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  • ChocoCherry Balsamic Vinegar Scones

    February 5, 2016

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

    Get the directions by clicking here!

    Recipe from Gina at Running To The Kitchen 


  • Sriracha Hummus

    February 5, 2016

    Sriracha Hummus

    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!


  • 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


  • 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.


  • 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


  • Sweet Garlic Mustard Roasted Chicken

    December 20, 2015

    Ingredients:

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

    Directions:

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

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

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


  • Winter Turkey Meatballs

    December 12, 2015

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

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

    Enjoy over spaghetti or by themselves!

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


  • Mandarin Orange and Walnut Brownies

    December 10, 2015

    Ingredients:

    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Mandarin Orange Agrumato Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup walnuts, chopped (optional)

    Directions:

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

    Melt chocolate on the stove-top or in the microwave in a double boiler and whisk in the Mandarin Orange Agrumato Olive Oil. Let cool.

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

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

    Ingredients:

    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)

    Directions:

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

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

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

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

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    Ingredients:

    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)

    Directions:

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

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

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

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

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

    Ingredients:

    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)

    Directions:

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

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

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

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

    - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf


  • Brussels Sprouts with Vinegar-Glazed Red Onion

    December 8, 2015

    Ingredients

    Directions

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

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

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

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


  • Sufganiyot

    December 8, 2015

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

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

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

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

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

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

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

    Recipe adapted from Stephanie at tablespoon.com


  • Lemon Olive Oil Cupcakes with White Balsamic Icing

    December 7, 2015

    Cake:

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

    Directions-

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

     Croquant:

    1 cup sugar
    1/4 cup water
    1 teaspoon rosemary

    Directions-

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

     Icing:

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

    Directions-

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


  • Chocolate Crostini with Olive Oil and Salt

    December 7, 2015

    Ingredients:

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

    Directions

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


  • Krista's Steak Marinade

    December 6, 2015

    Ingredients

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

    Directions

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


  • Blackberry Balsamic Vinegar Cocktail

    November 25, 2015

    Cocktails_1731

    Ingredients:
    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)

    Directions:
    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

     

     

    Ingredients

    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

    Directions

    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

     

    Ingredients

    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

    Directions

    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

    Ingredients

    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

    Directions

    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

    Ingredients

    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

    Directions

    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, http://www.feastingathome.com/rosemary-garlic-hasselback-potatoes/
    For more recipes by Sylvia, visit Feasting At Home.com


  • Olive Oil Mashed Potatoes

    November 19, 2015

    Ingredients

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

    Directions

    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: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf
    Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

  • Five Star Dinner Knot With Rosemary Herbs

    November 18, 2015

    Ingredients

    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

    Directions

    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.

    *Yields approximately 12 dinner rolls


  • Olive Oil Stuffing

    November 17, 2015

    Olive oil Stuffing

    Ingredients:

    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

    Directions:
    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

    AppleGalette2_1183

    Crust
    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

    Directions
    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
    Ingredients:
    - 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

    Directions:
    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.

    Enjoy!

    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

    Ingredients
    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

    CrostiniApp_1466

    Ingredients
    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

    Directions
    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

    Crust
    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

    Directions
    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 Baker.com


  • Hummus with Olive Oil

    October 2, 2015

    hummus

    Ingredients

    • 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

     

    Directions

    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

    savory-oatmeal-evoosaltpepper-2

    Ingredients

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

    Directions

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

    Recipe adapted from TasteSpotting.com


  • Chocolate Espresso Pumpkin Cake

    September 18, 2015

    Dark-Chocolate-Espresso-Pumpkin-Bread

     

    Ingredients

    • 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%)

    Instructions

    Position rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Generously oil and flour a 9-by-5-inch loaf pan.

    In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.

    In a large bowl, whisk together the pumpkin puree and olive oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, and then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.

    Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick can be inserted and come out clean, about 65 to 85 minutes. (mine took 80 minutes)

    Transfer the loaf pan to a wire rack, and allow the cake to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.

    The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.

