Lucero Blog

  • High Expectations for 2018

    January 12, 2018

    Hello Olive Oil Fans!


    We wanted you to be among the first to know that Lucero Olive Oil was rated the #2 olive oil brand in the world for the 2017 competition season based on the 41 awards we earned in those particular competitions — 26 of the medals were Gold or higher, 2 were Best of Class, and 2 were Best of Show.  The internationally based EVOO World Ranking organization considers the 29 most rigorous and respected international competitions and assigns points based on the type of medal awarded. Our oils were entered into 4 of these competitions (not all 29) and competed against a field of 7,952 total entries to earn those 41 medals.  


    Each year is unique with its own challenges with weather and many other factors, and we do the best we are able based on the headwinds Mother Nature sends our way.  Alas, we were not even able to harvest all 17 of our olive varieties this year before inclement weather caught up to us.  Despite what some marketers tell you, we don’t use the turning of a calendar page to determine an oil’s quality status — we use strict chemical and sensory testing throughout an oil’s potential life span to determine if an oil is still worthy to be called Extra Virgin.  What this means is that we may retire some 2016/17 campaign EVOOs early, and we may hold some for longer periods.  In fact, you will find some “retired” EVOOs in our clearance section still labeled as EVOO, some EVOOs which have been re-graded to VOO / virgin status without the “extra” due to how they’re aging, and some oils from the 2016/17 harvest year are still “gold medal” quality placed with pride on our shelves.  We’ll continue to roll out 2017/18 releases throughout the Spring, including 2 (or more) surprise offerings we’re eager to share in the near future.


    Only the very top oils from each harvest year find their way into Lucero Olive Oil brand bottles.  Later this month we’ll undergo our annual audit and have a certified laboratory sample our oils to ensure they meet the State of California and Extra Virgin Alliance standards for authenticity and quality, and we submit our own set of samples as part of the process, too.


    Thank you for including our oils in your kitchen!  We love to hear from you, whether a note or letter, or a review on our website, so please stay in touch.


    Wishing you a happy and healthy 2018 from all of us in Corning,

    Liz Tagami, General Manager
    Lucero Olive Oil




  • Celebrate Citrus with Rosato!

    January 8, 2018

    Inspiration from Our Kitchen
    Citrus is still abundant in markets (or via Amazon Fresh),
    and if you’re suffering from the frigid cold and gray- white
    days of Winter, citrus salad is just the thing to brighten
    your world.


    We selected Valencia and Blood oranges because they looked

    good at our local shop, however use what you have available

    and dress with olives, nuts, herbs and maybe onions, if you like.


    What makes this salad sing is our sweet and fruity Lucero

    Ascolano Extra Virgin Olive Oil and piquant and fragrant

    Rosato (rosé) Balsamic Vinegar,


    We hope you try both terrific choices to pair with citrus
    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

  • Fabulous Potato Soup

    January 2, 2018

    Potato soup garnished with a fresh sprig of thyme, extra virgin olive oil and cracked pepper


    Saying that it’s cold outside for most of the  country is an
    overwhelming understatement this week to be sure! We
    gave this some thought and created a simple soup recipe
    using ingredients you are likely to have in your pantry.



    We chose Lucero Favolosa Extra Virgin Olive Oil because it's
    one of our bright and recently harvested oils. Its sweet, floral
    nature complements this recipe well.  That said, you can use
    any fresh EVOO  — from the most delicate to most robust.
    Favolosa means “Fabulous”, so we’re calling this Fabulous
    Potato Soup.


    We hope you enjoy making and eating it!  Stay warm and let us
    know on Facebook  or in a product review what you think.




    1 whole medium onion, diced

    3 whole carrots, diced

    3 stalks celery, diced

    4 Tbs Lucero Favolosa or any Lucero EVOO

    6 whole small russet potatoes, peeled and diced

    8 cups chicken bone broth or vegetable stock

    3 Tbs all-purpose flour

    1 cup milk

    1/2 cup heavy cream

    1/2 tsp. Maldon English Flake Salt, more, if desired

    freshly ground black pepper to taste

    1 tsp fresh parsley, minced

    Lucero Extra Virgin Olive Oil (EVOO) for drizzling on top



    1-  Warm the olive oil in a soup pot over medium heat and add the

    onions, carrots, and celery. Stir and cook for about 3 minutes or

    until the onions are translucent, then add the diced potatoes


    2-   Cook for 5 minutes, seasoning with salt and pepper.


