• Olive Oil Guacamole

    October 18, 2017


    3 medium ripe avocados
    1/4 cup finely chopped red onion
    1/2 jalapeño pepper, minced (more or less, to taste)
    1/4 cup chopped cilantro leaves and upper stems
    Pinch or two of coarse salt
    2 tablespoons Persian Lime Agrumato Olive Oil

    Cut the avocados in half and remove the pit. Spoon the flesh of the avocados into a Mortar and Pestle  , or mixing bowl. Add the onion, jalapeño, cilantro, and salt, and combine. Add the Persian Lime Agrumato Olive Oil and stir gently, so as not to crush the ingredients too aggressively. Serve with corn chips.

  • Warm Figs with Blue Cheese and Lucero Balsamic Vinegar Glaze

    October 3, 2017

    Makes 16 appetizers


    These stuffed figs are equally delicious made with blue or goat cheese. Try a combination of both at your next party.


    16 fresh black mission figs (about 1 pint)

    3 oz. blue cheese or chèvre goat cheese

    1 teaspoon fresh thyme, chopped

    ¼ cup pistachios, toasted and roughly chopped

    Lucero Balsamic Vinegar Glaze, for drizzling

    Thyme sprigs for garnish


    Adjust oven rack to 6 or 7 inches below the broiler.


    Trim stems off figs.  Using a small knife, cut an X into the top of each fig stopping halfway down. Crumble or cut the cheese into small pieces. Gently stuff each fig, slightly mounding the cheese.  Sprinkle with chopped thyme.  Place stuffed figs on a foil-lined sheet pan.


    Turn broiler on and place figs in oven. Broil 4-5 minutes or until the figs are warm and the cheese begins to melt.  Transfer warm figs to a serving platter.  Sprinkle with the pistachios and a liberal drizzle of balsamic glaze.  Garnish with thyme sprigs and serve immediately.


    For Lucero by P. Wittmann

  • Winter Spice Balsamic Vinegar Glazed Ham

    October 3, 2017

    A clove-studded ham is simple, yet spectacular. Using Winter Spice Balsamic Vinegar in the glaze takes this classic to a new level.


    1 (10-12 lb.) fully cooked, smoked bone-in ham

    ¼ cup Lucero Winter Spice Balsamic Vinegar

    ¾ cup brown sugar

    2 tablespoons Little Thief Dijon Mustard

    ½ teaspoon ground black pepper

    3-4 tablespoons whole cloves


    Position rack in lower third of oven and preheat to 325 degrees.

    To make glaze: combine balsamic vinegar, brown sugar, mustard, and black pepper in a small bowl.


    Place ham on a large cutting board with the fat side facing up.  Score ham in a diamond pattern, cutting ½ inch deep.  Poke in cloves, pointed end first, at the intersections of every diamond. Note: the ham can be scored and studded ahead of time, refrigerated until ready to use.


    Remove ham from refrigerator one hour before baking.  Place ham, studded side up, on a rack in a roasting pan.  Bake uncovered in oven for 15 minutes per pound or until the internal temperature reaches 140 degrees.


    Halfway through the roasting period pull ham from oven and brush with one third of the glaze.  Return to oven and continue to bake, basting with remaining glaze two more times, at 20-minute intervals. When ham is done remove from oven and drape lightly with foil.  Let rest a minimum of 10 minutes before slicing.


    For Lucero by P. Wittmann

  • Lucero Chocolate Olive Oil Brownies

    October 3, 2017

    1/4 cup flour

    1/3 cup Dutch-processed cocoa

    1/4 teaspoon baking powder

    1/4 teaspoon kosher salt

    1/3 cup Lucero Chocolate Olive Oil

    5 oz. 70% dark chocolate finely chopped

    1 cup sugar

    2 large eggs

    1 teaspoon vanilla extract

    1/3 cup semisweet chocolate chips

    1/2 cup, walnuts, coarsely chopped, divided

    Maldon flake sea salt, for topping


    Preheat oven to 350 degrees.  Generously butter an 8x8-inch baking pan and line bottom with parchment.


