Lucero Blog

  • Olive Oil Zucchini Butter

    November 22, 2017




    Makes about 2 cups



    2     pounds zucchini or assorted summer squash

    1/4  cup Lucero Garlic Infused Extra Virgin Oilve Oil  


    1/4 cup Lucero Basil Infused Extra Virgin Olive Oil 

    2     minced shallots

    2     minced garlic cloves if desired.

    salt and pepper






    1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4

    minutes or until  ready to begin cooking. To hasten cooking time,

    squeeze the water out of the zucchini by wringing it in a clean

    cloth towel.


    2. In a deep skillet, heat the olive oil. Sauté the shallots or garlic

    briefly. Add the zucchini and toss. Cook and stir over medium to

    medium-high heat until the zucchini reaches a spreadable

    consistency, about 15 minutes. If you scorch the bottom, turn the

    flame down! (And scrape those delicious bits into the butter for

    added flavor -- you can splash in a little water to help deglaze

    the pan.) The zucchini will hold its bright green color and slowly

    caramelize into a nice vegetable jam.


    3. Enjoy on toast, or as a side dish all summer long! Keep in

    covered jars in refrigerator.



  • Roasted Root Vegetable Gems

    November 20, 2017


    This simple holiday side dish is healthy, delicious, simple to make, and
    takes advantage of the stunning colors of the season.  We’re pretty sure
    you’ll be making this for everyday weekend meals, too!  Use whatever
    combination you like — beets, potatoes of various colors, carrots,
    rutabagas, turnips, parsnips.



    Serves 4-6 people


    2 lbs assorted root vegetables peeled and cut into

    cubes or coins, roughly the same size.


    1 medium onion, peeled and cut into small wedges


    ¼ cup or more of mediium intensity Lucero Extra Virgin Olive

    Oil for good coverage;  we recommend our fruity

    Lucero Ascolano Extra Virgin Olive Oil

    1 Tbsp Maldon English Flake Sea Salt

    Fresh Rosemary, chopped

    Lucero Balsamic Vinegar or Lucero Balsamic Vinegar Glaze



    Preheat oven to 400°F

    Prepare vegetables

    Place the prepared vegetables in a roasting pan large enough so

    the  cubes and coins are not crowded, and toss the mixture with

    olive oil and salt until well coated


    Roast for 45 minutes, stirring occasionally until tender and evenly

    browned. Add chopped rosemary and additional salt to taste

    before  serving.


    Optional:  drizzle Lucero Balsamic Vinegar or

    Balsamic Vinegar Glaze



  • Creamy Cauliflower Soup

    November 13, 2017


    This recipe takes advantage of cauliflower’s flavor  and
    texture for a simple winter soup. This soup doesn’t need
    to simmer all day — this is a fast and fresh, healthy and
    satisfying recipe.  Enjoy!



    Preparation Time:  30 minutes
    Yield:  Four Servings




    • 2 tbsp Lucero Garlic Olive Oil or your choice
    •    Lucero Extra Virgin Olive Oil
      1 large onion, peeled and chopped
      2 garlic cloves, peeled and chopped
      1 potato, chopped
      1 large cauliflower, cut into florets
      1 1/4 cup chicken stock
      1 1/4 cup milk
      1 pinch nutmeg
      Sage leaves for garnish
      Maldon Flake Salt
      Black Pepper




    Heat 2 tablespoons of Lucero Olive Oil in a 4 quart saucepan.

    Add chopped onion and cook until soft, but not brown, about

    5 mins. Add chopped garlic cloves.


    Place the cauliflower florets and chopped potato in the saucepan,

    followed by chicken stock and milk, and bring to a gentle boil.


    Turn down the heat, cover the mixture, and simmer for 15-20

    mins. or until the cauliflower is soft.


    Puree the mixture and add the nutmeg. Season to taste with salt

    and pepper.


    Add sautéed sage leaves and another swirl of olive oil for serving.

    Enjoy with warm, crusty bread.


    Thoughts : Cauliflower is a wonderful cruciferous
    vegetable we enjoy all year. Steamed, sautéed, or
    perhaps breaded and fried as a cauliflower steak
    ..try something new!

  • Festive Glazed Brussels Sprouts with Bacon

    November 7, 2017

    Brussels sprouts are now in season and are excellent as a
    Thanksgiving side dish. Purchase them on the stalk,
    if possible. If your greengrocer offers them loose, choose
    firm sprouts and avoid  softer ones.



    1.5 pounds Brussels sprouts, trimmed , cut in halves or quarters

    as needed to uniformity

    4 oz Canadian bacon, diced into 1/4 inch pieces

    1/4 cup Lucero Extra Virgin Olive Oil 

    1.5 tsps Maldon English Flake Salt or other sea salt

    freshly ground black pepper to taste

    1 Tbsp Lucero Balsamic Vinegar Glaze



    Preheat the oven to 400° F


    Place the trimmed and cut brussels sprouts on a sheet pan.  It’s

    okay to include some of the loose leaves, which become crispy

    when roasted.


    Add the bacon, olive oil, salt, and pepper to taste. Toss thoroughly

    to mix the ingredients, and spread onto the sheet plan in a single



    Roast the Brussels sprouts for 20 to 30 minutes, until  tender and the

    bacon is cooked. Toss once during roasting.


    Remove from the oven, drizzle immediately with the balsamic

    vinegar glaze and toss again. Taste and adjust seasonings.

    Serve hot.

  • Basil Olive Oil Burger

    October 31, 2017


    Patty Ingredients

    • 1 lb. Ground beef
      3 Tablespoons Lucero Basil Infused Olive Oil
      1 large egg, beaten
      ½ tsp. garlic powder
      ½ tsp. cumin
    • For the Cheese Burgers
      Cheddar cheese slices
      Cooked bacon
      Tomato slices
      Avocado slices




    In a large bowl combine ground beef, Lucero Basil Olive Oil,

    egg, garlic powder and cumin. Then divide the mixture into

    5-6 (depending on how big you want your patties) balls.


    Using the palm of your hand, squish the ball to form the

    patty. (About ½ inch thick).


    Grill patties over medium-hi gh heat for 6-7 minutes before

    flipping and cooking for 5 minutes. Place a slice of cheese

    over the patty and continue to cook for an additional 2



    Remove patties from heat.

    Assemble the Cheeseburgers by adding the desired

    toppings and enjoy!



