Lucero Blog

  • Winter Spice Recipe

    August 11, 2015


    1/2 cup whole milk
    Grated zest and juice of 1 orange
    1 cup almond meal
    1 cup fine sugar
    1 cup yellow cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    3/4 cup Lucero Crushed Mandarin Olive Oil
    3 eggs
    1 teaspoon almond extract
    Candied orange slices for garnish*
    2-3 tablespoons Lucero Winter Spice Balsamic Vinegar

    Preheat oven to 325° F.

    In a medium bowl, combine milk and orange juice. This mixture will thicken slightly while you mix almond meal, sugar, cornmeal, baking powder, soda, orange zest and salt in a separate bowl. Add olive oil, eggs and almond extract to the milk mixture and whisk until combined thoroughly. Stir this liquid mixture into the cornmeal mixture and pour into an oiled 9-inch springform pan. Rotating once, bake until golden (50-60 minutes) and a toothpick tester comes out clean. Garnish with oranges and a generous drizzle of Winter Spice Balsamic Vinegar.

    * Candied Orange Slices
    Bring 2  cups of water and 1 cup of sugar to a boil in a shallow saucepan. Turn heat down to a simmer and add 3 oranges that have been cut into quarter inch thick slices. Cook for 6 minutes, then turn off the heat and allow the oranges to cool in the syrup.

  • Blackberry Balsamic Vinegar Cocktail

    November 25, 2015


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

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

    Yields: About 3 glasses

    Recipe inspired by Serious Eats

  • Butternut Squash Crostini

    November 23, 2015



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


    Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.

    Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.

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

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

  • Butternut Squash Soup

    November 22, 2015



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


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

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

    Recipe and Picture credit to Toda_Creations Instagram account.

  • Herb Roasted Turkey

    November 22, 2015


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


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

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

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

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

  • Rosemary Garlic Hasselback Potatoes

    November 21, 2015


    5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
    4 Tablespoons Lucero Garlic Olive Oil- divided
    8 garlic cloves Garlic Cloves- thinly slice lengthwise
    6 sprigs Rosemary
    Salt and pepper


    Preheat oven 425°F with a rack in the lower-middle position
    Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato --but don't worry if you cut through.
    Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices, separates them and reduces cooking time.
    Brush the bottom of the baking dish or cast iron skillet with Lucero Garlic Olive Oil and sprinkle dish with salt and pepper.
    Brush top and sides of potatoes with 1-2 Tablespoons of Lucero Garlic Olive Oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
    Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
    Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
    Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
    Garnish with fresh rosemary leaves.

    Recipe adapted from Sylvia Fountaine,
    For more recipes by Sylvia, visit Feasting At

  • Olive Oil Mashed Potatoes

    November 19, 2015


    • 1 1/2 pounds waxy potatoes (4 medium)
    • 1/2 cup skim milk


    Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
    Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt. Drizzle with more olive oil before serving, if desired

    Adapted from Everyday Food, September 2003.
    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at:
    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at:

  • Five Star Dinner Knot With Rosemary Herbs

    November 18, 2015


    1/4 cup Lucero Five Star Blend extra-virgin olive oil
    1 Tablespoon chopped fresh rosemary
    2 1/4 teaspoons (1 packet) active dry yeast
    1 cup warm water
    3 1/4 cups bread flour
    1 3/4 teaspoons sea salt or kosher salt
    extra flour for dusting
    Additional 1/2 cup Lucero Five Star Blend extra-virgin olive oil
    nonstick spray


    In a small bowl, combine Lucero Five Star Blend Olive Oil and rosemary; let marinate for at least 30 minutes.

    Pour yeast into 1 cup of warm water (about 105 to 110 degrees… no warmer). Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture should foam and bubble (a sign that the yeast is still good).

    Insert paddle attachment into your stand mixer. Pour water/yeast mixture into the mixing bowl. Add 1/2 cup of flour and the salt and mix on low speed until incorporated. Keep adding 1/2 cups of flour until all flour is used up and incorporated. Remove the paddle attachment and replace it with a dough hook. Knead on low and slowly pour in the olive oil/rosemary mixture. Increase to speed 3 and let the machine knead for about 2 minutes.

    With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, wipe your counter with a damp towel. Wrap the dough around your fingers into a loose knot. Wrap the left end of the dough up and over the loop. Wrap the right end down and around the loop. Lightly squeeze the two ends of dough together in the center to secure them. Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Coat the top lightly with olive oil and cover loosely with plastic wrap. Let the rolls sit at room temperature until they just begin to swell, 30 minutes to 1 hour for room-temperature dough.

    Preheat oven to 450 degrees F. Remove plastic wrap and lightly brush each roll with Olive Oil . Bake at 450 for 10 minutes. Reduce heat to 375 and bake an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Remove to wire rack to cool.

  • Olive Oil Stuffing

    November 17, 2015

    Olive oil Stuffing


    10 cups rustic white bread, cut into 1-inch cubes
    4 tablespoons Lucero Robust Style Olive Oil (we recommend Woodson Estate Blend, Coratina, Picual, or Taggiasca Estate Single Variety Extra Virgin Olive Oil)
    1 pound yellow onion, diced
    4 large stalks celery, diced
    4 cloves garlic, minced
    1/4 cup finely chopped sage leaves
    Leaves from 4 stalks of thyme
    2 large eggs, beaten
    2 cups turkey, chicken, or vegetable stock
    1 teaspoon salt
    Freshly ground black pepper

    Preheat oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until crisp, stirring every half hour.
    Heat the olive oil in a heavy skillet set over medium-high heat. Add the onion, celery, garlic, and cook stirring frequently for 10 minutes, or until vegetables are very soft. Stir in the sage, and thyme. Cook for 2 minutes then turn off the heat.
    Beat the eggs with the broth, salt, and a generous amount of black pepper. In a large bowl, fold together the toasted bread cubes, with the cooked onions and celery. Then stir in the egg-broth mixture.
    Spread in a lightly greased 3-quart baking dish and drizzle with an additional amount of olive oil.
    When ready to bake, preheat the oven to 375°F. Bake covered for 25 minutes. Remove foil and continue to bake for 15 minutes, or until the top is lightly browned.

