• 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!

  • 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:

  • 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.

  • Watermelon & Arugula Salad

    June 17, 2014



    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


    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


    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


    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



    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


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


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

  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014


    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


    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


    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
    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


    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.


    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


    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


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


    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 Crostini with Olive Oil and Salt

    February 18, 2014


    1 baguette

    1/2 cups Lucero Crushed Mandarin Orange EVOO

    2 bars of good dark chocolate

    1/2 Tablespoon of a smooth extra virgin olive oil (we used Lucero Chocolate Infused EVOO)

    Sea salt for finishing


    Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Lucero Crushed Mandarin Orange EVOO 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.

  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014


    • 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


    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


    • 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


    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


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



    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


    2 cups of fresh fruit, chopped into small pieces

    2 tablespoons of honey

    1/2 cup of your favorite Lucero Balsamic Vinegar


    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.

  • Mandarin Orange and Walnut Brownies

    December 16, 2013


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


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

    Melt chocolate on the stove-top or in the microwave 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.


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


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

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

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

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

    - See more at:


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


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

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

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

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

    - See more at:


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


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

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

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

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

    - See more at:

  • Roasted Rosemary Turkey Thighs

    November 20, 2013



    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


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


    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

  • Butternut Squash Ravioli

    November 5, 2013


    • 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


      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.

    1. Brussels Sprouts with Vinegar-Glazed Red Onion

      October 29, 2013


      • 1 (about 10-ounce) basket
      • Salt and freshly ground black pepper
      • 1 tablespoon unsalted butter
      • 1 tablespoon Lucero Olio Nuovo Extra Virgin Olive Oil
      • 1 small red onion, thinly sliced lengthwise
      • 2 tablespoons Lucero Fig Balsamic Vinegar


      Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add 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 Nuovo 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 Nuovo 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 Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

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

    2. Soy and Traditional Balsamic Vinegar Glazed Wings

      January 22, 2013

      Yield: Makes 4 (main course)

      or 6 to 8 (snack) servings
      Active Time: 10 min
      Total Time: 55 min


      4 pounds chicken winglettes

      2 tablespoons Arbequina olive oil
      1/2 teaspoon salt

      1/2 teaspoon black pepper
      3/4 cup Lucero Traditional Balsamic Vinegar

      1/4 cup soy sauce
      2 teaspoons sugar
      1 tablespoon unsalted butter


      Put oven racks in upper and lower thirds of oven. Line 2 large shallow
      baking pans with foil. Put pans in oven and preheat oven to 500°F.

      Pat wings dry, then toss with olive oil, salt, and pepper in a large bowl
      and divide between preheated pans, spreading wings in 1 layer. Roast, without
      turning, until golden and tender, about 35 minutes. Roasting the wings before
      tossing them with this tangy glaze is our secret to getting crisp skin.

      While the wings roast, simmer your traditional balsamic vinegar, soy sauce,
      and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until
      reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter
      until melted.

      Remove roasted wings from oven and let stand in pans 1 minute (to make wings
      easier to remove from foil), then transfer with tongs to a clean large bowl.

      Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes,
      then toss again.

    3. Sweet Garlic Mustard Roast Chicken

      November 19, 2012

      Let the mustard do the work! The mouth-watering combination of sweet and savory makes this recipe novel enough for a holiday meal, but it's easy enough to prepare for a week-night.


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


      Heat the mustard and 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.

      We chose to serve our chicken on a bed of rosemary and pomegranate- for an extra infusion of flavors- but the mustard marinade makes this dish extremely versatile. It pairs easily with almost any favorite side-dish, like the Squash and Corn Layered Dish or Meyer Lemon Broccoli. Enjoy!

    4. Balsamic Caramel Corn

      November 19, 2012

      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.


      2 bags plain, unbuttered microwave popcorn
      8 oz. unsalted butter
      2 cups packed light brown sugar
      1 tsp. kosher salt
      1/4 cup Lucero Traditional Balsamic Vinegar
      1/4 cup light maple syrup
      1 tsp. baking soda


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

      In a large saucepan, combine the butter, brown sugar, salt, 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.

      Adapted from Sauce Magazine.

    5. White Lemon Balsamic Flat Apple Pie

      November 19, 2012


      • 5 Granny Smith apples, peeled and sliced
      • 1/2 cup firmly packed brown sugar
      • 1/2 cup granulated sugar
      • 2 tablespoons all-purpose flour
      • 1/4 teaspoon salt
      • 1 tablespoon of Lucero White Lemon Balsamic Vinegar
      • Juice of 1/2 lemon
      • 4 tablespoons butter
      • 1 box of rolled refrigerated pie crust


      Preheat the oven to 375 degrees F.