    Recipe by K. Holmes from the Lucero Kitchen


  • 6 Ways to Fry Baby Fry!

    October 23, 2017

    Frying With Extra Virgin Olive Oil Is A Healthy Habit!


    Fresh extra virgin olive oil's smoke point is typically between

    380°F and 450°F depending on the olive variety, how it was milled,

    andthe freshness of the oil. You only need to pre-heat to ~350°F

    and maintain to ~325°F for deep frying.


    The main  fat in olive oil is monounsaturated fatty acid (MUFA),

    which contains oleic acid, which your doctor will tell you is a

    healthy dietary fat which is necessary and beneficial for you to

    eat and thrive.



    Extra virgin olive oil contains tyrosol phenolic compounds such as

    oleuropeinand oleocanthal and its derivative hydroxtyrosol both

    powerful natural anti-oxidants. These are compounds responsible

    for the pungent flavor of olive oil.


    Modern research shows that frying in EVOO will imbue your food

    with  antioxidants and only caution you to use a fresh, authentic

    oil and the right temperatures to get the benefit.


    Drizzle olive oil cold or... you can also fry baby fry!


    left to right-parsnips Picual, waffle sweet potato Hojiblanca,

    steakfries Barnea, onion rings Ascolano, beet chips Taggiasca,

    avocado Coratina

  • Olive Oil Guacamole

    October 18, 2017



    • 3 medium ripe avocados
      1/4 cup finely chopped red onion
      1/2 jalapeño pepper, minced (more or less, to taste)
      1/4 cup chopped cilantro leaves and upper stems
      Pinch or two of coarse salt
      2 tablespoons Persian Lime Agrumato Olive Oil



    Cut the avocados in half and remove the pit.


    Spoon the flesh of  the avocados into a Mortar and Pestle, or

    mixing bowl.


    Add the onion, jalapeño, cilantro and salt, and combine.


    Add the Persian Lime Agrumato Olive Oil and stir

    gently, so as not to crush the ingredients too aggressively.


    Serve with tortilla chips or on top of your favorite

    Mexican dish.

  • Warm Figs with Blue Cheese and Lucero Balsamic Vinegar Glaze

    October 3, 2017



    These stuffed figs are equally delicious with blue or goat
    cheese. Try a combination of both at your next party.


    Makes 16 appetizers



    16 fresh black mission figs (about 1 pint)

    3 oz. blue cheese or chèvre goat cheese

    1 teaspoon fresh thyme, chopped

    ¼ cup pistachios, toasted and roughly chopped

    Lucero Balsamic Vinegar Glaze, for drizzling

    Thyme sprigs for garnish



    Adjust oven rack  6 or 7 inches below the broiler.


    Trim stems off figs.  Using a small knife, cut an X into the top of

    each fig stopping halfway down. Crumble or cut the cheese into

    small pieces. Gently stuff each fig, slightly mounding the cheese.

    Sprinkle with chopped thyme.  Place stuffed figs on a foil-lined

    sheet pan.



    Turn broiler on and place figs in oven. Broil 4-5 minutes or until the

    figs are warm and the cheese begins to melt.  Transfer warm figs to

    a serving platter.  Sprinkle with the pistachios and a liberal drizzle of

    balsamic glaze.


    Garnish with thyme sprigs and serve immediately.


    For Lucero by P. Wittmann

  • Winter Spice Balsamic Vinegar Glazed Ham

    October 3, 2017


    A clove-studded ham -simple yet spectacular.  Winter Spice
    Balsamic Vinegar in the glaze takes this classic to a new level.



    • 1 (10-12 lb.) fully cooked, smoked bone-in ham
    • ¼ cup Lucero Winter Spice Balsamic Vinegar
    • ¾ cup brown sugar
    • 2 Tbsp Little Thief Dijon Mustard
    • ½ teaspoon ground black pepper
    • 3-4 Tbsp whole cloves



    Position rack in lower third of oven-preheat to 325 d/F.

    To make glaze:


    Combine balsamic vinegar, brown sugar, mustard, and black

    pepper in a small bowl. Place ham on a large cutting board with the

    fat side facing up. Score ham in a diamond pattern, cut ½ inch deep.


    Poke in cloves, pointed end first, at the intersections of every

    diamond. Note: the ham can be scored and studded ahead of time

    refrigerated  until ready to use.


    Remove ham from refrigerator one hour before baking. Place ham,

    studded side up , on a rack in a roasting pan.


    Bake uncovered in oven for 15 minutes per pound or  until the

    internal temperature reaches 140 degrees.


    Now apply the glaze....


    Halfway through the roasting period pull ham from oven and brush

    with one third of the glaze.  Return to oven and continue to bake,

    basting with remaining glaze two more  times at 20 min. intervals.


    When ham is done remove from oven and drape lightly with foil.


    Let rest a minimum of 10 minutes before slicing.


    For Lucero by P. Wittmann

  • Lucero Chocolate Olive Oil Brownies

    October 3, 2017




    1/4 cup flour

    1/3 cup Dutch-processed cocoa

    1/4 teaspoon baking powder

    1/4 teaspoon kosher salt

    1/3 cup Lucero Chocolate Olive Oil

    5 oz. 70% dark chocolate finely chopped

    1 cup sugar

    2 large eggs

    1 teaspoon vanilla extract

    1/3 cup semisweet chocolate chips

    1/2 cup, walnuts, coarsely chopped, divided

    Maldon flake sea salt, for topping



    Preheat oven to 350 degrees. 


    Generously oil or butter an 8x8-inch baking pan and line bottom

    with parchment.


    In a small bowl, whisk together flour, cocoa, baking powder and

    salt.  Set aside.


    Using a double boiler  or heat proof mixing bowl, set directly in

    a wide skillet with barely simmering water, stir chocolate

    and oil together until chocolate is just melted .


    Remove from heat and  whisk sugar until incorporated.

    The batter will be slightly grainy. Whisk in eggs one at a time,

    mixing vigorously after each until batter is smooth.

    Mix in vanilla.


    Sprinkle dry ingredients over chocolate mixture, barely

    stirring until just combined. Stir in chocolate chips and 1/3

    cup of walnuts. Spread evenly in the lined pan.


    Top batter with the remaining walnuts and a sprinkling

    of Maldon.