    3-  Add the broth and bring it to a gentle boil.  Cook  10 minutes,

    or until the potatoes start to become tender. Whisk the flour

    and milk together, then pour into the soup and cook for another

    5 minutes.


    4-  Remove 1/2 to 2/3 the soup and blend in batches in a blender/

    food processor until completely smooth.  Please always use caution

    when blending hot soup, in fact, we recommend that you allow the

    soup to cool, if possible. If you have one, use an immersion blender

    instead of a stand blender or food processor.


    5-  Return the blended soup to the soup pot and heat it to adjust

    seasoning.  Stir in cream, then parsley, and reserve a bit of parsley

    for garnish.


    5-  Serve with a a bit of fresh EVOO on top, and finish with balance

    of chopped parsley. If you don’t like parsley, substitute any fresh

    herbs you have on hand such as thyme, as shown.


    Taste Notes: Favolosa is
    Lucero Purple Label: Mild-Delicate
    Recipe from the Lucero Kitchens courtesy of Donald S.

  • Lucero Rosato Balsamic Vinegar Mignonette Sauce

    December 28, 2017


    We love the idea of an oyster bar for parties or a simple
    dozen on the half shell for a more intimate gathering.
    The notion is simple and elegant for New Year’s Eve,
    Valentine’s Day, or any cause for celebration.
    We recommend using our Rosato Balsamic Vinegar
    for a variation of the classic mignonette sauce as it
    is particularly well suited for pairing with seafood.



    Our Rosato is a rosé balsamic vinegar made from  Trebbiano,
    Albana, and Montuni grapes grown in  Modena and Emilia-
    Romagna, Italy.  As with rosé  wines, the skins and seeds are
    left in a bit longer than white and much shorter than red to
    achieve this characteristic color and flavor.






    ¼ cup Lucero Rosato Balsamic Vinegar

    1 tbsp minced shallot

    ¼ tsp freshly ground black pepper




    1-  Combine all ingredients and chill.

    2-  Serve with chilled oysters or other shellfish.

    3-  This recipe makes enough for a dozen oysters


    Shown:  Dabob Bay and Snow Creek Oysters,
    both known for their crisp and briny nature and 
    sweet melon finish.

  • Rosato Mignonette Sauce

    December 18, 2017


    Our fruity Rosato Balsamic  is  lovingly made from

    Trebbiano, White Albana, and Green Montuni grapes

    grown in Modena and Emilia-Romagna, Italy.




    Mignonette Sauce


    1/4 cup Lucero Rosato Balsaimc Vinegar

    1 Tbsp. finely minced shallot

    1/8 to 1/4 tsp freshly ground pepper

    slight squeeze of fresh lemon


    Combine shallots and pepper into  the Lucero Rosato

    and add small amount of fresh squeezed

    lemon to taste.


    Let ingredients steep for one hour. Serve with seafood.


    For a Sweet Mignonette:


    8 Tbsp. Lucero Rosato Balsamic Vinegar

    1 Tbsp  finely minced leek

    1/4 tsp. freshly ground pepper

    small amount diced, peeled Johnagold or Golden Delicious

    apple  (optional)


    Combine all ingredients and let steep for one hour. Serve

    With seafood.




  • Mandarin Olive Oil Cake

    December 11, 2017



    Our olive orchards are at the northern edge of Satsuma
    Mandarin Orange country, so each winter we collaborate
    with Lou and Lola at Tri-L Ranch to mill their mandarins
    with our  olives and producing an exquisite Agrumato
    style  olive oil redolent of that special fruit.  



    Many of our customers enjoy it over ice cream for a
    “creamsicle”effect, which we love, however there are
    many other uses in the kitchen for Agrumato, too.