      In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and Lucero White Lemon Balsamic Vinegar. On parchment paper over a baking sheet spread both pie crusts. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

      Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

      Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!


    6. Black Olive Feta Spread

      November 19, 2012


      • 1 pound of feta cheese
      • 1 jar of Lucero Black Olive Tapenade
      • 1 baguette
      • Lucero Koroneiki Olive Oil
      • Garlic salt to taste
      • Rosemary and kalamata olives for garnish


      Cut baguette in to ¼ inch slices, brush with Koroneiki Olive Oil, sprinkle with garlic salt and toast until golden brown. Bring feta cheese to room temperature. Mix in Black Olive Tapenade and Koroneiki Olive Oil. Serve on a platter, garnish with rosemary and kalamata olives.


    7. Olive Oil Granola

      September 18, 2012

      Fall is just around the corner and that means apples and pumpkins are in season. We were inspired to make our own homemade granola that incorporated these essential flavors of fall. The scent of roasting oats and cinnamon made the kitchen smell amazing and when it came out of the oven it didn't last long.

      Homemade Olive Oil Granola



      3 cups Rolled Oats

      1 cup Pumpkin Seeds

      1 cup Almonds, chopped

      1/2 cup Brown Sugar

      1 tsp Salt

      3/4 tsp Cinnamon

      3/4 cup Lucero Arbequina Olive Oil (or try it with our Mandarin Crush Olive Oil for a hint of citrus)

      1/4 cup Sugar

      1 cup dried apples, chopped

      1 cup dried cranberries


      Preheat oven to 300 degrees.

      In a large bowl, mix together the first 8 ingredients.

      On a rimmed jelly-roll pan spread out the mixture in an even layer.

      Bake for about 35 minutes, stir every 10 minutes or until golden brown and toasted.

      Remove granola and allow to cool 2 minutes.

      Place into a large bowl and add apples and cranberries, stir to combine.

      Enjoy as is or with milk to create your own granola cereal.

      -Recipe inspired by and photo courtesy of

    8. Lucero's Lean Meatballs

      September 11, 2012

      Lucero's Lean Meatballs

      Makes 6-8 Servings




      1 1/2 lbs. Ground Turkey

      3/4 c. Quick Oats

      1 c. Low Fat Milk

      3 Tbsp. Minced Onion

      1 1/2 tsp. Salt

      Ground Pepper

      1/2 c. Flour

      4 Tbsp  your favorite Lucero Olive Oil


      1 c. Ketchup

      1/2c. Crushed Pineapple (drained)

      4-6 Tbsp. Minced Onion

      3 Tbsp. Lucero Pineapple Balsamic Vinegar

      2 Tbsp. Worcestershire Sauce

      Dash of Tabasco

      Dash red pepper flakes



      Combine ground turkey and oats in a bowl. Add milk, minced onion, salt, and pepper. Stir until combined. Roll the mixture into tablespoon size balls. Refrigerate until firm, about 30-40minutes. Preheat oven to 350° F. Heat olive oil in a large skillet over medium heat. Roll meatballs in flour and then place several at a time  in oil to brown. As they brown place the meatballs in a glass baking dish. Set aside. Mix sauce and drizzle over meatballs. Place them uncovered in the oven for about 45minutes.

      -Recipe inspired by the Pioneer Woman.

    9. Meyer Lemon Broccoli

      June 27, 2012

      It’s the last week in June, which means this is our last fresh fruits and veggie post of the month. We know how delicious broccoli can be, but if you have a picky eater on your hands it may be difficult to get them to even take a bite of the “dreaded broccoli”. We are sure with this recipe even the pickiest children will be asking for seconds. So put a new spin on this plain side dish at dinner this week.

      Meyer Lemon Broccoli

      Meyer Lemon Broccoli

      Makes 4 servings

      1 ½ lbs Broccoli Florets

      3 Tbsp. Lucero Meyer Lemon EVOO*

      ½ C. Seasoned Breadcrumbs

      2 Tbsp. Butter

      3 Tbsp. Grated Parmesan

      Salt & Pepper to taste

      1. Fill a large pot halfway with water & bring to a boil.

      2. Add broccoli and boil until tender (still a little crisp), approximately 5minuets.

      3. Drain broccoli and transfer to a large bowl.

      4. Toss with Lucero Meyer Lemon EVOO, to coat.

      5. Toast breadcrumbs & cheese in butter, approximately 3-5 minutes, until golden.

      6. Pour mixture over broccoli and mix well.

      7. Serve immediately.

      **Lucero Meyer Lemon Olive Oil is available online and in all Lucero Tasting Rooms in Corning, CA, Portland, OR and Napa, CA.

