• Kale Colcannon

    March 15, 2018

    Kale makes terrific colcannon!


    Colcannon is a traditional Irish mashed potato dish which I had always

    associated with cabbage in the past, however now seem to see many

    variations with kale, and one with leeks.  We’re opting to try a kale

    recipe with a bite of scallion for an extra zing of spring flavor.


    Select tender young kale and take the time to de-stem and blanch the

    leaves. The dish epitomizes the change from winter to spring with the

    warm comfort of potatoes and the bright green of the changing season.




    Serves 6 to 8




    1.5 lbs Yukon Gold potatoes

    4 to 5 kale leaves, de-stemmed and blanched

    ⅓ cup scallions, finely chopped

    6 tbsp
    Lucero Extra Virgin Olive Oil

    Maldon Flake Salt & freshly ground pepper to taste







    1-  Prepare the potatoes for boiling as you normally would, and

    while  they are on the stove blanch the kale in a separate pot,

    stopping the cooking processes with a cold or ice water bath.


    2-  When the potatoes are cooked and soft when poked through

    (about 20 minutes), drain and set aside.


    3-  Process the kale and scallions together in a food processor.


    4-  Mash the potatoes with a manual masher or ricer (don't  overwork,

    and mix in the olive oil, kale, and scallions. Season to taste.


    Kale, or "Brassica oleracea" makes a terrific Irish Colcannon








  • Traditional Irish Soda Bread

    March 11, 2018

    Irish Soda Bread in the style of southern Ireland


    As St. Patrick's Day approaches our thoughts turn to
    typically Irish foods and traditions.



    Soda bread is an easy to make quick bread from the 19th century

    leavened with baking soda  instead of yeast.  In the north the dough

    is flattened into a disk and four triangles are cut into itand cooked

    on a griddle.  In the southern part of Ireland the dough is prepared

    as a round loaf and, just as with hot crossed buns, a cross is marked

    on  the top as shown above.


    Imagine this bread being made in a 19th century Irish farmhouse -

    a cast iron pan over a fragrant peat or turf fire would be a very

    authentic way to complete your work!


    To enjoy this truly, you might try a good Irish butter. Its flavor is quite

    different from  American butter due to the cows having access to so

    much green grass and not being fed silage. KerryGold is a particular

    favorite.  That said, we think this tastes pretty good with Lucero Olive

    Oil, too.


    Use any Lucero Extra Virgin Single Variety Oil to dip this traditional

    Irish soda bread while still warm. Our friend Cheryl adapted this

    recipe using, our oil, in fact.


    Let us know what you think in the comments. Sláinte!




    1¾ cups (265g/ 9oz) whole wheat flour (fine or coarse)

    1¾ cups (265g/9oz) all-purpose flour

    1 tsp salt

    1 tsp. baking soda

    3 Tbsp. Lucero Favolosa Extra Virgin Olive Oil

    1 egg

    1⅔ cups (400ml) buttermilk*

    1 Tbsp. oats




    Preheat the oven to 425°F (215°C).


    1-  Mix flours, salt, and baking soda together in a large bowl.


    2-  Add oil slowly as you crumble flour with a fork until it

    resembles bread crumbs.


    3-  In a separate bowl, Whisk the egg and buttermilk


    4-  Make a well in the center of the dry ingredients and pour the

    liquid into the flour mixture.


    5-  Mix the flour and liquid together to a loose  dough. The dough

    should be quite soft, but not too sticky.


    6-  Turn onto a floured work surface and gently bring the dough

    together into a round about 1½ inches (4cm) thick (8 inches by 8

    inches) .


    7-  Place on a baking sheet dusted well with flour. Score the bread

    by making with a deep cross on top (to ward off the devil).

    Alternatively, another tradition is to poke a hole in the 4 corners of

    the bread to release the fairies and stop them from cursing your



    8-  Glaze the bread with the leftover bit of buttermilk  and dust

    the top with rolled oats.


    9Bake for 15 minutes, then reduce the oven to 400°F (200°C) and

    bake for 30 minutes more.


    When done, the loaf will sound slightly hollow when tapped on

    the bottom. Remove from the baking sheet and place on a wire

    rack to cool.



    Bless you and yours, as well as the cottage you live in. May the roof
    overhead be well thatched, and those inside be well matched.
    May everyone have HAPPY ST. PATRICK'S DAY!




    Finished loaves ready to break apart and enjoy warm.