    Here's a cake that would brighten any winter day!  We 
    use a generous amount of Mandarin Orange Agrmato.
    We recommend (if you're adventurous) that you make your
    own marmalade.  If you're constrained by time, or not so
    adventurous and must use a store bought marmalade,
    look for a  traditional thick cut  version, preferably from
    England.  Alternately we've had good results making our
    own marmalade any time of year with  Mamade Prepared
    Seville Oranges.  Another quick and easy alternative is
    to dust the top with powered sugar.




    1 Tbsp. extra virgin olive oil

    ¾ cup Lucero Mandarin Orange Agrumato Olive Oil 

    ¾ cup sugar

    2 eggs

    ½ tsp. Maldon Sea Salt

    ⅔ cup buttermilk

    1 ½ cups all purpose flour

    2 tsp. baking powder

    1 tsp. baking soda

    2 Tbsp. powdered sugar OR marmalade



    Preheat oven to 350°F


    1-  Apply  1 Tbsp. extra virgin olive oil liberally to a 9” cake pan.



    2-  Beat eggs and sugar in mixer until foamy for approximately

    2 minutes.  Add salt, buttermilk, and

    Lucero Mandarin Orange Agrumato Oilcontinuing  to beat until

    combined.  This should take an extra minute at medium speed.


    3-  In a separate bowl combine flour, baking powder, and baking

    soda. Using the lowest mixing speed add the flour mixture to the

    wet  mixture and process until the mixture is only just combined.

    Avoid over mixing.


    4-  Transfer the batter into the prepared 9” pan and bake until the

    center of the cake comes out clean using a tooth pick or cake tester,

    about 30 minutes.


    5-  Cool in the cake pan for about ten minutes, then turn onto a rack

    to completely cool. Decorate by sifting powered sugar over the top

    just prior to serving or by spooning warm marmalade over the top

    of the cake at the last minute.




    seville orange marmalade recipe at

  • Lucero Mandarin Holiday Cookies

    December 5, 2017



    2 1/2 cups all-purpose flour, plus more for surface

    1 tsp. baking powder

    1/2 tsp salt

    12 Tbsp.  Lucero Mandarin Orange Olive Oil

    (or Lucero Lemon Infused Olive Oil)

    2 cups sugar

    2 large eggs

    2 tsp.s pure vanilla extract

    tubes of cake decorating gel


    Preheat oven to 325 degrees F



    1-   Stir flour, baking powder, and salt into a large bowl.


    2-  Beat olive oil and sugar with a mixer on medium-high speed

    until incorporated, slightly yellow, and fluffy, about 2 minutes.

    Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture,

    then vanilla.


    Refrigerate dough, wrapped in plastic wrap, for at

    least 1 hour.


    3-  Roll out dough to about 1/4-inch thickness on floured surface.

    Cut out cookies using a round  or other shaped cookie cutter,

    re-rolling  scraps once. Transfer to a baking sheet.


    4-   Bake until edges just start to brown, 17 to 19 minutes.

    Transfer  cookies to a wire rack, and let cool completely.


    5-  Frost some cookies with white icing to cover and others

    with varied colored icing. (just add food coloring)


    6. To swirl a design oin white icing- immediately using piping

    gel pipe a dot of color on the cookie. Then pipe additional lines

    of color around the center dot and drag a toothpick to form

    a design of your liking.


    7.  For a more solid effect wait until cookie frosting dries a bit

    and then add your designs with different colored tubes of

    decorating gel. You can simply add candy decorations by

    brushing cookie first with a little honey thinned with warm

    water to form a sticky glaze for the decorations and proceed

    without icing the cookie.



    Photo by

  • 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.


    3-  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

    perfect 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 hearty holiday side dish is healthy, delicious, and simple to make.
    Take advantage of the stunning  seasonal colors!  You’ll be making
    these gems for everyday weekend meals, too.  Combine your
    favorites--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 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

    2 Tbsp fresh rosemary, finely chopped

    Lucero Balsamic Vinegar or

    Lucero Balsamic Vinegar Glaze

    ( glaze-optional)



    Preheat oven to 400°F



    1-  Clean and slice all vegetables


    2-  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


    3-  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


    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med




  • 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







    1-  Heat 2 Tbsp. Lucero Garlic Olive Oil in 4 quart saucepan.

