Recipes

  • Roasted Bell Peppers With Feta and Coratina EVOO

    June 14, 2018

    Here's a serving idea we think you’ll use all summer,
    and as bell peppers are in the store now, you can try
    this right away.  It is an especially nice pairing with
    Coratina.

     

    Whether in the oven, under the broiler, or on your backyard grill,

    roasting bell peppers is easy – if a little bit messy.  Of all of the

    methods out there, my favorite is the stove top method. I’ve used

    both gas ranges and electric coil cooktops, and both work equally

    well.

     

    Wash and dry your bell peppers and keep them intact.  Place them

    directly on the heat and allow them to char – yes, blackened skin is

    what you’re looking for. If you have a sensitive smoke alarm you

    may want the over-the-stove fan running and/or to open a window.

     

    Use metal tongs to turn  peppers to roast each side evenly. When

    satisfied, use your tongs to place the charred peppers in a plastic

    bag, perhaps the one you used when you purchased the peppers.

    Take great care to not let the hot tongs touch the plastic – now

    twist the end closed allowing the hot peppers to finish cooking by

    steaming.

     

    As you can see by our photo, we like the look of a few slices of

    yellow pepper along with the red. Once peppers have cooled

    (okay if warm). Remove them from the bag and then remove and

    discard the charred skin. Remove the top, slice along the side

    and roll each pepper open to expose the seeds and any excess

    membrane you’ll want to remove. Slice into strips.

     

    When ready to serve, arrange on a plate with crumbled feta. Dress

    with the Coratina and finish with flourishes of flat leaf  parsley

    and a twist of freshly ground pepper, if you choose.  Feta is a brined

    curd, white cheese which is firm and salty enough that you don't

    need to add  extra salt to this salad. The flavor of feta is tangy and

    “forward”and works well with the smokiness of the bell pepper and

    the floral greenness of the Coratina we’ve selected.

     

    Feta originated from Greece where it earned Protected Designation

    of Origin (PDO) status in the EU and is limited to brined cheese

    made exclusively of sheep’s or sheep and a maximum of 30% goat

    milk. That said, we’ve tasted some mighty nice non-PDO cow and

    goat feta in California – slightly less tangy than the Greek version.

    Your local cheese merchant is sure to have a recommendation.

     

    Please enjoy your Coratina with this recipe and other meals you

    prepare at home using strong flavors such as with garlic, roasted

    meats, etc. You’ll see that the native bitterness recedes and the

    fruitiness comes forward to enhance your meal.

     

    If you enjoyed this quick and easy entertaining idea, check out our

    article on caprese where we share a few ideas we think you'll like.

     

     

     

     


  • 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

     

     

    INGREDIENTS

     

     

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

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

     

    ASSEMBLY

     

    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!

     

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

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

    exotic, (at the time),  mix 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.

     

    The Provençal farmer's market origins point to a combination of

    dandelion, lettuce, and arugula, and today it is generally accepted

    that a good spring mix is what is local and on hand.  The choices

    are so broad and varied, the best advice is to select a range for

    true mix of flavor, texture, and color.  The key is to opt for quality

    of quantity.  Keep things light and delicate, making

    each bite special.

     

    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.

     

     

    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?

     

     

    INGREDIENTS

     

    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

     

    OUTDOOR GRILL DIRECTIONS

    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.

     

     

    BROILER DIRECTIONS

     

     

    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.

     

     

    ASSEMBLY DIRECTIONS

     

     

    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.

     

    INGREDIENTS

     

    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

     

    INSTRUCTIONS

     

    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.

     

     

    Ingredients

    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

     

     

    Preparation

     

     

     

    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!

     

    Ingredients

     

    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

     

     

    Instructions

    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

    Ingredients

    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)

     

    Directions

    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

    cools.

     

    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.

     

     

    Ingredients

     

    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

     

    Directions

     

    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.

     

     

    Ingredients

     

    ¼ cup Lucero Rosato Balsamic Vinegar

    1 tbsp minced shallot

    ¼ tsp freshly ground black pepper

     

    Directions

     

    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

     

    Shakshouka

    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!

    Ingredients

    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

     

     

    Directions

    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

    serving.

     

     

    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 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 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.

     

     

    Ingredients

     

    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

     

    Directions

    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 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 simplyrecipes.com

     

     


  • Lucero Mandarin Holiday Cookies

    December 5, 2017

    Ingredients

     

    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

    Directions

    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 diyhomedecorguide.com

     

     


  • Olive Oil Zucchini Butter

    November 22, 2017

     

     

    Ingredients

    Makes about 2 cups

     

     

    2     pounds zucchini or assorted summer squash

    1/4  cup Lucero Garlic Infused Extra Virgin Oilve Oil  

    or

    1/4 cup Lucero Basil Infused Extra Virgin Olive Oil 

    2     minced shallots

    2     minced garlic cloves if desired.

    salt and pepper

     

     

    Preparation

     

     

    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.)

     

    Ingredients

    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)

     

    Instructions

    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!

     

     

    Ingredients

    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

     

    Directions

     

    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.

     

    Ingredients

     

    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

     

    Directions

    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

     

    Toppings

     

    Cheddar cheese slices

    cooked bacon

    tomato slices

    avocado slices

    lettuce

     

    Directions

     

    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

    mins.

     

    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

    Ingredients

     

      • 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

    Directions

     

    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.

     

    Ingredients

    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.

    Preparation

    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.