    In a small bowl, whisk together flour, cocoa, baking powder and salt.  Set aside.


    Place chocolate and oil in a doubleboiler or heatproof mixing bowl set directly in a wide skillet of barely simmering water.  Stir frequently until chocolate is just melted and remove from heat. Add sugar and whisk until incorporated, batter will be slightly grainy.  Whisk in eggs one at a time, mixing vigorously after each until batter is smooth. Mix in vanilla.


    Sprinkle dry ingredients over chocolate mixture, barely stirring until just combined. Stir in chocolate chips and 1/3 cup of walnuts.  Spread evenly in the lined pan.  Top batter with the remaining walnuts and a sprinkling of flake sea salt.

  • Cumin Butternut Squash Crostini with Agrumato Orange Oil

    October 3, 2017

    The combination of roasted squash, goat cheese and Lucero Mandarin Orange Agrumato Olive Oil make this rustic crostini an easy favorite.

    Yield: 30 pieces


    3 lb. butternut squash, peeled and seeded, cut into ¼ pieces (about 6 cups)

    4 tablespoons Lucero Extra Virgin Olive Oil, plus more for brushing

    3 1/2 teaspoon ground cumin

    1/2 teaspoon sea salt (we recommend Maldon)

    1/4 teaspoon fresh ground pepper

    30 slices of baguette, cut ¼ inch thick

    14 oz. soft goat cheese, such as chèvre

    1 bunch chives, finely chopped

    Lucero Mandarin Orange Agrumato Olive Oil


    Preheat oven to 375 degrees.


    In a bowl combine cubed squash with extra virgin olive oil, cumin, salt and pepper.  Stir well to evenly coat squash.  Line 2 sheet pans with foil.  Divide squash evenly between both pans and spread out in a single layer.  Bake squash in the oven, stirring as needed, for 25-35 minutes or until squash cubes are soft and begin to show signs of browning.  Remove from oven, set aside to cool.


    Meanwhile, 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 the slices are light golden brown.


    To assemble the crostini: spread toasted bread slices with goat cheese, a shy ½ oz. per slice.  Top with a spoonful of the roasted squash and a sprinkling of chives. Transfer to a serving platter and lightly drizzle each crostini with Lucero Mandarin Orange Agrumato Olive Oil just before serving.


    For Lucero by P. Wittmann

  • Chicken, Basil, and Mozzarella Skewers with Lime Agrumato

    October 3, 2017

    Makes 30 appetizers


    These skewers are a refreshing bite-size option for year-round entertaining.


    2 boneless chicken breasts, about 1 lb. total

    1 clove garlic, finely chopped

    1 pinch chili flakes, plus more for garnish

    1 tablespoon Lucero Lime Agrumato Olive Oil, plus more for drizzling

    Maldon flake sea salt and pepper

    15 ciliegine fresh mozzarella balls, cut in half

    30 small basil leaves

    30 red grapes

    30 short skewers or toothpicks


    To marinate chicken: place each chicken breast between two sheets of plastic wrap and pound to a uniform ½ inch thickness.  Place chicken in a shallow dish and add garlic, a pinch of chili flakes, 1 tablespoon of Lime Agrumato Olive Oil and season with salt and pepper.  Mix chicken to coat evenly.  Marinate in the refrigerator for at least 20 minutes and up to a day ahead.


    Preheat grill to medium and brush grate with oil.  Grill chicken breasts, flipping as needed, for a total of 6-8 minutes until done or the internal temperature reaches 160 degrees.  Remove chicken from grill and set aside.  Allow meat to rest at least 5 minutes.  Cut each breast into 15 (approximately ½ inch) cubes.


    To assemble skewers: thread on each skewer one grape, one basil leaf, a half mozzarella ball and a piece of grilled chicken.  Arrange skewers on a serving tray. Garnish with a sprinkling of chili flakes and sea salt. Finish with a drizzle of Lime Agrumato Olive Oil.