    Taste Notes: Favolosa: Lucero Purple Label-Mild, Delicate



    Recipe adapted from  Bigger Bolder Baking

    photo by Gemma Stafford 







  • Chocolate Olive Oil Torte

    February 2, 2018


    scant 1/2 C. (2 oz) natural or blanched whole almonds,

    or 1/2 C (2 oz.) almond meal

    2 Tbsp. unbleached all-purpose flour

    6 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped

    1/2 C.  Lucero Deluxe Chocolate Olive Oil, extra for drizzling

    1/8 tsp  fine sea salt

    4 large eggs, separated at room temperature

    3/4 C. ( 5.25 oz.) sugar

    1/8 tsp. cream of tartar

    Maldon English Flake Sea Salt  (flaky sea salt)



    Serves 12

    Preheat to 375°F and position rack in lower third of the oven.


    1-  Grease the bottom and sides of springform pan with olive oil.


    2-  If using whole almonds, pulse them with the flour in food

    processor until finely ground. Otherwise simply mix almond

    meal and flour together.


    3-  Put the chocolate, chocolate olive oil, and fine sea salt

    in a large heatproof bowl, preferably stainless steel.


    4-  Set it in a wide skillet of barely simmering water, and stir

    occasionally until the chocolate is nearly melted. Remove

    bowl from the heat and stir the chocolate until it is completely

    melted and smooth. Whisk in the egg yolks and 1/2 cup

    of the sugar. Set aside.


    5-  With the electric mixer, beat the egg whites and cream

    of tartar into the chocolate mixture. Scrape the remaining egg

    whites into the bowl, pour the almond mixture on top, folding

    just until the egg whites and almonds are evenly incorporated.


    6-  Scrape the batter into the prepared pan and spread it evenly.

    Bake for 25 to 30 minutes, until the toothpick inserted in center

    of the torte comes out with a few moist crumbs.


    7-  Set the pan on the rack to cool Slide a thin knife or a small

    metal spatula around the inside of the pan to loosen the cake

    and allow the thin crust on the top to sink (slightly) as the cake



    8-  Let cool completely. Remove the pan sides and transfer the

    cake to a serving platter. The torte can be kept at room

    temperature, covered or under a cake dome, for at least 3

    days, or frozen, well wrapped, for up to 3 month.

    Bring to room temperature before serving. Serve slices with

    a bit of chocolate olive oil and some flaky sea salt





  • Celebrate Citrus with Rosato!

    January 8, 2018

    Inspiration from Our Lucero Kitchen


    Citrus is still abundant in markets (or via Amazon Fresh), and if you
    suffer from the frigid cold and gray- white days of Winter, this 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 citrus salad "sing" is our sweet and fruity Lucero
    Ascolano Extra Virgin Olive Oil and our piquant, fragrant
    Rosato (rosé) Balsamic Vinegar,


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




  • Fabulous Potato Soup

    January 2, 2018



    A hot bowl of  potato soup with a fresh sprig of thyme


    Saying that it’s cold outside is an overwhelming understatement
    this week for most of the  country to be sure!  We gave this some
    thought and created a simple soup recipe using ingredients you're
    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 how you like it on Facebook or in a product review.





    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 poultry 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 

    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.  Be careful when you

    blend 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.


    6-  Serve with a a bit of fresh EVOO on top.  Finish with the

    remaining 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

    Try this recipe with Lucero Five Star Blend Extra Virgin


    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; a  simple and elegant notion
    perfect for New Year’s Eve, Valentine’s Day, or any celebration.
    We recommend using our Rosato Balsamic Vinegar for a variation of
    the classic mignonette sauce. It's particularly well suited for pairing
    with seafood. 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 Apple Mignonette Sauce

    December 18, 2017


    Lucero fruity Rosato Balsamic is made from Trebbiano, White Albana,
    and Green Montuni grapes grown in Modena and Emilia-Romagna,
    Italy- perfect with oysters.


    Mignonette Sauce ( with apple)


    1/4 cup Lucero Rosato Balsamic Vinegar

    1 Tbsp. finely minced  leek or sweet onion

    2-3 Tbsp finely minced green or Golden Delicious apple.

    1/8 to 1/4 tsp freshly ground pepper

    slight squeeze of fresh lemon


    Combine  leek/onions 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.




  • Za'atar Shakshouka Egg Dish

    December 13, 2017



    I was in Israel to meet with someone who would eventually become

    Lucero's za’atar producer.


    We rose at dawn in Haifa and drove southeast.  There was time for

    coffee and breakfast before crossing the border to Nablus to

    learn about making olive oil soap.


    In a modest shopping area in a modest suburb I saw it on the menu

    — shakshouka.  Intrigued, I asked about it and was told I’d love it.

