• Roasted Grapes With Balsamic Vinegar

    September 16, 2018


    Our friend Patty gave us this recipe for roasted grapes last

    year, and now that autumn’s chill is in the air it seems the

    ideal time to try it!


    The oven dehydrates the fruit and  caramelizes the naturally

    occurring sugars giving the grapes a denser texture and more

    complex flavor.


    Her suggestion is to pair  them with a nice blue cheese for an

    appetizer, however, we can image them with other cheeses or

    even with roasted meats to add a bit of sweet to the savor, too!


    The California Table Grape Commission notes that there are

    over 85 varieties of table grapes grown here, however only

    15 dominate and 10 of those are a red type, which is what

    you’re looking for.  We used the Flame Seedless variety for

    our photo.


    This is best enjoyed warm so start prep about 45 minutes

    before you plan to serve.




    1 lb red seedless grapes (black grapes are okay also)

    ¼ cup Lucero Extra Virgin Olive Oil

    ¼ cup Lucero Traditional Balsamic Vinegar

    Maldon Salt

    black pepper



    Preheat your oven to 400℉


    1-  Rinse the grapes and shake off / pat dry any excess water.


    2-  Place on a baking sheet and pour the oil over the grapes

    until well coated.


    3-  Cover with half of the vinegar, then sprinkle salt and

    pepper to taste (don’t be shy)


    4-  Roast for 25 to 30 minutes, stopping to shake the pan

    every 5 or 10 minutes to mitigate any burnt sugars.


    5-  Remove from the oven when a few of the grapes have started

    to burst. Cover the roasted grapes with the remaining balsamic

    vinegar before serving.




  • Homemade Gremolata

    September 6, 2018


    Required permission:

    Recipe excerpted from Italy © 2017, Emily Lycopolus.

    Recipe and images reprinted with the permission of

    TouchWood Editions.  


    Homemade Gremolata

    (Parsley Lemon Pesto)


    This unique pesto is native to the north of Italy and is a lovely

    contrast to most basil-based pestos. It’s also nut-free, which

    makes it a delicious treat for anyone with nut allergies. Serve

    this with ricotta on crostini for an appetizer, toss it with fresh

    pasta, or use it like an Italian-style chimichurri sauce on

    chicken or steak.

    Makes 1 1/2 cups

    Best served with farfalle, fusilli, spaghetti


    1/4 cup extra virgin olive oil

    2 Tbsp Sicilian Lemon white balsamic vinegar

    2 large bunches flat-leaf parsley

    6 cloves garlic

    1/4 cup mint leaves

    1 Tbsp lemon zest


    Place all the ingredients in a blender or food processor in

    the  order listed and blend into a smooth paste.


    Store this in an airtight container in the fridge for up to 1

    week  or in ice trays in the freezer for up to 3 months.




  • Baked Feta

    August 28, 2018


    This is one of my favorite appetizers. Warm and delicious, it’s great

    before almost any meal. The tangy feta and sweet roasted tomatoes

    are a perfect match for crackers, crusty bread, or pita (page 19). From

    a movie-night snack to part of a crowd of appies, this dish will always

    please.- Emily Lycopolus


    Saturday, Sept 8th Emily will be at Lucero Tasting Room in Corning

    CA 11am to 3pm, to sign cookbooks and we'll demo one of her recipes!


    Baked Feta-Serves four-six


    1 cup cherry tomatoes

    1/2 cup Kalamata olives, pitted

    1/4 small red onion

    1/4 cup Garlic infused olive oil

    2 tsp lemon juice

    2 tsp chopped fresh oregano leaves

    1 tsp sea salt

    1/2 tsp cracked black pepper

    1 lb block feta cheese


    Preheat the oven to 375°F.

    Slice the tomatoes and olives in half, roughly chop the onion,

    and add them all to a mixing bowl. Drizzle in the olive oil

    and lemon juice and sprinkle with the seasonings. Toss to coat



    Line a  small baking tray or shallow baking dish with some

    parchment paper. Place the block of feta in the middle of the

    paper. Top the feta with the tomato mixture, piling it high and

    allowing some to fall to the side. Scrape out the bowl that the

    tomato mixture was in, drizzling any residue oil and

    seasonings over the top of everything.


