• Stove Top vs. DIY Microwave Popcorn

    February 23, 2017

    Whether you're having the entire neighborhood over for a black tie affair or you’ve decided to hold a party for one in your flannel PJs, Oscar Night demands popcorn, don’t you think?



    You can make DIY quick and easy microwave popcorn that is far healthier than the prepackaged type from the grocery store.


    Microwave Popcorn

    1/2 cup popcorn kernels

    1 Tbs. Lucero Extra Virgin Olive Oil

    Salt to taste


    1. In a small bowl, mix together the unpopped popcorn and oil.


    1. Pour the oil-coated corn into a brown paper lunch sack. Tightly fold the top of the bag over three or more times and press to seal the bag well.  Trust us, it will stay tightly enough furled until the popcorn starts popping!


    1. Cook in the microwave at full power for about 2.5 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.


    Stove Top Popcorn

    3 Tbs. Lucero Extra Virgin Olive Oil

    1/2 cup popcorn kernels

    Salt to taste


    1.  Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and stir to coat the kernels with the oil. Place lid on pot.


    1.  As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down.


    1.  Add salt or other additions to taste, then carefully pour popped kernels into a large bowl.


    Six Variations

    The Classic:  Add a pat of butter to the olive oil in the stovetop version for movie theater version and top with too much salt.  Sometimes you just have to do this.


    The Healthy:  Spritz finished popcorn with Bragg’s seasoning and sprinkle liberally with brewer’s yeast.  It will be just like college.


    The Sophisticate:  Use Lucero Ascolano EVOO and top with Maldon sea salt.


    The Tuscan:  Use Lucero Coratina or Taggiasca EVOO and top with Tuscan herb blends and freshly grated parmigiano reggiano.


    The Provençal:  Use Lucero Miller’s Blend EVOO and top with a sel gris and some Herbes de Provence.


    The East Asian:  Use any of Lucero’s delicate purple label collection, such as the Five Star Blend EVOO, and top with Sriracha salt

    Photography by Angie Norwood Browne of Stray Cats and Blackberries

  • Pork Tenderloin with Blackberry Compote

    February 10, 2017

    The sweet-tart flavor delivered by the blackberry balsamic compote complements the mild pork. Easy to prepare as a weeknight meal, this dish is pretty enough for a dinner party, too.

    Serves 4 to 6

    1 teaspoon dried oregano
    1 teaspoon granulated garlic
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
    2 teaspoons olive oil
    Blackberry Balsamic Compote 

    For Direction to the recipe visit Ciao, Donata and follow her blog!

  • Tasty Mac & Cheese

    January 1, 2017

    1 cup elbow macaroni
    ¼ cup Extra Virgin Olive Oil + Drizzle
    ¼ cup all purpose flour
    2 cups milk
    2¼ cups grated cheddar cheese
    ½ teaspoon English Flake Sea Salt
    Black pepper to taste

    In a large pot, bring water to a boil. Once water is boiling, add elbow macaroni and stir occasionally until cooked through but firm to the bite, roughly 8 minutes . Once macaroni is cooked, drain the water and set aside.

    In a saucepan over medium heat warm up the Extra Virgin Olive Oil. Once the Extra Virgin Olive Oil is warmed, gradually stir in flour, salt and pepper until smooth. (about five minutes). Slowly pour milk into the Extra Virgin Olive Oil and flour mixture while continuously stirring until the mixture stays smooth and bubbling. Add the cheddar cheese to the mixture and stir until the cheese has melted, about two to four minutes.

    Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and broil on high for 4 to 5 minutes or until cheese is bubbly and golden brown. Remove from oven and let cool for 5 minutes before serving.

    Serve in bowls and drizzle with Extra Virgin Olive Oil.

    Recipe from the Lucero Kitchen.

  • Christmas Ham

    December 19, 2016

    1-Boneless or Bone-In Ham

    Add Pepper and English Flake Salt as needed

    5 tbsp. -Winter Spice Balsamic Vinegar

    3 tbsp. -Ascolano Extra Virgin Olive Oil

    3/4 cups -Dark Brown Sugar

    3 tbsp. -Little Thief Country Dijon Mustard

    Whole Cloves

    • Remove ham from the refrigerator an hour before cooking.  Pat with salt and pepper for an extra savory ham.
    • Score the ham (fat side up) about 1/2 inch deep.
    • In a small bowl, combine:
      • Winter Spice Balsamic Vinegar
      • Ascolano Extra Virgin Olive Oil
      • Dark Brown Sugar
      • Little Thief Country Dijon Mustard
    • Preheat oven to 325*F
    • Stud ham with whole cloves as you like.
    • Place ham, fat side up, on a roasting rack in a roasting pan.
    • Cook uncovered for 15 minutes per pound or until a 140*F internal temperature is reached with a meat thermometer.
    • Start glazing toward the end of the roasting process, about 30 minutes before you estimate the ham to be done, by basting with some of the glaze.  Continue to roast to achieve a deep brown color and glazed finish by brushing glaze mixture every 10 minutes.
    • Transfer ham from roasting pan and allow the meat to rest for at least 5 minutes before slicing.

  • Little Thief Deviled Eggs

    December 18, 2016

    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.

  • Delightful Olive Oil Gingerbread

    November 23, 2016


    Inspired by Gramercy Tavern Gingerbread & Featured in Lucero’s Holiday 2016 Catalog

    Yield:  8
    Prep:  20 minutes
    Total: 1 hour, 45 minutes
    Best made a day ahead; keeps for up to three days.