    For Lucero by P. Wittmann

  • Wild Smoked Salmon and Cucumber Bites

    October 3, 2017

    A light drizzle of Lucero Lemon Agrumato oil completes this appetizer that’s suitable for both casual and formal entertaining.

    Yield: 20-24 pieces


    1 English cucumber

    6-8 oz. cold smoked wild Alaskan salmon or lox

    ½ cup Greek yogurt or sour cream

    1 ¼ teaspoon prepared horseradish

    A pinch of salt

    2 tablespoons finely diced red onion

    Lucero Lemon Agrumato olive oil, for drizzling

    3-4 sprigs fresh dill, torn into small pieces


    In a small bowl combine Greek yogurt, horseradish, and salt. Set aside.  Peel and slice cucumber in ½ thick rounds.  Using a melon baller or small spoon, scoop a shallow cavity in the top of each slice.


    To assemble: lay cucumber slices on a work surface scooped side up. Top each slice with a teaspoon-size dollop of the yogurt and a small piece of smoked salmon.  Sprinkle with red onion. Transfer to a serving platter.  Just before serving, lightly drizzle each cucumber with Lucero Lemon Agrumato Olive Oil and garnish with pieces of fresh dill.


    For Lucero by P. Wittmann

  • Butternut Squash Soup

    October 1, 2017

    Serves 6

    The secret to this soup is slowly caramelizing onions in good quality extra virgin olive oil.  You might be tempted to speed up the cooking process or use meh olive oil. Don’t. Persist, go slow comma use good olive oil comma and stir often—your patience will be rewarded.


    1/4 cup Lucero Frantoio Extra Virgin Olive Oil

    2 lbs. yellow onion, cut into ¼ inch slices

    3 lbs. butternut squash, cut into 1 inch cubes

    6 cups chicken stock

    salt and pepper

    ½ cup heavy cream


    For garnish:

    Lucero Frantoio Extra Virgin Olive Oil

    Crème fraîche, or sour cream, thinned slightly with water

    2-3 sprigs of fresh thyme, lightly chopped

    Cracked black pepper


    Heat oil over low heat in a heavy-bottomed soup pot.  Add onions and continue to saute very slowly, stirring frequently until the onions are completely soft and lightly caramelized to a rich golden brown.  This can take 20-30 minutes.  Add the squash and chicken stock.  Bring to a boil and simmer, until the squash is completely tender.  Remove from heat, let cool briefly.  Puree the mixture in a blender until smooth and return to soup pot.  Add cream. If needed, add a bit of water or stock to thin soup.  Season with salt and pepper to taste.  Return pot to stove and bring soup back to a gentle simmer for 3-5 minutes.


    Serve soup in bowls, garnishing with a plentiful drizzle of Lucero olive oil and crème fraîche.  Sprinkle with thyme and cracked pepper.


    For Lucero by P. Wittmann

  • Labneh with Lucero Za'atar

    September 15, 2017

    Labneh, a soft cream cheese made from strained yogurt in the Middle East, is easily made from scratch at home. Stir ¼ teaspoon of lemon juice and a pinch of sea salt into 12 ounces of full-fat Greek yogurt. Spoon into a cheesecloth-lined sieve and strain overnight in the refrigerator until thickened.


    We recommend you keep it simple and serve labneh topped with Lucero Za’atar Herb Blend and a healthy pour of our Barnea Extra Virgin Olive Oil. Enjoy with pita bread or fresh vegetables for dipping.

  • Quick & Easy Flatbread with Lucero Za’atar

    September 13, 2017

    Transform store-bought pizza dough into a memorable flatbread with Lucero Za’atar Herb Blend and creamy burrata cheese.


    Stretch room temperature dough into a rough oval.  Generously brush with Barnea Olive Oil and a heavy sprinkling of za’atar herb blend before baking in a 500 degree oven.  Remove from oven when the flatbread is crisp golden brown. Top immediately with pieces of burrata, more za’atar and a drizzle of Barnea Extra Virgin Olive Oil.