    I ordered it, and I did.  The New York Times calls this dish the “apex of

    eggs-for-dinner” although it is a breakfast food in the middle east and

    North Africa, where it originated.  You might know it as “eggs in

    purgatory” made by poaching eggs in tomatoes, peppers and onion.


    Here’s a recipe from our friend Cheryl.  You can make it at home using

    our Barnea Extra Virgin Olive Oil — a modern Israeli olive variety we

    grow in Corning — along with the za’atar herb blend we source from

    Sindyanna of Galilee twice a year.


    Enjoy in good health!


    Serves 3-4  people


    1 onion

    1 yellow bell pepper

    1  fresh tomato

    1 red chili pepper

    2 or 3 cloves garlic

    4-5 sprigs fresh parsley

    5 Tbsp. Woodson Blend Extra Virgin Olive Oil

    1 cup chopped (canned) tomatoes or over-ripe drained fresh

    1 tsp. sweet paprika

    1 Tbsp or more to taste Lucero Za’atar Herb Blend

    (This za'atar has full flavor- no need to over season)

    ½ tsp. turmeric

    ½ tsp. English Flake Sea Salt

    4 eggs




    Dice all the vegetables. Use an oven safe skillet


    1-  Sauté the onion in the oil until translucent. Add the yellow

    pepper,  chili pepper, garlic, fresh tomato and canned tomatoes.

    Add the paprika, cumin, turmeric, and salt, and simmer until

    vegetables cook enough  to mingle flavors. ( about 12 minutes)


    2-  Drop the eggs into the tomato mixture and cook until eggs

    are just set.  Finish cooking in a 350 degree F oven if you like

    the eggs more set.


    3-   Garnish with fresh parsley and feta cheese. Serve with pita

    or flatbread or toasted baguette slices and set a small bowl of

     Lucero Barnea Extra Virgin Olive Oil on the table for dipping.

    *Add some Za'atar to your dipping oil and let it steep before




    Taste Notes: Woodson Blend:Lucero Green Label-Bold/Robust

    Barnea Single Variety : Lucero Yellow Green Label-Medium


    Authentic out of focus travel photo somewhere outside of Haifa














  • 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 aremany 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. If you're adventurous we suggest
    you make your  own marmalade.  If you're constrained by time, or not
    so adventurous and must use a store bought marmalade, look for the
    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 alternate
    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. Spread on toast, or serve 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 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

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




    Preparation Time:  30 minutes

    Yield:  Four Servings


    2 Tbsp Lucero Garlic Infused Olive Oil or your choice

    Lucero Single Variety 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 poultry stock

    1 1/4 cup milk

    1 pinch nutmeg

    sage leaves for garnish

    Maldon Flake Salt

    black pepper




    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 soup stock and milk, and bring to a gentle boil.


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

     to 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 to

    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 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,,

    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 - 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, and 

    the 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!


    Top:  onion rings Ascolano,   beet chips Taggiasca,  avocado Coratina
    Bottom: parsnips Picual, sweet potato Hojiblanca, steak fries Barnea

    Find oils mentioned in this post below:


    Lucero Picual

    Lucero Hojiblanca

    Lucero Barnea

    Lucero Ascolano

    Lucero Taggiasca

    Lucero Coratina

    Lucero Green Label-Bold/Robust

    Lucero Yellow Green Label-Med

    Lucero Purple Label-Mild/Delicate





  • 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 Tbsp.  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  using
    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 oven to 325 d/F.


    To make glaze:


    1-  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



    2-  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.


    3-  Remove ham from refrigerator one hour before baking. Place

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


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

    internal temperature reaches 140 degrees.


    Now apply the glaze....


    5-  Halfway through the roasting period pull ham from oven and

    brush with 1/3 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.


    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. Bake until the brownies are set in the middle,

    25 to 28 minutes





  • Cumin Butternut Squash Crostini

    October 3, 2017

    Combining roasted squash, goat cheese and our Lucero Mandarin
    Orange Agrumato makes 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


    1-  Combine cubed squash with extra virgin olive oil, cumin,

    salt and pepper in a bowl.


    2-  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.


    3-  Bake squash in the oven, stirring as needed for 25-35 mins.

    or until squash cubes are soft and begin to show signs of



    4-  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:


    5-  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.


    6-  Transfer to a serving platter and lightly drizzle each of the

    crostini with Mandarin Orange Agrumato Olive Oil just

    before serving.


    Tasting Notes: Taggiasca is Lucero Green Label-Bold


    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 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 and 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



    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.       poultry or vegetable 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 soup 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


    Try this recipe with Lucero Five Star Extra Virgin Olive Oil 

    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





    1-  Slice vegetables into pieces and sticks suitable for dipping.