    10. Baked Mandarin Orange Sweet Potato Chips

      June 13, 2012

      Last week at Lucero was Health and Safety Awareness Week. Each department was required to come up with a challenge for the entire staff, ranging from walking on breaks to giving compliments. These simple tasks truly made everyone feel a bit better than usual. To end the week, we had a healthy potluck. Everyone made delicious dishes and many incorporated Lucero’s healthy Extra Virgin Olive Oils. The following was a huge hit at the potluck:


      Mandarin Orange Sweet Potato Chips


      Baked Mandarin Orange Sweet Potato Chips

      Makes about 6cups

      4 medium Sweet Potatoes or Yams

      8 Tbsp. Lucero’s Crushed Mandarin Orange Olive Oil

      3 tsp. Orange Zest

      4 tsp. Thyme (dried)

      Salt & Pepper to taste

      1. Preheat oven to 325 and place rack in the middle.

      2. Scrub sweet potatoes/yams and then slice them into very thin pieces using a mandolin.

      3. Mix together Crushed Mandarin Orange Olive Oil* and orange zest.

      4. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes.

      5. Brush the tops of the sweet potatoes with oil mixture; sprinkle with thyme, salt, and pepper to taste.

      6. Place in the oven and bake for about until golden brown and centers are dry to the touch, about 20minutes.

      7. Place baking sheet on a wire rack and allow to cool 3minutes. After cooling carefully transfer chips to a serving dish and enjoy!

      8. Repeat steps 4-7 until you run out of slices of sweet potato.

      *Lucero Crushed Mandarin Orange Olive Oil  is currently sold online and in the Lucero retail store in Corning, CA.

      These little chips are light and a great alternative to regular fried potato chips, but be warned they may be habit forming.  The staff was craving more as soon as we ran out. I guess I know what I will be bringing to the next company potluck.

    11. Lucero Pineapple Balsamic Fruit Dip

      June 6, 2012

      June is national fruits and veggies month, which is no surprise with all the beautiful produce available this time of year. Here at Lucero we want to help you find new ways to enjoy nature’s most perfect gifts. This week we are featuring our NEW, delicious Pineapple Balsamic Vinaigrette in a wonderful fruit dip. Not only is it delicious, but it is also swimsuit season friendly.

      Pineapple Balsamic Fruit Dip


      Pineapple Balsamic Fruit Dip

      12 oz. Plain Yogurt
      4 serving size package of instant low-cal vanilla pudding mix
      1/4 c. Toasted Coconut
      3 Tbsp. Light Coconut milk
      3 Tbsp. Lucero Pineapple Balsamic Vinegar*
      1½ c. frozen whipped lite topping, thawed

      1. In a medium bowl, blend yogurt and pudding mix; stir in balsamic and coconut milk.
      2. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time.
      3. Serve with fresh fruit (tart green apples are one of our favorites), cinnamon pita chips, or granola.

      Stop in and get your bottle this weekend, June 9th, at our 2nd Saturday at the Mill Event. It is a free event and there will be many vendors present to sample products. Tickets for a beer and wine tasting can also be purchased, check out the Lucero Olive Oil Facebook page for more information.

      In addition, if you enjoyed this post, please “Like” us on Facebook for daily updates about recipes, events, and happenings around the mill, as well as share your own ideas.

      Enjoy and we will see “Olive” you this weekend.

      *Lucero Pineapple Balsamic Vinegar is currently only sold in the Lucero retail store in Corning, CA.

    12. Chocolate Olive Oil Banana Bread

      May 9, 2012


      • ¼ cup + 2 tbsp Lucero Infused Chocolate Olive Oil
      • 1 ⅔ cups all purpose flour, plus more for pan
      • 1 teaspoon baking soda
      • ½ teaspoon fine salt
      • 1 ¼ cups sugar
      • 2 large eggs
      • 1 ½ cups mashed overripe bananas
      • 2 tablespoons sour cream
      • 1 teaspoon pure vanilla extract
      • 6 ounces bittersweet chocolate chips
      • 1 tablespoon cinnamon


      1. Preheat oven to 350°. Coat a 5x9 inch loaf pan with Lucero Infused Chocolate Olive Oil and sprinkle with flour.
      2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon
      3. In a large bowl, stir together Lucero Chocolate Olive Oil and sugar until well blended. Add eggs, one at a time, beating well after each addition; make sure to scrape down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate chips on medium.
      4. Pour batter into pan. Bake 50 to 60 minutes. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool completely on a wire rack.