  • Peach Caprese Salad

    August 7, 2017




    In a bowl mix balsamic vinegar, olive oil, pepper, and salt; set aside. Take peaches with skin still on and slice 1/2 inch thick. Place on grill and cook for 2 minutes per side or until you start to see grill marks. Crumble mozzarella while the peaches cool and place the cheese on the peaches along with a fresh basil leaf. Drizzle the mixture over the peaches and enjoy!

  • Garlic Roasted Tomatoes

    July 27, 2017

    tomatoe garlic oregano

    4 red tomatoes, halved
    Salt and pepper
    1 tablespoon chopped fresh parsley
    2 teaspoons chopped fresh oregano
    4 Sliced Garlic Cloves
    Lucero Garlic Olive Oil
    2 tablespoons chopped fresh basil

    1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
    2. Preheat oven to 425ºF. Mist a baking dish with Garlic Olive Oil, then arrange tomato halves, cut side up, in a single layer in dish.
    3. In a small bowl, combine herbs. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Top with Garlic Slices and drizzle with Garlic Olive Oil.
    4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.

    Recipe Adapted from My

  • Bagna Cauda

    July 20, 2017

    This simple Italian garlic, anchovy and olive oil sauce is perfect for dipping crisp raw vegetables.  Served warm, the literal translation for Bagna Cauda is hot bath.   Serves 6-8


    1/3 cup Lucero Garlic Olive Oil

    1/3 cup Lucero Extra Virgin Olive Oil

    8 Tablespoons butter

    4 cloves garlic, finely chopped

    2 cans anchovies, drained of oil and chopped

    1 pinch celery seed

    Raw vegetables such as: bell peppers, cauliflower, fennel, carrots, radishes, and celery


    Prepare vegetables; cutting into slices, pieces and sticks suitable for dipping.

    Over very low heat, melt olive oils and butter in a frying pan.  Add garlic and cook slowly until garlic becomes translucent. Add anchovies and celery seed. Continue to saute, mashing the anchovies with the back of a wooden spoon until they have disintegrated.  To serve; pour bagna cauda into a small fondue pot to keep warm.  Arrange raw vegetable on a platter and serve alongside for dipping.

  • Garlic Penne with Broccolini

    July 17, 2017

    Topped off with pine nuts and Parmesan cheese, this hearty pasta is a quick-to-prepare weeknight meal.

    Serves 4


    1 bunch broccolini, about 6 or 7 stalks

    ¾ pound penne pasta,

    2 tablespoons Lucero Extra Virgin Olive Oil

    1 tablespoon Lucero Garlic  Olive Oil

    2 cloves garlic, chopped

    1 Fresno chili, seeded and chopped

    1 pinch chili flakes

    2 teaspoons fresh oregano, chopped

    ¼ cup pine nuts, toasted

    salt and pepper

    Garlic Olive Oil, for drizzling

    Parmesan cheese, freshly grated for serving


    Prepare the broccolini by cutting the florets and stalks into 2-inch segments. Cook the broccolini in salted boiling water for 2-3 minutes and drain.


    Heat the olive oils in in a large fry pan over medium heat. Add the garlic and Fresno chili and cook until garlic is translucent.  Add the broccolini and chili flakes. Cook over low heat, stirring occasionally until broccolini is tender.


    Meanwhile, cook the penne in a large pot of salted boiling water until al dente.  Scoop out 1/2 cup of the pasta cooking water and set aside.  Drain pasta and toss into the fry pan.  Add half of the pasta water and stir everything to combine, adding more water if needed. Add oregano and season with salt and pepper to taste. Toss in pine nuts and transfer pasta into a large warm serving bowl.  Drizzle with additional garlic olive oil and sprinkle with Parmesan cheese.

  • Garlic Bread

    July 14, 2017


    Liberally brush Lucero Garlic 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.  Salt with flake salt, if desired.



