 T fresh lemon juice
    1 tsp fresh chopped Italian parsley

    Blanch potatoes in boiling water, until fork tender, about 15 minutes. Strain, reserving ½ cup of the warm potato water.
    Mash or put through a potato ricer. ( Do NOT puree in food processor)
    Place in a bowl and using a fork stir in Garlic Olive Oil, one tablespoon at a time. Add  minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency.
    Serve warm or chilled with toasty pita, veggies or naan bread.
    To serve, create a circular ring or well with the back of a spoon, and drizzle Garlic Olive Oil in the well, sprinkle with parsley and more zest.

    Recipe adapted from Sylvia Fountaine at Feasting at Home

  • ChocoChili Truffles

    February 11, 2016


    1 cup Heavy Whipping cream
    8 oz. Finely Chopped bittersweet chocolate
    4 tablespoons ChocoChili Olive Oil
    ½ teaspoon Chili powder
    Cocoa Powder or crushed nuts for rolling

    Heat the heavy cream in a pan over medium heat and be sure to not let the cream boil.
    Stir in the finely chopped chocolate and mix until melted. Whisk in the ChocoChili Olive Oil and whisk until the chocolate mixture is smooth.
    Pour the chocolate into a bowl and cover to and place in the fridge to let cool for a minimum of 3 hours.
    Using a melon scoop, or a small spoon, scoop the chilled chocolate mixture and roll into small balls (make sure to do this quickly because the chocolate starts to melt). Roll the chocolate balls into cocoa powder, or crushed nuts. Keep chilled until ready to serve.


    Recipe by K. Holmes, from the Lucero Kitchen.

  • ChocoCherry Balsamic Vinegar Scones

    February 5, 2016

    1 cup frozen tart cherries, thawed and halved
    ¼ cup ChocoCherry Balsamic Vinegar
    1¼ cups whole wheat white flour
    ¾ cup oat flour
    ½ cup rolled oats
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ¼ cup coconut sugar (or, organic cane/turbinado sugar)
    4 tablespoons cold butter, diced
    ½ cup buttermilk
    1 teaspoon vanilla extract
    ¼ cup dried tart cherries, roughly chopped
    ¼ cup dark chocolate chips
    cane sugar for topping

    Get the directions by clicking here!

    Recipe from Gina at Running To The Kitchen 

  • Sriracha Hummus

    February 5, 2016

    Sriracha Hummus

    - 17 oz garbanzo beans, canned, drained and rinsed
    - 1/3 cup tahini
    - 1/3 cup lemon juice
    - 2 TBSP Ascolano Extra Virgin Olive Oil
    - 2 TBSP water
    - 2 garlic cloves
    - 1/4 tsp salt
    - 1 tsp cilantro, dried
    - 1 TBSP sriracha sauce
    - 1 tsp Ascolano Extra Virgin Olive Oil

    Click for Instructions to Sriracha Hummus!

    **Serving Suggestions: Serve with tortilla chips, bread or vegetables. Adjust the heat level to your own personal taste.

    Recipe from Laura Bashar at

  • ChocoChili Hot Wings

    February 4, 2016

    12 Chicken wings
    1/2 cup Lucero ChocoChili Olive Oil
    6 oz. tomato paste
    1 tbsp. Oak Dew Honey
    3 cloves garlic, minced
    1 tbsp. chili powder
    1 tbsp. cocoa powder
    1 tsp. salt
    1/4 tsp. cayenne pepper

    Combine dry ingredients, chili powder, cocoa powder, salt, and cayenne in a small bowl.
    In separate larger bowl, combine wet ingredients, Lucero ChocoChili Olive Oil, tomato paste, Oak Dew Honey, and garlic. and stir until well combined.
    Stir the dry ingredients into the wet ingredients in the large bowl. Add the chicken wings and mix until covered in marinade. Marinate in the refrigerator for one hour. Remove the wings from the marinade and reserve the remaining marinade.

    Pre-heat oven to 425. Place marinated chicken wings onto a cookie sheet large enough to allow the wings not to be crowded and have a little room between them. Place wings in the pre-heated oven and bake for 30 minutes or until well browned.