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

    Add garlic and cook slowly until garlic becomes translucent.


    3-  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


    Tasty and easy homemade garlic bread



    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,

    Maldon 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


    1/2 cup - Lucero Mandarin Agrumato Olive Oil 

    2 Tbsp - Lucero Bianco Balsamic Vinegar

    1 Tbsp - Lucero Beer & Blaze Mustard

    (or more for desired heat)

    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)



    • 6 oz. lemonade
      2 oz. fresh lime juice
      2 tsp. Lucero Pineapple White Balsamic Vinegar
      2 oz. coconut rum of your choice (Optional)
      1 cup of ice
    • Preparation


      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.


      Lucero beverage







  • 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 

    Lucero beverage




  • Quick & Easy Taggiasca Teriyaki

    April 18, 2017


    About Teriyaki...


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

    fish, or poulty marinated in 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 grilled.


    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


    1 gallon Ziplock plastic food bag

    1 cup Lucero Extra Virgin Olive Oil

    2/3 cup Lucero 3 Alarm Chili Olive Oil

    3 Tbsp. chili pepper flakes

    2 Tbsp. Lucero Tuscan Herb Blend

    1/2 tsp. black pepper




    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 meats, poultry, or fish

    by making a savory breading from your leftover crackers.


    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. 15 oz. 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

    "Eat them while they're 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






    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

  • 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!


    1st  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.. :)


    2nd  The Healthy:  Spritz popped corn with Bragg’s seasoning

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



    3rd  The Sophisticate:  Use Lucero Ascolano EVOO and top

    with Lucero Maldon Sea Salt.


    4th  The Tuscan:  Use Lucero Coratina or Taggiasca EVOO ,

    top with Lucero Tuscan Herb Blend and freshly grated

    parmigiano reggiano.


    5th  The Provençal:  Use Lucero Miller’s Blend EVOO and top

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


    6th  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



    1-  In a small saucepan over medium heat, combine the sugar

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


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

    bring to a boil.


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

    begins to thicken, about 10 minutes.


    4-  Remove from the heat and stir in the blackberry-balsamic



    5-  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

    brown. Remove from oven and let cool for 5 minutes before



    Serve in bowls and drizzle with Extra Virgin Olive Oil.


    Recipe from the Lucero Kitchen.




  • Christmas Ham a la Lucero

    December 19, 2016


  • Little Thief Deviled Eggs

    December 18, 2016





    1-  Slice each egg in half lengthwise. Carefully remove yolk from each

    half and place into a small mixing bowl.  Set egg whites aside.


    2-  Using a fork mash yolks until crumbly and no longer lumpy.


    3-  Add mayonnaise, Little Thief Mustard, and relish and stir well

    to incorporate.


    4-  Add salt and pepper to taste.  Taste mixture and adjust any

    ingredients as desired.


    5- 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



    4-  Strain cocktail into a glass and enjoy!



    Lucero beverage

    Recipe inspired by Serious Eats






  • Chocolate Espresso Pumpkin Cake

    October 18, 2016




      • 1 cup all-purpose flour
      • 1/2 cup plus 2 Tbsp. 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 Tbsp. 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


    1/4 cup Lucero Traditional Balsamic Vinegar

    3 Tbsp. minced garlic

    2 Tbsp. honey

    1/2 cup Lucero Garlic Infused Olive Oil

    2 tsp. ground black pepper

    1 tsp. Worcestershire sauce

    1 tsp. onion powder

    1/2 tsp. sea salt

    1 pinch red pepper flakes

    2 (1/2 pound) rib-eye steaks




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

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

    and  red pepper flakes.


    2-  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 med-high to high heat.


    3-  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.




    4-  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.


    5-  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 ( homemade) poultry (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 Organic yogurt (goat, 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'll 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 flavors.


    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  delicious Lucero Favolosa EVOO



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

    Try this recipe with Lucero Five Star Extra Virgin Olive Oil


    Recipe by Mrs. Drahal

    and Santa Monica Healing Arts




  • Wild Cherry Chocolate 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 Persian Lime Olive Oil Agrumato

    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

    3 Alarm Chili 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!


    Beverage by 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.


    Taste Notes: Ascolano is Lucero Yellow Green Label-Med


    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 Tbsp 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 tsp. freshly ground black pepper

    1/2 tsp. 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 Tbsp. of Basil Infused Olive Oil  in  a mini

    food processor; pulse 3 times to form a paste.  Add remaining

    1 Tbsp 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




    2 1-in. slices Italian bread, crusts removed

    6  medium tomatoes, chopped

    1/4 cup Lucero Garlic Infused Olive Oil divided


    Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    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


      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




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