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

    5 mins. Add chopped garlic cloves.


    2-  Place cauliflower florets and chopped potato in the saucepan,

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


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

    mins. or until the cauliflower is soft.


    4-  Puree the mixture and add the nutmeg. Season to taste with

    salt and pepper.


    5-  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 Barnea 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


    1-  Place the trimmed and cut brussels sprouts on a sheet pan.

    It’s okay to include some of the loose leaves, which become

    crispywhen roasted.


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

    thoroughly to mix the ingredients, and spread onto the

    sheet plan in a singlelayer.


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

    and the bacon is cooked. Toss once during roasting.


    4-   Remove from the oven, drizzle immediately with the balsamic

    vinegar glaze and toss again. Taste and adjust seasonings.


    Serve hot.

    Taste Notes-Barnea is
    Lucero Yellow Green Label-Med


  • Basil Olive Oil Burger

    October 31, 2017


    Patty Ingredients




    Cheddar cheese slices

    cooked bacon

    tomato slices

    avocado slices





    1-  In 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.


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

    patty. (About ½ inch thick).


    3-  Grill patties over medium-hi gh heat for 6-7 mins. before

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

    over the patty and continue to cook for an additional 2



    4-  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

    Click to Find Lucero Single Variety Extra Virgin Olive Oils
    Lucero Picual
    Lucero Hojiblanca
    Lucero Barnea
    Lucero Ascolano
    Lucero Taggiasca
    Lucero Coratina
    Lucero Green Label-Bold
    Lucero Yellow Green Label-Med
    Lucero Purple Label-Mild

  • 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



    1-  Cut the avocados in half and remove the pit.


    2-  Spoon the flesh of  the avocados into a Mortar and Pestle,

    or mixing bowl.


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


    4-  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


    Stuffed figs are equally delicious with blue or goat cheese.
    Try combining 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     tsp. fresh thyme, chopped

    ¼    cup pistachios, toasted and roughly chopped

    Lucero Balsamic Vinegar Glaze, for drizzling*

    Thyme sprigs for garnish


    *May use Lucero Mission Fig Balsamic Vinegar

    reduction . Follow these instructions below:



    Put the balsamic vinegar into a small saucepan and


    heat on  med heat until it bubbles. Reduce heat to low.

    Simmer and stir often until it thickens.




    Adjust oven rack  6 or 7 inches below the broiler.


    1-  Trim stems off figs.  Using a small knife, cut an X into the

    top of each fig stopping halfway down.


    2-  Crumble or cut the cheese into small pieces. Gently stuff

    each fig, slightly mounding the cheese.


    3-  Sprinkle with chopped thyme.  Place stuffed figs on a

    foil-lined sheet pan.


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

    until 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


    Lucero presents our simply spectacular clove studded ham.
    Balsamic Vinegar in the glaze takes a classic to a new level.







    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 tsp. baking powder

    1/4 tsp. kosher salt

    1/3 cup Lucero Deluxe Chocolate Olive Oil

    5 oz. 70% dark chocolate finely chopped

    1 cup sugar

    2 large eggs

    1 tsp. 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.
    Bake until the brownies are set in the middle, 25 to 28 minutes.


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

    bottom with parchment.


    2-  In a small bowl, whisk together flour, cocoa, baking powder

    and salt.  Set aside.


    3-  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 .


    4-  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.


    5-  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.


    6-  Top batter with the remaining walnuts and a sprinkling

    of Maldon.




  • Cumin Butternut Squash Crostini

    October 3, 2017

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


    Yield: 30 pieces




    3     lbs. butternut squash, peeled and seeded, cut into ¼

    pieces (about 6 cups)


    4     Tbsp.  Lucero Extra Virgin Olive Oil, plus more for

    brushing or Lucero Taggiasca Extra Virgin Olive Oil.


