• 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.

  • 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 Recipes.com

  • 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




  • 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 Allrecipes.com



  • Dad's Wing Sauce

    June 12, 2017



    (Makes 10-12 Chicken Wings)

    Just Combine & Coat


  • 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


  • 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

  • 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


  • Goat Cheese Steak with Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze



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



    Turn grill  to high heat.


    In a saucepan, warm Lucero Balsmic Vinegar Glaze . Stir

    occasionally. Don’t let it burn! Let the balsamic keep warm

    while you prepare the meat.


    Generously salt and pepper both sides of each steak.

    Add the steaks to the grill and cook for 3-5 minutes.


    Flip and cook for another 3-5 minutes. Add the goat cheese

    for the last minute of grill time, so that it melts slightly. (The

    times will depend on the size of your steaks and how well

    done you like them)


    Remove from the grill and let rest for about 3 minutes before

    serving. Drizzle each steak with balsamic reduction. Sprinkle

    with chopped parsley. Serve with fresh cherry tomatoes and

    corn on the cob!


    recipe inspired by  Food Charlatan,
    adapted from Giada’s Family Dinners
    images ©Rachel Cooks. Original recipe at www.rachelcooks.com



  • Strawberry Balsamic Margaritas

    May 5, 2016



    • 2 cups frozen strawberries
      2 tbsp. Lucero Strawberry Red Balsamic Vinegar
      ¼ cup water
      4 oz. tequila
      3 oz. triple sec
      2 limes, juiced
      ice, salt, fresh strawberries



    Strawberry Syrup


    Combine the frozen strawberries, Strawberry Red Balsamic Vinegar and

    water in a small pot over low/medium heat. Bring to a simmer and

    continue to cook on low for about 30 minutes until strawberries have

    broken down and mixture is thick.


    Remove from the stove, pour into a seal-able container or glass jar and

    refrigerate until chilled.


    Assemble the Margaritas

    Add about a third cup of the strawberry syrup to a cocktail shaker

    (you be the judge according to how sweet you like  your margaritas).


    Follow  with the tequila, triple sec, lime juice and ice. Shake margaritas

    well then pour into two glasses, rimmed with salt if you like.


    Garnish cocktails with fresh strawberries and serve.


  • Grilled Artichokes

    May 2, 2016





    Cut the stem off artichoke, leaving about one inch. Cut the top ⅓  the

    artichoke off. Then, cut the artichoke in half. Pour two cups of cold

    water into a large bowl. Place the artichoke halves in the bowl of cold



    Bring a large pot of water to a boil. Drain the artichokes from the

    bowl of cold water and add to pot. Boil until crisp-tender, about

    15 minutes.


    Heat the barbecue to medium-high heat. Whisk Garlic Infused Olive Oil 

    and juice from one large lemon into a small bowl. Brush the artichokes

    with the lemon garlic mixture and grill until tender and lightly charred in

    spots. Turning occasionally. Remove from heat and drizzle the remaining

    lemon garlic mixture over the top and enjoy!

  • Peach Balsamic Sparkler

    April 14, 2016




    in a drinking glass, muddle the raspberries then add crushed ice,

    club soda and Balsamic Vinegar. Add vodka, stir and enjoy!


    Recipe from the Lucero Kitchen


  • Artichoke Soup

    April 12, 2016



    • 6 large artichokes
      1 large brown onion
      ½ cup coconut milk
      ½ cup artichoke water
      3 cloves garlic
      2 lemons cut in half
      1 cup chopped broccoli
      1 cup mushrooms
      handful thyme
      ¼ cup Lucero Extra Virgin Olive Oil



    Clean the artichoke by peeling off the leaves and furry bit, till

    you’re left with just the hearts.Place in a pot with the lemons

    and then pour in enough water to cover. Bring to the boil then

    simmer for 30 minutes.


    Sauté the garlic, onions, mushrooms, broccoli juicing leftovers

    and thyme in a little Lucero Extra Virgin Olive Oil till soft.