    Bake, uncovered, for 20 minutes, until the tomatoes are

    starting to caramelize and the feta has softened. Feta cheese

    doesn’t melt, but as it warms, it softens and becomes



    Serve warm with pita (*page 19), crackers, or fresh crusty

    bread. This can be stored in an airtight container in the

    fridge for up to 3 days.


    *Recipe excerpted from Greece © 2017, Emily Lycopolus.

    Recipe and images reprinted with the permission of

    TouchWood Editions.  


  • Fruity Balsamic Vinegar Marinade

    August 19, 2018

    Enjoy the fruity balsamic vinegars with roasted, grilled, or barbecued meats.


    We talk and read about marinades (noun) and marinating (verb) this

    time of year, however what are they really?  I mean, even if you're

    making and using a marinade and not just talking about them, what

    makes them what they are?  What I thought would be a hint in an

    "origin story" was interesting, even if it is not precisely related.


    Have you ever noticed that the words "mar" and "marina" are part

    of the spelling of "marinade"?  It is no accident because it refers to

    the use of brine (as in aqua marina / sea water) in a cooking

    process. Food writers believe that this bygone technique was the

    genesis for cooks adding flavor by immersing food in liquid.


    Today, we think of brining and marinating separately, however

    both deliver flavor through a liquid medium.  Modern marinades

    use mildly acidic formulations to achieve this with wine, citrus, or

    vinegar, and as long as the meat is not too delicate and the medium

    not too strong, the effect is to tenderize as well as flavor.  Our

    Traditional Balsamic Vinegar from Modena is between 4% and

    4.5% acidity and seems well suited to use in marinades.


    Sales Associates Ivan, Eddie, and Sarah spend a good deal of time

    with guests in our Tasting Room exploring flavors and sharing ideas

    about food and cooking.  Here's a recipe that Ivan is recommending

    this week as we enter the summer outdoor entertaining months.

    Blackberries = summer, don't you think?




    3.4 oz. (full 100 ml bottle)  Blackberry Red Balsamic Vinegar

    3.4 oz. (full 100 ml bottle) Arbequina Extra Virgin Olive Oil

    1 Tbsp. Country Dijon Mustard

    1 Healthy Pinch of Maldon Sea Salt


    Whisk or shake vigorously in a small jar.


    Use ⅔ of the recipe to marinate or pork for 4 to 12 hours covered in

    the refrigerator.  We found the extra time worthwhile as the

    blackberry flavor did come through a bit more.  Once you've prepared

    your beef or pork steak, allow it to cool slightly before slicing.


    Arrange on the plate and use the reserved (unused!) marinade as

    a finishing sauce.


    IMPORTANT:  Never use leftover marinade as it has been in

    contact with raw meat.  Always discard it!


    Of course, don't feel constrained by our suggestion -- we hope

    you try other combinations of our oils, vinegars, and mustards

    this summer!  Let us know what you think in the comments,

    and happy cooking!




  • Cucumber Rosato Gazpacho

    May 7, 2018

    Be Cool as a cucumber with this Cucumber Rosato Gazpacho


    The traditional Andalusian Gazpacho is ancient, with attribution going

    to the Romans in Spain and Portugal in the Way Back times.


    There are many modern variations on the basic cold soup of bread,

    olive oil, vinegar, water, and garlic.  Here's our contribution, which we

    think would make a refreshing starter or intermezzo for a spring

    or summer meal -- perhaps for Mother's Day?


    We've omitted the bread for a lighter touch, however if you're a

    traditionalist, a few croutons on the top would give your diners a

    pleasant, crunchy contrast to this cool, smooth, soup






    *If you prefer, you can substitute other green herbs for  parsley

    such as basil or cilantro.  Mint would be very refreshing, too.




    Note:  We recommend using a blender if you have one.  if you

    use an immersion blender you may need an assistant to help

    add the oil.


    1-  Purée the cucumbers, water, and garlic until smooth. Add

    arugula, herbs, Rosato vinegar, Maldon salt, and purée further

    until smooth again.