    31/2  tsp.   ground cumin

    1/2    tsp.   sea salt (we recommend Maldon)

    1/4    tsp.   fresh ground pepper

    30     slices of baguette, cut ¼ inch thick


    14oz. 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



    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



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



    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
    Tasting Notes* Taggiasca is
    Lucero Green Label-Bold

  • 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 Tbsp.  Lucero Persian Lime Agrumato Olive Oil,

    plus more for drizzling

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

    15 ciliegine  (pearl sized ) fresh mozzarella balls, cut in half

    30 small basil leaves

    30 red grapes

    30 short skewers or toothpicks


    1-  To marinate chicken: place each chicken breast between two

    sheets of plastic wrap.


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

    dish and add garlic, a pinch of chili flakes, 1 Tbsp. of

    Lucero Persian Lime Lime Agrumato Olive Oil and season with

    salt  and pepper.  Mix chicken to coat evenly.


    3-  Marinate in the refrigerator for at least 20 minutes, up to a

    day  ahead.


    Meanwhile, preheat grill to medium


    4-  Brush  grill 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.


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

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




    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 Persian 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 tsp.  prepared horseradish
    • A pinch of salt
    • 2 Tbsp. finely diced red onion
    • Lucero Lemon Agrumato Olive Oil, for drizzling
    • 3-4 sprigs fresh dill, torn into small pieces





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

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


    2-  Using a melon baller or small spoon scoop a shallow cavity in

    the top of each slice.


    3-  To assemble: lay cucumber slices on a work surface scooped

    side up.


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

    small piece of smoked salmon.  Sprinkle with red onion.


    5-  Transfer to a serving platter.  Just before serving, lightly

    drizzle  cucumbers with Lucero Lemon Agrumato Olive Oil

    and garnish with pieces of fresh dill.



    For Lucero by P. Wittmann

  • Butternut Squash Soup with Crème Fraîche & EVOO

    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 C.       chicken stock

    salt and pepper

    ½ cup   heavy cream


    For garnish:


    1-  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.


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

    simmer, until the squash is completely  tender.


    3-  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.


    4-  Season with salt and pepper to taste.  Return pot

    to stove and bring soup back to a gentle simmer for

    3-5 minutes.


    5-  Serve soup in bowls, garnishing with a plentiful drizzle of

    Lucero olive oil and crème fraîche. Sprinkle with thyme and

    cracked pepper.



    Taste Notes: Frantoio is
    Lucero Purple Label: Mild-Delicate
    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.




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

    ounces of full-fat Greek yogurt.


    2-  Spoon into a cheesecloth-lined sieve and strain overnight in

    the refrigerator until thickened.


    3-  We recommend you keep it simple and serve labneh topped

    with 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.

    Taste Notes-Barnea is
    Lucero Yellow Green Label-Med



  • 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 



    Preheat oven to 500 D/F


    1- Stretch room temperature dough into a rough oval.

    Generously brush with Lucero Taggiasca Olive Oil and a

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

    degree oven. until browned and bubbily (8-12 minutes)


    2-  Remove from oven when the flatbread is crisp golden

    brown Top  with pieces of burrata  and more za’atar.

    Drizzle LuceroTaggiasca Extra Virgin Olive Oil.


    Tasting Notes-Taggiasca is Lucero Green Label-Bold



  • Peach Caprese Salad

    August 7, 2017




    3 large peaches

    2 balls of fresh mozzarella cheese

    fresh basil Leaves

    4 Tbsp. Lucero Peach White Balsamic Vinegar

    3 Tbsp. Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    2 tsp. pepper

    1 tsp.  Lucero English Flake Sea Salt

    * Try this recipe with our Rosato Balsamic Vinegar




    1-  In a bowl mix balsamic vinegar, olive oil, pepper, and salt.

    Set aside.


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


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

    start to see grill marks.


    4-  Crumble mozzarella while the peaches cool and place the

    cheese on the peaches along with a fresh basil leaf.


    Drizzle the balsamic mixture over the peaches and enjoy!



  • Garlic Roasted Tomatoes

    July 27, 2017

    tomatoe garlic oregano



    • 4 red tomatoes, halved
      salt and pepper
      1 Tbsp. chopped fresh parsley
      2  tsp. chopped fresh oregano
      4  sliced garlic cloves
      2  Tbsp. chopped fresh basil
    • Lucero Garlic Infused Olive Oil


    Preheat oven to 425ºF


    1. Sprinkle tomatoes with salt and place, cut side down, on a

    paper towel–lined plate. Let stand 30 minutes to drain.