    ¾ cups Guinness® or Sierra Nevada® Stout
    1 cup dark molasses
    3 tablespoons Lucero Winter Spice Balsamic Vinegar
    ½ teaspoon baking soda
    2 cups all purpose flour
    1.5 teaspoons baking powder
    2 tablespoons ground ginger
    1 teaspoon ground cinnamon
    ¼ teaspoon ground cloves
    ¼ teaspoon freshly grated nutmeg
    ¼ teaspoon salt
    3 large eggs
    1 cup packed dark brown sugar
    1 cup granulated sugar
    ¾ cup Lucero Ascolano Extra Virgin Olive Oil


    Optional Ingredients
    Confectioner’s sugar for dusting
    Whipped Cream for topping



    • Adjust oven rack to the middle and preheat oven to 350°F.
    • Butter and dust a 10-12 cup bundt pan.
    • Bring stout, molasses, and Winter Spice Balsamic Vinegar to a boil in a large saucepan, and
    • remove from heat. Whisk in baking soda and cool to room temperature.
    • Sift together flour, baking powder, spices and salt in a large bowl.
    • Whisk together eggs and sugars.
    • Whisk in Ascolano EVOO, then the molasses mixture from above.
    • Gently stir the flour mixture in until just combined.
    • Pour batter into the bundt pan and rap the pan sharply on the counter to eliminate air bubbles.
    • Bake in the middle of the oven until a tester comes out with a few moist crumbs adhering, about 50 minutes.
    • Cool the cake in the pan on a cooling rack for 5 minutes.
    • Turn out on the rack and cool completely.
    • Serve as you’d like with confectioner’s sugar and whipped cream, or top with your favorite sugar glaze recipe.

    Copyright Lucero Olive Oil, LLC 2016

  • Balsamic Vinegar Cocktail

    November 10, 2016


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

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

    Yields: About 3 glasses

    Recipe inspired by Serious Eats

  • Chocolate Espresso Pumpkin Cake

    October 18, 2016




    • 1 cup all-purpose flour
    • 1/2 cup plus 2 tablespoons whole wheat pastry flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 3/4 cup plus 2 tablespoons pure pumpkin puree
    • 1/2 cup Hojiblanca Extra Virgin Olive Oil
    • 2 teaspoons espresso powder
    • 1 cup sugar
    • 1/2 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2/3 cup room-temperature water
    • 6 ounces good quality dark chocolate, chopped (60 to 72%)


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

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

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

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

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

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


    Recipe adapted from Portuguese Girl

  • Steak Marinade

    October 4, 2016

    Grilled Ribeye steak on grill pan on dark background


    1/4 cup Traditional Balsamic Vinegar
    3 tablespoons minced garlic
    2 tablespoons honey
    1/2 cup Garlic Olive Oil
    2 teaspoons ground black pepper
    1 teaspoon Worcestershire sauce
    1 teaspoon onion powder
    1/2 teaspoon sea salt
    1 pinch red pepper flakes
    2 (1/2 pound) rib-eye steaks


    In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.

    Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

    Preheat grill for medium-high to high heat.

    Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

    Recipe adapted from

  • Simple Apple Galette

    October 2, 2016

    AppleGalette_1167 SMALL

    2½ cups all purpose flour plus some for dusting
    ¼ cup light brown sugar
    ½ teaspoon salt
    1 cup cold butter, cubed
    2 egg yolks
    2‐4 tablespoons heavy cream

    Fruit Filling
    6 granny smith apples
    Juice and zest of 1 organic lemon
    1 tablespoon cornstarch
    1 teaspoon cinnamon
    1 teaspoon ginger
    ½ teaspoon allspice
    3 tablespoons Oak Dew Honey
    ½ teaspoon fine sea salt

    Almond Layer
    ¾ cups toasted almonds
    ½ cup sugar
    ½ teaspoon salt
    ¼ cup butter
    1 egg
    3 tablespoons Lucero Ascolano Extra Virgin Olive Oil

    For the crust, pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles course meal. Add egg yolks and 2 tablespoons of the cream. Pulse until the dough comes together, about 20 seconds. Add more cream if needed. Divide the dough in half and pat into disks. Cover in plastic and refrigerate for an hour or freeze for later use.

    Preheat oven to 375° F.

    For the almond layer run cool toasted almonds, sugar and salt in a food processor until smooth. Add chilled butter and egg and mix until everything is integrated and the consistency is smooth. Refrigerate until needed in a sealed container. (Almond Layer Optional)

    Remove one disc of dough from the refrigerator and let sit 5 or 10 minutes until pliable. Dust with flour and roll dough into a round or oblong shape about 1/4 inch thick. Roll dough onto a rolling pin and unroll onto a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet. Spread almond filling in the middle of this dough leaving 2.5" around the edges. Place in the freezer for 15 minutes or until you've completed the apple filling.

    Peel, core, and slice the apples and add those and all other apple filling ingredients to a bowl and gently toss until everything is integrated.

    Place apples slightly overlapping in a spiral or any other organized pattern on top of the frozen almond filling(Optional), drizzling with remaining juice from the bottom of the bowl.

    Fold the edges of the crust inward, over the edges of the apples, overlapping when necessary.

    Bake until everything is golden and any almond filling that has risen through the apples has started to become crusty and brown. this should take 30-40 minutes. Turn once after 20 minutes.

    Serve warm and drizzled with Lucero Ascolano Extra Virgin Olive Oil.

  • Persian Lime Bars

    September 29, 2016


    1 ¼ cups all-purpose flour

    ¼ cup granulated sugar

    3 tablespoons confectioners’ sugar, plus more for sprinkling

    1 teaspoon finely grated lime zest

    ¼ teaspoon fine sea salt

    10 tablespoons cold unsalted butter, cut into cubes

    For the Curd

    3/4 cup of lime juice (about 6 limes)

    1 ½ cups sugar

    2 large eggs plus 3 yolks

    1 ½ teaspoons cornstarch

    Pinch of fine sea salt

    4 tablespoons butter

    ¼ cup Persian Lime Agrumato Olive Oil

    Confectioners’ sugar


    Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

    To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lime zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

    Make the Curd Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes to yield 3/4 cup juice.

