Lucero Blog

  • Persian Lime Bars

    September 29, 2016

    anbp_160811_luc_limebarshorz_72_retouched
    Ingredients

    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

    ¼ cup Persian Lime Agrumato Olive Oil

    Confectioners’ sugar

    Directions

    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.


  • Seasonal Butternut Squash Soup

    September 22, 2016

    soup-300x300
    Ingredients:
    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)

    Directions:
    Preheat oven to 375 degrees.

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. When the squash has cooled considerably, using a spoon, scrape the meat from the skin, discard skin.
    6. 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.
    7. 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).
    8. 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
    9. Enjoy!

    Recipe by mrsdrdahl on Instagram and Santa Monica Healing Arts


  • Wild Cherry Balsamic Vinegar Scones

    September 1, 2016

    Ingredients
    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

    Get the directions by clicking here!

    Recipe from Gina at Running To The Kitchen 


  • Fish Tacos with Mango Lime Salsa

    August 30, 2016

     

    Ingredients
    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

    Directions
    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


  • Raspberry Punch

    August 15, 2016

     

    raspberry cocktail

    Ingredients

    24 ounces of ginger ale
    12 ounces of lemon-lime seltzer
    ½ cup Raspberry Balsamic Vinegar
    1 cup lime juice
    ice
    garnish with rosemary and raspberries

    Directions

    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!

    -
    Lucero Kitchen
    k. cook


  • Quinoa with Zucchini and Tomatoes

    August 11, 2016

    quinoasalad40

     

    Ingredients
    • 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
    Method
    1. In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
    2. Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
    3. In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
    4. Toss gently.
    5. Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
    6. Toss well. Add more oil and lemon as necessary for more flavor.

    Photo & Recipe Courtesy of Karen at Seasonal Cravings


  • Tomato Basil Pizza

    August 7, 2016

    Pizza

    Ingredients
    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

    Instructions

    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


  • Tomato Almond Summer Gazpacho

    July 21, 2016

     

    Tomato-almond-summer-gazpacho-soup

    Ingredients

    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

    Directions

    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

     


  • Roasted Garlic

    July 21, 2016

    garlic clove

    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

     


  • Grilled Steak, Potato, & Mushroom Kabobs

    July 21, 2016

    Grilled Steak and Potato Kabobs

    Ingredients

    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

    To get the full recipe, click here!

    Recipe and photo from Danelle at Let's Dish Recipes


  • Garlic Fries with Garlic Olive Oil

    July 16, 2016

     

    garlic fries

     

    Ingredients
    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

     

    Directions
    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

     

     


  • Garlic Roasted Tomatoes

    July 15, 2016

    tomatoe garlic oregano

    Ingredients
    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


    Directions
    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


  • Garlic Pesto

    July 12, 2016

    homemade-pesto

     

     

     

     

     

    Ingredients
    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

    Instructions
    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


  • Garlic Bread

    July 9, 2016

    Garlic Bread

    Ingredients

    1 baguette

    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

    Directions

    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


  • Berry Balsamic Sorbet

    July 7, 2016

    Ingredients:
    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

    Directions:
    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


  • Independence Day Mocktails

    July 1, 2016

    Mocktails

    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

    Pineapple Cooler
    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


  • Tequila and Balsamic Vinegar Cocktail

    June 19, 2016

    Mexican martininew wbv2

    • 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.

    DIRECTIONS
    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.


  • Grilled Corn On The Cob

    June 8, 2016

    Ingredients
    4 sweet yellow corn on the cob
    5 tbsp. Lucero Miller’s Blend Extra Virgin Olive Oil
    French Grey Sea Salt to taste
    Crushed black pepper to taste

    Directions
    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.


  • National Olive Day

    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.


  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2
    Ingredients

    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

    Instructions
    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
    INGREDIENTS
    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

    DIRECTIONS
    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

    Ingredients:

    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

    Directions:

    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

     

    Ingredients:

    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 www.rachelcooks.com


  • Strawberry Margaritas

    May 5, 2016

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

    Directions
    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.


  • Grilled Artichokes

    May 2, 2016

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

    Directions
    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


    Ingredients
    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)

    Directions
    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

    Ingredients
    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

    Directions
    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


  • Spring Salad with Lemon Olive Oil

    April 7, 2016

     

    Ingredients
    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

    Directions
    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


  • Dark Chocolate Olive Oil Granola

    April 7, 2016

    Ingredients

    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 Baker.com 


  • Roasted Beet Hummus

    April 1, 2016

    Ingredients
    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
    Directions
    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


  • Greek Frittata

    March 31, 2016

    Ingredients
    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

    Directions
    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


  • 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

    Directions
    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


  • 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

    Ingredients
    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
    Directions
    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 minimalistbaker.com


  • Crispy Potato Fish Cakes

    March 17, 2016

    Ingredients
    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 Foodess.com


  • Roasted Cabbage Steaks

    March 16, 2016

    Ingredients
    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

    Directions
    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


  • Bianco Berry Pie

    March 11, 2016

    Ingredients
    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

    Ingredients
    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

    Directions
    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


  • 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 Kitchen.com


  • Baked Whole Trout

    March 2, 2016

    Ingredients
    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

    Directions
    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

    Ingredients

    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

    Ingredients
    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

    Directions
    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

    Ingredients
    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

    Directions
    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

    Ingredients
    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

    Directions
    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

    Ingredients

    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

    Directions
    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.


  • Sriracha Hummus

    February 5, 2016

    Sriracha Hummus

    Ingredients:
    - 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 FamilySpice.com


  • ChocoChili Hot Wings

    February 4, 2016

    Ingredients
    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

    Directions
    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

    Ingredients

    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

    Directions
    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

    Ingredients
    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

    Directions
    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

    Directions

    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

    Ingredients

    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

    Directions

    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

    ginger-green-smoothieginger-green-smoothie2
    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 loveandoliveoil.com

    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

    Ingredients

    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

    Instructions

    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.

    Ingredients:

    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

    Directions:

    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

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

    Directions
    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

    Ingredients
    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

    Directions
    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


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