January 1, 2017
In a large pot, bring water to a boil. Once water is boiling, add elbow macaroni and stir occasionally until cooked through but firm to the bite, roughly 8 minutes . Once macaroni is cooked, drain the water and set aside.
In a saucepan over medium heat warm up the Extra Virgin Olive Oil. Once the Extra Virgin Olive Oil is warmed, gradually stir in flour, salt and pepper until smooth. (about five minutes). Slowly pour milk into the Extra Virgin Olive Oil and flour mixture while continuously stirring until the mixture stays smooth and bubbling. Add the cheddar cheese to the mixture and stir until the cheese has melted, about two to four minutes.
Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and broil on high for 4 to 5 minutes or until cheese is bubbly and golden brown. Remove from oven and let cool for 5 minutes before serving.
Serve in bowls and drizzle with Extra Virgin Olive Oil.
Recipe from the Lucero Kitchen.
December 19, 2016
1-Boneless or Bone-In Ham
Add Pepper and English Flake Salt as needed
5 tbsp. -Winter Spice Balsamic Vinegar
3 tbsp. -Ascolano Extra Virgin Olive Oil
3/4 cups -Dark Brown Sugar
3 tbsp. -Little Thief Country Dijon Mustard
- Remove ham from the refrigerator an hour before cooking. Pat with salt and pepper for an extra savory ham.
- Score the ham (fat side up) about 1/2 inch deep.
- In a small bowl, combine:
- Winter Spice Balsamic Vinegar
- Ascolano Extra Virgin Olive Oil
- Dark Brown Sugar
- Little Thief Country Dijon Mustard
- Preheat oven to 325*F
- Stud ham with whole cloves as you like.
- Place ham, fat side up, on a roasting rack in a roasting pan.
- Cook uncovered for 15 minutes per pound or until a 140*F internal temperature is reached with a meat thermometer.
- Start glazing toward the end of the roasting process, about 30 minutes before you estimate the ham to be done, by basting with some of the glaze. Continue to roast to achieve a deep brown color and glazed finish by brushing glaze mixture every 10 minutes.
- Transfer ham from roasting pan and allow the meat to rest for at least 5 minutes before slicing.
December 18, 2016
One dozen large hard boiled eggs (see note below)
1/2 cup mayonnaise
2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
3 Tablespoons sweet pickle relish
salt and pepper
Paprika for garnish
Slice each egg in half lengthwise. Carefully remove yolk from each half and place into a small mixing bowl. Set egg whites aside. Using a fork mash yolks until crumbly and no longer lumpy. Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate. Add salt and pepper to taste. Taste mixture and adjust any ingredients as desired. Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air. Snip off a small corner of the bag with scissors. Squeeze mixture into each egg white. Lightly sprinkle with paprika. Refrigerate until ready to serve.
November 23, 2016
Inspired by Gramercy Tavern Gingerbread & Featured in Lucero’s Holiday 2016 Catalog
Prep: 20 minutes
Total: 1 hour, 45 minutes
Best made a day ahead; keeps for up to three days.
¾ cups Guinness® or Sierra Nevada® Stout
1 cup dark molasses
3 tablespoons Lucero Winter Spice Balsamic Vinegar
½ teaspoon baking soda
2 cups all purpose flour
1.5 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup Lucero Ascolano Extra Virgin Olive Oil
Confectioner’s sugar for dusting
Whipped Cream for topping
- Adjust oven rack to the middle and preheat oven to 350°F.
- Butter and dust a 10-12 cup bundt pan.
- Bring stout, molasses, and Winter Spice Balsamic Vinegar to a boil in a large saucepan, and
- remove from heat. Whisk in baking soda and cool to room temperature.
- Sift together flour, baking powder, spices and salt in a large bowl.
- Whisk together eggs and sugars.
- Whisk in Ascolano EVOO, then the molasses mixture from above.
- Gently stir the flour mixture in until just combined.
- Pour batter into the bundt pan and rap the pan sharply on the counter to eliminate air bubbles.
- Bake in the middle of the oven until a tester comes out with a few moist crumbs adhering, about 50 minutes.
- Cool the cake in the pan on a cooling rack for 5 minutes.
- Turn out on the rack and cool completely.
- Serve as you’d like with confectioner’s sugar and whipped cream, or top with your favorite sugar glaze recipe.