    Heat the reserved marinate in a large pan until bubbling. Add the cooked wings and stir to cook. Serve and enjoy!

    Recipe by K. Holmes, from the Lucero Kitchen

  • Dark ChocoChili Cookies

    February 1, 2016


    1 ½ cups all purpose flour
    1 ½ cups dark chocolate cocoa powder
    1 tsp baking soda
    ¾ tsp Cayenne pepper
    1 tsp salt
    2 tsp French Grey Sea Salt
    1 cup plus 2 tablespoons ChocoChili Olive Oil  
    2 large eggs
    2 cups sugar
    2 tsp vanilla
    1 cup dark chocolate chips

    Preheat oven to 375 degrees. Lightly grease two cookie sheets and set aside.
    Whisk together flour, cocoa, baking soda, salt and Cayenne pepper.
    Beat together ChocoChili Olive Oil and sugar until light and fluffy. Beat in vanilla and eggs one at a time.
    Add dry ingredients to wet ingredients and mix until all combined. Stir in dark chocolate chips.
    With large ice cream scoop, drop cookie dough on baking sheets about two inches apart.Bake for about 12-14 minutes.
    Once the cookies are out of the oven, lightly sprinkle French Grey Sea Salt over the top and enjoy.

    Recipe by K. Holmes, from the Lucero Kitchen

  • Fig Olive Oil Cake

    January 28, 2016


    Makes a 9-inch round cake

    For thyme honey syrup:
    5 sprigs fresh thyme
    1/4 cup Oak Dew Honey
    1/4 cup, plus 2 tablespoons water

    For the cake:
    2 cups all-purpose flour
    1 1/2 cups sugar
    1 1/2 teaspoons salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 1/3 cups Five Star Blend Extra-Virgin Olive Oil, plus extra for greasing
    1 1/4 cups whole milk
    3 large eggs
    1 1/2 tablespoons grated orange zest
    1/4 cup fresh orange juice
    1/4 cup Grand Marnier or Cointreau

    For the topping:
    2 cups of heavy cream, chilled
    ¼ cup confectioners sugar
    ½ teaspoon vanilla extract
    2 pints fresh figs
    grapes for garnish

    Make the syrup: In a small saucepan, warm the Oak Dew Honey and water over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Add thyme, remove from heat and let steep for 10 minutes. Discard thyme and let syrup cool to room temperature.

    Make the cake: Heat the oven to 350 degrees F. Using oil, grease two 9-inch cake pans and line the bottoms with parchment paper.

    In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the Five Star Blend Extra Virgin  Olive Oil, milk, eggs, orange zest, juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

    Divide the batter into two prepared pans and bake for 30 minutes, until the tops are golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool completely.

    Run a knife around the edge of the pans, invert the cake onto the rack and let cool completely, about 2 hours. Pour half of the thyme honey syrup over the two cakes, letting the liquid soak completely.

    Make the topping: Slice 1 pint of figs into thin wedges and set aside. In a large bowl, whisk together heavy cream, confectioners sugar, and vanilla extract. Beat until soft peaks formSpread the bottom cake layer with half of the whipped cream, layer with sliced figs and drizzle with honey. Put second cake layer on top and decorate with the rest of whipped cream, figs and grapes. Finish with a drizzle of honey. Serve immediately.

    Recipe adapted from Diana at The Jewels of New York 

  • Sweet Potato Fries with Sea Salt

    January 21, 2016

    1 sweet potato (about 5" long) peeled and cut into 1/4" fries
    2 tsp Five Star Blend Extra Virgin Olive Oil 
    1 tbsp French Grey Sea Salt

    Preheat oven to 425°F
    In a medium bowl, toss the sweet potatoes in the French Grey Sea Salt, and  Five Star Blend Extra Virgin Olive Oil  until the potatoes have been coated with the oil and salt mixture.
    Spread the sweet potatoes on a baking sheet (try to avoid crowding so the potatoes can get crisp).
    Bake for 15 minutes, then flip the potatoes and continue to cook for an additional 10-15 minutes.