  • Apple Galette

    November 16, 2015


    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

    Fruit Filling
    5 medium granny smith apples
    Juice and zest of 1 lemon
    1 tablespoon cornstarch
    1 teaspoon cinnamon
    1 teaspoon ginger
    ½ teaspoon allspice
    3 tablespoons Grade B Maple Syrup
    ½ teaspoon fine sea salt
    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.

    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.

    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. Place on a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet.

    Place apples slightly overlapping in a spiral or any other organized pattern, 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.

  • Balsamic Vinegar and Wine Cranberry Sauce

    November 16, 2015

    Dish of Cranberry Sauce
    Prep Time: 5 Minutes  Cook Time: 10 Minutes
    - 1/2 cup of water
    - 1/2 cup of fruity red wine (We used a nice Malbec)
    - 3/4 cup of granulated sugar
    - 4 cups of fresh cranberries
    - 1/4 cup of Lucero Tradizionale Balsamic Vinegar

    In a medium saucepan, combine the water, wine and sugar, and bring to a boil, stirring until all sugar is dissolved.
    Add the cranberries and simmer for 5 minutes, until most of the cranberries have popped.
    Stir in the Balsamic Vinegar and allow to cool before it's served.


    Recipe by K. Cook - Marketing Manager of Lucero Olive Oil, LLC.

  • Easy Pomegranate Balsamic Vinegar Duck Jus

    November 12, 2015

    DuckBreast_1500 SMALL

    After you've sautéed duck breasts, remove them from the pan and pour off most of the rendered fat. Return the pan to the stove at a medium heat and add a few tablespoons of Lucero Pomegranate Balsamic Vinegar. When the liquid in the pan is bubbling, it will mix with the left over seasonings and drippings to make a delicious sauce for the sautéed duck. Drizzle over the duck breasts and add a few pomegranate seeds for garnish.

  • Kale and Arugula Salad with Lemon Vinaigrette

    November 12, 2015

    Olive wood bowl w arugula salad

    4 cups tender baby kale
    4 cups arugula
    2 large sweet potatoes, cubed and roasted
    Aged goat cheese, cubed
    1/3 cup toastsed almonds, chopped

    Place all ingredients in a large mixing bowl.

    In a small container with a lid, mix:
    1/3 cup Lucero Lemon White Balsamic Vinegar
    1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil
    2 tablespoons Shallots, minced
    1 tablespoon Dijon Mustard
    Salt and Pepper to taste

    Attach lid to container and shake vigorously.
    Add desired amount to salad and toss.

  • Crostini with Chèvre, Prosciuto and Figs with Mission Fig Balsamic Glaze

    November 12, 2015


    8 slices of hearty sourdough bread
    Lucero olive oil
    8 oz chèvre (goat cheese)
    8 figs
    8 slices prosciutto
    1 cup baby arugula
    Black pepper
    ½ cup toasted walnuts, finely chopped
    Lucero Mission Fig Balsamic Vinegar

    To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Lucero Extra Virgin Olive Oil until crispy and toasted.

    Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Lucero Mission Fig Balsamic Vinegar.

  • Simple Apple Tart

    November 12, 2015

    AppleGalette_1167 SMALL

    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

    Fruit Filling
    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 Grade B Maple Syrup
    ½ teaspoon fine sea salt

    Almond Layer
    ¾ cups toasted almonds
    ½ cup sugar
    ½ teaspoon salt
    ¼ cup butter
    1 egg
    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.

  • Lemon Bars with Crushed Meyer Lemon Olive Oil

    October 19, 2015

     lemon bars

    For the Shortbread
    1 ¼ cups all-purpose flour
    ¼ cup granulated sugar
    3 tablespoons confectioners’ sugar, plus more for sprinkling
    1 teaspoon finely grated lemon zest
    ¼ teaspoon fine sea salt
    10 tablespoons cold unsalted butter, cut into cubes

    For the Curd

    4 to 6 lemons
    1 ½ cups sugar
    2 large eggs plus 3 yolks
    1 ½ teaspoons cornstarch
    Pinch of fine sea salt
    4 tablespoons butter
    ¼ cup Crushed Meyer Lemon Olive Oil
    Confectioners’ sugar

    Make the Shortbread

    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, lemon 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 lemons and set aside. Squeeze lemons to yield 3/4 cup juice.

    In a small saucepan, whisk together lemon 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 lemon 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 Neurotic

  • Hummus with Olive Oil

    October 2, 2015



    • 1 1/4cups dried chickpeas
    • teaspoon baking soda
    • 6 1/2cups water
    • cup plus 2 tablespoons tahini (light roast)
    • tablespoons freshly squeezed lemon juice
    • cloves garlic, crushed
    • 6 1/2tablespoons ice cold water
    • Salt
    • Lucero Ascolano Extra Virgin Olive Oil, to serve



    The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

    The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

    Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

    Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. To serve, top with a layer of Lucero Ascolano Extra Virgin Olive Oil. This hummus will keep in the refrigerator for up to three days.

    Recipe adapted from Food52

  • Savory Oatmeal with Olive Oil

    September 25, 2015



    One bowl of cooked oats
    Lucero Extra Virgin Olive Oil
    Sea salt flakes (Try Lucero French Grey Sea Salt)
    Cracked black pepper


    Drizzle oats with olive oil. Sprinkle with salt and pepper.