    In a small, stainless steel saucepan, whisk together lime juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lime zest.

    When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

    Recipe adapted from the Lucero Kitchen.

  • Quinoa with Zucchini and Tomatoes

    August 11, 2016



    • 2 cups cooked quinoa, I used my rice cooker
    • 1 cup grape or cherry tomatoes, halved
    • 1 medium zucchini, quartered and diced
    • 1 cup feta cheese
    • 2 cloves garlic, chopped
    • ¼ cup parsley, chopped
    • ¼ cup dill, chopped
    • 3 tbsp Ascolano Extra Virgin Olive Oil
    • 1 lemon, juiced
    • salt and pepper to taste
    1. In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
    2. Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
    3. In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
    4. Toss gently.
    5. Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
    6. Toss well. Add more oil and lemon as necessary for more flavor.

    Photo & Recipe Courtesy of Karen at Seasonal Cravings

  • Tomato Basil Pizza

    August 7, 2016


    12 ounces refrigerated fresh pizza dough
    1 cup fresh basil leaves
    6 garlic cloves
    3 tablespoons Basil Infused Olive Oil, divided
    4 ounces fresh mozzarella cheese, thinly sliced
    2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
    1/4 teaspoon freshly ground black pepper
    1/2 teaspoon kosher salt


    Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
    Let dough stand at room temperature for 30 minutes.
    Place basil, garlic, and 2 tablespoons Basil Infused Olive Oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon Basil Infused Olive Oil; pulse until smooth.
    Roll dough into a 14-inch circle on a flour sprinkled surface; pierce entire surface liberally with a fork.
    Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt.
    Cut into 8 to 12 slices and serve.


    Recipe adapted from Yummly

  • Tomato Almond Summer Gazpacho

    July 21, 2016




    2 1-in. slices   Italian bread, crusts removed
    6   medium tomatoes, chopped
    1/4 cup   Garlic olive oil, divided
    1 tbsp.   lemon juice
    1/4 tsp.   salt
    3 tbsp.   finely chopped fresh parsley
    2 tbsp.   whole roasted almonds, finely chopped
    1/2 tsp.   lemon zest


    1. Slice bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice and salt until very smooth.

    2. Press mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.
    3. Stir parsley with almonds and zest in a small bowl until combined.
    4. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.

    Recipe adapted from Chatelaine


  • Roasted Garlic

    July 21, 2016

    garlic clove

    Preheat the oven to 400° and cut a piece of foil big enough to wrap around a whole head of garlic and set aside. Chop off the top quarter of the head of garlic (the pointy side) and set it into the foil. Now pour some olive oil over the fresh cut side, enough to cover. Wrap the foil around the garlic and put into a oven safe dish, so the oil doesn't leak in the oven. Bake for 20-30 mins. You will know when its done by inserting a knife into the clove and it's soft inside. When it's all cooked, let it cool to the touch, then just squeeze out the garlic. Hope you enjoy!

    Recipe adapted from House of Brinson
    Photo credit: William Brinson


  • Garlic Fries with Garlic Olive Oil

    July 16, 2016


    garlic fries


    3 cloves (about 1 tablespoon) garlic, minced
    1 tablespoon finely chopped fresh flat-leaf parsley
    1/3 cup white sugar
    2 cups warm water
    2 large russet potatoes - peeled, and sliced into 1/4 inch strips
    6 cups Garlic Olive Oil for frying
    salt to taste


    1.In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes, the sugar water makes the fries crispier. Remove from water, and dry thoroughly on paper towels.

    2.Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste.

    3. Transfer the potatoes to a large platter or serving bowl. Sprinkle the garlic fries with the parsley, garlic, and salt to taste. Serve immediately.

    Recipe adapted from



  • Garlic Roasted Tomatoes

    July 15, 2016

    tomatoe garlic oregano

    4 red tomatoes, halved
    Salt and pepper
    1 tablespoon chopped fresh parsley
    2 teaspoons chopped fresh oregano
    4 Sliced Garlic Cloves
    Lucero Garlic Olive Oil
    2 tablespoons chopped fresh basil

    1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
    2. Preheat oven to 425ºF. Mist a baking dish with Garlic Olive Oil, then arrange tomato halves, cut side up, in a single layer in dish.
    3. In a small bowl, combine herbs. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Top with Garlic Slices and drizzle with Garlic Olive Oil.
    4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.

    Recipe Adapted from My

  • Garlic Pesto

    July 12, 2016







    2 cups fresh basil leaves (or two huge handfuls)
    1/4 cup toasted pine nuts
    2 cloves of garlic
    1/2 cup Garlic Olive Oil
    1/2 cup parmesan cheese
    juice from half a lemon salt & pepper

    1. To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
    2. With the processor running, pour in the lemon juice and slowly add the olive oil.
    3. Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl. 4. Mix in the parmesan cheese, and season to taste with salt & pepper.

    Recipe adapted from Serving Seconds

  • Garlic Bread

    July 9, 2016

    Garlic Bread


    1 baguette

    2 tablespoons butter at room temperature

    2 tablespoons Garlic Olive Oil

    2-3 large cloves of garlic, grated (about 2 teaspoons)

    1/8 teaspoon salt

    1 tablespoon minced parsley


    Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together.

    Once the mixture resembles mayonnaise, stir in the minced parsley.

    Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich.

    Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.