     

    Recipe adapted from Portuguese Girl Cooks.com


  • Olive Oil, Honey & Apple Cake

    September 12, 2015

    honey-apple-cake6001
    INGREDIENTS
    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

    INSTRUCTIONS
    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

    APR_15_Lemon-Chocolate-Olive-Oil-Cake-652x652

    Ingredients

    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

    Directions

    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

    Tequila-Lime-Chicken-Kabobs-5

     

    INGREDIENTS

    • 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)**

     

    DIRECTIONS

    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 Oven.com


  • Rosemary Pork Loin

    August 21, 2015

    Homemade Hot Pork Tenderloin

    Ingredients

    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

    Directions

    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 Slippers.com


  • Summer Pasta

    August 19, 2015

    pastasalad21

    Ingredients

    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

     

    Directions

    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 Cooks.com


  • Tomato Basil Pizza

    August 14, 2015

    Pizza

    Ingredients

    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

    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 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

    news_news1-4

    Ingredients

    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

    Directions

    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


  • Whole Wheat Olive Oil Fruit Scones

    August 11, 2015

    Whole-wheat-berry-scones-1024x711

    Ingredients

    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)

     

    Directions

    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 Babble.com


  • Seared Coconut Vindaloo Swordfish

    August 6, 2015

    swordfish

    Ingredients

    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

     

    Instructions

    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 wind.com


  • Caprese Salad

    July 31, 2015

    caprese

     

    Ingredients
    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

    Directions
    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


  • 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.

    Ingredients:

    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)

    Directions:

    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.


  • Crushed Orange Olive Oil Cake

    August 11, 2014

    OrangeCake_1288

    Ingredients
    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

    Directions
    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.


  • Watermelon & Arugula Salad

    June 17, 2014

     

    Ingredients

    ½ pound baby arugula leaves
    2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
    ¹/³ cup good olive oil
    ¼ cup freshly squeezed lemon juice (2 lemons)
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    ½-pound chunk Parmesan cheese

    Directions

    Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
    With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

    Adapted from Barefoot Contessa How Easy Was That? by Ina Graten.

  • Sticky Balsamic Glazed Drumsticks

    June 3, 2014

    Ingredients:

    1/2 cup Lucero balsamic vinegar (we recommend Wild Cherry)
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

    Directions:

    1. Combine the balsamic, honey, brown sugar, and soy sauce, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
    2. Preheat the oven to 450 degrees.
    3. Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
    4. Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve.
    5. Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.

  • Summer Caprese Salad

    May 20, 2014

    Ingredients

    Instructions

    When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

    End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.


  • Little Thief Deviled Eggs

    April 18, 2014

    Healthy Deviled Eggs as an Appetizer

    Ingredient:

    One dozen large hard boiled eggs (see note below)
    1/2 cup mayonnaise
    2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
    3 Tablespoons sweet pickle relish
    salt and pepper
    Paprika for garnish

    Directions:

    Slice each egg in half lengthwise.  Carefully remove yolk from each half and place into a small mixing bowl.  Set egg whites aside.  Using a fork mash yolks until crumbly and no longer lumpy.  Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate.  Add salt and pepper to taste.  Taste mixture and adjust any ingredients as desired.  Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air.  Snip off a small corner of the bag with scissors.  Squeeze mixture into each egg white.  Lightly sprinkle with paprika.  Refrigerate until ready to serve.


  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014

    Ingredients

    1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup plain whole-milk yogurt
    1 cup plus 1 tablespoon sugar
    3 extra-large eggs
    2 teaspoons grated lemon zest (approximately 2 lemons)
    1/2 teaspoon pure vanilla extract
    1/2 cup Lucero Crushed Meyer Lemon Olive Oil
    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
    1/3 cup freshly squeezed lemon juice

    Directions

    Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

    Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and Crushed Meyer Lemon Olive Oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

    Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

    When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.


  • Honey-Mustard Glazed Ribs

    April 3, 2014

    Ingredients

    Honey-Mustard Glaze:

    1/2 cup Lucero Red Apple Balsamic Vinegar
    2 tablespoons light brown sugar
    1/3 cup clover honey
    3 heaping tablespoons Little Thief Mustard - we recommend NEW Sweet Bacon with Honey
    Salt and freshly ground black pepper
    Ribs:
    2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
    4 tablespoons light extra virgin olive oil like Lucero Miller's Blend EVOO
    Salt and freshly ground black pepper
    1 cup soy sauce
    4 cups water
    2 to 3-inch piece ginger, skin-on and sliced

    Directions

    Honey-Mustard Glaze:

    Combine the balsamic vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

    Ribs:

    Preheat the oven to 500 degrees F.