    For a spicy kick, replace the French Grey Sea Salt with Sriracha Sea Salt

  • Winter Minestrone Soup

    January 11, 2016

    Minestrone ingredients:

    3 tbsp Ascolano Extra Virgin Olive Oil
    1 pound leeks (2-3 leeks), cleaned and chopped
    1 pound winter or bitter greens, such as collards, kale, dandelion, etc.
    1 quart low-sodium chicken or vegetable stock
    3 cloves garlic, peeled and finely minced (about 2 tsp)
    1 tbsp fresh chopped thyme
    2 celery ribs
    1½ pound turnips or rutabagas
    1 13.5-ounce can full fat, unsweetened coconut milk
    ½ ounce fresh flat-leaf parsley
    Juice of half a lemon
    Salt and pepper to taste

    Pesto ingredients:

    1 ounce fresh flat-leaf parsley
    4 ounces fresh rosemary
    ¼ cup fresh oregano or marjoram
    ½ cup shelled pistachios, dry roasted
    ½ cup Parmigiano-Reggiano (preferably raw), shredded
    3 cloves garlic, peeled
    Juice of half a lemon
    ¼ teaspoon salt (omit if using salted pistachios)
    ½ cup Ascolano Extra Virgin Olive Oil


    Add the Ascolano Extra Virgin Olive Oil to a large, heavy-bottomed stock pot or dutch oven.
    Clean, quarter, and chop the leeks and set aside.
    Wash the greens, remove fibrous stems (if necessary), and then add to a large skillet with 1 cup of stock and cover tightly with lid.
    Wash and trim the ends of the celery. Cut in half lengthwise, chop, and add to a large bowl. Peel and chop the rutabagas or turnips into ½-inch cubes. Add to the bowl with the celery and set aside.
    Mince and chop the garlic and thyme.
    Turn on the heat to medium and melt the butter or ghee, add the leeks and stir to coat. Continue cooking for 5 minutes, stirring frequently, so that the leeks do not brown. Add the minced garlic and thyme to the pot with the leeks and cook for another minute until fragrant.
    Add the celery and rutabagas to the pot, and season with salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally.
    Add remaining chicken stock to the pot, cover and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
    While the vegetables are simmering, steam the greens over medium heat until they are wilted down, but still vibrant in color and mild to taste, about 10-15 minutes. You may need to gently toss them halfway through the cooking time.
    Transfer the wilted greens to a high-speed blender, along with the left over stock from the pan, coconut milk, lemon juice, fresh parsley, and about a third of the cooked vegetables. Puree until smooth, 30-60 seconds. Pour the puree into the pot and simmer uncovered for another 10 minutes to let the flavors come together and finish cooking the root vegetables.
    Season with salt and pepper to taste. Top with a spoonful of Winter Herb Pesto, freshly cracked black pepper, and a drizzle of olive oil. Serve hot.

    Instructions for the pesto:

    Add all the ingredients except for the Koroneiki Extra Virgin Olive Oil to the bowl of a food processor. Pulse a few times.
    With the food processor running, slowly pour in the Ascolano Extra Virgin Olive Oil just until it all comes together. Serve immediately.


    Recipe adapted from James Trenda at Against All Grain

  • Lexie's Raspberry Vinaigrette

    January 7, 2016


    1 cup raspberries
    1 tablespoon granulated white sugar
    1/4 cup Red Balsamic Vinegar 
    1/2 cup Ascolano Extra Virgin Olive Oil
    1 tablespoon honey
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper


    Mix raspberries and sugar together in a bowl set aside for 10 minutes or until mixture is juicy. mash berries with a fork until the mixture becomes liquefied. Pour the mixture into a jar with a lid; then add Red Balsamic VinegarAscolano Extra Virgin Olive Oil, Honey, salt and pepper. Secure jar with a lid and shake until all ingredients are well combined.

    Cooks tip: Use a food processor to get a smooth and creamy texture.

    Recipe by L. Duby, from the Lucero Kitchen. 

  • Ginger and Spinach Green Smoothie

    January 5, 2016

    Add 2 tbsp of Ascolano Extra Virgin Olive Oil for long-term energy, olive oil is an effective way to help round out the nutrition packed inside.