    2. 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 Infused Olive Oil

    1/3 cup Lucero Extra Virgin Olive Oil

    8 Tbsp.  butter

    4 cloves garlic, finely chopped

    2 two ounce 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







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

    Cook broccolini in salted boiling water for 2-3 minutes

    and drain.


    2-  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.


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




    4-  Cook the penne in a large pot of salted boiling water until al



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

    Drain pasta and toss into the fry pan.


    6-  Add  the 1/2 C of  pasta water you set aside  to the pan

    and combine well, adding more water if needed. Add oregano

    and season with salt and pepper to taste.


    7-  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 Toasted and Rubbed with Garlic

    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


    1-  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.


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


    3-  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



    4-  Set them aside and don't combine yet.


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

    and add to food processor. Puree until texture is smooth.


    Serve in a wide bowl and garnish with goat cheese.


    Taste Notes-Ascolano is
    Lucero Yellow Label-Med

  • 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.



    Preheat oven to 375 F


    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.

    Now you're ready to spread it on your favorite vegetable or

    bread. You can also add it to your favorite vinaigrette






  • Garlic Fries with Garlic Olive Oil

    July 2, 2017



    3 cloves (about 1 Tbsp.) garlic, minced

    1 Tbsp. 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 Extra Virgin Olive Oil

    salt and pepper



    Heat deep fryer to 375 D/F


    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


    If you like a version with super heat you can use 

    Lucero 3 Alarm Chili Extra Virgin Olive Oil

    Try this recipe with

    Lucero Holiday Edition Satsuma Mandarin Balsamic





  • Pineapple-Lime Rum Cooler

    May 11, 2017

    (makes a single serving)





    Blend all ingredients to desired consisitency and serve

    right away.


    Alternate Recipe

    6 oz pineapple juice

    2 oz. fresh lime juice

    2 tsp Lucero Lemon White Balsamic Vinegar

    2 oz coonut rum of your choice

    1 cup ice


    Blend all ingredients to desired consisitency and serve

    right away.


  • Refreshing Honey & Ginger Sparkler

    April 20, 2017






    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.


    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 produces 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



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

    marinade and refrigerate covered for 6 - 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 use Honey and Ginger White Balsamic

    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!


    Tasting Notes* Taggiasca is Lucero Green Label-Bold
    Photography by Angie Norwood Browne.
    Follow her blog here: StrayCatsAndBlackberries



  • Quick & Easy Fire Crackers

    March 15, 2017




    Using a gallon ziplock bag,

    Add 1 c. of Extra Virgin Olive Oil,

    2/3 c. of  Lucero 3 Alarm Chilli Olive Oil, 3 Tbsp. chili 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


    1-   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,


    2-  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.


    3-  Press dough into prepared pan and bake until shortbread is

    pale golden all over, 30 to 35 minutes.


    Make the Curd


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

    limes to yield 3/4 cup juice.


    5-  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.


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

    oil and lime zest.


    7-  When 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.


    8- 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 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."




    Taste Notes: Frantoio is
    Lucero Purple Label: Mild-Delicate


  • 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.


    1-  Rinse 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).


    2-  In a small bowl,  mix the herbs, lemon zest, salt, and pepper.

    Add the olive oil and stir to combine.


    3-  Season the cavity of the chicken with salt and pepper.


    4-  Place 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 rosemary,

    sage, and  parsley sprigs


    5-  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.


    6-  Roast the chicken until the thickest part of thigh registers

    170 degrees F and the juice runs clear, about 1 to 1 1/4 hours.


    7-  Transfer the chicken to a cutting board, tent loosely with

    aluminum foil, and let rest 15 mins before carving.


    Taste Notes: Frantoio is
    Lucero Purple Label: Mild-Delicate
    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



    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 reggiano.


    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


    Recipe Features-Lucero Estate Blend Olive Oils


  • 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


    • 11/2 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. Lucero Persian Lime Olive Oil


    Instructions For Tenderloin

    Preheat oven to 350 degrees F (175 degrees C).



    1-  Crush spices and add Lucero Persian Lime Olive Oil 

    then rub the roasts with the mixture.


