Monthly Archives: January 2014

  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014






    1-  Put the graham crackers in large resealable plastic bag and

    crush them with a rolling pin until very fine crumbs form.


    2-  Pour crumbs into a medium bowl; stir in sugar. Add butter

    and Lucero Deluxe Chocolate Olive Oil, stir until combined.


    3-  Press the crumb mixture into a 9-inch pan, spreading it

    1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer

    at least 10 minutes.


    To make the filling


    1-  Beat the cream cheese in a large bowl with an electric mixer

    set at medium-high speed  until smooth. Add condensed milk a

    little at a time, scraping the sides of the bowl as necessary.


    2-  Beat in lemon juice, vanilla and

    Lucero Strawberry Balsamic Vinegar.


    3-  Pour the filling into the crust. Smooth the top with a rubber

    spatula and refrigerate until firm. About 2 or 3 hours.


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





  • Crunchy Chickpeas with Rosemary Olive Oil

    January 28, 2014





    2 15-ounce cans of chickpeas, drained, rinsed, and dried

    2 Tbsp. Lucero Rosemary Infused Extra Virgin Olive Oil

    1Tbsp. finely chopped fresh rosemary

    1 Tbsp. kosher salt

    1 tsp. garlic powder

    1 tsp. black pepper




    Preheat oven to 400º.


    1-  Toss the chickpeas with oil and seasoning. Spread on a large

    baking sheet and bake, uncovered, for 45 minutes, or until golden

    brown and crunchy.



    2-  Chickpeas can be roasted up to 1 day ahead. Cool completely

    and store in an air-tight container. You can serve these at room

    temperature or briefly reheated, about 5 minutes at 400º.


    Water is the enemy of crunch, so make sure you remove as much

    moisture as possible after rinsing the chickpeas. Use paper towels

    to remove any surface moisture, and if you have time, let them air

    -dry for 30 minutes before tossing with oil and baking.




  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014




    Makes 30 small truffles.


    ½ cup heavy cream

    8 oz chopped dark chocolate

    2 Tbsp. Lucero Mandarin Orange Olive Oil Agrumato  OR

    Holiday Edition Satsuma Mandarin Balsamic Vinegar to

    taste cocoa powder





    1-  Heat heavy cream, do not let boil.


    2-  Mix in chopped chocolate, stir until all melted.


    3-  Whisk in Olive Oil or Vinegar until you can taste it. Add more

    for stronger flavor.


    4-  Allow to cool, cover and place in fridge for 2 hours (or the

    freezer for 5-10  minutes).


    5-  Scoop into small balls with melon baller or spoon.


    6-  Roll into spheres in your hand quickly (chocolate starts to

    melt). Roll into cocoa powder.


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