    Get the recipe here!
    Ginger and Spinach Green Smoothie

    Recipe and Photo Attributions to Lindsay Landis at

    Easy recipe

  • Olive Oil Chocolate Mousse

    December 30, 2015

    Serves 6 to 8

    • 6ounces high quality bittersweet chocolate (chopped)
    • 2tablespoons Armagnac or Cognac
    • 2tablespoons very strong brewed coffee or espresso
    • 4large eggs, separated
    • 1/2 cup Ascolano Extra Virgin Olive Oil 
    • 2tablespoons sugar
    • Pinch of sea salt
    1. Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the Ascolano Extra Virgin Olive Oil using a hand held mixer or wooden spoon.
    2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.If you want a more Chocolate, we suggest using Chocolate Olive Oil

      Recipe adapted from Food 52

  • Spicy Kale Chips

    December 28, 2015


    10 kale leaves (on a stalk)

    1 1/2 tbsp Lucero Green Label Collection Extra Virgin Olive Oil

    1 tsp Sriracha Sea Salt

    1 tsp paprika

    1/2 tsp ground coriander seeds

    2/3 tsp ground cumin powder


    Preheat oven to 350 degrees.

    Tear the leaves away from the stalks and cut into 2-3 cm pieces with scissors or tear with your hands.

    Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.

    Toss kale leaves with Lucero Green Label Collection Extra Virgin Olive Oil, spices & Sriracha Sea Salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Number of servings: 2-4

    Recipe from Eat Drink Paleo

  • Quick & Easy Fried Olive Appetizer

    December 26, 2015

    Here’s a nod to the classic Italian antipasto “Olive all’Ascolana” using our Blue Cheese Stuffed Olives.   If you have a jar of table olives on hand, all you need is flour, an egg, bread crumbs or panko, and some olive oil for frying.  Coat the olives in flour, dip in the beaten egg, then dredge in bread crumbs or panko.  Fry for one minute in olive oil heated to about 350F (well below the smoke point) turning them so the olives brown evenly.  Are you a garlic lover?  If so, substitute Lucero Blue Cheese Stuffed Olives with our Garlic Jalapeño Stuffed Olives.

    Photo from The Hungry Dudes

  • Balsamic Caramel Corn

    December 26, 2015

    A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.


    12 cups of popped popcorn
    8 oz. unsalted butter
    2 cups packed light brown sugar
    1 tsp. kosher salt (For added flavor, use Mesquite Smoked Sea Salt, or, Sriracha Sea Salt )
    1/4 cup Tradizionale Red Balsamic Vinegar 
    1/4 cup light maple syrup
    1 tsp. baking soda


    Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

    In a large saucepan, combine the butter, brown sugar, salt, Tradizionale Red Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

    Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

    *For added flavor, try sprinkling Mesquite Smoked Sea Salt, or, Sriracha Sea Salt

    Adapted from Sauce Magazine.

  • Winter Spice Syrup

    December 23, 2015

    1/2 cup Winter Spice Balsamic Vinegar
    1 tablespoon sugar
    1 teaspoon cinnamon
    3 tablespoons fresh orange juice

    In a sauce pan over medium heat, combine all the ingredients, and stir together. Continuously stir the mixture until it starts to simmer. Let the mixture simmer for two minutes, remove from heat. Syrup will thicken while cooling.

    Recipe by K. Holmes, from the Lucero Kitchen.

  • Maple-Balsamic Roasted Winter Vegetables

    December 22, 2015

    2 medium sweet potatoes, peeled, and cut into 1 - 1½ in. chunks
    ½ - 1 lb. carrots, cut into chunks
    3-4 beets, peeled and sliced into ¼" slices
    3 Tbsp. Tradizionale Red Balsamic Vinegar
    1 Tbsp. Ascolano Extra Virgin Olive Oil
    2 Tbsp. maple syrup
    ½ tsp. cinnamon
    ½ tsp. thyme
    fresh ground pepper
    3 sprigs fresh rosemary

    Preheat oven to 375° F and grease a 9x13 baking dish.

    Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.

    Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.

    Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .

    Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.

    Remove from oven. Serve and enjoy!