    2-  Add  Extra Virgin Olive Oil in a slow stream while blending

    until the mixture has emulsified. Continue to add oil and/or

    water to reach a consistency and flavor which pleases you.


    3-  Season with additional Rosato Vinegar and/or Maldon salt

    to  achieve a good balance.  IMPORTANT NOTE:  because you'll

    be  serving this soup cold, you must season the flavors to be

    more salty and acidic at room temperature -- that said, you can

    always adjust one more time prior to serving, so take care, don't

    over do it.


    4-  Chill in a covered container for at least 4 hours, however try

    to serve between 4 to 8 hours after preparation. Serve in chilled

    bowls or glasses.


    Garnish with your choice of toasted garlic, fresh herbs, a bit of

    pepper, or (with a nod to the Romans, a few croutons).





  • Taggiasca and Honey Ginger Mesclun Salad

    April 25, 2018

    Floral-scented Taggiasca EVOO & Honey Ginger Vinegar make simple dressing for Spring salads!


    The Origin of Mesclun Salad Greens


    In the 1980s mesclun salad ,(from the verb "mesclar", which means

    "to mix thoroughly") , was  the rage in California restaurants. It

    was considered exotic, for its use of  unusual and bitter young greens

    introduced diners to salad in the style of Southern France. Not too

    long afterwards, greengrocers offered pre-mixed bags of young

    leaves, typically some green leaves of different textures with

    radicchio added for color.  I confess that for many years I thought

    "mesclun" was a specific mix, however that is not so.


    Dandelion, lettuce, and arugula are typical offerings of the

    any good French farmer's market, local produce, being the

    main attrasction. Today it's generally accepted that a good

    "mesclun", spring mix is what is local and on hand.


    Your choices will most likely be broad and varied so you'll

    be able to  select a range for a true mix of flavor, texture,

    and color.  The key is to opt for quality of quantity.  Make

    your selection light and delicate, varying the flavors so that

    each bite special.


    Select Quality Greens and Varied Flavors


    We selected four different greens in the salad above -endive,

    fennel, mâche, and arugula , and we embellished with  avocado

    wedges, very thinly sliced cucumber, and grapefruit  suprêmes

    before finishing with oil, vinegar and freshly cracked pepper.


    Choose The Right Olive Oil

    Add A White Balsamic


    One of my favorite olive oils to complement a spring mix is our

    Taggiasca variety extra virgin olive oil because it is moderately

    robust and can stand up to bitter greens, yet its soft floral aroma

    offers a foil for the "green-ness" of  an early harvest olive oil.  We

    have a few thousand Taggiasca trees growing  about 8 minutes

    north west of our olive mill and tasting  room, and while the olive

    variety originated in Liguria, what we do is a "California style".


    Ligurian producers harvest very late for a light and buttery result;

    we harvest this variety early in the season to bring out the fruit

    and floral nature of the olive.


    To finish this spring salad and best complement the flavors present

    we recommend one of our white balsamic vinegars, or perhaps the

    rosé "Rosato" balsamic vinegar we introduced a few months ago.

    We selected our Honey Ginger balsamic vinegar for this presentation

    and think you'll agree that the combination is magic.


    Happy cooking and please enjoy in good health!




    Liz Tagami

    General Manager


    This vinegar's complex bouquet and full flavor of fruit and flowers comes naturally from the sweetness of honey, the warmth of ginger root, and the bright but mild acidity of white grape must.




  • Grilled Eggplant "Caprese"

    April 2, 2018

    Grilled eggplant and ricotta salata are enhanced with extra virgin olive oil, balsamic vinegar, and  fresh dill..




    Caprese salad, once enjoyed only by visitors to the Isle of Capri or

    regular holiday-goers in that Mediterranean region is now

    ubiquitous in the US and anywhere else you can find tomatoes and

    mozzarella.  The origins in Capri of the traditional tomato and

    mozzarella dish have given the salad its name "Caprese",

    which means "in the style of Capri".