    Recipe adapted from

  • Chocolate Espresso Pumpkin Cake

    September 18, 2015




    • 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 Five Star Blend Certified 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

  • Olive Oil, Honey & Apple Cake

    September 12, 2015

    4 red apples(I use Honeycrisp), peeled, cored and thinly sliced
    5 tbsp all-purpose flour, sifted
    5 tbsp granulated sugar
    5 tbsp extra virgin olive oil
    1 tsp baking powder
    4 large eggs
    ⅔ cup (150ml) pure honey

    Preheat oven to 350Fº (180Cº).
    Grease and/or line an 8 inch (20cm) cake pan with nonstick parchment paper, then place the apple slices inside.
    Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
    Pour batter over the apples and bake for 20 minutes. Take the pan out of the oven and increase heat to 400Fº.
    In a bowl, whisk 2 eggs and honey. Pour mixture over the cake and bake in the oven for another 15-20 minutes until golden brown and fork comes out clean when poked in the center.
    Serve warm or cold.

    Recipe adapted from pickledplum.

  • Chocolate-Lemon Olive Oil Cake

    August 28, 2015



    4 oz. (125 g) bittersweet chocolate, coarsely chopped
    2 cups (10 oz./315 g) unbleached all-purpose flour
    2 tsp. baking powder
    1/4 tsp. fine sea salt
    1 cup (8 oz./250 g) granulated sugar
    3 large eggs
    1/2 tsp. pure vanilla extract
    3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
    Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
    3/4 cup Lucero Chocolate Infused Olive Oil, plus more for greasing
    Confectioners’ sugar for dusting


    Preheat oven to 350°F (180°C).

    Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly.

    In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.

    Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack and let cool for 20 minutes. Carefully invert the cake onto the rack, then place upright on a cutting board. Cut the cake into thick slices and arrange, slightly overlapping, on a platter. Dust with the confectioners’ sugar and serve. Serves 8.


    Recipe adapted from Rustic Italian, by Domenica Marchetti

  • Lime Chicken Skewers

    August 24, 2015




    • 3 cloves garlic, minced
    • 1/3 cup freshly-squeezed lime juice
    • 1/3 cup tequila
    • 2 tablespoons Lucero Lime Infused Olive Oil
    • 1/2 teaspoon freshly-cracked black pepper, plus extra for sprinkling
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt, plus extra for sprinkling
    • 2 pounds boneless, skinless chicken breasts
    • wood* or metal skewers
    • salt and freshly-cracked black pepper
    • (optional topping: finely-chopped fresh cilantro leaves)**



    In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, Olive Oil, black pepper, cumin and salt until combined.  Add chicken breast pieces, and toss until evenly coated.  Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.

    Preheat grill to medium-high heat.

    Remove chicken from bag, and discard the leftover marinade.  Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper.  Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through.  Remove and serve immediately, garnished with fresh cilantro** and drizzled with Lime Olive Oil if desired.

    *If using wood skewers, be sure to completely soak them in water for at least 10 minutes before threading on the chicken.  This will help prevent them from burning.

    **A special note from the Lucero Olive Oil Kitchen August 2015:  due to the recent outbreak of cyclospora in some parts of the country from contaminated fresh cilantro we recommend that you omit the garnish shown in this photo unless you are sure of your source of supply.

    Recipe adapted from Gimme Some

  • Rosemary Pork Loin

    August 21, 2015

    Homemade Hot Pork Tenderloin


    4 pound pork loin
    4 cloves garlic, minced
    2 tablespoons fresh rosemary, chopped
    2 tablespoons Lucero Rosemary Infused Olive Oil
    1/2 tablespoon kosher salt
    1 teaspoon grated lemon zest
    1/2 teaspoon fresh ground black pepper


    1. Preheat oven to 475°F.
    2. In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
    3. Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
    4. Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
    5. Allow to rest on a carving board for 10 minutes before slicing and serving.

    Recipe adapted from In Sock Monkey

  • Herb Grilled Salmon

    August 21, 2015



    One lemon, juiced and zested (plus additional lemons for garnish, if desired)
    2 tsp. fresh dill, chopped
    2 tsp. fresh tarragon, chopped
    1 Tbsp. soy sauce
    1 tsp. honey
    1 1/2 Tbsp. Lucero Lemon Infused Olive Oil
    1 lb. salmon


    1. Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon, and pat dry with paper towels. Pour herb mixture over salmon, making sure the filet is coated on both sides. Cover, and let marinate in refrigerator for at least an hour.
    2. Preheat broiler or grill. Cook salmon for up to 10-12 minutes depending on the thickness of your fish, flipping halfway.  Remove from the heat when the middle is medium-rare.
    3. Garnish with any remaining herbs and lemon wedges.

    Recipe adapted from Food Fitness Fresh

  • Summer Pasta

    August 19, 2015



    1 lb. shell-shaped pasta (conchiglie)
    ½ cup pine nuts
    1 pint cherry tomatoes
    1 bunch scallions (finely diced red onion is nice, too)
    3 roasted red peppers (or used jarred)
    2 large size pieces or one small tub of ciliegine cherry size mozzarella
    1 bunch fresh basil
    Lucero infused basil olive oil
    kosher salt
    freshly cracked pepper
    1 lemon, halved
    freshly grated Parmigiano Reggiano



    1. Bring a large pot of water to a boil. Add pasta and a large pinch of kosher salt. Cook about 8 minutes or until done. Drain and set aside.

    Meanwhile, place pine nuts in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.

    2. Cut tomatoes in half lengthwise. Remove ends from scallions and discard. Chop thinly, using mostly the white and pale green parts (some of the dark green is ok, too). Chop the roasted red peppers into small strips. Cut the mozzarella into cubes about the same size as the cherry tomatoes (or if you are using the ciliegine mozzarella, use them whole or slice in half). Set aside.

    3. Place pasta in a large bowl. Drizzle olive oil over pasta until nicely coated. Season with salt and pepper to taste. Remove tiny leaves from basil stems and add directly to the bowl. Chiffonade the fresh basil by stacking four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips . Add to the bowl. Squeeze the lemon over the top of the whole mixture starting with just one half. Add a few handfuls of the grated Parmigiano Reggiano. Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.