    2-  Place pork loin into oven, turning and basting periodically

    with the liquids. Cook until the pork is no longer pink in

    center, about 1 hour.


    3-  An instant-read  meat thermometer inserted into center

    must read 145 degrees F (63 degrees C). Serve roast with

    Blackberry Compote.



    Blackberry Compote from Ciao Dona




    Directions For Compote



    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





    1 cup elbow macaroni

    ¼ cup Lucero Woodson Blend Extra Virgin Olive Oil -

     some for drizzle too

    ¼ cup all purpose flour

    2 cups milk

    2¼ cups grated Cheddar cheese

    ½ tsp. Lucero English Flake Sea Salt

    or use Lucero Sriracha Flake Sea Salt

    black pepper to taste


    * Try spicing it up with 

    Lucero 3 Alarm Chili Olive Oil





    1-  Bring water to a boil in a large pot. When water boils

    add elbow macaroni and stir occasionally until cooked

    through but firm to the bite, roughly 8 minutes . Once

    macaroni is cooked, drain the waterand set aside.


    2-  In a saucepan over medium heat warm up the extra

    virgin olive  oil. When the oil is warmed, gradually stir in

    flour, salt and pepper until smooth. (about five minutes).


    3-  Slowly pour milk into the oil and flour mixture,

    continuously stirring until bubbly mixture stays smooth.


    4-  Add the cheddar cheese to the mixture and stir until the

    cheese has melted, about two to four minutes.


    5-  Fold cooked macaroni into cheese sauce until evenly



    6-  Sprinkle with reserved shredded cheese and broil on

    high  for 4 to 5 minutes or until cheese is bubbly and golden



    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-  Remove ham from the refrigerator an hour before



    2-  Pat with salt and pepper for an extra savory ham.


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


    4-  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


    5-  Stud ham with whole cloves as you like. Place ham, fat

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


    6-  Cook uncovered for 15 minutes per pound or until a140

    degrees F internal temperature is reached with a meat



    7-  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.


    8-  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.


    Taste Notes-Ascolano is Lucero Yellow Green Label-Med


  • 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



    Preheat oven to 350°F.



    1-  Adjust oven rack to the middle.  Butter and dust a 10-12 cup

    bundt  pan.


    2-  Bring stout, molasses,  Winter Spice Balsamic Vinegar to boil

    in a large saucepan, and remove from heat.


    3-  Whisk in baking soda and cool to room temperature.


    4-  Sift together flour, baking powder, spices and salt in a large



    5-  Whisk together eggs and sugars, Ascolano Oil, then the

    molasses mixture from above.


    6-  Gently stir the flour mixture in until just combined.


    7-  Pour batter into the bundt pan and rap the pan sharply on

    counter to eliminate air bubbles.


    8-  Bake in the middle of the oven until a tester comes out with

    a few moist crumbs adhering, about 50 minutes.


    9-  Cool the cake in the pan on a cooling rack for 5 minutes.


    10- 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

    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med


  • 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



    2. Heat Balsamic Vinegar

    in a small saucepan over medium heat, stir and let cool to

    room temperature.


    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



    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%)



    Preheat oven to 350 degrees F


    1-  Position oven rack to the middle position. 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 the espresso powder and both sugars and whisk until



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



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



    7-  Fold the dry ingredients into the wet ingredients gently Be

    careful not to over mix.


    8-  Pour the batter into the prepared pan and smooth the top.

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

    65 to 85 minutes. (mine took 80 minutes)


    9- 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.



    Taste Notes: Hojiblanca is
    Lucero Purple Label: Mild-Delicate
    Recipe adapted from Portuguese Girl

  • Lucero 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 or 
    • 3 Tbsp Lucero Honey and Ginger White Balsamic
      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 

    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.


    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med

  • 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 F


    1-  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


    2-  Pulse together the flour, granulated sugar, confectioners’ sugar,

    lime zest and salt in a food processor,or whisk together in a large



    3-  Add butter and pulse (or use two knives or your fingers) to cut

    the butter into the flour until a crumbly dough forms.