Copyright Lucero Olive Oil, LLC 2016
November 10, 2016
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 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 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
October 18, 2016
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup plus 2 tablespoons pure pumpkin puree
- 1/2 cup Hojiblanca Extra Virgin Olive Oil
- 2 teaspoons espresso powder
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup room-temperature water
- 6 ounces good quality dark chocolate, chopped (60 to 72%)
Position rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Generously oil and flour a 9-by-5-inch loaf pan.
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree and olive oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, and then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.
Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick can be inserted and come out clean, about 65 to 85 minutes. (mine took 80 minutes)
Transfer the loaf pan to a wire rack, and allow the cake to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.
The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.
Recipe adapted from Portuguese Girl Cooks.com
October 4, 2016
1/4 cup Traditional Balsamic Vinegar
3 tablespoons minced garlic
2 tablespoons honey
1/2 cup Garlic Olive Oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon sea salt
1 pinch red pepper flakes
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Recipe adapted from allrecipes.com
October 2, 2016
2½ cups all purpose flour plus some for dusting
¼ cup light brown sugar
½ teaspoon salt
1 cup cold butter, cubed
2 egg yolks
2‐4 tablespoons heavy cream
6 granny smith apples
Juice and zest of 1 organic lemon
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
3 tablespoons Oak Dew Honey
½ teaspoon fine sea salt
¾ cups toasted almonds
½ cup sugar
½ teaspoon salt
¼ cup butter
3 tablespoons Lucero Ascolano Extra Virgin Olive Oil
For the crust, pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles course meal. Add egg yolks and 2 tablespoons of the cream. Pulse until the dough comes together, about 20 seconds. Add more cream if needed. Divide the dough in half and pat into disks. Cover in plastic and refrigerate for an hour or freeze for later use.
Preheat oven to 375° F.
For the almond layer run cool toasted almonds, sugar and salt in a food processor until smooth. Add chilled butter and egg and mix until everything is integrated and the consistency is smooth. Refrigerate until needed in a sealed container. (Almond Layer Optional)
Remove one disc of dough from the refrigerator and let sit 5 or 10 minutes until pliable. Dust with flour and roll dough into a round or oblong shape about 1/4 inch thick. Roll dough onto a rolling pin and unroll onto a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet. Spread almond filling in the middle of this dough leaving 2.5" around the edges. Place in the freezer for 15 minutes or until you've completed the apple filling.
Peel, core, and slice the apples and add those and all other apple filling ingredients to a bowl and gently toss until everything is integrated.
Place apples slightly overlapping in a spiral or any other organized pattern on top of the frozen almond filling(Optional), drizzling with remaining juice from the bottom of the bowl.
Fold the edges of the crust inward, over the edges of the apples, overlapping when necessary.
Bake until everything is golden and any almond filling that has risen through the apples has started to become crusty and brown. this should take 30-40 minutes. Turn once after 20 minutes.
Serve warm and drizzled with Lucero Ascolano Extra Virgin Olive Oil.
September 29, 2016
1 ¼ cups all-purpose flour
¼ cup granulated sugar
3 tablespoons confectioners’ sugar, plus more for sprinkling
1 teaspoon finely grated lime zest
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into cubes
For the Curd
3/4 cup of lime juice (about 6 limes)
1 ½ cups sugar
2 large eggs plus 3 yolks
1 ½ teaspoons cornstarch
Pinch of fine sea salt
4 tablespoons butter
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lime zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
Make the Curd Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes to yield 3/4 cup juice.
In a small, stainless steel saucepan, whisk together lime juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lime zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe adapted from the Lucero Kitchen.
September 22, 2016
1 large whole organic butternut squash
2 Tbs organic butter (preferably Kerrygold Irish butter)
1 Organic apple (preferably fuji or gala)
1 Organic yellow onion (or maui)
2 Bay leaves
1/4 tsp Fresh thyme
1/4 tsp Fresh terragon
1/4 tsp Turmeric
1/4 tsp Cinnamon
1 Dash of cayenne (or two or three to taste)
2 C bone broth (preferably homemade) chicken (or veggie)
1 C filtered water
1 tsp sea salt
2 dashes white pepper (or three)
Fresh ground black pepper to taste
Squeeze of lemon
1/2 C organic milk (or almond, hemp, rice, goat, cream, etc)
Butternut squash seeds for garnish
whole plain organic yogurt (goat or greek, or sour cream)
dash of paprika
Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil (preferably)
Preheat oven to 375 degrees.