    Recipe adapted from Alexandra

  • Tomato Basil Pizza

    August 14, 2015



    12 ounces refrigerated fresh pizza dough

    1 cup fresh basil leaves

    6 garlic cloves

    3 tablespoons Lucero 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 Olive Oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon 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

  • Marinated Venison Steaks

    August 14, 2015



    1 1/2 cups Lucero Woodson Blend Extra Virgin Olive Oil
    1/4 cup Worcestershire sauce
    2 1/4 teaspoons salt
    1/2 cup wine vinegar
    2 cloves of garlic, crushed
    3/4 cup soy sauce
    2 tablespoons dry mustard
    1 teaspoon pepper
    1 1/2 teaspoons dried parsley flakes
    1/2 cup lemon juice
    Choice cuts of venison


    Mix ingredients in a bowl. Submerge selected cuts of locally harvested venison in marinade. The longer it sits in the marinade, the better—refrigerate overnight if possible. Grill venison to desired temperature.

    Recipe adapted from Missoula News

  • How To Be A Farmer

    August 11, 2015

    My imagination leads me to think, to be a farmer I should wear overalls, a straw hat, carry a pitchfork and have wheatgrass hanging out of my mouth. I live a simple life and dinner is on the table every night after the sun sets.

    That iconic image of farming has its appeal but it’s the image of farming long past, let’s fast forward to 21st Century reality. Technology has touched nearly every industry and farming is no exception. It’s important for a farmer to keep up with new practices and initiatives, while also remaining practical, traditional and close to the land.

    In farming olives there are three planting; strategies, Traditional Spacing, Super High Density and Medium Density and I’m excited to tell you that Lucero Olive Oil is an expression of all three!

    traditional planting

    We have 100 year-old trees that make up our Traditional Spacing orchard. The older the olive tree, the broader and more gnarled the trunk becomes. These trees are planted approximately 100 per acre to allow the trees plenty of room to grow large. Hand harvesting was the only option when these trees were planted and it’s still the only option for trees of this age and size. Workers climb to the top of trees on three legged ladders to pick fruit one branch at time. These trees symbolize years of hard work and faith.

    high density2

    600 trees per acre

    The olive oil industry has boomed since the development of Super High Density planting. These trees are grown in narrow hedge rows, kept short and harvested mechanically with using harvesters straddling and driving row by row over the trees.   This new technology helps provide a high quality harvest in a fraction of the time of manual labor. We are able to harvest 5 tons per hour with this machine. It’s truly impressive!

    Well we’ve covered new practices with Super High Density and we’ve stayed close the land with our century-old trees. What now?  That’s right! Medium Density planting.


    Medium Density is 200 trees per acre allowing the tree a generous amount of sunlight and space. Lucero Olive Oil has planted 160 acres of Medium Density comprised of 10 different olive varieties. We’re combining Tradition with new initiatives. What this means is that we will be hand picking some varieties while experimenting with machine harvest on others.

    I’ve learned that to be a farmer, you have to think like a farmer. A farmer continues to learn, and grow with the land and technology as a parallel. A farmer appreciates a hard day’s work and is thankful to be able to work each day. Although very few farmers dress the part, they all seem to have one thing in common, faith.

    “Country can be in the middle of a city, Country can be on a farm, Country ain’t even a place on the map, It’s a place in your heart” – Mo Pitney.

    Part 1: We Are Growers
    Part 2: Where Would You Be Without Agriculture?

  • Whole Wheat Olive Oil Fruit Scones

    August 11, 2015



    1 cup all-purpose flour
    1 cup whole wheat flour
    1 Tbsp.  sugar (optional)
    1 Tbsp. baking powder
    1/4 tsp.  baking soda
    1/4 tsp. salt
    1/4 cup Lucero Miller's Blend Extra Virgin Olive Oil
    1/4 cup  butter, chilled and cut into pieces
    3/4 cup milk or buttermilk
    1 cup fresh or frozen berries (don’t thaw them)



    Preheat oven to 400°F. Brush a baking sheet with olive oil or butter, or line it with parchment paper.

    Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and Miller's Blend EVOO and pulse or stir with a fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl. Add the milk and berries, and stir gently just until the dough is combined.

    Pat the dough into a circle that is about 1″ thick and 8″ to 9″ in diameter on the cookie sheet. (If you would like a brown, crunchy top on the scones, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or rolling pastry cutter and separate them- so that they are at least an inch apart on the baking sheet.

    Bake for about 20 minutes, until golden. Serve warm.  Makes 8 biscuits.

    Recipe adapted from

  • Seared Coconut Vindaloo Swordfish

    August 6, 2015



    4 (6 to 8) ounce swordfish steaks
    2 teaspoons kosher salt plus more for garnish
    2 teaspoons Vindaloo spice powder divided,
    substitute your favorite spice blend if vindaloo mix is not on hand
    3 tablespoons Lucero Five Star Extra Virgin Olive Oil
    1 tablespoon grated fresh ginger (from 1-inch piece)
    1 tablespoon minced garlic cloves
    1 medium yellow onion finely chopped
    2 tablespoons freshly-squeezed lime juice plus 4 wedges for garnish
    1 tablespoon packed dark brown sugar
    1 cup coconut milk
    1/4 cup roughly chopped cilantro leaves
    basmati rice for serving



    Pat the swordfish steaks dry then season with salt and half of the curry powder. Heat 1 tablespoon of Lucero Five Star EVOO in a large, heavy-bottomed pan over medium to medium-high heat depending on your stove.  If the oil smokes, the heat is too high.

    Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.

    Return pan to stove over medium heat, add the remaining olive oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.

    Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.