    3-  Press dough into prepared pan and bake until shortbread is

    pale golden all over, 30 to 35 minutes.



    Make the Curd



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

    limes to yield 3/4 cup juice.


    2-  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.


    3-  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.


    4-  Remove from heat and strain into a bowl. Whisk in butter,

    olive oil and lime zest.


    5-  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.





    6- 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 tarragon
      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
      1    squeeze of lemon
      1/2 C Organic milk (or almond, hemp, rice, goat, cream, etc)
    • butternut squash seeds for garnish
      1 C  whole plain Oganic yogurt (goat or greek, or sour cream)
      dash of paprika
      Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil



    Preheat oven to 375 degrees.


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

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


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

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


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

    place all in the oven to roast.


    4- 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.


    5- Roast about 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,


    6- 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.


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

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


    8- 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



    9- 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



    Taste Notes: Favolosa is
    Lucero Purple Label: Mild-Delicate
    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 tsp. baking powder
      ½ tsp. baking soda
      ½ tsp. salt
      ¼ cup coconut sugar (or, organic cane/turbinado sugar)
      4 Tbsp. cold butter, diced
      ½ cup buttermilk
      1 tsp. vanilla extract
      ¼ cup dried tart cherries, roughly chopped
      ¼ cup dark chocolate chips
      cane sugar for topping

    Try using our Traditional Red Balsamic Vinegar


    Your favorite Lucero flavored balsamic.



    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






    • 1 pound tilapia fillets
      1 ripened mango, peeled and diced
      ½ cup cilantro, diced
      ¼ cup red onion, diced
      ¼ cup Lucero Habanero Lime Olive Oil
    • or
    • Lucero Persian Lime Olive Oil
    • 1 Tbsp. Lucero Extra Virgin Olive Oil
      1 large jalapeno, seeds removed and minced
      12 corn tortillas
      Queso (cheese) for topping



    Pre-heat broiler on high


    1-  Line a broiler pan with foil and spray with Persian LIme or

    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).


    2-  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.


    3-  Fry corn tortillas in Lucero Extra Virgin Olive Oil over med.

    -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 salsa

    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,  or cooked rice if desired.
    • 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



    Prepare Quinoa


    1-  Soak the quinoa overnight with twice the amount of water

    to  which you've added 1/4 tsp. apple cider vinegar


    2-  Rinse and drain well. Transfer the quinoa to a pot. Add

    enough water to moisten the grains and just barely cover.


    3-  Turn the burner to high and as soon as you see some

    bubbles burp through, put the lid on top and turn the heat

    off (but leave the pot on the burner) and let sit for 5-10

    minutes. Allow to cool


    Prepare Remaining Ingredients



    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.

    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

    Taste Notes: Ascolano is 
    Lucero Yellow Green Label-Med

  • 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



    Preheat oven to 500°


    1-  Place a pizza stone or heavy baking sheet in oven. 

    (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 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 Tbsp.

    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





    1-  Slice bread into 1-in. cubes.


    2-  Whirl in a blender with tomatoes,

    2 Tbsp  oil, lemon juice and salt until very smooth.


    3-   Press mixture with the bottom of a ladle through a fine

    mesh sieve set  over a large bowl. Discard pulp.


    4-   Cover soup with plastic wrap and  refrigerate until chilled,

    1 hour.

    5-   Stir parsley with almonds and zest in a small bowl until


    6-   Divide gazpacho among 4 bowls. Drizzle with remaining

    2 tbsp oil.


    Sprinkle with parsley mixture.  


    Recipe adapted from Chatelaine

  • Roasted Garlic Bulbs Recipe

    July 21, 2016


    Preheat Oven to 400°


    1-  Cut a piece of foil big enough to wrap around a whole head

    of  garlic and set aside.


    2-  Chop off top quarter of the head of garlic (the pointy side)

    and set it into the foil.


    3-  Pour Lucero Miller's Blend Extra Virgin Olive Oil over

    the  fresh cut side, enough to cover.


    4-  Wrap the foil around the garlic and put into a oven safe

    dish, so oil doesn't leak in the oven. Bake for 20-30 mins. You'll

    know it's done by inserting a knife into the clove and it's soft



    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. Into 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

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