    Recipe adapted from

  • Berry Balsamic Sorbet

    July 7, 2016

    1 cup fresh blackberries
    1 cup fresh raspberries or strawberries
    1 cup fresh blueberries
    ½ cup honey
    ¼ cup sugar
    2 cups water
    3 Tbsp. Lucero Raspberry Balsamic vinegar

    Place berries, sugar, honey and water in a large saucepan over medium-high heat. Bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh strainer. Stir in the balsamic vinegar. Process in an ice cream machine according to the manufacturer’s directions.

    Makes 4 servings

  • Independence Day Mocktails

    July 1, 2016


    Berry Burst of July
    ½ Cup of Lemonade
    ¼ Cup of Raspberry-Blackberry Sparkling Water
    1 tsp. Lucero Strawberry Balsamic Vinegar
    Garnish with Strawberries, Blueberries and Blackberries
    *Pairs nicely with Vodka

    Coconut Mango Vida
    ¾ Cup Pineapple Mango Sparkling Water
    ¼ cup Lemonade
    2 T. of Lucero Coconut Mango Balsamic Vinegar
    Garnish with Kiwi and Strawberry slices
    *Pairs nicely with Tequila

    Pineapple Cooler
    ½ Cup of Lemonade
    ½ Cup of Key Lime Sparkling Water
    2 tsp. Lucero Pineapple Balsamic Vinegar
    Garnish with Lime and Lemon wedges
    *Pairs nicely with Rum

  • Tequila and Balsamic Vinegar Cocktail

    June 19, 2016

    Mexican martininew wbv2

    • 1/2 oz simple syrup 
    • 3/4 oz lime juice (freshly squeezed, from 1 lime)
    • 1/4 tsp Pineapple or Coconut Mango balsamic reduction 
    • 2 ozs silver tequila 
    • 1 sprig mint
      Yields: 1 Cocktail

    Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
    To make balsamic syrup, combine 2/3 cup of either Pineapple or Coconut Mango with 2 tablespoons sugar. Bring to a simmer and gentle simmer, stirring occasionally, until reduced by 1/3. Allow to cool before using. Balsamic syrup can be kept in a sealed container in the refrigerator indefinitely.

    1. Combine simple syrup, lime juice, and balsamic syrup in a cocktail shaker.  Add tequila to shaker and fill 2/3 full with ice.
    2.Shake until well chilled, about 15 seconds. Pour into a serving glass filled with ice. Garnish with mint sprig.

  • Grilled Corn On The Cob

    June 8, 2016

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

    Preheat grill to medium-high heat. Drizzle each cob of corn with 1 tablespoon of Miller’s Blend Extra Virgin Olive Oil, and liberally sprinkle French Grey Sea Salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.

  • National Olive Day

    June 1, 2016

    I’m here to tell you about an old olive town called Corning, a place folks around here call Olive City. It began at the end of the 1800s with families starting small farms and building homes because of a fellow named Warren Woodson who created a place called the Maywood Colony, which later became my town – Corning.  Woodson’s sales pitch was to draw easterners out west to start orchards, and the trees that did the best were olives.  Some of those trees from the 1890s are still producing today for friends of mine today.

    Back in February ‘47, H.R. Crane agreed to purchase 25 acres south of town. Fortuitously, it was full of old olive trees. Now, I can only speculate that he bought the land to keep his children occupied, working hard, and out of trouble the way folks did back then. He probably hadn’t imagined that the grandsons would be cultivating over 100 acres of Sevillano, Mission, and Manzanillo olives in the decades to come.

    It’s funny to think back and remember all the old businesses in town that helped Corning become the Olive Capital of the World. I remember riding my bicycle past the old Maywood Packing Company when they only harvested 16 ton of olives, and boy did they grow quickly!  They started harvesting and procession 6,000 ton a year not long after that.  I remember it like it was yesterday when Corning got its second olive plant. I could see the old Heinz tower from Solano Street, but people loved olives and Bell Carter had to grow, so they removed the old tower to make room for Bell Carter’s expansion.

    There used to be so many olive companies in Corning! Les Schwab used to be the home of Pacific Coast Olive Products Company and the old Dick King’s Corning Auto Center was once known as the California Olive Packers plant where I used to steal a kiss from my gal before the street lights came on.

    I sure do miss the old the days, but the olive tradition in Corning still lives on and those Crane boys still farm olives. In fact, they’re farming a bunch of different olives now, 17 different types, I hear, and not for canning, but for olive oil.  They own Lucero Olive Oil company, a bit pricey for an old timer like me, but they sure know what they’re doing winning awards and such, and the city folk seem to like ‘em.

    Olive farming has come a long way from what I can remember.

    -- Clem, Corning lifetime resident

    June 1st each year we celebrate National Olive Day, a day to appreciate the many ways to enjoy olives with family and friends and reflect on how much joy this little fruit can bring to your table.

  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2

    4 Boneless skinless chicken breasts
    1/4 cup Little Thief White Wine Tarragon Mustard
    1 cup panko or plain dry bread crumbs
    Lucero Extra Virgin Olive Oil for frying

    1. Place a film of plastic wrap over each chicken breast and pound with a mallet or heavy pan.
    Flatten each breast in this way to a uniform thickness of about 1/2 an inch.
    2. Evenly spread a thin layer of the White Wine Tarragon Mustard on each side of the chicken
    which you may cover with plastic wrap and refrigerate for up to one day, or proceed
    immediately to the next step.
    3. Place the panko or bread crumbs on a cookie sheet or plate and spread them out in an even
    layer. Place the mustard coated chicken breasts onto the crumbs one at a time and press
    the crumbs into each side of the Breasts. Set the breasts aside. Use immediately or
    refrigerate for up to 30 minutes before cooking. Use more crumbs if needed as each breast
    should be evenly coated with the crumbs.
    4. Heat enough extra virgin olive oil to evenly cover the bottom of a pan and turn heat to
    medium high heat. After heating for a few minutes test to see if the oil is hot enough using a
    corner of one breast. If it immediately sizzles then place all or some of the breasts in the
    pan. Do not crowd the pan, cook in batches if necessary. Fry on each side until golden
    brown, approximately 4 minutes per side.
    5. Serve with a dollop of White Wine Tarragon Mustard on the side.