    Recipe adapted from salt and

  • Caprese Salad

    July 31, 2015



    4 large, ripe tomatoes
    3 balls fresh mozzarella
    1/4 cup Five Star Extra Virgin Olive Oil, plus extra for drizzling
    Generous pinch of salt
    Handful of fresh oregano or basil leaves, torn if large

    Slice the tomatoes into 1/3 inch-think slices and place in a bowl with the salt and olive oil. Leave marinade to marinade for at least 20 minutes and up to an hour. (If you don't have the time, you can skip this step, and simply dress the mozzarella and tomatoes with olive oil, salt, and pepper.)
    Strain the tomatoes, pouring off the juice into a small jar. Shake to create an emulsion.
    Slice the mozzarella the same thickness as the tomato and place a layer of tomato slices, alternating with mozzarella slices, on a serving dish. Pour over the tomato emulsion, scatter the fresh herbs, finish with a good drizzle of Five Star Olive Oil, and serve.

    Recipe adapted from Food52

  • Steak Marinade

    July 24, 2015

    Grilled Ribeye steak on grill pan on dark background


    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

  • Garlic Bread

    July 23, 2015

    Garlic Bread


    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


    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

  • Garlic Chicken

    July 22, 2015


    1 bunch green onions, chopped
    4 to 5 garlic cloves, minced
    1/2 cup soy sauce
    1/2 cup Gochujang (Korean hot pepper paste)
    2 tablespoons light brown sugar
    2 tablespoons honey
    1 teaspoon brown rice vinegar
    1 teaspoon sesame seeds (to garnish) 
    1/4 cup Garlic Olive Oil
    3 pounds bone-in, skin-on chicken pieces

    Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and Garlic Olive Oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.

    When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.

    Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.

    Recipe adapted from

  • Garlic Aioli

    July 21, 2015

    bowl of dip sauce

    1 12 tablespoons minced garlic
    1 egg, at room temperature
    1 12 cups Garlic Olive Oil
    1 -1 12 tablespoon fresh lemon juice, to taste
    12 teaspoon salt
    14 teaspoon fresh ground pepper


    1. In a blender or a food processor, puree garlic with egg.
    2. Mix oil with lemon juice in a pouring jar.
    3. With motor running, add oil mixture slowly in a thin stream.
    4. Add salt and pepper and whirl an additional 10 seconds.
    5. Taste for seasoning.
    6. Transfer to a bowl, cover, and refrigerate.
    7. If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
    8. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
    9. With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
    10. It is best to prepare this the day before, to allow flavors to mingle and mellow out.


    Recipe adapted from

  • Garlic Fries with Garlic Olive Oil

    July 17, 2015


    garlic fries


    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



  • Tomato Almond Summer Gazpacho

    July 16, 2015




    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


  • Garlic Pesto

    July 16, 2015


    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

  • Roasted Garlic

    July 13, 2015

    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


  • Where Would You Be Without Agriculture?

    July 12, 2015


    A popular FFA slogan tells us that we would be “naked and hungry,”without agriculture.  It’s a funny and honest approach to bring awareness to our everyday lives.  When you ponder the question and start to ask yourself where you would be, the answer becomes more complex. Where does the cotton in my shirt come from? Where does this almond covered in dark chocolate come from? Who makes this Ascolano olive oil I keep hearing about? The more I think about it, the more I realize how much I don’t know.  As I look out of my window, I see hilltops, houses, mountain ranges and olive orchards. Without agriculture I wouldn’t have this gorgeous view. I wouldn’t have my home, made of wood that a grower had to plant. I wouldn’t have a job without these olive trees. I wouldn’t have all of the things that I’ve been taking for granted. It’s time I start to value all of these aspects!


    I’m from Northern California, more specifically, Corning, California and there is agriculture everywhere. There is good soil for multiple types of crops; almonds, walnuts, prunes, peaches, strawberries, and olives. There is a vast assortment of agriculture here.

    Farmer’s Markets are growing nationwide, and are well-attended weekly events – in fact, you can think of Lucero Olive Oil as a virtual farmers market. We are growers! We grow and harvest our olive fruit, we mill that fruit into Extra Virgin Olive Oil and we bottle what we mill as liquid gold. When you use oil from Lucero, it’s like shaking the hand of a farmer.

    A grower must have faith to grow his crops for market, just as you are looking, by faith, to find healthy and delicious products for yourself, family and friends.   We hope to see you in our tasting rooms or online!

    Kristin C.
    Lucero Employee since 2010
    Corning Resident since forever

    Part 1: We Are Growers

  • Grilled Corn, Olive Oil, Salt & Pepper

    July 9, 2015

    grilled corn 2

    Simple ingredients yet packed with flavor! Grilled corn on the cob seasoned with olive oil, salt and pepper makes this dish a perfect summer meal.

    4 sweet, yellow corn on the cobs
    4 tablespoons olive oil + extra for drizzling
    Coarse salt and ground black pepper

    Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle 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.

    Recipe Source: Aberdeen’s Kitchen


    June 25, 2015

    Growing up in Corning, California you understand that agriculture is all around you. You know that table olive season is only a matter of weeks away and that Bell Carter (the world’s largest olive cannery, seen in the photo below) will be running in full force. The air is dry and hot with record-breaking days in the heat and people live at a slower pace of life – the farming life.

    Corning_FullPageESB bell carter

    Food is grown in our backyard and neighbors share the fruit of their harvest. There is a sense of humble pride around Corning when you say, “It’s from my garden, or it’s from my orchard.”

    Not everyone grows food or raises animals, but there is an awareness of where our food comes from.  A lot of us grew up in 4H or FFA, (Youth Agriculture Organizations) these clubs taught us our roots and gave us the opportunity to become critical thinkers. It was our responsibility to care for our plants or our animals after all, at this stage we are young farmers.


    As the world becomes faster and more technology driven, it is the farmer who awakes in the morning, laces up their boots and farms by faith each day. “Once in your life you need a doctor, a lawyer, a policeman or a preacher but every day, three times a day you need a farmer,” a quote from Brenda Schoepp a farmer, an international mentor and inspirational agriculture speaker.