      **When recipes call for butter or "other oils," remember that olive oil can replace both!  It's healthier and tastier!

    13. Japanese Eggplant

      April 25, 2012


      • 1/2 cup olive oil plus more for pan
      • 6 cloves garlic, thinly sliced lengthwise
      • 1 1/2 pounds red barley miso
      • 2 Japanese eggplants (12 inches each), trimmed
      • 4 limes
      • 2 shiso leaves, chopped


      1. Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add red barley miso and whisk until combined; set aside.
      2. Cube eggplants;
      3. Heat oil over medium-high heat and add eggplant. Sauté Eggplant until outside is crispy and center is soft, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
      4. Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, toss to combine. Serve immediately.

    14. Roasted Garlic Cauliflower

      April 2, 2012


      • 2 tablespoons minced garlic
      • 3 tablespoons  Lucero Arbequina Extra Virgin Olive Oil
      • 1 large head cauliflower, separated into florets
      • 1/3 cup grated parmesan cheese
      • Salt and pepper to taste
      • 1 tablespoon chopped fresh parsley



      1. Preheat the oven to 450°F. Grease a large Casserole Dish.
      2. Place the Lucero Arbequina Extra Virgin Olive Oil and garlic in a large plastic resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
      3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.


      *Recipe from

    15. Alison’s on-The-Lighter-Side Macaroni and Cheese

      March 2, 2012


        • 2 tablespoons Lucero Ascolano Extra Virgin Olive Oil
        • Coarse salt and freshly ground pepper, to taste
        • 5 slices white sandwich bread, with crust
        • 2 tablespoons unsalted butter
        • 1 pound Mostaccioli pasta
        • 2 cups low-sodium chicken stock
        • 5 tablespoons all purpose flour
        • Pinch of freshly grated nutmeg
        • Pinch of onion powder
        • Pinch of garlic powder
        • 2 cups low-fat (1 percent) milk
        • 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
        • 1 ounce (about ½ cup) Parmesan cheese, freshly grated
        • 1 ounce (about ½ cup) Gruyere cheese, freshly grated


      1. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
      2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 6 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
      3. Whisk 1/2 cup chicken stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, onion, garlic and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
      4. Place Macaroni in a 9 x 9 inch baking pan, sprinkle with breadcrumbs. Bake until bubbling and golden brown, about 30-45 minutes. Serve immediately.

      *Courtesy of Lucero Olive Oil employee Alison Rodegerdts


    16. Lucero Style Muffuletta Panini

      February 21, 2012

      In honor of Mardi Gras!


      • Lucero Green Olive Tapenade
      • 2 (7 1/2-by-3-inch) pieces of focaccia bread, halved lengthwise
      • 4 ounces sliced mortadella
      • 2 1/2 ounces sliced hot soppressata
      • 2 ounces sliced Genoa salami
      • 2 ounces sliced Italian Ham
      • 2 ounces sliced provolone cheese
      • 2 ounces sliced mozzarella  cheese
      • 1/4 pound arugula
      • 1 tablespoon Lucero Ascolano Extra Virgin Olive Oil
      • 1 tablespoon Lucero Traditional Balsamic Vinegar
      • 1 teaspoon freshly squeezed lemon juice
      • Coarse salt


      1. Preheat a Panini press to high heat. Spread Lucero Green Olive Tapenade over cut sides of bread.
      2. On one half of each piece of focaccia, layer 2 ounces mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce ham, 1 ounce provolone cheese and 1 ounce mozzarella cheese. Place second half of bread over meats and cheeses and transfer to panini press. Press until heated through, 4 to 5 minutes.
      3. Meanwhile, place arugula in a medium bowl. Drizzle with the Lucero Ascolano Extra Virgin Olive Oil, Lucero Traditional Balsamic Vinegar and lemon juice; season with salt and toss to combine.
      4. Remove sandwiches from press and cut each in half. Serve immediately with arugula.

    17. Lucero Meyer Lemon Trout

      February 16, 2012


      • 1 1/2 tablespoons Lucero Meyer Lemon Crushed  Olive Oil
      • 2 skin-on trout fillets (4 ounces)
      • Coarse salt and ground pepper to taste
      • 5 cups escarole, torn into pieces
      • 1/3 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
      • 4 tablespoons of Lucero Green Olive Tapenade


      1. In a large skillet, heat Meyer Lemon Flavored Olive Oil over medium-high heat.
      2. Pat fish dry and season both sides with salt and pepper. Add fillets to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate.
      3. Add escarole, lemon zest, and Green Olive Tapenade to skillet .Cook, stirring constantly, until escarole wilts, about 2 minutes. Add lemon juice and toss to coat. Serve alongside trout.