    Recipe adapted from Marie D. at Healthy Ideas Place

  • Sweet Garlic Mustard Roasted Chicken

    December 20, 2015


    1/2 cup Sweet Roasted Garlic Mustard
    3-pound whole chicken
    2 Tbs. Ascolano Extra Virgin Olive Oil
    Kosher salt and freshly ground black pepper, to taste


    Heat the Sweet Roasted Garlic Mustard and Ascolano Extra Virgin Olive Oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.

    Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.

    Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.

  • Winter Salad with Freshly Baked Croutons

    December 19, 2015

    Freshly Baked Croutons -


    Salad Dressing-


    Salad (makes 1 serving)-

    • 4 cups of baby arugula
    • 2/3 cup grilled chicken
    • ½ Red Delicious apple
    • ¼ cup pomegranate seeds


    Preheat oven to 375 degrees. Cut your loaf of bread into approximately
    ¾ inch cubes, toss in a large mixing bowl with Ascolano Extra Virgin Olive Oil, and salt
    and pepper to taste. Spread the pieces onto a baking sheet and cook for 10
    minutes or until golden brown. Mix Ascolano Extra Virgin Olive OilMission Fig Red Balsamic Vinegar and onion powder into a dressing dispenser.

    Add salad ingredients onto a serving plate, topped with your
    croutons straight from the oven, and finish off with your Mandarin Fig salad
    dressing, and you’re on your way to obtaining your New Year’s Resolution!

  • Winter Spice Gingerbread

    December 17, 2015

    Ginger bread Ingredients
    2 cups flour
    2 teaspoon baking soda
    1 teaspoon cinnamon 
    1/2 teaspoon salt
    1/2 teaspoon ginger
    1/2 teaspoon allspice
    1 cup sugar
    1 cup Millers Blend Extra Virgin Olive Oil
    1 cup molasses
    3 eggs
    3/4 cup boiling hot water

    Winter Spice Whipped Topping Ingredients
    2 cups heavy whipping cream
    3/4 cup sugar
    3 tablespoons Winter Spice Balsamic Vinegar

    Gingerbread Directions
    Preheat oven to 350°F. In a large bowl, combine flour, baking soda, cinnamon, salt, ginger, allspice, sugar, Millers Blend Extra Virgin Olive Oil, Molasses, and eggs with an electric mixer on medium, beating until batter is very smooth. Quickly mix in the boiling water. Pour the batter into a 8 1/2 x 4 1/2 x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick inserted into the center comes out clean). Let the gingerbread cool in the pan. 

    Winter Spice Whipped Topping Directions
    Combine heavy whipping cream, sugar, and Winter Spice Balsamic Vinegar in a large bowl. beat at medium speed for 5 minutes until soft peak forms. Let refrigerate while the bread is cooling. Serve on top of a slice of bread.

    Recipe by K. Holmes from the Lucero Kitchen

  • Lime Cookie Sandwich

    December 16, 2015


    2 cups flour
    1 Cup plus 2 tablespoons sugar
    1/2 teaspoon baking soda
    1/2 cup plus 3 tablespoons Persian Lime Agrumato Olive Oil
    2 tablespoons milk
    1 tablespoon Lime zest
    1/4 cup lime juice
    Vanilla Frosting

    Preheat oven to 350° F, line two baking sheets with parchment paper. Sift together flour, sugar, and baking soda in a large bowl. Stir Persian Lime Agrumato Olive Oil, milk, lime zest and lime juice together in a bowl. Combine Lime mixture with the flour mixture in a large bowl, stirring until all the ingredients are combined well. Place 2 tablespoon of sugar in a separate small bowl.

    Roll the dough into 1/2 in balls and lightly coat with sugar. Place the cookies on the cookie sheet.

    Bake the cookies until they are very lightly browned (about 12-15 minutes)

    Let the cookies cool, spread vanilla frosting on one side of the cookie, then take another cookie and pair the two together.

    *Bakers tip: For added flavor, combine Bianco White Balsamic Vinegar to the vanilla frosting.