    Lucero Olive Oil is unique in the fact that we grow our olives, carefully mill them, bottle the oil and, with luck, have that oil find its way into the homes of gracious friends who understand the efforts that each precious bottle represents. It provides a future to young farmers and it provides a legacy to be passed down generation after generation. This is Corning and this is Lucero Olive Oil.

    We are farmers who are olive growers and food lovers.

    We are Americans, and we’re proud to be from Corning.
    We are growers
    Farmers are our Future
    Purchase a gallon of our Five Star Blend 
    Extra Virgin Olive Oil, and Lucero Olive Oil will
    donate $5 to local agriculture programs.

  • Bob Clark and the Epicurean Excursions

    June 23, 2015

    napa dude

    Greetings from the Napa Food Dude,

    Here is Bob Clark guiding us through an amazing extra virgin olive oil tasting at Lucero Olive Oil.

    Here is Napa Valley's Premier Food Tour availability for this week:

    Tuesday 6/23                 Sold out :)
    Wednesday 6/24           no tour
    Thursday 6/25               6 of 8 spots available!
    Friday 6/26                    8 of 8 spots available (4 person minimum at this point)
    Saturday 6/27               8 of 8 spots available (4 person minimum at this point)

    Just in case you missed them, here are the changes for this year:

    • Tours are expanded to Tuesdays-Saturdays. Sunday & Monday are available for private tours.
    • An 800 number is now available to assist with questions or booking that is available 5am-9pm PT. The number is 800-979-3370. Guests can still book via the website.
    • Contact me directly for private tours at 707-501-0420.
    • The website now has a FAQ section to assist you and guests.
    • Guests can book up to one hour before the activity.

    The 800 number will get you immediate assistance. You can always text me on my cell phone at 707-501-0420 and I will respond as soon as possible.

    Got questions?  Visit our site or call 800-979-3370.

    Check out our 36 five-star reviews on TripAdvisor here.

    Thank you!

    Andrew Wolfe
    [email protected]


  • Lucero Balsamic Vinegar Cocktails and Mocktails!

    June 19, 2015

    Indio Recipes



    Peach Balsamic SparklerPeach BV Sparkler

    (makes a single serving)

    8 oz. club soda3 Tbsp. Peach Balsamic Vinegar

    Couple of Raspberries (frozen good for bigger batch, fresh for small batch)Crushed Ice

    Muddle raspberries, then add club soda, Peach Balsamic Vinegar, crushed ice and stir.
    For our more festive crowds, add a splash of your favorite vodka!





    Pineapple-Lime Cooler

    (makes a single serving)

    6 oz. lemonade

    2 oz. fresh lime juice

    2 tsp. Lucero Pineapple White Balsamic Vinegar

    2 oz. coconut rum of your choice

    1 cup of ice

    Blend all ingredients and serve right away.



    Strawberry Balsamic Lemonade

    (makes a single serving)

    4 oz. lemonade

    4 oz. club soda

    2 Tbsp. Strawberry White Balsamic Vinegar

    A splash of strawberry puree

    One strawberry

    Mix together lemonade, club soda, Strawberry Balsamic Vinegar, and puree. Garnish with a sprig of mint and strawberry.  For a more festive crowd add a splash of your favorite vodka!


  • Invaders Feast on Olive Leaves

    June 17, 2015

    Cheeky grasshopper Face Off! Cheeky grasshopper Face Off!

    Cousin Harold noticed them first.  “...there were some rows where the trees just came alive with them”.

    Grasshoppers!  Lots of them in the new orchard!

    He had been driving through 160 acres on the northern-most, western-most parcel and had seen them in the Moraiolo trees. A quick survey the next day confirmed the sighting, so two of us took a break and drove up the road to see them for ourselves. Farming isn’t all rainbows and olive blossoms — we had pests eating our trees!

    It was 94F with a slight breeze when we headed out, and the sun shone brightly on the gate lock as we entered. All was quiet as we drove past the first 140 rows, and then we saw them; hundreds of grasshoppers in the western-most rows of our western-most orchard, feeding on Moraiolo leaves. We turned north and drove between rows 140 and 141; grasshoppers sprung from the soil and trees as we pushed past them. The flurry of pests was undoubtedly a welcome sight to the songbirds, foxes, quail, turkeys and other wildlife who saw a tasty feast instead of what we saw - potential damage to our orchard. Fortunately, this was a small invasion from the field next door in an isolated corner. The trees suffered some leaf damage, but it was limited to a few trees — and we decided the grasshoppers were likely something the birds would handle for us. The fruit looked whole and healthy. 

    Adult grasshopper and damaged olive leaves Adult grasshopper and damaged olive leaves

    As we stood still near the trees, the beasties quieted and I swear you could hear the sound of leaf munching. I understand that grasshoppers are a good source of protein and are quite tasty when dried and ground for flour and baked into cookies. This bunch would offer extra antioxidants, no doubt, and might even be considered “high polyphenol grasshoppers”, I supposed.  

    However, there would be no grasshopper cookies for us this day; we left them for the wildlife. In the spirit of our strong-legged friends, we "hopped" back into the truck and swung around to see the Taggiasca trees to the south, then the Hojiblanca and newest Ascolano, around back to the main gate with a few intrepid ‘hoppers clinging to the windshield wipers.

    Three unique grasshoppers on one limb and olive leaf damage. Three unique grasshoppers on one limb and olive leaf damage.


    Over 1,000 Moraiolo trees were planted in the “grasshopper orchard” along with more than 5,000 additional assorted Pendolino, Leccino and Frantoio trees for a classic Italian blend.  Please sign up for our mailing list to be first to find out about harvest timing and olive oil release dates.   