  • Cumin Squash Crostini and Agrumato Orange Oil

    October 3, 2017

    Combining roasted squash, goat cheese and Lucero
    Mandarin Orange Agrumato  make this rustic crostini
    an easy favorite.


    Yield: 30 pieces




    3 lb. butternut squash, peeled and seeded, cut into ¼ pieces (about

    6 cups)

    4 tablespoons Lucero Extra Virgin Olive Oil, plus more for


    3 1/2 teaspoon ground cumin

    1/2 teaspoon sea salt (we recommend Maldon)

    1/4 teaspoon fresh ground pepper

    30 slices of baguette, cut ¼ inch thick

    14 oz. soft goat cheese, such as chèvre

    1 bunch chives, finely chopped

    Lucero Mandarin Orange Agrumato Olive Oil



    Preheat oven to 375 degrees.



    Combine cubed squash with extra virgin olive oil, cumin,

    salt and pepper in a bowl.


    Stir well to evenly  coat squash.  Line 2 sheet pans with foil.  Divide

    squash evenly between both pans and spread out in a single layer.


    Bake squash in the oven, stirring as needed for 25-35  minutes or

    until squash cubes are soft and begin to show signs of browning.


    Remove from oven, set aside to cool.


    Lay baguette slices in a single layer on a sheet pan

    and brush liberally with olive oil.

    Toast in the oven, flipping the bread once, until slices are light,

    golden brown.


    Assemble the crostini:


    Spread  goat cheese, onto toasted bread slices, a shy ½ oz. per slice.

    Top with a spoonful of the roasted squash and a sprinkling of chives.

    Transfer to a serving platter and lightly drizzle each crostini with the

    Mandarin Orange Agrumato Olive Oil just before serving.




    For Lucero by P. Wittmann

  • Chicken, Basil, Mozzarella Skewers with Lime Agrumato

    October 3, 2017



    A refreshing bite-size option for year-round



    Ingredients-Makes 30 Appetizers


    2 boneless chicken breasts, about 1 lb. total

    1 clove garlic, finely chopped

    1 pinch chili flakes, plus more for garnish

    1 tablespoon Lucero Persian Lime Agrumato Olive Oil,

    plus more for drizzling

    1/4 tsp.  Lucero English Flake Sea Salt and pepper

    15 ciliegine fresh mozzarella balls, cut in half

    30 small basil leaves

    30 red grapes

    30 short skewers or toothpicks


    To marinate chicken: place each chicken breast between two sheets

    of plastic wrap.


    Pound to a uniform ½ inch thickness.  Place chicken in a shallow dish

    and add garlic, a pinch of chili flakes, 1 tablespoon of Lime Agrumato

    Olive Oil and season with salt and pepper.  Mix chicken to coat evenly.


    Marinate in the refrigerator for at least 20 minutes, up to a day ahead.


    Preheat grill to medium, brush grate with oil.  Grill chicken breasts,

    flipping as needed, for a total of 6-8 minutes until done or the

    internal temperature reaches 160 degrees.


    Remove chicken from grill and set aside.  Allow meat to rest at least

    5 minutes.  Cut each breast into 15 (approximately ½ inch) cubes.



    Assemble Skewers



    Thread  one grape, one basil leaf, a half mozzarella ball and a piece

    chicken onto each skewer.  Arrange skewers on a serving tray.

    Garnish with a sprinkling of chili flakes and sea salt.


    Finish with a drizzle of Lime Agrumato Olive Oil.


    For Lucero by P. Wittmann

  • Wild Smoked Salmon Cucumber Bites

    October 3, 2017

    Lucero Lemon Agrumato Oil drizzled over this

    appetizer creates perfection for both casual and

    formal entertaining.



    Yield: 20-24 pieces



    • 1 English cucumber
    • 6-8 oz. cold smoked wild Alaskan salmon or lox
    • ½ cup Greek yogurt or sour cream
    • 1 ¼ teaspoon prepared horseradish
    • A pinch of salt
    • 2 tablespoons finely diced red onion
    • Lucero Lemon Agrumato olive oil, for drizzling
    • 3-4 sprigs fresh dill, torn into small pieces




    Combine Greek yogurt, horseradish, and salt in small bowl.

    Set aside. Peel and slice  cucumber in ½ thick rounds.


    Using a melon baller or small spoon scoop a shallow cavity in the top

    of each slice.


    To assemble: lay cucumber slices on a work surface scooped side up.

    Top each slice with a teaspoon-size dollop of the yogurt and a small

    piece of smoked salmon.  Sprinkle with red onion.


    Transfer to a serving platter.  Just before serving, lightly drizzle each

    cucumber with Lucero Lemon Agrumato Olive Oil and garnish with

    pieces of fresh dill.


    For Lucero by P. Wittmann

  • Butternut Squash Soup

    October 1, 2017


    Our secret is to is to slowly caramelize

    the onions in good quality extra virgin olive oil.

    Don't hurry, your patience will be rewarded!



    1/4 cup Lucero Frantoio Extra Virgin Olive Oil

    2 lbs. yellow onion, cut into ¼ inch slices

    3 lbs. butternut squash, cut into 1 inch cubes

    6 cups chicken stock

    salt and pepper

    ½ cup heavy cream


    For garnish:


    Heat oil over low heat in a heavy-bottomed soup pot.

    Add onions and continue to saute very slowly, stirring

    frequently until the onions are completely soft and

    lightly caramelized to a rich, golden brown.  This can

    take 20-30 minutes.


    Add the squash and chicken stock. Bring to  a boil and

    simmer, until the squash is completely  tender.


    Remove from heat, let cool briefly.  Puree mixture in

    a blender until smooth and return to soup pot.  Add

    cream. If needed, add a bit of water or stock to thin soup.


    Season with salt and pepper to taste.  Return pot

    to stove and bring soup back to a gentle simmer for

    3-5 minutes.


    Serve soup in bowls, garnishing with a plentiful drizzle of Lucero

    olive oil and crème fraîche. Sprinkle with thyme and cracked pepper.


    For Lucero by P. Wittmann

  • Labneh with Lucero Za'atar

    September 15, 2017

    Labneh, in the Middle East, is a soft cream

    cheese made from strained yogurt


    Make labneh easily from scratch at home.




    Stir ¼ teaspoon of lemon juice and a pinch of sea salt into 12

    ounces of full-fat Greek yogurt.


    Spoon into a cheesecloth-lined sieve and strain overnight in

    the refrigerator until thickened.