    Recipe by, K. Holmes from the Lucero kitchen

  • Ratatouille Gratin

    December 14, 2015


    4 Tbsp. Frantoio Extra Virgin Olive Oil
    2 tsp. chopped garlic
    2 tsp. chopped fresh thyme
    1 yellow onion, thinly sliced
    Salt and freshly ground pepper, to taste
    4 large roma tomatoes, sliced into 1/8-inch rounds
    2 large zucchini, sliced into 1/8-inch rounds
    2 large summer squashes, sliced into 1/8-inch rounds
    1 Japanese eggplant, sliced into 1/8-inch rounds


    Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of Frantoio Extra Virgin Olive Oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

    Add another 1 Tbs. of Frantoio Extra Virgin Olive Oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

    Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

    Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

    To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

    Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

    From the William Sonoma test kitchen

     Easy recipe

  • Winter Turkey Meatballs

    December 12, 2015

    1 pound ground turkey
    1 egg beaten
    ¾ cup bread crumbs
    2 cloves garlic minced
    ¼ cup white onion diced
    ¼ cup fresh cut parsley
    5 tablespoons Five Star Blend Extra Virgin Olive Oil
    ground pepper
    28 ounces spaghetti sauce

    Combine turkey, bread crumbs and the beaten egg. Add onions, garlic, parsley and black pepper. Mix until well combined. Roll the mixture into tablespoon sized balls.Preheat oven to 350°F. In a medium pan, heat the Five Star Blend Extra Virgin Olive Oil . Once the pan is heated, place the meatballs into the pan and let the meatballs brown. As the meatballs brown, place them into a glass baking dish. Once all the meatballs are in the baking dish, coat the meatballs in spaghetti sauce and bake for 45 minutes.

    Enjoy over spaghetti or by themselves!

    Recipe by K. Holmes - Lucero Olive Oil, LLC. Team member

  • Mandarin Orange and Walnut Brownies

    December 10, 2015


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Mandarin Orange Agrumato 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 walnuts, 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 in a double boiler and whisk in the Mandarin Orange Agrumato Olive 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.


    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.

    - See more at:


    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.

    - See more at:


    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.

    - See more at:

  • Brussels Sprouts with Vinegar-Glazed Red Onion

    December 8, 2015



    Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add a few dashes of salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

    Heat 1/2 tablespoon butter and 1/2 tablespoon Lucero Olio Novello in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

    Add remaining 1/2 tablespoon each butter and Lucero Olio Novello to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add Lucero Mission Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until Balsamic Vinegar is reduced and the onions are glazed, about 30 seconds.

    Add onions to brussels sprouts, and toss well. Serve immediately.

  • Sufganiyot

    December 8, 2015

    2 tablespoons active dry yeast
    1/2 cup lukewarm water (100°-115°F)
    1/4 cup plus 1 teaspoon granulated sugar
    2 1/2 cups unbleached all-purpose flour
    2 eggs
    2 tablespoons unsalted butter room temperature
    2 teaspoons salt
    4 cups Five Star Extra Virgin Olive Oil Estate Blend
    Seedless jam for filling, (about 1 cup)
    Powdered sugar for topping

    In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.

    In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.

    Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.

    Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.

    Meanwhile, heat Five Star Extra Virgin Olive Oil Estate Blend in a saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts

    Poke a skewer in the side of each doughnut. Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole. Sprinkle doughnuts with powdered sugar. Serve warm.

    Recipe adapted from Stephanie at

  • Lemon Olive Oil Cupcakes with White Balsamic Icing

    December 7, 2015


    3 eggs
    2 1/2 cups sugar
    1 1/2 cups Lucero Lemon Infused Olive Oil
    1 1/2 cups milk
    2 1/2 cups flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon salt


    Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.


    1 cup sugar
    1/4 cup water
    1 teaspoon rosemary


    Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.


    2 cups powder sugar
    2 teaspoons clear vanilla extract
    3 tablespoons White Lemon Balsamic Vinegar


    Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!

  • Chocolate Crostini with Olive Oil and Salt

    December 7, 2015


    1 baguette
    1/2 cups Mandarin Orange Agrumato Olive Oil
    2 bars of good dark chocolate
    1/2 Tablespoon of a smooth extra virgin olive oil (We use Lucero Chocolate Infused Olive Oil )
    Sea salt for finishing


    Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Mandarin Orange Agrumato Olive Oil  and lightly toasted. Melt dark chocolate (such as the fruity Scharffen Berger 62% semisweet) with the additional 1/2 tablespoon of EVOO and drizzle over bread, finish with a sprinkle of flaky sea salt. Voila, you have a snack that goes with cocktails or -- wait for it -- a yummy not-too-sweet afternoon snack in lieu of a cookie.