    18. Blackberry Wine & Chocolate Olive Oil Cupcakes

      February 7, 2012

      This yummy recipe was featured on The Domestic Rebel, a fun baking blog, which has great pictures and other tasty recipes:


      2 eggs
      1 cup buttermilk
      1 cup red wine
      1/2 cup Lucero chocolate olive oil
      2 tsp vanilla extract
      1/2 cup pureed fresh blackberries (or 1/2 cup seedless blackberry jam)
      2 cups sugar
      1 & 3/4 cup all-purpose flour
      3/4 cup cocoa powder
      2 tsp baking soda
      1 tsp baking powder
      1 tsp salt
      Blackberry Buttercream Frosting (recipe & ingredients follow)

      1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
      2. In a large bowl, combine the sugar, flour, cocoa, baking powder and soda and salt. Set aside. In the bowl of a stand mixer, combine the eggs, buttermilk, wine, olive oil, vanilla extract and pureed blackberries or jam. Begin gradually adding the dry ingredients into the wet, mixing well after each addition until a very thin batter has formed.
      3. Portion batter evenly among muffin tins, filling about 2/3 full. Bake for approximately 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool completely, & prepare the frosting.


      Blackberry Buttercream Frosting

      1/3 cup pureed fresh blackberries or jam
      2/3 cup butter, softened
      1 tsp vanilla extract
      About 6 cups powdered sugar
      Splash of Lucero chocolate olive oil

      1. In the bowl of a stand mixer, beat together the pureed berries, butter and vanilla until blended. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Blend in the splash of oil for an extra richness, because everyone wants to be extra-rich.
      2. Pipe or spread onto cooled cupcakes. Garnish with edible pearls or a fresh blackberry, if desired. Store airtight in the fridge.

      **Check out more recipes by Hayley at:

    19. Lucero Style Pork Chops

      January 28, 2012


      • ½ pound fennel bulbs, trimmed and cut into ½-inch wedges
      • ½ pound carrots (about 5 medium) trimmed and halved lengthwise
      • ½ pound red potatoes, rinsed and quartered
      • ½ pound parsnips, trimmed and halved lengthwise
      • 1 medium red onion, cut into 1-inch wedges, root end left intact
      • 12 garlic cloves, peeled
      • 5 tablespoons chopped fresh oregano leaves
      • 5 tablespoons Lucero Manzanillo olive oil
      • Coarse salt and ground pepper
      • 6 bone-in pork loin chops
      • ½ fresh lemon (or 2 tablespoons lemon juice)



      1. Preheat oven to 450°. On a rimmed baking sheet, toss fennel, carrots, potatoes, parsnips, onion and garlic with 3 tablespoons oregano, 3 tablespoons Lucdero olive oil (more if needed!); squeeze lemon juice over the top; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 35-40 minutes.
      2. In the meantime take a large skillet and heat 2 tablespoons Lucero olive oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through about 4 minutes per side.

    20. Pasta with Fresh Tomatoes and Mozzarella

      January 21, 2012


      • Coarse salt
      • 3/4 pound rigatoni, or other short tubular pasta
      • 2 pounds plum tomatoes, coarsely chopped
      • 1 tablespoon Lucero Fig balsamic vinegar
      • 3 tablespoons Lucero Manzanillo Extra Virgin olive oil
      • 3 garlic cloves, thinly sliced
      • 1/4 teaspoon red-pepper flakes
      • 1/2 cup chopped fresh parsley
      • 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
      • 8 ounces fresh mozzarella cheese, diced


      1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
      2. Meanwhile, in a large bowl, combine tomatoes, Lucero Fig balsamic vinegar, and 1/2 teaspoon salt; set aside.
      3. In a small skillet, heat Lucero Manzanillo Extra Virgin Olive oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
      4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
      5. Add more Lucero Manzanillo Extra Virgin Olive Oil to taste J

    21. Lucero Olive Oil Gelato

      December 14, 2011


      3 cups milk

      1 cup heavy cream

      6 egg yolks

      1 cup sugar

      2/3 cup Fresh Pressed Lucero Olive Oil



      In a saucepan over medium heat, whisk together the milk and cream. Bring to a simmer.


      Meanwhile, in the bowl of an electronic mixer fitted with the whisk attachment beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.


      Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handled whisk until combined. Place the pan over the medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.


      Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.


      Transfer the custard to an ice cream maker and freeze according to the manufacture’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.