  • Blueberry Balsamic Vinegar BBQ Sauce

    June 7, 2015

    Baby Back Ribs with Blueberry Balsamic Barbecue Sauce | www.kitc


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

    For the Blueberry Balsamic Barbecue Sauce:
    2 cups blueberries (fresh or frozen works)
    1 cup honey
    2/3 cup Blueberry 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 blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries 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

  • Lemon & Rosemary Salmon

    June 4, 2015

    Homemade Grilled Salmon on a Cedar Plank



    • 4(6 ounce) salmon fillets
    • 14cup  Lemon Infused olive oil
    • 12teaspoon salt
    • 12teaspoon fresh ground black pepper
    • 1tablespoon minced fresh rosemary leaf
    • 8lemon slices (about 2 lemons)
    • 14cup lemon juice (about 1 lemon)
    • 12cup marsala wine (or white wine)
    • 4teaspoons capers
    • 4pieces aluminum foilDIRECTIONS
      1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
      2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
      3. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
      4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
      5. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.Recipe adapted from

  • Caramelized Onion Burger

    May 27, 2015

    Photo Credit: Vanessa Stump
    Caramelized Onions
    Prep Time: 5 minutes
    Cook Time: 1 hour, 15 minutes
    Total Time: 1 hour, 20 minutes

    These easy, delicious sweet onions can be served on just about anything, from burgers to pizza to salads to steaks!

    • 2 Tablespoons extra-virgin olive oil
    • 3 sweet onions, sliced thickly (about 5-6 slices per onion)
    • 1 teaspoon kosher salt
    • freshly ground black pepper
    • 2 Tablespoons sugar
    • 1/4-1/2 cup balsamic vinegar (depending on personal preference)

    1.Heat oil in a large skillet over medium-low heat. Add half of onions, cook down slightly then add the other half. (You can add them all at once but it might be difficult to stir until they cook down some, depending on the size of your skillet). Season with salt & pepper.
    2.Once onions are cooked down slightly (enough that you can stir them all in the skillet without any going overboard) add sugar and stir gently. Add balsamic and stir again. Reduce heat to low and slowly cook onions, stirring occasionally, for an hour or so. Vinegar will reduce and coat onions.
    3.Serve immediately or store in the refrigerator for up to 3 days. Can be served at room temperature.

    For the Burger

    • 1-1/2 Teaspoon Garlic Powder
    • ⅓ cup mayonnaise
    • 1 Tablespoon  mustard
    • 1-1/2 teaspoon fresh lemon juice
    • 1 Pound ground beef
    • 4 slices cheese (if desired)
    • 4 hamburger buns or rolls, split
    1. Grill the burgers - add garlic powder to the meat season - it will take about 10 - 15 minutes to cook the burgers over Medium-High Heat
    2. Toast the buns
    3. In a bowl - combine the following well - mayo, mustard, and lemon juice
    4. Once the burgers are cooked top with cheese (if desired)
    5. Place the mayo mixture on the bottom of each bun then caramelized onions, along with additional toppings of your choice, finally top with the top bun
    6. Enjoy!

    Recipe adapted from budget savvy diva and the wicked noodle.

  • Chicken Kebab's with Sriracha Salt

    May 21, 2015

    Grilled chicken skewers with cherry tomatoes
    3-4 boneless skinless chicken breasts cut into 1 inch chunks
    1 package of cherry tomatoes
    1 Lemon
    Bamboo wood skewers
    1 Tsp 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 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.

  • Grilled Peaches

    May 18, 2015

    We're firing up the grill to make one of our favorite summer treats; fresh grilled fruit over ice cream.  Our favorites are fresh peaches and nectarines drizzled with Lucero Peach Balsamic. What's your favorite combination!

    Fresh Grilled Fruit with Balsamic

    Fresh Grilled Peaches

    2 pounds fruit (we used peaches, and nectarines (halved and pitted)
    Lucero Ascolano Olive Oil
    Lucero Peach Balsamic Vinegar
    Vanilla Ice Cream

    Heat grill to medium-high. Drizzle peaches and nectarines with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Lucero Balsamic Vinegar (we like to use our Peach BV).

  • Linguine Pasta with Scallops and Olive Oil

    May 17, 2015

    8 Scallops
    2 Servings of Linguine
    1/4 cup of Extra Virgin Olive Oil
    4 Cloves of Garlic
    1 Tsp Parsley
    1 Tsp Peppercorn
    Salt to taste

    Cook linguine according to packaging instructions. Pour a glug of olive oil in a medium skillet heated over medium heat. Heat a 2 table spoons of olive oil for 1 minute and add 3 cloves of chopped Garlic, Parsley, and Peppercorn. Saute for about 4 minutes until it is fragrant. Take the skillet off the heat. Once the linguine is done cooking, drain the water and add the linguine to the olive oil and garlic mixture. Salt to taste.

    In a separate skillet add 1 tablespoon of olive oil and make sure your scallops are as dry as possible. Add the scallops to the skillet with 1-2 inches of spacing between each of them. Cook until they are opaque about 1-2 minutes per side. Place the scallops on the linguine, drizzle 1 tablespoon of olive oil and enjoy!

    Serves 2.

    Adapted from the Kitchen Minions.

  • Pineapple Explosion Burger

    May 12, 2015



    • 1 lb ground beef
    • 2 tablespoons of soy sauce
    • 2 teaspoons of Worchester sauce
    • 4 tablespoons of Lucero’s Pineapple White Balsamic Vinegar

    Grilled Pineapple Rounds:

    • 1 can of pineapple rounds or one fresh pineapple cut into rounds
    • ½ cup honey
    • ¼ cup light brown sugar
    • 4 tablespoons Lucero’s Pineapple Balsamic Vinegar

    Additional Toppings:

    • 4 hamburger buns of your choice
    • 2 tablespoons of Lucero’s Basil Flavored Olive Oil
    • 1 red onion cut into rounds
    • 1 large tomato cut into rounds
    • 4 leaves of romaine lettuce
    • 4 slices of aged Swiss cheese


    In a large bowl mix together ingredients for hamburger patties, once thoroughly mixed form into 4 patties. Put on grill and cook for about 6 minutes, then flip until done.