    While we can't  vouch for grilled eggplant and ricotta salata as

    truly "alla Capri", the feeling is the same and modern cooks have

    taken a liking to this sort of simple  combination of one fruit to

    replace the tomato (or in this instance, a vegetable), along with

    one complimentary cheese, which creates an entire new genre.


    A note on the cheese.  Ricotta salata is a firm rindless pecorino type

    cheese from Sicily.  It is made from the whey part of sheep's milk

    which is pressed, salted, and then aged for a minimum of 90 days.

    "Ricotta" means re-cooked, and "salata" means salted.  Used sliced,

    crumbled, or grated.  Come to think of it, perhaps we should call this

    "Grilled Eggplant all Siciliana" with a nod toward the Sicilian cheese.

    What do you think?





    Serves four people

    4 small eggplants

    Ricotta Salata

    Lucero Extra Virgin Olive Oilwe recommend

    Hig Performance Arbequina

    Lucero Traditional Balsamic Vinegar

    fresh dill

    Maldon Flake Salt

    freshly ground pepper



    1-  Prepare the grill with an even layer of hot coals. Place grate 6"

    over the coals


    2-  Slice the eggplant, ½ inch thick, preferably at a slight angle

    Brush both sides liberally with olive oil.


    3- Season top side lightly with sea salt and freshly ground black

    pepper. Brush oil onto the grate and place eggplant slices onto it.

    Grill for 5 to 6 minutes per side until golden brown.






    1-  Preheat your broiler with the rack set 6" from heat (at the top).

    Place eggplant slices on an oven proof tray, and brush both sides

    liberally with olive oil.


    2-  Season top side lightly with sea salt and freshly ground black

    pepper. Place the tray with prepared eggplant under the preheated

    broiler and broil for 5 to 6 minutes per side, or until golden brown.






    Slice ricotta salata into thin slices then wash, dry, and section dill

    into small sprigs. Alternate cooled grilled eggplant with ricotta salata

    pieces on your serving plate Dress lightly with olive oil, and decorate

    with dill. Finish with a drizzle of traditional balsamic vinegar.


    (shown left) beautiful eggplant at farmer's  market with Ricotta Salata,
    (shown right) a salted variety of ricotta whey cheese from sheep'smilk
    made in Sicily. 



  • Olive Oil & Rosemary Lamb Chops

    March 28, 2018

    Rack of lamb with garlic, rosemary and peppercorns


    Spring lamb is an obvious choice for entertaining this time of year.  We
    love the simplicity of this recipe, which allows the quality of the
    ingredients speak for themselves.



    We recommend  broiling, which  uses an intense radiant heat similar
    to grilling with less effort and no  worry about inclement weather!
    A broiler's intensity at nearly 600°F produces a delicious Maillard
    reaction of browned (caramelized) foods  adding savor and one extra
    layer of complexity.




    8 lamb chops, about 1" thick

    6 to 8 Tbsp Extra Virgin Olive Oil

    2 garlic cloves, minced

    4 tsp.  chopped fresh rosemary

    Maldon salt to taste

    freshly ground black pepper




    Set the broiler to high

    Coat the lamb chops with half the oil and all of the seasonings

    Broil for 5 minutes, and use the balance of oil to baste the

    chops. Turn and broil for approximately 5 minutes more


    Pair this with a California Cabernet Sauvignon




  • 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 it and 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

    with 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, 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 bread.


    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 heat proof 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.  Rosato , or rosé balsamic vinegar pairs
    well with seafoods. The Trebbiano, Albana, and Montuni grapes,
    grown in  Modena and Emilia-Romagna, Italy add the ideal acidity and
    fruity accent.


    While making the balsamic, the skins and seeds are left in a bit longer in
    a process similar to making rosé  wines. The grape skins stay in longer
    than for white balsamics and much shorter compared to red  balsamics
    to  achieve this characteristic rosé 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 herb blend producer when I discovered this dish.


    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. We were in a cafe' in a modest

    shopping area in a modest suburb when I saw something on

    the menu called shakshouka.  Intrigued, I asked about it the waiter

    told me I’d love it. I ordered it, and I did.