  • Krista's Steak Marinade

    December 6, 2015


    Pinch of salt and ground black pepper
    3 tablespoons Tradizionale Balsamic Vinegar
    2 Tablespoons of a Robust Extra Virgin Olive Oil, we suggest Coratina or Picual
    2 teaspoons crushed red pepper
    2 cloves garlic cut in half
    2 teaspoons Fresh Rosemary


    Make 3 slits in the steak, fill the slits with the garlic and rosemary. Add the steak into a resealable bag then add the Robust Extra Virgin Olive Oil and Balsamic Vinegar. Combine rest of the dry ingredients, then seal the bag and massage the marinade into the meat. Let the steak sit in the fridge for 6-8 hours. Cook to your liking!

  • Blackberry Balsamic Vinegar Cocktail

    November 25, 2015


    1 1/2  Ounce Rye Whiskey (Your choice)
    3/4 Ounce fresh lime juice
    1/2 Ounce Syrup (Ingredients for Syrup listed below)
    - 1 cup water
    - 1 cup sugar
    - 1/2 Cup  Blackberry Balsamic Vinegar (Or any Red Balsamic Vinegar)

    1. Create the syrup - In a small saucepan combine water and sugar and stir over medium heat, until the sugar is dissolved. Let cool to room temperature.
    2. Heat Blackberry Balsamic Vinegar in a small saucepan over medium heat, stir and let cool to room temperature.
    3. To make the cocktail - Combine Whiskey, lime juice, syrup and 1 Teaspoon of Balsamic Vinegar into a cocktail shaker. Fill with ice and shake until chilled.
    4. Strain cocktail into a glass and enjoy!

    Yields: About 3 glasses

    Recipe inspired by Serious Eats

  • Butternut Squash Crostini

    November 23, 2015




    1 medium squash
    1 tablespoon Lucero Olio Novello
    Salt And Pepper, to taste
    1 pinch nutmeg
    1 pinch dried sage
    1 teaspoon Garlic powder
    1 teaspoon Onion powder
    1 rustic baguette, sliced
    1 tablespoon Lucero Meyer & Eureka Lemon Agrumato Olive Oil 
    Kosher Salt & Freshly Ground Black Pepper, For Serving
    Fresh mozzarella cheese, thinly sliced


    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 (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.

    Heat oven to 375. Place the baguette slices on a baking sheet.  Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.

    Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!

  • Butternut Squash Soup

    November 22, 2015



    2 tablespoons Lucero Olio Novello Extra Virgin Olive Oil
    1 medium sized Butternut squash peeled, seeded and cubed
    2 medium potatoes
    1 small Onion chopped
    1 stalk of Celery chopped
    1 medium Carrot chopped
    1 container (32 fluid oz.) chicken stock
    Salt and pepper to taste


    Heat the Olio Novello Olive Oil in a large pot, cook the onion, carrot, celery, potato and butternut squash for 5 minutes, or until lightly browned. Pour in enough chicken stock to cover all the vegetables. Bring to a boil, then reduce the heat to low, cover pot, and simmer for 40 minutes or until all the vegetables are tender.

    Transfer the soup to a blender and blend until smooth. Return to pot, and add any of the remainder of stock until you get the consistency that you like. Serve into bowls and lightly drizzle Lucero Olio Novello Extra Virgin Olive Oil on the top, and salt and pepper to taste.

    Recipe and Picture credit to Toda_Creations Instagram account.

  • Herb Roasted Turkey

    November 22, 2015


    12 pound whole turkey
    ¾ cup Lucero Yellow Label Collection (we recommend Miller’s Blend, Ascolano, Koroneiki, or Manzanillo Estate Single Variety Extra Virgin Olive Oil).
    3 tablespoon minced garlic
    2 tablespoon freshly chopped rosemary
    1 tablespoon freshly chopped basil
    1 tablespoon Italian seasoning
    1 teaspoon ground black pepper
    Salt to taste


    Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

    Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.

    Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

    Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

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