- Cut the squash in half lengthwise and hollow out the middle separating the seeds and setting them aside (do not throw out). Cover the inside surface of the exposed squash meat with olive oil then place insides up on a baking sheet covered in parchment. Add the cleaned squash seeds to the lined baking pan, and place all in the oven to roast.
- Be sure to check on the seeds after about 15-20 minutes and take them out or they will burn! When cooler, toss seeds in Lucero’s Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.
- Meanwhile, return the squash to the oven. Roast for approx 1 hour (total) until your house smells amazing, it is slightly browned on top, & it is soft all the way through when tested with a fork. Remove from oven and let cool.
- While the squash is cooking, dice both your onion (skinned) and apple (skin on) and sautee them in a saucepan with 2 Tbs butter (preferably Kerrygold Irish butter) and the bay leaves until apple and onions are clear and soft. Then add spices.
- When the squash has cooled considerably, using a spoon, scrape the meat from the skin, discard skin.
- Back in the pan, add the broth, water, roasted squash meat, salt & both peppers. Bring to a boil, then lower the heat and simmer, stirring occassionally for approximately 15 minutes to blend the flavors. Remove from heat and stir in your “milk” of choice. Squeeze in the fresh lemon.
- Using a blender (I prefer an immersion blender as it doesn’t require moving the soup from the sauce pan), puree the soup until it is the desired consistency (I prefer it rather lumpy).
- Serve garnished with a dollop of yogurt & the reserved roasted butternut squash seeds. If you want it extra pretty, I’d also add a dash of paprika, and drizzle of the delicious Lucero Favolosa EVOO
September 1, 2016
1 cup frozen tart cherries, thawed and halved
¼ cup Wild Cherry 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
Recipe from Gina at Running To The Kitchen
August 30, 2016
1 pound tilapia fillets
1 ripened Mango, peeled and diced
½ cup cilantro, diced
¼ cup red onion, diced
¼ cup Habanero Lime 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 Habanero Lime Olive Oil. 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, 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
August 15, 2016
24 ounces of ginger ale
12 ounces of lemon-lime seltzer
½ cup Raspberry Balsamic Vinegar
1 cup lime juice
garnish with rosemary and raspberries
Pour together ginger ale, lemon-lime seltzer, lime juice and Raspberry Balsamic Vinegar into a large pitcher. Stir and place in the refrigerator to chill for a few hours. Pour over ice and serve with mint leaves, blueberries, sliced peaches or nectarines and enjoy!
August 11, 2016Ingredients
- 2 cups cooked quinoa, I used my rice cooker
- 1 cup grape or cherry tomatoes, halved
- 1 medium zucchini, quartered and diced
- 1 cup feta cheese
- 2 cloves garlic, chopped
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- 3 tbsp Ascolano Extra Virgin Olive Oil
- 1 lemon, juiced
- salt and pepper to taste
- In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
- Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
- In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
- Toss gently.
- Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
- Toss well. Add more oil and lemon as necessary for more flavor.
Photo & Recipe Courtesy of Karen at Seasonal Cravings
August 7, 2016
12 ounces refrigerated fresh pizza dough
1 cup fresh basil leaves
6 garlic cloves
3 tablespoons Basil Infused 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 Basil Infused Olive Oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon Basil Infused 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
July 21, 2016
2 1-in. slices Italian bread, crusts removed
6 medium tomatoes, chopped
1/4 cup Garlic olive oil, divided
1 tbsp. lemon juice
1/4 tsp. salt
3 tbsp. finely chopped fresh parsley
2 tbsp. whole roasted almonds, finely chopped
1/2 tsp. lemon zest
1. Slice bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice and salt until very smooth.
2. Press mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.
3. Stir parsley with almonds and zest in a small bowl until combined.
4. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.