    Although it's a breakfast food in the middle east and North Africa,

    where it originated,  The New York Times calls shakshouka the

    “apex of eggs-for-dinner”  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. Barnea 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 y areou like

    until 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 Coratina 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: Green Label-Bold

    Barnea Single Variety :  Yellow Green Label-Medium

    Authentic out of focus travel photo somewhere outside of Haifa




  • Mandarin Orange Olive Oil Cake

    December 11, 2017



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


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


    Here's a cake that would brighten any winter day!  We  use a  generous
    amount of Mandarin Orange Agrumato. 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 version then  look for the
    traditional thick cut , 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

     Mandarin Orange Agrumato Oil continuing  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 the
    flavor  and texture. of  cauliflower. This soup doesn’t need to
    simmer all day. It's a fast ,fresh, healthy and satisfying recipe. 




    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 Coratina 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

    crispy when 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-Coratina is Lucero Green Label-Robust




  • 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!


    Most of us worry about deep fried fats, however, the main  fat in

    olive oil is monounsaturated fatty acid (MUFA), which also contains

    oleic acid. Your doctor will tell you that this kind of dietary fat

     is not only necessary for you to maintain health, but will 

    encourage you to replace the saturated and trans fats with fats

    such as found in extra virgin olive oil.


    Flavor Notes And Natural Benefits of Olive OIl


    Extra virgin olive oil contains compounds responsible for the pungent 

    flavor as well as containing powerful anti-oxidants like  tyrosol phenolic

    compounds, oleuropeinand oleocanthal and its derivative, hydroxtyrosol .


    The question at this point is whether we can still deep fry our foods

    and retain the healthy benefits of the oil we use.


    Quality Olive Oil and The Right Frying Temperature


    Modern research shows that frying in EVOO will imbue your food

    with  antioxidants and the only caution for you is to use fresh,

    authentic oil and the right temperatures to get the benefit.


    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.


    So, feel free to drizzle olive oil directly over your foods 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 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


    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



    Here's 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 the chicken place each chicken breast between

    two sheets of plastic wrap.


    2-   Then pound to a uniform ½ inch thickness.  Place chicken in a

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

    Persian Lime Agrumato Olive Oil and season with

    salt  and pepper.  Mix chicken to coat evenly. Place chicken in 

    the refrigerator for 20 minutes to overnight.


    Meanwhile, preheat grill to medium


    3-  Brush the grill grate with oil.  Grill chicken breasts, flipping as

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

    temperature  reaches 160 degrees.


    4-  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  Lime Olive Oil.


    For Lucero by P. Wittmann




  • Wild Smoked Salmon and Cucumber Bites

    October 3, 2017

    Lucero Meyer & Eureka Lemon 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
      • Meyer & Eureka Lemon Agrumato 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 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  

    For Lucero by P. Wittmann







  • Labneh With Lucero Za'atar

    September 15, 2017

    This soft cream cheese, made from strained yogurt,

    is known as Labneh in the mediterranean regions.

    Home cooks can easily make Labneh at home topped

    with olive oil  and Za'atar herbs.




    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 Label-Med



  • Lucero Quick, Easy Za’atar Flatbread

    September 13, 2017

    Transform store-bought pizza dough into

    memorable flatbread with creamy burrata 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. Bake in a 500

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


    2-  Remove  the flatbread from the oven when it's crisp and

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

    Drizzle with  Taggiasca 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

    or if you  like it more tangy and less sweet

    4Tbsp  Lucero Europeach Balsamic

    3 Tbsp. Lucero 70th Anniversary Blend Extra Virgin

    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   bunch broccolini, about 6 or 7 stalks

    ¾   pound penne pasta,

    2   Tbsp. Lucero Extra Virgin Olive Oil

    1   Tbsp. Lucero Garlic Infused  Olive Oil

    2   cloves garlic, chopped

    1   Fresno chili, seeded and chopped

    1   pinch chili flakes

    2   tsp. fresh oregano, chopped

    ¼   cup pine nuts, toasted

          salt and pepper


    Lucero Garlic Infused Olive Oil, for drizzling

    Parmesan cheese, freshly grated, for serving






    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,Ascolano 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 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 Orange 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 add

    dried, ground habanero by 1/4 tsp until you achieve

    the desired heat. Try this recipe with

    Lucero 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



    Blend all ingredients to desired consisitency and serve

    right away.