    We recommend you keep it simple and serve labneh topped with

    our authentic Lucero Za’atar Herb Blend and a healthy pour of

    Lucero Barnea Extra Virgin Olive Oil.



    Enjoy with pita bread or fresh vegetables for dipping.

  • Lucero Quick, Easy Za’atar Flatbread

    September 13, 2017

    Transform store-bought pizza dough into

    memorable flatbread with creamy burreta cheese

    and authentic  Lucero Za’atar Herb Blend 




    Stretch room temperature dough into a rough oval.

    Generously brush with Lucero Taggiasca Olive Oil and a heavy

    Add a sprinkling of za’atar herb blend before baking in a 500

    degree oven.



    Remove from oven when the flatbread is crisp golden brown

    Top  with pieces of burrata  and more za’atar. Drizzle Lucero

    Taggiasca Extra Virgin Olive Oil  liberally.



  • Peach Caprese Salad

    August 7, 2017







    In a bowl mix balsamic vinegar, olive oil, pepper, and salt; set



    Take peaches with skin still on and slice 1/2 inch thick.

    Place on grill and cook for 2 minutes per side or until you start

    to see grill marks. Crumble mozzarella while the peaches cool

    and place the cheese on the peaches along with a fresh basil



    Drizzle the mixture over the peaches and enjoy!


  • Garlic Roasted Tomatoes

    July 27, 2017

    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 Infused 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 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

  • Bagna Cauda

    July 20, 2017

    This simple Italian garlic, anchovy and olive oil sauce is perfect

    for dipping crisp raw vegetables. Served warm, the literal

    translation for Bagna Cauda is"hot bath".



    Serves 6-8


    1/3 cup Lucero Garlic Olive Oil

    1/3 cup Lucero Extra Virgin Olive Oil

    8 Tablespoons butter

    4 cloves garlic, finely chopped

    2 cans anchovies, drained of oil and chopped

    1 pinch celery seed

    Raw vegetables such as: bell peppers, cauliflower, fennel, carrots,

    radishes, and celery




    Slice vegetables into pieces and sticks suitable for dipping.


    Over very low heat, melt olive oils and butter in a frying pan.

    Add garlic and cook slowly until garlic becomes translucent.


    Add anchovies and celery seed. Continue to saute, mashing the

    anchovies with the back of a wooden spoon until they have

    disintegrated.  To serve; pour bagna cauda into a small fondue pot

    to keep warm.


    Arrange raw vegetable on a platter and serve

    alongside for dipping.



  • Garlic Penne with Broccolini

    July 17, 2017

    Topped off with pine nuts and Parmesan cheese, this
    hearty pasta is a quick-to-prepare weeknight meal.



    Serves 4



    Cut the broccolini florets and stalks into 2-inch  segments.

    Cook broccolini in salted boiling water for 2-3 minutes

    and drain.


    Heat the olive oils in in a large fry pan over medium heat. Add the

    garlic and Fresno chili and cook until garlic is translucent.  Add the

    broccolini and chili flakes.


    Cook over low heat, stirring occasionally until broccolini is tender.




    Cook the penne in a large pot of salted boiling water until al dente.

    Scoop out 1/2 cup of the pasta cooking water and set aside.  Drain

    pasta and toss into the fry pan.  Add half of the pasta water and stir

    everything to combine, adding more water if needed. Add oregano

    and season with salt and pepper to taste.


    Toss in pine nuts and transfer pasta into a large warm serving bowl.

    Drizzle with garlic olive oil and sprinkle with Parmesan cheese.


  • Garlic Bread

    July 14, 2017




    Liberally brush  Lucero Garlic Infused Olive Oil onto bread and grill

    it using a stove top grill pan at Medium-High heat until golden and

    you achieve the black grill marks you’re looking for.


    Remove from heat and rub a cut raw garlic clove across the top and

    bottom of the grilled bread as they do in Italy. If desired, sprinkle with

     Lucero English Flake Sea Salt




  • Beet Hummus

    July 11, 2017





    Preheat oven to 450°F

    Rinse the beets and pierce them a few times with a fork. Place the

    beets in a small baking dish that has been greased with olive oil

    and cover with aluminum foil.


    Roast until tender. (about 50-60 minutes). Set aside to cool.

    While the beets are roasting, add chickpeas, lemon juice, tahini,

    Lucero Ascolano Extra Virgin Olive Oilminced garlic,

    French Grey Sea Salt, paprika and chile flakes to a food processor.

    Set them aside and don't combine yet.


    When the beets are cool to the touch, peel them. Dice the beets

    and add to food processor. Puree until you get a smooth texture.


    Serve in a wide bowl and garnish with goat cheese.

  • Roasted Elephant Garlic

    July 10, 2017

    We used Elephant Garlic Cloves, most commonly used in sauces
    vinaigrettes and stir-fries. Roasting Elephant Garlic enhances
    its flavor. Its  large size makes it  versatle in the kitchen.




    Using a baking pan, place each whole garlic bulb on  aluminum

    foil and mold the foil over the garlic bulb. Drizzle 1/4 Cup of

    Lucero Garlic Infused Olive Oil on each bulb and then seal the

    foil at the top.


    Finally, roast at 375°F until the garlic is soft.

  • Garlic Fries with Garlic Olive Oil

    July 2, 2017


    • 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 Lucero Garlic Infused 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 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



  • Dad's Wing Sauce

    June 12, 2017



    (Makes 10-12 Chicken Wings)

    Just Combine & Coat


  • Pineapple-Lime Rum Cooler

    May 11, 2017

    (makes a single serving)





    Blend all ingredients to desired consisitency and serve right away.


  • Refreshing Honey & Ginger Sparkler

    April 20, 2017




    • 8 oz Club Soda
      3 Tbsp Lucero Honey & Ginger Balsamic Vinegar
      handful of summer berries
      Crushed Ice
      1 oz vodka (optional)



    Muddle berries in your favorite drink glass.


    Add a bit of crushed  ice to your taste, the club soda and the

    Honey Ginger Balsamic Vinegar.  If you’re allowed (and interested)


    Add the vodka and enjoy.  By the way, we use Q Drinks  Club Soda

    and other cocktail mixers for our bar.  Like Lucero, they're a small

    American company making  quality handcrafted products.




    Photography by Angie Norwood Browne 


  • Quick & Easy Taggiasca Teriyaki

    April 18, 2017


    About Teriyaki...