  • Beet Hummus

    July 11, 2017


    1/2 pound Beets
    15 ounces Chickpeas
    4 tbsp lemon juice
    2 tbsp tahini
    2 tbsp Ascolano Extra Virgin Olive Oil
    2 cloves minced garlic
    1/2 tsp French Grey Sea Salt 
    1/2 tsp smoked paprika
    1/4 tsp chile flakes
    Goat cheese for serving 

    Preheat oven to 450°F
    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.
    Roast until tender. (about 50-60 minutes). Set aside to cool.
    While the beets are roasting, add the chickpeas, lemon juice, tahini, Ascolano Extra Virgin Olive Oil, minced garlic, French Grey Sea Salt, paprika and chile flakes to a food processor. set them aside and don't combine yet.
    When the beets are cool to the touch, peel them. Dice the beets and add to the food processor.
    Puree until you get a smooth texture.

    Serve in a wide bowl and garnish with goat cheese.

  • Roasted Elephant Garlic

    July 10, 2017

    We used Elephant Garlic Cloves, most commonly used in sauces, vinaigrette's, stir-fries, and tastes delicious when simply roasted. Elephant Garlic is recognized for it's large size and versatility in the kitchen.

    Directions: 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 Garlic Olive Oil on each bulb and then seal the foil at the top. Finally, roast at 375°F until the garlic is soft.

  • Garlic Fries with Garlic Olive Oil

    July 2, 2017

    3 cloves (about 1 tablespoon) garlic, minced
    1 tablespoon finely chopped fresh flat-leaf parsley
    1/3 cup white sugar
    2 cups warm water
    2 large russet potatoes - peeled, and sliced into 1/4 inch strips
    6 cups Garlic Olive Oil for frying
    salt to taste


    1.In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes, the sugar water makes the 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



  • Pineapple-Lime Cooler

    May 11, 2017

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

    Blend all ingredients and serve right away.

  • Refreshing Honey & Ginger Sparkler

    April 20, 2017

    8 oz Club Soda
    3 tbsp Lucero Honey & Ginger Balsamic Vinegar
    handful of summer berries
    Crushed Ice
    1 oz vodka (optional)



    Muddle berries in your favorite drink glass, then add a bit of crushed ice to your taste, the club soda and the Honey & Ginger Balsamic Vinegar.  If you’re allowed (and interested) add the vodka and enjoy.  By the way, we use Q Drinks for Club Soda and other cocktail mixers for our bar.  They’re a small American company making a quality handcrafted product same as Lucero.  Cheers!

    Photography by Angie Norwood Browne 

  • Quick & Easy Taggiasca Teriyaki

    April 18, 2017


    About Teriyaki
    If you grew up in Hawaii or on the West Coast of the US, chicken, fish, or beef teriyaki is a familiar food to you. Teriyaki refers more to a method of cooking than to a recipe. “Teri” describes the shiny glaze and “yaki” the grill.  Meat is thinly sliced, then marinated and grilled. Although Japanese in origin, Americanized variations of teriyaki abound.


    In addition to shoyu (soy sauce) classic recipes for a 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.


    These days it’s easy to find variations substituting red wine, apple cider vinegar or balsamic vinegar for the mirin, and as an olive oil producer it was mighty tempting for us to try this recipe with extra virgin olive oil instead of plain cooking oil.


    Marinade for Skewered Beef



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



    1. In a large bowl combine all ingredients except for the flank steak.  This is the marinade.
    2. Slice the steak against the grain, place in the bowl with the marinade and refrigerate covered for 6 to 8 hours, or overnight, if you wish.
    3. When ready, thread the marinated steak strips onto bamboo skewers and discard the marinade.
    4. Grill for 5 to 7 minutes or until your desired level of doneness is achieved, turning once.



    We’re using our Honey & Ginger Balsamic Vinegar in place of mirin, and one of our early harvest “green label” EVOO in place of cooking oil because the early harvest olive oils are a bit more assertive work well with red meat.


    We’ve been using Taggiasca EVOO with our Honey & Ginger Balsamic Vinegar in a variety of recipes this week because it is so fruity and floral, and we think you’ll agree that "Taggiasca Teriyaki" offers a refreshing change to winter flavors!  Please enjoy, and if you do make this let us know how it turned out!