Recipe adapted from Chatelaine
July 21, 2016
Preheat the oven to 400° and cut a piece of foil big enough to wrap around a whole head of garlic and set aside. Chop off the top quarter of the head of garlic (the pointy side) and set it into the foil. Now pour some olive oil over the fresh cut side, enough to cover. Wrap the foil around the garlic and put into a oven safe dish, so the oil doesn't leak in the oven. Bake for 20-30 mins. You will know when its done by inserting a knife into the clove and it's soft inside. When it's all cooked, let it cool to the touch, then just squeeze out the garlic. Hope you enjoy!
Recipe adapted from House of Brinson
Photo credit: William Brinson
July 21, 2016Ingredients
1 pound steak
8 ounces mushrooms
1 pound small potatoes
1/4 cup Garlic Olive Oil
1/4 cup Tradizionale Balsamic Vinegar
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Recipe and photo from Danelle at Let's Dish Recipes
July 16, 2016
3 cloves (about 1 tablespoon) garlic, minced
1 tablespoon finely chopped fresh flat-leaf parsley
1/3 cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups Garlic Olive Oil for frying
salt to taste
1.In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes, the sugar water makes the fries crispier. Remove from water, and dry thoroughly on paper towels.
2.Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste.
3. Transfer the potatoes to a large platter or serving bowl. Sprinkle the garlic fries with the parsley, garlic, and salt to taste. Serve immediately.
Recipe adapted from Allrecipes.com
July 15, 2016
4 red tomatoes, halved
Salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
4 Sliced Garlic Cloves
Lucero Garlic Olive Oil
2 tablespoons chopped fresh basil
1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
2. Preheat oven to 425ºF. Mist a baking dish with Garlic Olive Oil, then arrange tomato halves, cut side up, in a single layer in dish.
3. In a small bowl, combine herbs. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Top with Garlic Slices and drizzle with Garlic Olive Oil.
4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.
Recipe Adapted from My Recipes.com
July 12, 2016
2 cups fresh basil leaves (or two huge handfuls)
1/4 cup toasted pine nuts
2 cloves of garlic
1/2 cup Garlic Olive Oil
1/2 cup parmesan cheese
juice from half a lemon salt & pepper
1. To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
2. With the processor running, pour in the lemon juice and slowly add the olive oil.
3. Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl. 4. Mix in the parmesan cheese, and season to taste with salt & pepper.
Recipe adapted from Serving Seconds
July 9, 2016
2 tablespoons butter at room temperature
2 tablespoons Garlic Olive Oil
2-3 large cloves of garlic, grated (about 2 teaspoons)
1/8 teaspoon salt
1 tablespoon minced parsley
Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together.
Once the mixture resembles mayonnaise, stir in the minced parsley.
Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich.
Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.
Recipe adapted from Pbs.org
July 7, 2016
1 cup fresh blackberries
1 cup fresh raspberries or strawberries
1 cup fresh blueberries
½ cup honey
¼ cup sugar
2 cups water
3 Tbsp. Lucero Raspberry Balsamic vinegar
Place berries, sugar, honey and water in a large saucepan over medium-high heat. Bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh strainer. Stir in the balsamic vinegar. Process in an ice cream machine according to the manufacturer’s directions.
Makes 4 servings
July 1, 2016
Berry Burst of July
½ Cup of Lemonade
¼ Cup of Raspberry-Blackberry Sparkling Water
1 tsp. Lucero Strawberry Balsamic Vinegar
Garnish with Strawberries, Blueberries and Blackberries
*Pairs nicely with Vodka
Coconut Mango Vida
¾ Cup Pineapple Mango Sparkling Water
¼ cup Lemonade
2 T. of Lucero Coconut Mango Balsamic Vinegar
Garnish with Kiwi and Strawberry slices
*Pairs nicely with Tequila
½ Cup of Lemonade
½ Cup of Key Lime Sparkling Water
2 tsp. Lucero Pineapple Balsamic Vinegar
Garnish with Lime and Lemon wedges
*Pairs nicely with Rum
June 19, 2016
- 1/2 oz simple syrup
- 3/4 oz lime juice (freshly squeezed, from 1 lime)
- 1/4 tsp Pineapple or Coconut Mango balsamic reduction
- 2 ozs silver tequila
- 1 sprig mint
Yields: 1 Cocktail
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
To make balsamic syrup, combine 2/3 cup of either Pineapple or Coconut Mango with 2 tablespoons sugar. Bring to a simmer and gentle simmer, stirring occasionally, until reduced by 1/3. Allow to cool before using. Balsamic syrup can be kept in a sealed container in the refrigerator indefinitely.