    Blend with the coconut milk, half a cup of the artichoke water

    and the veggies. Garnish with chives and drizzle

     Lucero Extra Virgin Olive Oil over the top. Ingredients


    Recipe by Yasmina Ykelenstam at The Low Histamine Chef.com

  • Fennel Radish Salad with Lemon Olive Oil

    April 7, 2016






    Using a mandolin, thinly slice the radish and fennel. Soak the

    vegetables in a bowl of ice-cold water with ice cubes added. This

    will transform the vegetables to have a crisp texture. Remove the

    vegetables from the ice water bath, and place into a bowl.


    Drizzle Lucero Meyer & Eureka Lemon Olive Oil  over the salad

    and toss until the salad is well covered with the olive oil. Salt and

    pepper to taste.


    Recipe from Sam at Drizzle and Drip.com

  • Dark Chocolate Olive Oil Granola

    April 7, 2016


    • 1-2 ripe bananas
      2 tablespoons Lucero Frantoio Extra Virgin Olive Oil
      ½ teaspoon almond extract
      1 teaspoon vanilla extract
      ⅓ cup maple syrup
      ¼ cup brown sugar
      3 cups rolled oats
      ¾ cup sliced almonds
      ¾ cup shredded coconut
      ½ teaspoon cinnamon
      ¼ teaspoons grated nutmeg
      ¼ cup ground flaxseed
      ⅓ cup chopped dark chocolate




    Preheat oven to 325 degrees F. Line a rimmed baking sheet with

    parchment paper or a Silpat and set aside.


    In a medium bowl, blend together the bananas, olive oil, extracts,

    maple syrup and brown sugar. The number of bananas you use is

    going to depend on how much of a banana flavor you want. Use a

    hand mixer on medium to blend together thoroughly and to

    ensure that all the banana chunks get smoothed out. You want

    a smooth mixture with no chunks!


    Set bowl aside.


    In a large bowl, stir together the oats, almonds, coconut, cinnamon,

    nutmeg, and flaxseed. Pour the banana mixture over the oat

    mixture and stir together until totally combined. Spread the

    mixture out evenly onto the prepared baking sheet.


    Bake for 45-60 minutes. Start checking the mixture about 45

    minutes, just to make sure it doesn't burn at the edges.


    Cool and store in a covered container for up to a week.




    To get the original recipe, click   here!

    Recipe from Abby at Heart of a Baker.com 

  • Roasted Beet Hummus

    April 1, 2016





    Preheat oven to 350º


    Line a baking tray with parchment paper.

    Peel the beets and cut them into quarters or eighths, depending on

    the size.Put them in the tray and drizzle with Lucero Favolosa

    Extra Virgin Olive Oil  and Lucero Bianco White Balsamic Vinegar.


    Add the peeled and lightly crushed garlic, fennel, thyme and bay

    leaf and season with a pinch of salt and black pepper.

    Cover the tray with metallic paper and bake for 30 to 45 minutes.

    Remove from  oven and allow to cool slightly before removing

    the metallic paper.


    Remove the bay leaf and thyme and add everything to a food

    processor including the roasting juices.


    Add the chickpeas, tahini, lemon juice and a drizzle of

    Lucero Favolosa Extra Virgin Olive Oil  olive oil and grind until

    a thick puree.


    Serve with plate and drizzle olive oil, a handful of coarsely chopped

    pistachios, fennel and micro vegetables and sprinkle with freshly

    ground black pepper.


    Recipe by Joana at La Passe Vite.com

  • Greek Frittata

    March 31, 2016







    Preheat your oven's broiler.


    Heat Lucero Hojiblanca Extra Virgin Olive Oil in skillet

    at med. heat.


    Cook asparagus for 5-7 minutes or until tender, add in the

    bacon and olives, stir.


    Whisk the eggs and pour them slowly into the skillet(s). Do

    not stir!


    Sprinkle with cheese and cook for 2-3 minutes or until sides

    begin to set. transfer to the oven and broil for 2-3 minutes or

    until just set and slightly golden.