    If you grew up in Hawaii or on the West Coast of the US, chicken,

    fish, or beef teriyaki is very familiar!  Teriyaki  refers more to a

    method of cooking than to a recipe. “Teri” describes the shiny

    glaze and “yaki” the grill. The meat is thinly sliced, marinated and



    In addition to shoyu (soy sauce) classic recipes for teriyaki marinade

    include something sweet and mildly acidic in the form of mirin, which

    is a sweet rice wine, and some oil — typically a flavorless, refined

    seed oil.  Aromatics and some form of sugar complete the ingredient



    Although Japanese in origin, variations of of teriyaki flourish in the

    Unites States. These days it’s easy to find variations substituting

    red wine, apple cider vinegar or balsamic vinegar for the mirin, and

    as olive oil producesr it was mighty tempting for us to upgrade this

    recipe with Lucero Extra Virgin Olive Oil, so we did!


    Marinate your meat thoroughly for superb flavor.


    Marinade Ingredients:




    1. In a large bowl combine all ingredients except for the flank steak.

    2.  Slice the steak against the grain, place in the bowl with the

    marinade and refrigerate covered for 6 to 8 hours, or overnight,

    3. If you wish, When ready, thread the marinated steak strips onto

    bamboo skewers and discard the excess marinade.


    Grill for 5 to 7 minutes turning once, or cook to your tastes.


    For mirin  substitute  Honey & Ginger Balsamic Vinegar

    We've upgraded the oil  with one of our early harvest

    "green label" extra virgin olive oils, (EVOO) in place of low

    grade cooking oil because the early harvest olive oils

    assert themselves beautifully and work well with red meat.


    We featured Taggiasca EVOO with Honey & Ginger Balsamic

    Vinegar in a variety of recipes this week because it's so fruity

    and floral, and we think you’ll agree that "Taggiasca Teriyaki"

    offers a refreshing change to winter flavors!  Please enjoy,

    and if you do make this let us know how it turned out!


    Photography by Angie Norwood Browne.
    Follow her blog here: StrayCatsAndBlackberries


  • Quick & Easy Fire Crackers

    March 15, 2017




    Using a gallon ziplock bag,

    Add 1 Cup of Extra Virgin Olive Oil,

    2/3 Cup of  Lucero 3 Alarm Chilli Olive Oil, 3 Tbsp. pepper flakes,

    2 Tbsp. Lucero Tuscan Herb Blend and 1/2 tsp. of pepper.


    Seal the bag and massage  the ingredients to combine.


    Open the bag and place saltines inside.


    Reseal and allow to sit for 1 hour, turning the bag over several

    times  to coat the  crackers with the olive oil mixture.



    Fire Cracker Ideas:

    Serve with Parmesan , Lucero Artichoke Lemon Tapenade

    OR add some crunch and heat to your steak and chicken

    with this savory breading.




    Photography by our friend Angie Norwood Browne
    Recipe adapted from our friends at Oil & Vinegar

  • Meyer & Eureka Lemon Bars

    March 10, 2017

    Photography by Angie Norwood Browne



    • 3 Tbsp. confectioners’ sugar, plus more for sprinkling
    • 1 tsp. finely grated lime zest
    • ¼ tsp. fine sea salt
    • 10 Tbsp. 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 tsps. cornstarch
    • Pinch of fine sea salt
    • 4 Tbsp. butter
    • ¼ cup Lucero Meyer & Eureka Lemon Olive Oil Agrumato
    • 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



    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.

  • Roasted Sriracha Garbanzo Beans

    March 6, 2017


    3 Ingredients | 3 Steps | Delicious Results


    1. Lucero Frantoio Extra Virgin Olive Oil  

    2. Can of Garbanzo Beans

    3. Lucero Sriracha Flake Salt



    Preheat your oven to 400 degrees. Then toss ingredients and

    place on baking pan.

    Bake for 30 minutes. Add more salt to taste.



    Our friend and photographer, Angie Norwood Browne of

    Stray Cats and Blackberries says

    "Eat them while they are still hot."



  • Roast Chicken with Italian Herbs & Lemon

    March 3, 2017


    Serves 4 to 6


    • 3- to 4-pound whole chicken
      2 Tbsp. Lucero Tuscan Herb Blend
      Zest of one medium lemon, finely chopped
      1 Tbsp kosher salt
      1 tsp.freshly ground black pepper
      1/4 cup Lucero Frantoio Extra Virgin Olive Oil
      1 medium lemon (use the one you zested)
      2 sprigs fresh rosemary
      2 sprigs fresh sage
      3 sprigs fresh parsley
      1/2 cup white wine

    Preheat the oven to 400 degrees.


    Rinse the chicken inside and out and pat dry. Place the chicken on a

    slightly tilted dish to let the water drain from the cavity as you prepare

    the rub (and then pat dry again). In a small bowl, mix the herbs, lemon

    zest, salt, and pepper. Add the olive oil and stir to combine.


    Season the cavity of the chicken with salt and pepper.


    Place the chicken on a rack (v-shaped or flat) in a roasting pan. Using a

    skewer or toothpick, pierce the zested lemon all over (10 to 15 places).


    Slip the lemon into the cavity with the rosemary, sage, and parsley sprigs


    Tie the legs together with kitchen string and tuck the wing tips under the

    back. Slather the chicken with the herb mixture, rubbing it into the skin

    and cavities. Pour the wine into the pan.


    Roast the chicken until the thickest part of thigh registers 170 degrees

    and the juice runs clear, about 1 to 1 1/4 hours. Transfer the chicken

    to a cutting board, tent loosely with aluminum foil, and let rest 15 mins

    before carving.


    Thank you to Dona Ciao

  • 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 solo party for one in  your

    flannel  PJs,........Oscar Night  demands  popcorn, don’t you think?



    Make  DIY quick and easy microwave popcorn. It's

    healthier than the prepackaged varieties.


    Microwave Popcorn  Method


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

    2- Pour the oil-coated corn into a brown paper lunch sack. Tightly

    3- Fold the top of the bag over three or more times and press to

    seal the bag well.

    Trust us, it stays tightly furled  until  popcorn starts popping!

    4- 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 bag to avoid steam, pour into serving bowl.


    Stove Top Popcorn  Method


    1- Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over

    medium-high heat.

    2- Pour in popcorn kernels and stir to coat the kernels with the oil.