    Brush the pork racks on both sides with extra virgin olive oil and season with salt and pepper, to taste.

    In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

    Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.


  • Roasted Garlic

    April 3, 2014

    Instructions:

    1. Preheat the oven to 400°F.
    2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
    3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of extra virgin olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
    4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
    5. Eat as is (Yum!) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

  • Roasted Red Peppers

    April 3, 2014

    Ingredients

    4 large red or yellow bell peppers, preferably Holland
    2 tablespoons of robust olive oil - we recommend Anthony's Blend Extra Virgin Olive Oil

    Directions

    Preheat the oven to 500 degrees.

    Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

    Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the extra virgin olive oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.


  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014

    Ingredients:

    • 2 packages of graham crackers
    • 6 tablespoons of butter, melted
    • 2 tablespoons of sugar
    • 2 8-ounce packages of cream cheese, room temperature
    • 1 14-ounce can sweetened condensed milk
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon vanilla extract
    • 4 tablespoons Lucero Chocolate Olive Oil
    • 2 tablespoons Lucero Strawberry Balsamic Vinegar
    • Chocolate bar shaved

    Directions:

    Put the graham crackers in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.

    Pour crumbs into a medium bowl; stir in sugar. Add butter and Lucero's Chocolate Olive Oil, stir until combined.

    Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.

    To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.

    Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.

    Shave the chocolate bar on top of the cheesecake, and then serve.


  • Crunchy Chickpeas with Rosemary Olive Oil

    January 28, 2014

    Ingredients

    • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
    • 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
    • 1tablespoons finely chopped fresh rosemary
    • 1 tablespoon kosher salt
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper

    Instructions

    Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

    Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.


  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014

    Ingredients

    • ½ Cup heavy Cream
    • 8 oz chopped Dark Chocolate
    • Olive Oil or Vinegar to taste
    • Cocoa Powder

     

    Instructions

    Heat Heavy cream, do not let boil.

    Mix in chopped chocolate, stir until all melted.

    Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.

    Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).

    Scoop into small balls with melon baller or spoon.

    Roll into spheres in your hand quickly (chocolate starts to melt).

    Roll into cocoa powder.

    Makes 30 small truffles.



  • Balsamic Crepes

    December 16, 2013

    Ingredients:

    2 cups of fresh fruit, chopped into small pieces

    2 tablespoons of honey

    1/2 cup of your favorite Lucero Balsamic Vinegar

    Instructions:

    In a small sauce pan add all ingredients, and bring to a low boil over medium high heat, continuously stirring for 5 to 10 minutes depending on the fruit used.


  • Roasted Rosemary Turkey Thighs

    November 20, 2013

    Ingredients:

    Directions:

    Preheat oven to 350°F
    Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
    Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.


  • White Mandarin Cranberry Sauce

    November 20, 2013

    Ingredients:

    1 1/4 cups white sugar
    1/4 cup water
    1 (12 ounce) package fresh cranberries
    1 cinnamon stick
    1 tablespoon orange zest

    Directions:

    Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. 

    Adapted from AllRecipes.com

  • Butternut Squash Ravioli

    November 5, 2013

    Ingredients

    • 1  ½ cups mashed, cooked butternut squash
    • 1 cup Ricotta Cheese
    • 1/2 cup Grated Parmesan, plus more for garnish
    • 1 egg white
    • Salt And Pepper, to taste
    • 1 pinch nutmeg
    • 1 pinch dried sage
    • 1 teaspoon Garlic powder
    • 1 teaspoon Onion powder
    • 1 package Wonton Wrappers
    • Kosher Salt & Freshly Ground Black Pepper, For Serving
    • 3 Tablespoons Water

    Directions:

      Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
      Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
      Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
      Bring a saucepan of lightly salted water to a boil.
      Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.


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