      Chef Ramon

      C.R. Gibbs

    22. Mandarin Wild Rice Salad

      December 14, 2011


      1 cup cooked wild rice

      ½ cup toasted walnuts

      ½ cup craisins

      ½ cup feta cheese

      2 oz. Lucero mandarin Oil

      2 cup Baby Greens

      2 tsp Finely Chopped sage



      1. Toss wild rice, walnuts, craisins and sage together
      2. Divide greens equally into 4 parts
      3. Plate greens on 4 plates
      4. Top each plate greens with wild rice mixture
      5. Sprinkle feta on top of each plate
      6. Drizzle olive oil on each


      Chef Ramon

      C.R. Gibbs

    23. Mediterranean Chicken Reloude

      December 14, 2011



      4 each Chicken Breast

      2 oz. Goat Cheese

      ½ cup Chopped Spinach

      2 oz. Sun Dried Tomatoes chopped

      2 oz. Artichokle Hearts chopped

      1 oz. Mixed Olives Chopped (black & green)

      2 oz. Lucero Crushed Meyer Lemon Olive Oil

      1 tsp. Fresh Chopped Oregano

      1 tsp. Fresh Chopped Basil

      1 cup seasoned all purpose flour

      3 beaten eggs

      2 cup Japanese Bread Crumb

      Fry Oil



      1. Butterfly chicken breast
      2. In a medium size bowl, combine goat cheese, spinach, tomates, art hearts, olives, oil, and fresh herbs
      3. Divide mixture into 4 equal parts and form into log shapes and place in center of chicken breast
      4. Fold ends of chicken and roll
      5. Place in freezer for 30 minutes
      6. Meanwhile, make standard breading station…
        1. Bowl for flour
        2. Bowl for beaten egg
        3. Bowl for Japanese bread crumb
      7. Once chicken is removed from freezer, take one chicken roll and dredge in flour. Shake excess off and place in egg mixture, coat well and remove with other hand and place into bread crumb bowl, roll around to ensure total coverage and remove with “flour hand: and place on piece of foil.
      8. Repeat for remaining chicken breast rolls
      9. Heat Fryer to 350 degree F

      10.  Cook Chicken Reloudes till Golden Brown and remove

      11.  Transfer  Reloudes to oven safe baking pan and cook until internal temperature reaches 185 degrees F

      12.  Remove from oven and slice on bias 4 to 5 cuts and serve.



      Chef Ramon

      C.R. Gibbs

    24. Rubbed Brazilian Piranha Ribs

      December 14, 2011

      Pan- Roasted Pink Pepper & Cumin- Rubbed Brazilian Piranha Ribs with Hanson Orchard Red Walnut & Nuturfarm Arugula Gremolata with Mandarin Oranges & Lucero Mandarin Infused Olive Oil Vinaigrette



      4 racks of Piranha ribs (can subtitle any fatty white fish like halibut)

      1 Tbsp. Cumin seeds, roasted & ground

      1 Tbsp. Pink Peppercorns, crushed

      Kosher Salt- to taste (for Piranha rub)

      4 cups Arugula – washed & dried

      4 Mandarin oranges- zest first (reserve for garnish), then peeled and sectioned

      4 Tbsp. Reed Walnuts (available through Hanson Orchard)

      1 tsp. Dijon Mustard

      1 sliced Shallot

      ¼ cup Rice wine vinegar

      ¼ cup Lucero Mandarin Olive Oil

      Salt to taste (for vinaigrette)

      Chili flake- pinch (for vinaigrette)

      Lucero Olio Nuovo Olive Oil- for sauté



      1. Season piranha ribs with salt then rub with cumin & peppercorns. Set aside.
      2. Make vinaigrette: mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine vinegar. Then whisk in Lucero mandarin-infused oil, very slowly in a steady slow stream.
      3. In sauté pan, add walnuts & drizzle with a teaspoon of Olio Nuovo Olive Oil, and salt to taste. Lightly toast over low heat until crispy. Do NOT over toast.
      4. In a very hot large sauté pan, sear the piranha ribs in olive oil, then place in a pre-heated 350 degree oven until tender (approx. 10 minutes).
      5. While ribs are in oven, toss arugula & oranges in vinaigrette (be sure to include the shallots)
      6. Place finished ribs on platter and arrange arugula & oranges around them.
      7. Sprinkle the arugula with toasted red walnuts & drizzle extra vinaigrette. Garnish with parsley leaves, mandarin zest & sea salt.


      Chef Steve

      Farwood Bar & Grill

    25. Hand Made Whole Wheat Tortillas

      December 13, 2011


      8 cups of wheat flour

      1 Tbsp. of salt

      1 cup Lucero Olive Oil

      Water for binding


      1. Use 8 cups of whole wheat flour in a large bowl
      2. 1 heaping tablespoon of baking powder
      3. 1 heaping tablespoon of salt
      4. One cup of Lucero Olive Oil
      5. Mix together well
      6. Add luke warm water to the mixture to bind mixture, knead until no longer sticky
      7. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl
      8. Once done creating balls, cover with cloth for 10 minutes
      9. Heat hot plate on high
      10. Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more
      11. Cook on both sides on hot plate for about 15 seconds
      12. Stack finished tortillas once cooked in cloth to keep warm