  • Chicken Kebab's with Sriracha Salt

    May 19, 2016

    Grilled chicken skewers with cherry tomatoes
    3-4 boneless skinless chicken breasts cut into 1 inch chunks
    1 package of cherry tomatoes
    1 Lemon
    Bamboo wood skewers
    1 Tbsp Lucero Extra Virgin Olive Oil 
    Sriracha Salt and black pepper (to taste)
    1/4 cup mayo
    1/4 cup Thai Sweet Chili Sauce
    5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste
    1/4 teaspoon dried parsley

    Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill. Season the chicken and veggies with Sriracha Salt and pepper to taste, squeeze lemon, then drizzle with about 1 tablespoon Lucero Extra Virgin Olive Oil. Skewer the chicken, then skewer the cherry tomatoes. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and tomatoes every couple of minutes so that everything cooks evenly. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

    Recipe adapted from CenterCutCook.

  • Blackberry Balsamic Vinegar BBQ Sauce

    May 17, 2016


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

    For the Blackberry Balsamic Barbecue Sauce:
    2 cups blackberries (fresh or frozen works)
    1 cup honey
    2/3 cup Blackberry Balsamic Vinegar 
    1/2 teaspoon red pepper flakes
    1/2 teaspoon cayenne pepper, to taste
    1/3 cup diced shallots
    2 cloves garlic, minced
    1 tablespoon molasses
    1 teaspoon kosher salt
    1/4 teaspoon ground pepper


    Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.

    Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.

    Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.

    While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blackberries, honey and Blackberry Balsamic Vinegar . Bring to a boil, then lower heat to a simmer, and cook until the blackberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.

    Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

    Preheat the grill to medium-high heat.

    When the ribs are tender, remove from the oven. Brush the ribs with barbecue sauce on both sides. Reserve the remaining sauce for serving. Place the ribs on the grill, and cook for about 5 minutes, or until the ribs are caramelized, turning periodcally. Transfer the ribs onto a cutting board and brush with more sauce. Let it sit for about 5-10 minutes, then cut the ribs. Serve immediately along with the reserved sauce.

    A recipe from Kitchen Confidante

  • Goat Cheese Steak with Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze



    1 and 1/2 cups Flavored Balsamic Vinegar 
    4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
    salt and pepper
    4 ounces goat cheese
    1 pound cherry tomatoes
    chopped parsley, to garnish (optional)

    For the full recipe visit

  • Peach Balsamic Sparkler

    April 14, 2016

    8 oz. club soda
    3 Tbsps. Flavored Balsamic Vinegar. (We like it with Peach White Balsamic Vinegar
    5-8 raspberries
    Crushed ice
    1 oz. Vodka (optional)

    in a drinking glass, muddle the raspberries then add crushed ice, club soda and Balsamic Vinegar. Add vodka, stir and enjoy!

    Recipe from the Lucero Kitchen

  • Marbled Easter Eggs with Olive Oil!

    March 25, 2016

    Easter eggs

    How to make marbled Easter eggs with Olive Oil:
    1. Prepare bowl #1 with vinegar, water and food coloring.
    2. Dip egg in bowl #1.
    3. Prepare a second batch of dye, add 1 tablespoon olive oil.
    4. Stir Olive Oil mixture and dip egg while rotating the egg.
    5. Take egg out and Pat dry to reveal a beautiful marbled Easter egg.

  • Bianco Berry Pie

    March 11, 2016

    Olive Oil Crust
    1 ½ cups flour (can use up to ¾ cup whole-wheat flour)
    3 ½  Tbs. Lucero Ascolano Extra Virgin Olive Oil
    Unrefined sea salt

    Strawberry Balsamic Filling
    7-8 cups fresh strawberries, hulled and cut into quarters
    1 small red apple
    4 tbsp. granulated (caster) sugar
    6 tbsp. Lucero Bianco White Balsamic Vinegar
    1 tsp. angostura bitters
    ¾ cup light brown sugar
    ¼ tsp. sea salt
    A grind of pepper
    Egg wash (1 large egg whisked with 1 tsp. water)
    sugar, for sprinkling

    Crust directions
    Sift flour and salt into a large bowl. Add Ascolano Extra Virgin Olive Oil, and using your hands, rub flour and oil together until mixture turns crumbly. Make a well in the middle, and add 1/4 cup water. Continue mixing with your hands or a fork until dough beings to clump. Add water as needed, until dough forms a tight ball. Refrigerate dough for 1 up to 2 hours.
    When dough has chilled, use the heel of your hand to lightly knead and flatten the ball, then use a rolling pin to roll out into a 9-inch circle. Add extra flour as needed to keep it from sticking to work surface.

    Strawberry Balsamic Filling directions
    Combine the strawberries in a large bowl.
    Peel the apple, shred on the large holes of a box grater, and add to the strawberries, along with the granulated (caster) sugar, Bianco White Balsamic Vinegar and bitters.Mix thoroughly then gently stir in the light brown sugar followed by the sea salt and a small grind of pepper.
    Place ½ of the crust to line the pie dish, add the Strawberry Balsamic Filling and place the other ½ over the top.
    Press and roll the two crusts together then pinch all the way around to create a seam. Crimp the edges as desired. Chill the pie in the refrigerator for 15 minutes to set the pastry.
    Meanwhile, place a baking sheet on the bottom rack of the oven, and pre-heat to 425 F / 220 C.
    Remove the pie from the refrigerator and brush the pastry with the egg wash. Sprinkle with the desired amount of sugar.
    Place the pie on the baking sheet and bake for 20 to 25 minutes, or until the pastry is beginning to brown. Lower the oven temperature to 375 F / 190 C, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the strawberry juices are bubbling, roughly 30 to 35 minutes longer.