    Drain canned pineapple rounds. In a small bowl stir together honey, brown sugar, and Lucero Pineapple White Balsamic. Generously brush onto both sides of pineapple rounds. Add glazed pineapple round to grill for about 2 minutes on each side.

    Brush hamburger buns with Lucero Basil Olive Oil. Toast on grill for approximately 3 minutes.

    To Serve: Place patties onto toasted buns and top with one slice cheese, then add glazed pineapple rings, onion round, tomato slice and romaine lettuce.


  • Grilled Artichokes

    May 11, 2015

    The secret to making great grilled artichokes at home is steaming them until they are al dente and marinating them overnight before you put them on the grill.
    1. Fill your pot with 2" of water. Place steamer basket inside pot and put the artichokes on top of the basket. Bring to a boil, cover and reduce temperature to medium. Steam for 25 to 35 minutes, until you can pull a leaf away from the artichoke heart with a gentle tug. To double check, pull the leaf between your teeth. You are looking for an "al dente" leaf, that is almost, but not quite fully cooked.
    2. Remove the artichokes and let them cool. Using a very sharp knife, turn your artichoke upside down, and slice the artichoke in half. Use a spoon to scrape all the artichoke fur out, and remove the innermost translucent leaves.
    3. Put the olive oil, balsamic and salt and pepper in a gallon-size plastic bag. Shake to combine. Add the artichoke halves, seal and mush around so the marinade coats the artichokes and gets between the leaves. Marinate in the refrigerator overnight, or for as long as you have time. Even half an hour helps.
    4. Grill the artichoke hearts on a medium hot grill, cut side down for 5 or 6 minutes. Flip over and grill another 3-4 minutes.

      Serves: 4
      Prep time:  Cook time:  Total time: 

      This recipe was adapted from True Food Cookbook by Andrew Weil.

  • Chocolate Olive Oil & Hazelnut Brownies

    April 17, 2015

    A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.

  • Spring Frittata

    April 6, 2015

    - 4 tablespoons olive oil
    - 1 large onion, chopped
    - 1 tablespoon minced garlic
    - 1/2 cup chopped black olives, preferably oil-cured
    - 1 cup chopped fresh parsley
    - 1 cup chopped fresh basil
    - 1/2 cup chopped fresh dill
    - 1/2 cup chopped fresh mint
    - 1 tablespoon chopped fresh rosemary or thyme
    - 8 eggs, lightly beaten
    - 1/2 cup milk
    - 1 tablespoon all-purpose flour
    - Salt and black pepper.

    1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. 2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper. 3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

    • Yield: 4 to 6 servings.

    Recipe adapted from Mark Bittman. Photo from Zoup to Nuts.

  • Warehouse Sale in Corning!

    March 25, 2015

    Come to our Warehouse Sale in Corning thisFriday, March 27th - Monday, March 30th, 9am-6pm! Enjoy shopping clearance items in all categories, olive oil, balsamic vinegar, tapenades, apparel etc. Be sure to shop on Friday, so you get first selection of all that we can offer! This event is while supplies last - don't miss out! We love having visitors, so if you have extra time after shopping and want to learn how olive oil is made, LET US SHOW YOU! It's easy, just ask us for a tour!

    2120 Loleta Ave. Corning, CA 96021
    530-824-2190 for any questions!

    warehouse sale1w 1wwSarah Maren Photographers

  • Ascolano Coleslaw

    March 24, 2015

    Fresh coleslaw salad for summer
    • ½ head red cabbage, shredded
    • ½ head green cabbage, shredded
    • 1 bunch radishes, trimmed and cut in slices
    • ½ cup sesame or sunflower seeds
    • ½ cup fresh parsley,chopped
    1. Place the shredded cabbage in a large bowl.
    2. Add the radishes, nuts,and parsley.
    3. It can be covered and refrigerated at this point.
    4. Combine the olive oil, lemon juice, garlic,salt and pepper. Shake to mix.
    5. Before serving add the dressing and mix thoroughly..
    Additional options: Add shredded carrots, celery, apples, dried fruit, and nuts.

  • Irish Potato Pie

    March 13, 2015

    potato + pie

    1 sheet frozen puff pastry, thawed
    3 Tbsp  Basil Olive Oil
    7 thick sliced bacon, chopped
    5 potatoes (4 large), peeled and sliced thin
    1 onion, peeled and sliced thin
    1 Tbsp fresh dill
    1/2 cup heavy cream
    Salt and Pepper
    Chive for garnish

    Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
    Place olive oil and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
    Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.

    Recipe and Photo adapted from A Spicy Perspective

  • Brie, Fig and Apple Grilled Cheese

    February 20, 2015

    Photo from Two Peas and Their Pod


    1 tablespoon olive oil
    1/4 red onion, sliced
    4 slices sourdough bread
    2 tablespoon olive oil, for brushing the bread
    4 tablespoons fig butter or jam
    5 ounces brie cheese, thinly sliced
    1 large Granny Smith apple, thinly sliced
    1/2 cup baby arugula


    1. Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.

    2. Brush the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread.

    3. Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

    Recipe adapted from

  • Whipped Goat Cheese with Sevillano Olive Oil

    February 19, 2015



    • 8 ounces goat cheese, softened
    • 2 tablespoons whole milk
    • 1 tablespoon fresh herbs, chopped (i used a combination of thyme and rosemary)
    • 1 teaspoon honey
    • salt, to taste
    • black pepper, to taste
      **We suggest drizzling Sevillano Olive Oil on top


    1. Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
    2. Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
    3. Add salt and pepper to taste and process to combine.
    4. Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.

    Recipe adapted from

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