    26. Lucero’s Squash & Corn Layered Dish

      December 13, 2011


      5-6 Tbsp. of Lucero Olive Oil

      3 zucchini

      3 yellow squash

      3 ears of corn


      1. Use a 12-inch frying pan and lid
      2. Sprinkle Lucero Olive Oil on bottom, about 2-3 tablespoons, or until bottom is covered with oil
      3. Quarter dice three zucchini, put in pan as the bottom layer
      4. Quarter dice three yellow squash, layer on top of zucchini
      5. Cut the corn off of three ears and layer on top of squash
      6. Sprinkle with more olive oil to your liking, 2-3 tablespoons
      7. Cover with lid on low heat for 20 minutes



    27. Croutons

      November 10, 2011

      2 cups sliced bread

      2 tablespoons Anthony’s Blend Olive Oil

      2 tablespoons butter

      Garlic salt & pepper to taste



      1. Preheat oven to 350 degrees F.
      2. Slice bread into bite size cubes.
      3. In a bowl combine olive oil, butter, and seasonings to taste.
      4. Arrange cubes on an ungreased cookie sheet.
      5. Bake for 20 minutes or until brown.
      6. Let cool and enjoy with soups or salads.

    28. French Fries

      October 21, 2011


      2 1/2 pounds russet potatoes, peeled

      1 teaspoon garlic powder

      1 teaspoon onion powder

      1 teaspoon salt

      1 teaspoon paprika

      Fill deep fryer with Lucero Olive Oil



      • Mix garlic, onion, salt, and paprika in small bowl- set aside.
      • Slice potatoes into French fries, and place into cold water so they don't turn brown while you prepare the olive oil.
      • Heat olive oil in a large fryer (~325 degrees F).
      • Place potatoes in the hot olive oil to fry. Fry until golden brown and crispy.
      • Remove from oil and place on paper towels to drain.
      • Add season mix to warm fries.

      From the Lucero Kitchen

    29. Caprese Salad

      October 12, 2011


      3 vine-ripe tomatoes

      1 pound fresh mozzarella

      1 bunch fresh basil

      Lucero Olive Oil, for drizzling- Miller’s Blend

      Lucero Traditional Balsamic Vinegar for drizzling

      Coarse salt and pepper to taste



      • Slice tomatoes and mozzarella into ½ inch thick slices.
      • On a large platter, arrange tomatoes and mozzarella slices.
      • Cut basil leaves into thin strips. Sprinkle basil over the top of tomatoes and mozzarella slices.
      • Drizzle olive oil and balsamic vinegar over salad.


      From the Lucero Kitchen

    30. Lucero’s Traditional Sirloin Steak

      October 5, 2011


      • ¼ Cup Lucero Traditional Balsamic Vinegar
      • ½ Cup Lucero Anthony’s Blend Extra Virgin Olive Oil
      • 1 Garlic clove-mashed
      • Freshly Ground Pepper
      • Coarse Sea Salt
      • 4 Sirloin Steaks



      Rinse steaks under cold water and pat dry with a paper towel. Trim excess fat away from edges of meat. Pierce Steak with fork to enable marinated to penetrate meat during marinating. In resealable plastic bag pour in Lucero’s Traditional Balsamic Vinegar and Lucero’s Anthony’s Blend Extra Virgin Olive Oil, set aside. Remove one garlic clove from bulb and peel, removing all outer skin from clove. Mince clove with knife or garlic press, add to balsamic vinegar and olive oil mixture. Add freshly ground black pepper and coarse sea salt to marinade mixture. Seal bag and mix all ingredients together by moving liquid around bag. Submerge sirloin steaks to completely coat in marinade mixture, place in refrigerator for 4-6 hours. Turn bag every two hours to evenly flavor meat.

      From the Lucero Kitchen

    31. Lucero’s BBQ Country Ribs

      September 4, 2011

      Serves: 6
      Prep Time: 10 min.
      Cooking Time: 1hr.
      Total Time: 1hr. 10 min.


      • 3 ½ lbs. Pork Spareribs
      • 2 (18 ounce) bottles barbeque sauce
      • 1 onion, quartered
      • ½ cup Lucero Wild Cherry Balsamic Vinegar
      • ½ cup Little Thief Tequila Jalapeno Kiss Mustard
      • 1 teaspoon salt
      • 1 teaspoon ground black pepper


      • Place spareribs in a large stock pot with barbeque sauce, onions, Lucero’s Wild Cherry Balsamic Vinegar, Little Thief Tequila Jalapeno Kiss Mustard, salt and pepper. Pour in enough water to cover spareribs and stir mixture to incorporate ingredients. Bring to a low boil, and cook for approximately 40 minutes.
      • Preheat grill for high heat.
      • Lightly oil grate with Lucero’s Anthony’s Blend Olive Oil. Remove spareribs from the stock pot, and place on a preheated grill. Use the barbeque sauce in saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently to avoid burning, for 20 minutes, or until nicely browned.
      • Enjoy with your favorite BBQ side dishes.