    Remove from the oven and allow cooling on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days


  • Baked Whole Trout

    March 2, 2016

    5 lb. cleaned trout
    4 garlic cloves, minced
    2 sprigs fresh rosemary
    sea salt
    ground pepper
    4 tbsp. Lucero Hojiblanca Extra Virgin Olive Oil
    2 tbsp. Lemon White Balsamic Vinegar
    1 lemon sliced into rounds

    Preheat oven to 400 degrees F.
    Line  baking pan with parchment paper, be sure to not cut the paper short so you can fully cover the fish.
    Open the fish and scatter the garlic and rosemary evenly throughout the cavity.
    Evenly place the lemon slices inside the cavity.
    Drizzle the cavity with 2 tbsp. of Lucero Hojiblanca Extra Virgin Olive Oil and season with salt and pepper to taste.
    Place the fish in the center of the parchment paper and pour Lemon White Balsamic Vinegar over and around the fish.
    Drizzle the remaining Lucero Hojiblanca Extra Virgin Olive Oil over the top of the fish.
    Cover the fish with the remaining parchment paper and bake for 30 minutes.
    Open the fish and let rest for 15 minutes before serving.

  • Sriracha Hummus

    February 5, 2016

    Sriracha Hummus

    - 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

  • ChocoChili Hot Wings

    February 4, 2016

    12 Chicken wings
    1/2 cup Lucero ChocoChili Olive Oil
    6 oz. tomato paste
    1 tbsp. Oak Dew Honey
    3 cloves garlic, minced
    1 tbsp. chili powder
    1 tbsp. cocoa powder
    1 tsp. salt
    1/4 tsp. cayenne pepper

    Combine dry ingredients, chili powder, cocoa powder, salt, and cayenne in a small bowl.
    In separate larger bowl, combine wet ingredients, Lucero ChocoChili Olive Oil, tomato paste, Oak Dew Honey, and garlic. and stir until well combined.
    Stir the dry ingredients into the wet ingredients in the large bowl. Add the chicken wings and mix until covered in marinade. Marinate in the refrigerator for one hour. Remove the wings from the marinade and reserve the remaining marinade.

    Pre-heat oven to 425. Place marinated chicken wings onto a cookie sheet large enough to allow the wings not to be crowded and have a little room between them. Place wings in the pre-heated oven and bake for 30 minutes or until well browned.

    Heat the reserved marinate in a large pan until bubbling. Add the cooked wings and stir to cook. Serve and enjoy!

    Recipe by K. Holmes, from the Lucero Kitchen

  • Dark ChocoChili Cookies

    February 1, 2016


    1 ½ cups all purpose flour
    1 ½ cups dark chocolate cocoa powder
    1 tsp baking soda
    ¾ tsp Cayenne pepper
    1 tsp salt
    2 tsp French Grey Sea Salt
    1 cup plus 2 tablespoons ChocoChili Olive Oil  
    2 large eggs
    2 cups sugar
    2 tsp vanilla
    1 cup dark chocolate chips

    Preheat oven to 375 degrees. Lightly grease two cookie sheets and set aside.
    Whisk together flour, cocoa, baking soda, salt and Cayenne pepper.
    Beat together ChocoChili Olive Oil and sugar until light and fluffy. Beat in vanilla and eggs one at a time.
    Add dry ingredients to wet ingredients and mix until all combined. Stir in dark chocolate chips.
    With large ice cream scoop, drop cookie dough on baking sheets about two inches apart.Bake for about 12-14 minutes.
    Once the cookies are out of the oven, lightly sprinkle French Grey Sea Salt over the top and enjoy.

    Recipe by K. Holmes, from the Lucero Kitchen

  • Fig Olive Oil Cake

    January 28, 2016


    Makes a 9-inch round cake

    For thyme honey syrup:
    5 sprigs fresh thyme
    1/4 cup Oak Dew Honey
    1/4 cup, plus 2 tablespoons water

    For the cake:
    2 cups all-purpose flour
    1 1/2 cups sugar
    1 1/2 teaspoons salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 1/3 cups Five Star Blend Extra-Virgin Olive Oil, plus extra for greasing
    1 1/4 cups whole milk
    3 large eggs
    1 1/2 tablespoons grated orange zest
    1/4 cup fresh orange juice
    1/4 cup Grand Marnier or Cointreau

    For the topping:
    2 cups of heavy cream, chilled
    ¼ cup confectioners sugar
    ½ teaspoon vanilla extract
    2 pints fresh figs
    grapes for garnish

    Make the syrup: In a small saucepan, warm the Oak Dew Honey and water over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Add thyme, remove from heat and let steep for 10 minutes. Discard thyme and let syrup cool to room temperature.

    Make the cake: Heat the oven to 350 degrees F. Using oil, grease two 9-inch cake pans and line the bottoms with parchment paper.

    In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the Five Star Blend Extra Virgin  Olive Oil, milk, eggs, orange zest, juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

    Divide the batter into two prepared pans and bake for 30 minutes, until the tops are golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool completely.

    Run a knife around the edge of the pans, invert the cake onto the rack and let cool completely, about 2 hours. Pour half of the thyme honey syrup over the two cakes, letting the liquid soak completely.