     

     

    Ingredients

     

    Directions

    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

    deep.

     

    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

    Ingredients

     

    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

     

    Preparation

    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.

     

    Ingredients

    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

     

    Directions

    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

    browning.

     

    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

    entertaining.

     

    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)

    cubes.

     

     

    Assemble Skewers

     

     

    Thread  one grape, one basil leaf, a half mozzarella ball and a

    piece chicken onto each skewer.  Arrange skewers on a serving

    tray. Garnish with a sprinkling of chili flakes and sea salt.

     

    Finish with a drizzle of 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.

     

    Ingredients

    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

     

     

    Preparation

     

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

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

     

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

    the top of each slice.

     

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

    side up.

     

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

    small piece of smoked salmon.  Sprinkle with red onion.

     

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

    drizzle  cucumbers with Lucero Lemon Agrumato Olive Oil

    and garnish with pieces of fresh dill.

     

     

    For Lucero by P. Wittmann

     

     

     


  • Butternut Squash Soup With Crème Fraîche & EVOO

    October 1, 2017

     

    Our secret is to is to slowly caramelize the onions in good
    quality extra virgin olive oil. Don't hurry, your patience will be
    rewarded!

     

    Ingredients

    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.

     

    Directions

     

    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 

     

    Directions

    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

     

    Ingredients:

     

    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

     

    Directions

     

    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

    Ingredients

     

    • 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

    Directions

    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 Recipes.com


  • Bagna Cauda

    July 20, 2017

    This simple Italian garlic, anchovy and olive oil sauce is perfect

    for dipping crisp raw vegetables. Served warm, the literal

    translation for Bagna Cauda is"hot bath".

     

    Ingredients

    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

     

     

    Preparation

     

    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.

     

    Ingredients

    Serves 4

     

     

     

    Directions

     

     

    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.

     

    Meanwhile

     

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

    dente.

     

    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

    Instructions

     

    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

     

     

    Enjoy!

     

     


  • Beet Hummus

    July 11, 2017

    Ingredients

     

     

    Directions

    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

    processor.

     

    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.

     

    Directions

    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

    recipe!

     

     

     

     


  • Garlic Fries with Garlic Olive Oil

    July 2, 2017

    Ingredients

     

    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

     

    Directions

    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 Allrecipes.com

     

     


  • Dad's Wing Sauce

    June 12, 2017

     

    Directions

     

    (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)

     

    Ingredients

    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 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

     

    Ingredients

     

     Directions

     

    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.

     

    Cheers!

     

    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

    list.

     

    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:

     

    Directions

     

    1. In a large bowl combine all ingredients except for the flank

    steak.

     

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

    marinade and refrigerate covered for 6 - 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

    Assemble

    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

    Directions

     

     

    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

    Ingredients

     

      • 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

    Directions

    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!"

     

    Enjoy!

     

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

     

     

     

     


  • Roast Chicken With Italian Herbs & Lemon

    March 3, 2017

     

     

    Ingredients

    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

     

     

    Directions

     

     

    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

    college.

     

    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.

     

     

    Ingredients

    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

    vinegar.

     

    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

     

    Ingredients

     

     

    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

     

     

    Directions

     

    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

    coated.

     

    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

    serving.

     

    Serve in bowls and drizzle with Extra Virgin Olive Oil.

     

    Recipe from the Lucero Kitchen.

     

     

     


  • Christmas Ham a la Lucero

    December 19, 2016

    Ingredients

  • Little Thief Deviled Eggs

    December 18, 2016

    Ingredients

     

    Directions

     

    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

    anbp_160819_luc_gingerbread_iced_116_retouched

    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.

     

     

    Ingredients

     

     

      • 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

     

    Preparation

    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

    bowl.

     

    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

    Ingredients

    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

     

    Directions

     

    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.

     

    3-  Make the cocktail

    Combine Whiskey, lime juice, syrup and 1 tsp of Balsamic

    Vinegar into a cocktail shaker. Fill with ice and shake until

    chilled.

     

    4-  Strain cocktail into a glass and enjoy!

     

     

    Lucero beverage

    Recipe inspired by Serious Eats

     

     

     

     

     


  • Chocolate Espresso Pumpkin Cake

    October 18, 2016

    Dark-Chocolate-Espresso-Pumpkin-Bread

    Ingredients

     

      • 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%)

     

    Instructions

    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

    combined.

     

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

    vanilla.

     

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

    chocolate.

     

    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 Cooks.com

     

     

     


  • Lucero Steak Marinade

    October 4, 2016

    Grilled Ribeye steak on grill pan on dark background

    Ingredients

    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

     

    Directions

     

    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 allrecipes.com

     

     

     


  • Simple Apple Galette

    October 2, 2016

    AppleGalette_1167 SMALL

     

     

    Ingredients

     

    Crust

     

    • 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

     

     

    Directions

     

     

    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

    container.

     

    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.

     

    FINISH

     

    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

    anbp_160811_luc_limebarshorz_72_retouched

     

     

    Ingredients

     

    • 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

     

    Directions

    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

    bowl.

     

    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.

     

     

    Finish

     

    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

    Ingredients:

     

      • 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

     

    Directions:

    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.

     

    Finish

     

    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

    Enjoy!

     

    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 Balsamic Vinegar Chocolate Scones

    September 1, 2016

    Ingredients

     

    • 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

    or

    Your favorite Lucero flavored balsamic.

     

    Instructions

    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 

     

     

     


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