    Recipe from Jenna at A Savory Feast.com

  • Chimichurri Lamb Chops

    March 24, 2016

    Lamb Chop Ingredients



    Lamb Chop Directions


    Place the two lamb chops in a medium sized bowl with

    Lucero Ascolano Extra Virgin Olive Oil,

    Herbes De Provence seasoning and minced garlic.


    Cover the bowl and let the lamb marinate for 15-30 minutes.

    Heat a skillet to medium heat, once the skillet is heated, add

    the marinated lamb chops with the marinade to the pan.


    Sear lamb chops for 3 minutes per side for medium-rare

    (Cook longer if you desire a more well done lamb chop).

    Remove from heat, and top with Chimichurri.


    Chimichurri Ingredients


    Chimichurri Directions


    Combine lime juice, Lucero Ascolano Extra Virgin Olive Oil

    parsley and cilantro  in a food processor and pulse until

    a fine chunky mixture develops.


    Serve chimichurri mixture over warm lamb chops.


    Photo from Elise at Simply Recipes. com 

  • Lemon Olive Oil Muffins

    March 22, 2016


    • ¾ cup unsweetened applesauce
      juice for one large Meyer lemon (about ¼ cup)
      1 tbsp. Meyer lemon zest
      ¼ cup Lucero Meyer and Eureka Lemon Agrumato Olive Oil
      ¼ cup unsweetened almond milk
      ¼ cup  honey (or other natural sweetner such as agave syrup)
      ⅓ cup granulated sugar
      ½ tsp. Lucero English Flake Sea Salt
      1 tsp. baking soda
      1 tbsp. chia seeds or flax or poppy seeds
      ½ cup rolled oats
      ½ cup almond meal
      1 ½ cup flour

    Bianco Glaze


    1 cup powdered sugar

    2 Tbsp. Lucero Bianco White Balsamic Vinegar



    Preheat oven to 375 degrees F.

    In a large bowl, combine applesauce, lemon juice, lemon zest, Lucero

    Meyer and Eureka Agrumato Olive Oil, honey, sugar, baking soda,

    Lucero English Flake Sea Salt and whisk until all ingredients are

    well combined and the batter is fluffy.


    In a separate bowl, combine rolled oats, almond meal, and flour.

    Mix until well combined.


    Combine half of the flour mixture in with the lemon mixture and

    whisk. Combine the rest and whisk combining thoroughly. The

    dough will be thick. Stir in the chia seeds and whisk once more


    Line a standard muffin pan with 12 paper lines (or) lightly grease.

    Divide the batter evenly between the muffin tins.


    Bake for 20 minutes. Let the muffins cool for a few minutes in the

    pan, then remove them from the pan and drizzle the Bianco

    Glaze over the top.


    Bianco Glaze


    Combine powdered sugar and Lucero White Balsamic Vinegar in a

    bowl and whisk together until you get a thin, pour able glaze.


    Photo from Dana at minimalistbaker.com

  • Crispy Potato Fish Cakes

    March 17, 2016


    • 2 Tbsp. + separate 5 Tbsps. Lucero Picual Extra Virgin Olive Oil
      1 lb. boneless freshwater Cod fillet  
      salt and pepper to taste
      2 cups mashed potato  leftover or made new.
      1 large egg
      1 green onion, minced
    • 1C fresh bread crumbs
      ¼ cup all-purpose flour





    Heat 2 Tbsp. oil in a large skillet over medium heat. Add cod, season

    with salt and pepper; cook until barely opaque and flakey - better

    to slightly undercook the fish than overcook it at this stage, as you'll

    be cooking it again in the cakes.


    Transfer to a bowl and break into large flakes with your hands. Add

    mashed potato, egg, green onion and enough bread crumbs so that

    mixture holds a patty shape (if using leftover mash with milk or other

    liquid added, you'll definitely need the whole cup of crumbs). Use

    your hands or a big spoon to work together until well-combined.


    Place flour on a shallow plate. Form potato mixture into 16 equal

    patties between the palms of your hands, dredging both sides

    in flour and transferring to a baking sheet as you go. Refrigerate

    fish cakes 20 minutes to firm up.