    Place lid on pot. As soon as the kernels start to pop, shake the pan

    back and forth across the burner   constantly until the popping

    slows down.

    3- Add salt or other additions to taste, It's ready to pour and serve!



    Let's Try Herbs or Grated Hard Cheese!


    Don't Stop Now-- Here Are Six Variations to Try!


    First- The Classic:  Add a pat of butter to the olive oil in  stovetop

    version for movie theater version and top with too much salt.

      Sometimes you just have to do this.:)


    Second- The Healthy:  Spritz popped corn with Bragg’s seasoning

    and sprinkle liberally with brewer’s yeast.  It will be just like college.


    Third- The Sophisticate:  Use Lucero Ascolano EVOO and top with

    Lucero Maldon Sea Salt.


    Fourth- The Tuscan:  Use Lucero Coratina or Taggiasca EVOO , top

    with Lucero Tuscan Herb Blend and freshly grated parmigiano



    Fifith- The Provençal:  Use Lucero Miller’s Blend EVOO and top

    with sel gris (grey salt) and some Lucero Herbes de Provence.


    Sixth-The East Asian:  Use any of Lucero’s delicate purple label

    collection, such as the Lucero Five Star Blend EVOO, top with

    Lucero Sriracha Salt

  • Pork Tenderloin with Blackberry Compote

    February 10, 2017

    The blackberry balsamic compote delivers a sweet-tart flavor

    complimenting the mild pork. Simple enough for weekdays yet this

    dish looks elegant enough for a dinner party, too.

    Serves 4 to 6




    • 1 tsp. dried oregano
      1 tsp. granulated garlic
      ½ tsp. kosher salt
      ¼ tsp. freshly ground black pepper
      2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
      2 tsp.s Lucero Exta Virgin Olive Oil


    Blackberry Compote from Ciao Dona (below)


    • ¼ cup granulated sugar
    • 2 tablespoons water
    • 2 cups fresh or frozen blackberries (if using frozen, drain juice)
    • 1 tsp. finely chopped fresh rosemary
    • 1 tablespoon  Lucero Blackberry Red Balsamic  Vinegar




    In a small saucepan over medium heat, combine the sugar and

    water, and cook, stirring,  until the sugar dissolves.


    Add blackberries and rosemary, stir to coat with the syrup, and

    bring to a boil.


    Reduce the heat to medium-low and cook until the compote has

    egun to thicken, about 10 minutes.


    Remove from the heat and stir in the blackberry-balsamic vinegar.


    Adjust seasoning to taste with more sugar or vinegar. Serve warm

    or cold. The compote will keep refrigerated in an airtight container

    for up to 2 weeks.


  • Tasty Lucero Extra Virgin Mac & Cheese

    January 1, 2017








    Bring water to a boil in a large pot,  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 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 a la Lucero

    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


    Pat with salt and pepper for an extra savory ham.


    Score the ham (fat side up) about 1/2 inch deep.


    Combine Lucero Winter Spice Balsamic Vinegar,

    Lucero Ascolano Extra Virgin Olive Oil, dark brown sugar

    Lucero  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 a140

    degrees F internal temperature is reached with a meat



    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





    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.


    To Fill Egg The Cooked Whites


    Snip off a small corner of the bag with scissors.


    Squeeze mixture into each egg white. Sprinkle lightly

    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 Tbsp. Lucero Winter Spice Balsamic Vinegar
      ½ tsp.  baking soda
      2 cups all purpose flour
      1.5 tsp. baking powder
      2 Tbsp. ground ginger
      1 tsp. ground cinnamon
      ¼ tsp. ground cloves
      ¼ tsp. freshly grated nutmeg
      ¼ tsp. 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 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, Ascolano Oil, 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 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



    Yields: About 3 glasses


    1 1/2  oz. rye whiskey (Your choice)
    3/4     oz. fresh lime juice
    1/2     oz.syrup (Ingredients for syrup listed below)
    1        c.water
    1        c. sugar
    1/2     c.  Lucero 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



    3. Make the cocktail

    Combine Whiskey, lime juice, syrup and 1 tsp of Balsamic Vinegar

    into a cocktail shaker. Fill with ice and shake until chilled.


    Strain cocktail into a glass and enjoy!


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




    1- 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.


    2- In a medium bowl, whisk together both flours, baking soda, salt,

    cinnamon, nutmeg, and ginger.


    3- In a large bowl, whisk together the pumpkin puree and olive oi

    l until well combined.


    4- Add in the espresso powder and both sugars and whisk until



    5-Whisk in the eggs, one at a time, until combined, and then the



    Add in the water and mix until combined. Stir in all the chopped



    6- Fold the dry ingredients into the wet ingredients gently Be careful

    not to over mix.


    7- Pour the batter into the prepared pan and smooth out the top.

    Bake until a toothpick can be inserted coming out clean, about

    65 to 85 minutes. (mine took 80 minutes)


    8- Transfer the loaf pan to a wire rack, and allow the cake to cool

    l 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




    In a medium bowl, mix the vinegar, garlic, honey, olive oil,

    ground black pepper, Worcestershire sauce, onion powder, salt,

    and  red pepper flakes.


    Marnate steaks in a shallow glass dish with the marinade,

    turning 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 med-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 tsp. salt
      1 cup cold butter, cubed
      2 egg yolks
      2‐4 Tbsp. heavy cream


    Fruit Filling


    • 6 granny smith apples
      Juice and zest of 1 organic lemon
      1 tablespoon cornstarch
      1 tsp. cinnamon
      1 tsp. ginger
      ½ tsp. allspice
      3 Tbsp. local honey
      ½ tsp. fine sea salt


    Almond Layer






    1- For the crust, pulse flour, sugar, and salt in a food processor

    until combined.


    2-  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.


    3-  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.


    1-  For the almond layer run cool toasted almonds, sugar, salt in the

    food processor until smooth


    2-  Add chilled butter and egg and mix until integrated and the

    consistency is smooth. Refrigerate until needed in a sealed



    Option (Almond Layer Optional)


    1-  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.


    2-  Roll dough onto a rolling pin and unroll onto a Silpat

    nonstick baking liner or parchment paper and place onto an

    insulated cookie sheet.


    3-  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.


    Apple Filling


    1- 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.


    2- Place apples slightly overlapping in a spiral or other organized

    pattern on top of the frozen almond filling drizzling with the

    remaining juice from the bottom of the bowl.