    Alternate Recipe

    6 oz pineapple juice

    2 oz. fresh lime juice

    2 tsp  Coconut Mango 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


    The Teriyaki Cooking Method


    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.


     The Basic Teriyaki Marinade


    The classic marinade uses shoyu (soy sauce) for a salty

    contrast and will also include something sweet and mildly

    acidic in the form of  mirin, a sweet rice wine, some garlic

    and some oil. The oil  is typically a  flavorless, refined seed

    oil. Many cooks add extra sugar to the ingredient list.


    Although Japanese in origin, variations of of teriyaki flourish

    in the Unites States. If you grew up in Hawaii or on the West

    Coast of the  US, beef, fish, or poultry marinated in teriyaki is

    very familiar!


    Create Your Own Variations on a Familiar Favorite


    These days it’s easy to find variations substituting red wine,

    apple cider vinegar or balsamic vinegar for the mirin, and as

    olive oil producers 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:

    1.5 lbs flank steak
    1/2 cup Lucero Honey & Ginger Balsamic Vinegar
    1/2 cup Kikkoman Shoyu (soy sauce)
    1/4 cup Lucero Taggiasca Extra Virgin Olive Oil
    1/4 cup brown sugar (or to taste)
    1/4 cup grated fresh ginger root
    2 cloves of crushed garlic
    1 tsp freshly ground black pepper




    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.


    4. 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.


    Why We Used Taggiasca Extra Virgin Olive Oil


    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 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




  • 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

    3 Tbs. Lucero Extra Virgin Olive Oil

    1/2 cup popcorn kernels

    salt to taste


    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 the  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 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

    Balsamic Glazed Ham


    1-boneless or bone-in ham

    add pepper and English Flake Sea 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




    1-  Remove ham from the refrigerator an hour before



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


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


    4-  Combine Winter Spice Balsamic Vinegar,

    Lucero Ascolano Extra Virgin Olive Oil, dark brown


      Little Thief Country Dijon Mustard

    Preheat oven to 325*F


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

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


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

    degrees F internal temperature is reached with a meat



    7-  Start glazing toward the end of the roasting process,

    about 30 minutes before you estimate the ham to be done,

    by basting with some of the glaze.


    8-  Continue to roast to achieve a deep brown color and

    glazed. Finish by brushing glaze mixture every 10 minutes.


    9-  Transfer ham from roasting pan and allow the meat

    to rest for at least 5 minutes before slicing.


    Taste Notes-Ascolano is Lucero Yellow Green Label-Med




  • Little Thief Deviled Eggs

    December 18, 2016



    12 large hard boiled eggs (see note below)

    1/2 cup mayonnaise

    2 Tbsp. Little Thief Mustard (we recommend Lucero
    Lucero Tequila Jalapeno Kiss Mustard

    or Lucero Little Thief  Beer and Blaze Mustard

    3 Tbsp. sweet pickle relish

    salt and pepper

    paprika for garnish



    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

    and featured in Lucero’s Holiday 2016 Catalog,

    this Gingerbread is best made a day ahead and will

    keep for up to three days.




    Yield:  8

    Prep:  20 minutes; Total: 1 hour, 45 minutes



    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 and then 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 the baking powder, spices and salt in a large bowl.


    5-  Beat the eggs and sugars, Ascolano Oil, then add the

    molasses mixture from above.


    6-  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.


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

    a few moist crumbs adhering, about 50 minutes.


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

    then remove cake from the pan and cool completely

    9-  Serve with confectioner’s sugar  or whipped cream. You

    can also top  the cake 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 temperature.


    2-  Heat balsamic vinegar in a small saucepan over medium

    heat, stir and let cool to  room temperature.


    Make the Cocktail


    3-  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-  Marinate 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 Tbsp. 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


    ¾ cups toasted almonds
    ½ cup sugar
    ½ tsp. salt
    ¼ cup butter
    1 egg
    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil





    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




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