    Wipe fish skillet-return to medium heat; add remaining oil.


    When shimmering hot, add several fish cakes - you'll need to

    cook them in a few batches to avoid over-crowding the pan.

    Serve with tartar sauce.


    For tartar sauce:


    • 1/2 cup mayonnaise
    • 2 Tbsp. fresh lemon juice
    • 1 1/2 Tbsp. brined capers
    • 2 Tbsp. minced fresh parsley
    • 1 green onion, white and green parts, minced
    • Salt, to taste


    Combine all ingredients in a medium bowl, whisking together with

    a fork. Season with salt to taste.


    see original recipe here
    Recipe from Jennifer Pallian at Foodess.com

  • Roasted Cabbage Steaks

    March 16, 2016




    Preheat oven : 400˚F . Line baking sheet with parchment paper.


    Slice the cabbage head into 1" slices and arrange on the prepared

    baking sheet. Brush with half  the garlic infused olive oil, fennel, salt,

    and pepper. Carefully flip and apply the remaining oil, and spices.


    Roast for 20 minutes, and flip back over. Roast for another 20 mins,

    or until crispy around the edges.


    Serve warm, and garnished with coarsely chopped parsley


    adapted from Martha Stewart's Roasted Cabbage Wedges.
    Recipe and photo from Susan at the wimpy vegetarian.com

  • Bianco Berry Pie

    March 11, 2016


    Ingredients for Olive Oil Crust


    Crust Directions

    Sift flour and salt into a large bowl.


    Add Ascolano Extra Virgin Olive Oil, and using your hands, rub flour

    and oil together until mixture turns crumbly. Make a well in the

    middle, and add 1/4 cup water. Continue mixing with your hands

    or a fork until dough beings to clump. Add water as needed, until

    dough forms a tight ball. Refrigerate dough for 1 up to 2 hours.


    When dough has chilled, use the heel of your hand to lightly

    knead and flatten the ball, then use a rolling pin to roll out into a

    9-inch circle. Add extra flour as needed to keep it from sticking to

    work surface.


    Strawberry Balsamic Filling Ingredients


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

    Directions for Filling


    Combine strawberries in a large bowl. Peel the apple, shred on

    the large holes of a box grater, and add to the strawberries,

    along with the granulated (caster) sugar, bitters and

    Bianco White Balsamic Vinegar 

    Mix thoroughly then gently stir in the light brown sugar followed

    by the sea salt and a small grind of pepper. Place ½ of the crust

    to line the pie dish, add the Strawberry Balsamic Filling and place

    the other ½ over the top.


    Press and roll the two crusts together then pinch all the way aroun

    d to create a seam. Crimp the edges as desired. Chill the pie in the

    refrigerator for 15 minutes to set the pastry.

    Meanwhile, place a baking sheet on bottom rack of the oven, and

    pre-heat to 425 F / 220 C.


    Remove the pie from the refrigerator and brush the pastry with the

    egg wash. Sprinkle with the desired amount of sugar.Place the pie

    on the baking sheet and bake for 20 to 25 minutes, or until the

    pastry is beginning to brown. Lower the oven temperature to

    375 F / 190 C, move the pie to the center oven rack, and continue t

    o bake until the pastry is a deep golden brown and the strawberry

    juices are bubbling, roughly 30 to 35 minutes longer.


    Take pie from the oven and allow cooling on a wire rack, 2 to 3 hrs.

    Serve slightly warm or at room temperature. The pie will keep

    refrigerated for 3 days or at room temperature for 2 days.

     olive oil crust-apple berry pie image from  Isa Chandra

  • Lexie's Fried Catfish

    March 10, 2016






    In a large bowl, combine flour, lemon pepper, and Cajun seasoning.

    In a separate medium bowl, whisk the eggs until fluffy.

    Coat both sides of the fillet in the egg then into the flour

    mixture making sure to coat both sides evenly.


    Heat the  Five Star Extra Virgin Olive Oil   on med high. When the

    olive oil is heated, place the fillet in the pan and fry until golden brown.