    3- 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 Tbsp. confectioners’ sugar, plus more for sprinkling
    • 1 tsp. finely grated lime zest
    • ¼ tsp. fine sea salt
    • 10 Tbsp. 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 tsps. cornstarch
    • Pinch of fine sea salt
    • 4 Tbsp. 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).


    Make the shortbread


    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 th

    e butter into the flour until a crumbly dough forms.


    Press dough into prepared pan and bake until shortbread is pale

    golden all over, 30 to 35 minutes.


    Make the Curd


    Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes

    to yield 3/4 cup juice.


    In a small, stainless steel saucepan, whisk together lime juice, sugar,

    eggs and yolks, cornstarch and fine sea salt over medium heat

    until boiling and thickened, 2 to 5 minutes.


    Make sure mixture comes to a boil or the cornstarch won’t activate.

    But once it boils do not cook for longer than 1 minute or you risk

    the curd thinning out again.


    Remove from heat and strain into a bowl. Whisk in butter, olive oil

    and lime zest.


    When the shortbread is ready, take it out of the oven and carefully

    pour the lemon curd onto the shortbread base; return the pan to

    the oven.





    Bake until topping is just set, 10 to 15 minutes more. Allow to cool to

    room temperature, then refrigerate until cold before cutting into bars.

    Sprinkle with confectioners’ sugar and flaky sea salt right

    before serving.


    Recipe adapted from the Lucero Kitchen.

  • Seasonal Butternut Squash Soup

    September 22, 2016



    • 1 large whole Organic butternut squash
      2 Tbs Organic butter (Kerrygold Irish butter)
      1 Organic apple (preferably fuji or gala)
      1 Organic yellow onion (or maui)
      2 bay leaves
      1/4 tsp fresh thyme
      1/4 tsp fresh terragon
      1/4 tsp turmeric
      1/4 tsp cinnamon
      1 dash of cayenne (or two or three to taste)
      2 C bone broth (preferably homemade) chicken (or veggie)
      1 C filtered water
      1 tsp sea salt
      2 dashes white pepper (or three)
      fresh ground black pepper to taste
      squeeze of lemon
      1/2 C organic milk (or almond, hemp, rice, goat, cream, etc)
      butternut squash seeds for garnish
      whole plain organic yogurt (goat or greek, or sour cream)
      dash of paprika
      Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil




    1- Preheat oven to 375 degrees.

    2- Cut the squash in half lengthwise and hollow out the middle

    separating the seeds and setting them aside (do not throw out).


    3- Cover the inside surface of the exposed squash meat with olive

    oil then place insides up on a baking sheet covered in parchment


    4- Add the cleaned squash seeds to the lined baking pan, and

    place all in the oven to roast.


    5- Be sure to check on the seeds after about 15-20 minutes and take

    them out or they will burn! When cooler, toss seeds in Lucero’s

    Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.


    Meanwhile, return the squash to the oven.


    6-Roast for approx 1  hour (total) until your house smells amazing,

    it is slightly browned  on top, & it is soft all the way through when

    tested with a fork.  Remove from oven and let cool.


    While the squash is cooking,


    7- Dice both your onion (skinned) and  apple (skin on) and

    sautee them in a saucepan with 2 Tbs butter

    (preferably Kerrygold Irish butter) and the bay leaves until

    apple  and onions are clear and soft.


    8- Then add spices. When the squash has cooled considerably

    using a spoon, scrape the meat from the skin, discard skin.


    9- Back in the pan, add the broth, water, roasted squash meat, salt

    & both peppers. Bring to a boil, then lower the heat and simmer

    stirring occassionally for approximately 15 minutes to blend the



    10- Remove from heat and stir in your “milk” of choice.  Squeeze in

    the fresh lemon.




    1- Using a blender (I prefer an immersion blender as it doesn’t

    require moving the soup from the sauce pan), puree the soup

    until it is the desired consistency (I prefer it rather lumpy).


    2- Serve garnished with a dollop of yogurt & the reserved roasted

    butternut squash seeds.  If you want it extra pretty, I’d also add a

    dash of paprika, and drizzle of the delicious Lucero Favolosa EVOO



    Recipe by mrsdrdahl on Instagram and Santa Monica Healing Arts

  • Wild Cherry Balsamic Vinegar Scones

    September 1, 2016



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


    Preheat oven to 375 degrees.


    1- In a medium skillet over medium heat, combine the thawed

    cherries and balsamic vinegar. Cook down for about 10 minutes

    until the vinegar has reduced and thickened into a syrup and

    coated the cherries. Turn off heat and set aside.


    2- In a large bowl, combine the flours, oats, baking powder,

    baking soda, salt and sugar.


    3- Cut the butter into the flour mixture either with your hands

    or a pastry cutter until the mixture is crumbly and coarse and

    the butter is worked through.


    4- Whisk together the buttermilk and vanilla in a small bowl.


    5- Add the wet ingredients to the dry and combine with spatula.


    6- Spoon the cherries from the pan leaving behind the extra

    balsamic into the bowl. Add the dried cherries and chocolate

    chips and gently fold into the dough.



    7- Form a 9-10 inch circle with the dough on a baking sheet

    lined with parchment paper or a silpat.


    8- Using a wet knife, cut the circle into 8 wedges.


    9- Sprinkle the tops of the scones with the extra cane sugar.


    10-Bake for 20 minutes. Remove the scones from the oven,

    using the knife, separate the wedges from each other so that

    they aren't touching and return to the oven for another 3-5

    minutes until the edges are golden and crunchy.


    11-Remove from the oven, let cool for 5 minutes before

    transferring to a cooling rack.


    12-Use the remaining balsamic in the pan to drizzle over

    the scones before serving if desired.




    Recipe from Gina at Running To The Kitchen 

  • Fish Tacos with Mango Lime Salsa

    August 30, 2016








    Pre-heat broiler on high


    Line a broiler pan with foil and spray with

    Habanero Lime Olive Oil. Arrange fish filets in a single layer

    and broil until fish is golden brown the flakes easily with a fork.

    (about 6-8 minutes).


    Meanwhile,  prepare mango salsa tossing together the

    mango, cilantro, red onion,  and jalapeno in a bowl.

    Remove the fish from the broiler pan to a plate and flake into bite

    -sized pieces with a fork.