    32. Chocolate Mousse (vegetarian)

      May 12, 2011

      Wow!....Does life get any better than this?

      1 - 12oz Silken Tofu, soft
      1 - Cup Guittard semisweet chocolate chips (found in baking section)
      3 - T Lucero Apple Balsamic Vinegar
      1. In a blender, puree tofu until smooth
      2. Melt chocolate in double boiler or in the microwave, remove from heat and mix in balsamic vinegar a little at a time
      3. Add chocolate to tofu, blend thoroughly, pour into individual bowls, chill

      * You can use vegan chocolate
      * You can top with:
      -fresh berries and mint
      -chocolate shavings
      -dairy-free whipped topping
      -cookie crumbles

      Brought to you by our “Foodie Specialist”:

      Elizabeth Caban
      North Bay Made
      414 1st St E #D
      Sonoma, CA 95476

    33. Fresh Summer Salad

      May 12, 2011

      Fresh Summer Salad by Lucero
      Perfect during your local farmers market - fresh fruit and veggie season

      2 Large handfuls of green leaf lettuce or spinach
      1 Large fresh peach or nectarine
      1 Cup ripe raspberries
      ½ Cup goat cheese
      ½ Cup walnuts or pecans
      Lucero Olive Oil and/or Balsamic Vinegar
      Split all ingredients into two bowls, and drizzle with your favorite Lucero Olive Oil, our favorite is the Ascolano with Traditional Balsamic Vinegar. Also very tasty is the Meyer Lemon and Red Apple Balsamic.

      Yield: 2 servings

    34. Grilled Watermelon Salad

      May 12, 2011

      Grilled Watermelon Salad (One of Grandpa Pete's Favorites!)

      1 medium size watermelon
      1/3 c. and 3 Tbsp. Lucero Olive Oil (Arbequina, Miller’s Blend, or Ascolano work well)
      4 c. of Arugula
      ¼ c. Goat cheese
      2 Tbsp. Lucero Traditional Balsamic Vinegar
      Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil and grill until lightly caramelized. Toss arugula, goat cheese, balsamic vinegar and remaining olive oil with caramelized watermelon.

    35. Asparagus Gruyere Tart

      May 12, 2011

      Serves: 4
      Prep Time: 15 minutes
      Total Time: 45 minutes
      · Flour, for working with the dough and surface
      · 1 sheet frozen store bought puff pastry
      · 2 cups Gruyere cheese, grated
      · 1 ½ pounds medium asparagus
      · 1 tablespoon Lucero Manzanillo Olive Oil
      · Sea salt and freshly ground coarse black pepper
      1. Preheat oven to 400°F. On a flat floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim off any uneven edges to shape a rectangle. Transfer puff pastry to a baking sheet. Lightly score pastry dough with a knife 1 inch from edges to outline a rectangle. With a fork, pierce dough inside the rectangle outline at ½ inch intervals. Bake pastry dough until golden brown, about 15 minutes.
      2. Remove pastry shell from oven, sprinkle with grated Gruyere. Trim the bottoms of asparagus spears to fit horizontally across pastry shell. Place asparagus in a single layer over cheese. Brush entire pastry shell and asparagus with Lucero Manzanillo Olive Oil. Season with sea salt and coarse pepper. Bake until asparagus is tender, 25 to 30 minutes.

    36. The Best Chocolate Chip Olive Oil Cookies

      April 6, 2011

      Chocolate Chip Olive Oil Cookies

      Developed in the Edible Shasta-Butte “test kitchen” in honor of some of our best local ingredients.  Thanks Earl!

      3 ounces good dark chocolate

      ¾ cup Lucero Chocolate Olive Oil

      1 cup firmly packed brown sugar

      ½ cup granulated sugar

      2 eggs

      1 teaspoon vanilla

      1 ¼ cups whole wheat flour

      1 teaspoon baking soda

      1 teaspoon cinnamon

      ½ teaspoon salt

      3 cups rolled oats

      ¾ cup chopped walnuts

      Preheat oven to 350°F. Lightly hammer the chocolate into large chunks. (This is most easily done with the chocolate still in the bar wrapper) Set aside. Beat together olive oil and sugars until creamy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, cinnamon, and salt, and then add to the olive oil mixture, stirring well. Stir in the oats along with the chocolate chunks and chopped walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to a rack. Enjoy one while they are still hot! Makes about 4 dozen

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