    Make the topping: Slice 1 pint of figs into thin wedges and set aside. In a large bowl, whisk together heavy cream, confectioners sugar, and vanilla extract. Beat until soft peaks formSpread the bottom cake layer with half of the whipped cream, layer with sliced figs and drizzle with honey. Put second cake layer on top and decorate with the rest of whipped cream, figs and grapes. Finish with a drizzle of honey. Serve immediately.

    Recipe adapted from Diana at The Jewels of New York 

  • Sweet Potato Fries with Sea Salt

    January 21, 2016

    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

    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


    Add the Ascolano Extra Virgin Olive Oil to a large, heavy-bottomed stock pot or dutch oven.
    Clean, quarter, and chop the leeks and set aside.
    Wash the greens, remove fibrous stems (if necessary), and then add to a large skillet with 1 cup of stock and cover tightly with lid.
    Wash and trim the ends of the celery. Cut in half lengthwise, chop, and add to a large bowl. Peel and chop the rutabagas or turnips into ½-inch cubes. Add to the bowl with the celery and set aside.
    Mince and chop the garlic and thyme.
    Turn on the heat to medium and melt the butter or ghee, add the leeks and stir to coat. Continue cooking for 5 minutes, stirring frequently, so that the leeks do not brown. Add the minced garlic and thyme to the pot with the leeks and cook for another minute until fragrant.
    Add the celery and rutabagas to the pot, and season with salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally.
    Add remaining chicken stock to the pot, cover and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
    While the vegetables are simmering, steam the greens over medium heat until they are wilted down, but still vibrant in color and mild to taste, about 10-15 minutes. You may need to gently toss them halfway through the cooking time.
    Transfer the wilted greens to a high-speed blender, along with the left over stock from the pan, coconut milk, lemon juice, fresh parsley, and about a third of the cooked vegetables. Puree until smooth, 30-60 seconds. Pour the puree into the pot and simmer uncovered for another 10 minutes to let the flavors come together and finish cooking the root vegetables.
    Season with salt and pepper to taste. Top with a spoonful of Winter Herb Pesto, freshly cracked black pepper, and a drizzle of olive oil. Serve hot.

    Instructions for the pesto:

    Add all the ingredients except for the Koroneiki Extra Virgin Olive Oil to the bowl of a food processor. Pulse a few times.
    With the food processor running, slowly pour in the Ascolano Extra Virgin Olive Oil just until it all comes together. Serve immediately.


    Recipe adapted from James Trenda at Against All Grain

  • Lexie's Raspberry Vinaigrette

    January 7, 2016


    1 cup raspberries
    1 tablespoon granulated white sugar
    1/4 cup Red Balsamic Vinegar 
    1/2 cup Ascolano Extra Virgin Olive Oil
    1 tablespoon honey
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper


    Mix raspberries and sugar together in a bowl set aside for 10 minutes or until mixture is juicy. mash berries with a fork until the mixture becomes liquefied. Pour the mixture into a jar with a lid; then add Red Balsamic VinegarAscolano Extra Virgin Olive Oil, Honey, salt and pepper. Secure jar with a lid and shake until all ingredients are well combined.

    Cooks tip: Use a food processor to get a smooth and creamy texture.

    Recipe by L. Duby, from the Lucero Kitchen. 

  • Ginger and Spinach Green Smoothie

    January 5, 2016

    Add 2 tbsp of Ascolano Extra Virgin Olive Oil for long-term energy, olive oil is an effective way to help round out the nutrition packed inside.

    Get the recipe here!
    Ginger and Spinach Green Smoothie

    Recipe and Photo Attributions to Lindsay Landis at

    Easy recipe

  • Olive Oil Chocolate Mousse

    December 30, 2015

    Serves 6 to 8

    • 6ounces high quality bittersweet chocolate (chopped)
    • 2tablespoons Armagnac or Cognac
    • 2tablespoons very strong brewed coffee or espresso
    • 4large eggs, separated
    • 1/2 cup Ascolano Extra Virgin Olive Oil 
    • 2tablespoons sugar
    • Pinch of sea salt
    1. Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the Ascolano Extra Virgin Olive Oil using a hand held mixer or wooden spoon.
    2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.If you want a more Chocolate, we suggest using Chocolate Olive Oil

      Recipe adapted from Food 52

  • Spicy Kale Chips

    December 28, 2015


    10 kale leaves (on a stalk)

    1 1/2 tbsp Lucero Green Label Collection Extra Virgin Olive Oil

    1 tsp Sriracha Sea Salt

    1 tsp paprika

    1/2 tsp ground coriander seeds

    2/3 tsp ground cumin powder


    Preheat oven to 350 degrees.

    Tear the leaves away from the stalks and cut into 2-3 cm pieces with scissors or tear with your hands.

    Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.

    Toss kale leaves with Lucero Green Label Collection Extra Virgin Olive Oil, spices & Sriracha Sea Salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Number of servings: 2-4

    Recipe from Eat Drink Paleo

  • Quick & Easy Fried Olive Appetizer

    December 26, 2015

    Here’s a nod to the classic Italian antipasto “Olive all’Ascolana” using our Blue Cheese Stuffed Olives.   If you have a jar of table olives on hand, all you need is flour, an egg, bread crumbs or panko, and some olive oil for frying.  Coat the olives in flour, dip in the beaten egg, then dredge in bread crumbs or panko.  Fry for one minute in olive oil heated to about 350F (well below the smoke point) turning them so the olives brown evenly.  Are you a garlic lover?  If so, substitute Lucero Blue Cheese Stuffed Olives with our Garlic Jalapeño Stuffed Olives.

    Photo from The Hungry Dudes

  • Balsamic Caramel Corn

    December 26, 2015

    A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.