1. Combine simple syrup, lime juice, and balsamic syrup in a cocktail shaker. Add tequila to shaker and fill 2/3 full with ice.
2.Shake until well chilled, about 15 seconds. Pour into a serving glass filled with ice. Garnish with mint sprig.
June 8, 2016
Preheat grill to medium-high heat. Drizzle each cob of corn with 1 tablespoon of Miller’s Blend Extra Virgin Olive Oil, and liberally sprinkle French Grey Sea Salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.
June 1, 2016
I’m here to tell you about an old olive town called Corning, a place folks around here call Olive City. It began at the end of the 1800s with families starting small farms and building homes because of a fellow named Warren Woodson who created a place called the Maywood Colony, which later became my town – Corning. Woodson’s sales pitch was to draw easterners out west to start orchards, and the trees that did the best were olives. Some of those trees from the 1890s are still producing today for friends of mine today.
Back in February ‘47, H.R. Crane agreed to purchase 25 acres south of town. Fortuitously, it was full of old olive trees. Now, I can only speculate that he bought the land to keep his children occupied, working hard, and out of trouble the way folks did back then. He probably hadn’t imagined that the grandsons would be cultivating over 100 acres of Sevillano, Mission, and Manzanillo olives in the decades to come.
It’s funny to think back and remember all the old businesses in town that helped Corning become the Olive Capital of the World. I remember riding my bicycle past the old Maywood Packing Company when they only harvested 16 ton of olives, and boy did they grow quickly! They started harvesting and procession 6,000 ton a year not long after that. I remember it like it was yesterday when Corning got its second olive plant. I could see the old Heinz tower from Solano Street, but people loved olives and Bell Carter had to grow, so they removed the old tower to make room for Bell Carter’s expansion.
There used to be so many olive companies in Corning! Les Schwab used to be the home of Pacific Coast Olive Products Company and the old Dick King’s Corning Auto Center was once known as the California Olive Packers plant where I used to steal a kiss from my gal before the street lights came on.
I sure do miss the old the days, but the olive tradition in Corning still lives on and those Crane boys still farm olives. In fact, they’re farming a bunch of different olives now, 17 different types, I hear, and not for canning, but for olive oil. They own Lucero Olive Oil company, a bit pricey for an old timer like me, but they sure know what they’re doing winning awards and such, and the city folk seem to like ‘em.
Olive farming has come a long way from what I can remember.
-- Clem, Corning lifetime resident
June 1st each year we celebrate National Olive Day, a day to appreciate the many ways to enjoy olives with family and friends and reflect on how much joy this little fruit can bring to your table.
May 30, 2016
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.
May 19, 2016
3-4 boneless skinless chicken breasts cut into 1 inch chunks
1 package of cherry tomatoes
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.
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 Blackberry 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
May 6, 2016
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
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.
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!
April 14, 2016
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
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
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 Chef.com
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 Drip.com
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
Recipe from Abby at Heart of a Baker.com
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 Vite.com
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)
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 Feast.com
March 25, 2016
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.
March 24, 2016
4 Tilapia fillets
1 cup almonds
½ cup all-purpose flour
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 Smart.com
March 24, 2016
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 Oil, Herbs 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.
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
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
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 Oil, Oak 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.
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 minimalistbaker.com
March 17, 2016
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 vegetarian.com
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
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
March 10, 2016
3 cups all-purpose flour
4 tbsp. lemon pepper
3 tbsp. Cajun seasoning
½ cup Five Star Blend Extra Virgin Olive Oil
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
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
Recipe and photo from Sarah at Snixy Kitchen.com
March 2, 2016
5 lb. cleaned trout
4 garlic cloves, minced
2 sprigs fresh rosemary
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.
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)
Recipe and photo from Gerry at Food Gracious. com
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
February 17, 2016
Preheat oven to 450 degrees F.
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.
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
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.
February 5, 2016
- 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
**Serving Suggestions: Serve with tortilla chips, bread or vegetables. Adjust the heat level to your own personal taste.
Recipe from Laura Bashar at FamilySpice.com
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
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
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 form. Spread 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
January 21, 2016
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.
January 11, 2016
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
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