    Fry corn tortillas in Lucero Extra Virgin Olive Oil over medium

    -high heat in a large non-stick pan. Using tongs quickly toss the

    tortillas in the warm oil about 30-60 seconds per side and mov

    e to a plate lined with a towel. Cover the tortillas to keep warm

    and continue until you heat all 12 tortillas.


    Divide the fish between the tortillas and top with mango sals

    a and queso. Serve and enjoy!



    Recipe from the Lucero Kitchen


  • Raspberry Punch

    August 15, 2016






    Pour together ginger ale, lemon-lime seltzer, lime juice and the

    Raspberry Red Balsamic Vinegar into a large pitcher. Stir and

    place in the refrigerator to chill for a few hours. Pour over ice

    and serve with mint leaves, blueberries, sliced peaches or

    nectarines and enjoy!


    Lucero Kitchen
    k. cook


  • Quinoa with Zucchini and Tomatoes

    August 11, 2016



    • 2 cups cooked quinoa, ( I used my rice cooker. 0
    • 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 Lucero 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

    a bit of browning. Set skillet aside.


    3- In a medium bowl add cooked quinoa, chopped tomatoes, zucchini,

    feta, and herbs. Toss gently.


    4- Add juice and zest of one lemon, 2 tbsp olive oil and salt and pepper

    to taste. Toss well.


    5- 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 Lucero Basil Infused Olive Oil, divided
      4 ounces fresh mozzarella cheese, thinly sliced
      2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
      1/4 teaspoon freshly ground black pepper
      1/2 teaspoon kosher salt




    1- 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).


    2- 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.


    3- 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 Tbsp

    basil mixture over dough. Top evenly with cheese, tomatoes, and pepper.


    4- 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   Lucero Garlic Infused 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.

    3. Cover soup with plastic wrap and  refrigerate until chilled, 1 hour.

    4. Stir parsley with almonds and zest in a small bowl until combined.

    5. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil.

    Sprinkle with parsley mixture.  


    Recipe adapted from Chatelaine

  • Roasted Garlic

    July 21, 2016


    Preheat Oven to 400°


    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. Pour Lucero Miller's Blend Extra Virgin 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. What a fragrance... enjoy!


    Recipe adapted from House of Brinson
     Photo credit: William Brinson

  • Grilled Steak, Potato, & Mushroom Kababs

    July 21, 2016

    Grilled Steak and Potato Kabobs





    Cut the steak into 1 inch chunks and add to a rimmed baking pan

    along with the mushrooms.In a medium bowl, whisk together the

    oil, vinegar, garlic, salt, pepper, rosemary and oregano.


    Pour over the steak and mushrooms. Cover and refrigerate for at

    least 2 hours.


    Meanwhile, boil the potatoes in a large pot of salted water until just

    tender, about 8-10 minutes. Drain and cool slightly.


    Thread the marinaded steak and mushrooms, along with the potatoes,

    onto skewers.


    Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning

    once, until meat is cooked to desired doneness. Reseason with salt

    and pepper and serve immediately.


    Recipe and photo from Danelle at Let's Dish Recipes

  • 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 Lucero Garlic Infused 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 parmesan cheese, and season

    to taste with salt & pepper.


    Recipe adapted from Serving Seconds

  • Garlic Bread

    July 9, 2016



    • 1 baguette
    • 2 tablespoons butter at room temperature
    • 2 tablespoons Lucero Garlic Infused Olive Oil
    • 2-3 large cloves of garlic, grated (about 2 teaspoons)
    • 1/8 teaspoon salt
    • 1 tablespoon minced parsley



    1- 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 mayo


     2- Stir in the minced parsley.


     3- Cut the baguette in half lengthwise, then split piece down the middle

     as if you’re going to make a sandwich.


     4- Spread the garlic mixture onto the bread and toast in a toaster oven,

     or in a regular oven set to broil.

  • Berry Balsamic Sorbet

    July 7, 2016


    Makes 4 servings




    Place berries, sugar, honey and water in a large saucepan over medium-high



    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 strain through a fine mesh strainer. Stir in the Raspberry

    Red Balsamic Vinegar


    Process in an ice cream machine according to the

    manufacturer’s directions.

  • Independence Day Mocktails

    July 1, 2016



    Berry Burst of July



    Citrus Mango Vida



    Pineapple Cooler


    Finish with Lime and Lemon wedges  *Pairs nicely with Rum


  • Tequila and Balsamic Vinegar Cocktail

    June 19, 2016

    Mexican martininew wbv2


    Yields: 1 Cocktail


    Reduction-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  your favorite Lucero White

    Balsamic  to 2 tablespoons sugar and bring to a 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.


    Assemble your cocktail


    1. Combine simple syrup, lime juice, and balsamic syrup in a cocktail shaker.


    2.  Add tequila to shaker and fill 2/3 full with ice.


    3.  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




    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



    Drizzle with more olive oil if necessary.


    Remove from heat when done and let cool.

  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2






    1-  Place a film of plastic wrap over each chicken breast and

    pound  with a mallet or heavy pan.


    2-  Flatten each breast in this way to a uniform thickness of

    1/2 an  inch.


    3- 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.


    4-  Place the panko or bread crumbs on a cookie sheet or plate.

    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 .


    5-  Set the breasts aside. Use immediately or  refrigerate for

    30 minutes before cooking. Use more crumbs if needed as

    each breast should be evenly  coated with the crumbs.


    6-  Heat enough extra virgin olive oil to evenly cover  bottom

    of  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. Don't crowd the pan,

    cook in batches if necessary.


    7-Fry on each side  until golden brown, approximately 4 mins

    per side. Serve with a dollop of White Wine Tarragon Mustard

    on the side.



  • Chicken Kebabs with Sriracha Salt

    May 19, 2016

    Grilled chicken skewers with cherry tomatoes



    • 3-4 boneless skinless chicken breasts cut to 1 inch chunks
      1 package of cherry tomatoes
      1 Lemon
      Bamboo wood skewers
      1 Tbsp Lucero Extra Virgin Olive Oil 
      Lucero 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 (mild-use fewer drops)
      1/4 teaspoon dried parsley



    Soak your bamboo wood skewers in water for about 15 mins.

    to prevent burning on the grill. Season  chicken and veggies

    with Lucero Sriracha Flake Sea Salt and pepper to taste,

    squeeze lemon,


    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



    Recipe adapted from CenterCutCook.

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