    (Approximately 5 mins each side depending on the thickness of fillet).

    When fully cooked and browned nicely,


    Remove the fillet from a pan onto a plate that’s lined with paper

    towels to soak up any excess oil. Squeeze fresh lemon on fillets.


    Serve warm with your favorite tartar sauce.


    Recipe from L. Duby, from the Lucero Kitchen

  • Fava Bean Soup with Lemon Crème Fraîche & Olive Oil

    March 7, 2016



    Fava Bean Soup Ingredients


    • ¼ cup plus 3 Tbsp. of Lucero Picual Extra Virgin Olive Oil
      ½ cup chopped shallot from 1 large or 2 small shallots
      2¼ cups shelled and peeled fava beans from
    • 3.5 lbs fava beans in pods (Or 2¼ cups frozen peeled fava beans)
      ½ cup shelled English peas from ⅓ lb English peas in pods
      ½ lb new potatoes, peeled and chopped into 1-inch pieces
      3 cups chicken or vegetable broth
      4 sprigs fresh thyme
      ½ cup milk
      ¼ cup cream
      2 Tbsp. freshly grated parmesan cheese
      1 tsp. freshly squeezed lemon juice
      ¼-½ tsp.alt, to taste


    Lemon Crème Fraîche Ingredients


    ¼ cup crème fraîche

    4 tsps. freshly squeezed lemon juice



    The Fava Beans


    Bring medium pot of water to boil over medium heat.

    Prepare a large bowl of ice water. Remove the fava bean seeds

    from the pods by splitting the pods open. Blanch the fava bean

    seeds in boiling water for 2 minutes. Remove the beans with a

    slotted spoon and transfer the beans to  ice water to cool.


    When beans are cool enough to touch, gently peel off the paper

    thin green skin, reserving only the bright green fava bean inside.


    The Olive Oil


    Bring the olive oil and 4 sprigs of fresh thyme to simmer in a small

    pot. Remove from heat and let cool to room temperature while

    you prepare the soup.


    In a medium heavy-bottomed pot over medium heat. Add

    chopped shallots add a little Lucero Picual Olive Oil and stir

    occasionally for 4-5 minutes until translucent and fragrant.


    Add the shelled fava beans, shelled English peas, chopped

    potatoes, chicken or vegetable broth, and 4 fresh sprigs of

    thyme to the pot. Cook, uncovered, stirring occasionally, until

    potatoes are tender when pierced with a fork, about 15 - 20



    Meanwhile Prepare The Lemon Crème Fraiche


    Whisk crème fraîche and lemon juice until smooth and creamy.

    Set aside while you finish the soup.


    When soup is ready, remove thyme sprigs. Transfer the soup

    to a blender or food processor and purée until smooth.

    Alternatively, use an immersion blender.

    Pour the soup back into the pot over medium low heat and


    Add the milk, cream, parmesan cheese, and lemon juice. Stir

    to combine until the cheese is fully melted. Season with salt

    to taste.


    Ladle the soup into bowls, swirl a small dollop of lemon crème

    fraîche into the middle, and drizzle with thyme-infused olive oil


    Serve and enjoy!


    To get the original recipe, click here
    Recipe and photo from Sarah at Snixy Kitchen.com

  • Baked Whole Trout

    March 2, 2016





    Preheat oven to 400 degrees F.

    Line  baking pan with parchment paper, be sure to not cut the

    paper short so you can fully cover the fish.


    Open the fish and scatter the garlic and rosemary evenly

    throughout the cavity. Evenly place the lemon slices inside the



    Drizzle cavity with 2 tbsp. Lucero Hojiblanca Extra Virgin

    Olive Oil  and season with salt and pepper to taste.

    Place the fish at center of parchment paper and pour Lemon

    White  Balsamic Vinegar around the fish. Drizzle remaining

    Lucero Hojiblanca Olive Oil over the  fish.


    Cover the fish with the remaining parchment paper and bake

    for 30 minutes.


    Open the fish and let rest for 15 minutes before serving.


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