    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


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

    In a large saucepan, combine the butter, brown sugar, salt, Tradizionale Red Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

    Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

    *For added flavor, try sprinkling Mesquite Smoked Sea Salt, or, Sriracha Sea Salt

    Adapted from Sauce Magazine.

  • Winter Spice Syrup

    December 23, 2015

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

    In a sauce pan over medium heat, combine all the ingredients, and stir together. Continuously stir the mixture until it starts to simmer. Let the mixture simmer for two minutes, remove from heat. Syrup will thicken while cooling.

    Recipe by K. Holmes, from the Lucero Kitchen.

  • Maple-Balsamic Roasted Winter Vegetables

    December 22, 2015

    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

    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


    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


    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 Salad with Freshly Baked Croutons

    December 19, 2015

    Freshly Baked Croutons -


    Salad Dressing-


    Salad (makes 1 serving)-

    • 4 cups of baby arugula
    • 2/3 cup grilled chicken
    • ½ Red Delicious apple
    • ¼ cup pomegranate seeds


    Preheat oven to 375 degrees. Cut your loaf of bread into approximately
    ¾ inch cubes, toss in a large mixing bowl with Ascolano Extra Virgin Olive Oil, and salt
    and pepper to taste. Spread the pieces onto a baking sheet and cook for 10
    minutes or until golden brown. Mix Ascolano Extra Virgin Olive OilMission Fig Red Balsamic Vinegar and onion powder into a dressing dispenser.

    Add salad ingredients onto a serving plate, topped with your
    croutons straight from the oven, and finish off with your Mandarin Fig salad
    dressing, and you’re on your way to obtaining your New Year’s Resolution!

  • Winter Spice Gingerbread

    December 17, 2015

    Ginger bread Ingredients
    2 cups flour
    2 teaspoon baking soda
    1 teaspoon cinnamon 
    1/2 teaspoon salt
    1/2 teaspoon ginger
    1/2 teaspoon allspice
    1 cup sugar
    1 cup Millers Blend Extra Virgin Olive Oil
    1 cup molasses
    3 eggs
    3/4 cup boiling hot water

    Winter Spice Whipped Topping Ingredients
    2 cups heavy whipping cream
    3/4 cup sugar
    3 tablespoons Winter Spice Balsamic Vinegar

    Gingerbread Directions
    Preheat oven to 350°F. In a large bowl, combine flour, baking soda, cinnamon, salt, ginger, allspice, sugar, Millers Blend Extra Virgin Olive Oil, Molasses, and eggs with an electric mixer on medium, beating until batter is very smooth. Quickly mix in the boiling water. Pour the batter into a 8 1/2 x 4 1/2 x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick inserted into the center comes out clean). Let the gingerbread cool in the pan. 

    Winter Spice Whipped Topping Directions
    Combine heavy whipping cream, sugar, and Winter Spice Balsamic Vinegar in a large bowl. beat at medium speed for 5 minutes until soft peak forms. Let refrigerate while the bread is cooling. Serve on top of a slice of bread.

    Recipe by K. Holmes from the Lucero Kitchen

  • Lime Cookie Sandwich

    December 16, 2015


    2 cups flour
    1 Cup plus 2 tablespoons sugar
    1/2 teaspoon baking soda
    1/2 cup plus 3 tablespoons Persian Lime Agrumato Olive Oil
    2 tablespoons milk
    1 tablespoon Lime zest
    1/4 cup lime juice
    Vanilla Frosting

    Preheat oven to 350° F, line two baking sheets with parchment paper. Sift together flour, sugar, and baking soda in a large bowl. Stir Persian Lime Agrumato Olive Oil, milk, lime zest and lime juice together in a bowl. Combine Lime mixture with the flour mixture in a large bowl, stirring until all the ingredients are combined well. Place 2 tablespoon of sugar in a separate small bowl.

    Roll the dough into 1/2 in balls and lightly coat with sugar. Place the cookies on the cookie sheet.

    Bake the cookies until they are very lightly browned (about 12-15 minutes)

    Let the cookies cool, spread vanilla frosting on one side of the cookie, then take another cookie and pair the two together.

    *Bakers tip: For added flavor, combine Bianco White Balsamic Vinegar to the vanilla frosting.

    Recipe by, K. Holmes from the Lucero kitchen

  • Ratatouille Gratin

    December 14, 2015


    4 Tbsp. Frantoio Extra Virgin Olive Oil
    2 tsp. chopped garlic
    2 tsp. chopped fresh thyme
    1 yellow onion, thinly sliced
    Salt and freshly ground pepper, to taste
    4 large roma tomatoes, sliced into 1/8-inch rounds
    2 large zucchini, sliced into 1/8-inch rounds
    2 large summer squashes, sliced into 1/8-inch rounds
    1 Japanese eggplant, sliced into 1/8-inch rounds


    Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of Frantoio Extra Virgin Olive Oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

    Add another 1 Tbs. of Frantoio Extra Virgin Olive Oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

    Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

    Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

    To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

    Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

    From the William Sonoma test kitchen

     Easy recipe

  • Winter Turkey Meatballs

    December 12, 2015

    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

    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


    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)


    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.


    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:

  • Brussels Sprouts with Vinegar-Glazed Red Onion

    December 8, 2015



    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

    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

    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

  • Lemon Olive Oil Cupcakes with White Balsamic Icing

    December 7, 2015


    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


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


    1 cup sugar
    1/4 cup water
    1 teaspoon rosemary


    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.


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


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

  • Chocolate Crostini with Olive Oil and Salt

    December 7, 2015


    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


    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


    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


    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!

  • Butternut Squash Crostini

    November 23, 2015




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


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

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

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

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

  • Butternut Squash Soup

    November 22, 2015



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


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

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

    Recipe and Picture credit to Toda_Creations Instagram account.

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