    Photography by Angie Norwood Browne. Follow her blog here: StrayCatsAndBlackberries


  • Quick & Easy Fire Crackers

    March 15, 2017

    1 gallon Ziplock bag
    1 Cup Extra Virgin Olive Oil
    2/3 Cup 3 Alarm Chili Olive Oil
    3 TBSP Pepper Flakes
    2 TBSP Tuscan Herb Blend
    1/2 TSP Pepper

    Using a gallon ziplock bag, add 1 Cup of Extra Virgin Olive Oil, 2/3 Cup of  3 Alarm Chilli Olive Oil, 3 tablespoons of pepper flakes, 2 tablespoons of Tuscan Herb Blend and 1/2 teaspoon 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 alone with Parmesan Cheese, Artichoke Lemon Tapenade OR Crush the crackers to bread chicken or steak to add some crunch and heat!

    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


    1 ¼ cups all-purpose flour

    ¼ cup granulated sugar

    3 tablespoons confectioners’ sugar, plus more for sprinkling

    1 teaspoon finely grated lime zest

    ¼ teaspoon fine sea salt

    10 tablespoons 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 teaspoons cornstarch

    Pinch of fine sea salt

    4 tablespoons butter

    ¼ cup Meyer & Eureka Lemon Agrumato Olive Oil

    Confectioners’ sugar


    Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

    To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lime zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

    Make the Curd Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes to yield 3/4 cup juice.

    In a small, stainless steel saucepan, whisk together lime juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lime zest.

    When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

    Recipe adapted from the Lucero Kitchen.

  • Roasted Sriracha Garbanzo Beans

    March 6, 2017


    3 Ingredients | 3 Steps | Delicious Results


    1. Frantoio Extra Virgin Olive Oil       2. Can of Garbanzo Beans        3. Sriracha Flake Salt



    Preheat your 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
    says to "eat them while they are still hot." Enjoy!


  • Roast Chicken with Italian Herbs & Lemon

    March 3, 2017

    Serves 4 to 6

    3- to 4-pound whole chicken
    2 tablespoons chopped mixed herbs, such as rosemary, sage, and oregano
    Zest of one medium lemon, finely chopped
    1 tablespoon kosher salt
    1 teaspoon freshly ground black pepper
    1/4 cup 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

    For directions visit Ciao, Donata and follow her blog for more italian recipes!

  • 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 party for one in your flannel PJs, Oscar Night demands popcorn, don’t you think?



    You can make DIY quick and easy microwave popcorn that is far healthier than the prepackaged type from the grocery store.


    Microwave Popcorn

    1/2 cup popcorn kernels

    1 Tbs. Lucero Extra Virgin Olive Oil

    Salt to taste


    1. In a small bowl, mix together the unpopped popcorn and oil.


    1. Pour the oil-coated corn into a brown paper lunch sack. Tightly fold the top of the bag over three or more times and press to seal the bag well.  Trust us, it will stay tightly enough furled until the popcorn starts popping!


    1. 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 the bag to avoid steam, and pour into a serving bowl.


    Stove Top Popcorn

    3 Tbs. Lucero Extra Virgin Olive Oil

    1/2 cup popcorn kernels

    Salt to taste


    1.  Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and stir to coat the kernels with the oil. Place lid on pot.


    1.  As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down.


    1.  Add salt or other additions to taste, then carefully pour popped kernels into a large bowl.


    Six Variations

    The Classic:  Add a pat of butter to the olive oil in the stovetop version for movie theater version and top with too much salt.  Sometimes you just have to do this.


    The Healthy:  Spritz finished popcorn with Bragg’s seasoning and sprinkle liberally with brewer’s yeast.  It will be just like college.


    The Sophisticate:  Use Lucero Ascolano EVOO and top with Maldon sea salt.


    The Tuscan:  Use Lucero Coratina or Taggiasca EVOO and top with Tuscan herb blends and freshly grated parmigiano reggiano.


    The Provençal:  Use Lucero Miller’s Blend EVOO and top with a sel gris and some Herbes de Provence.


    The East Asian:  Use any of Lucero’s delicate purple label collection, such as the Five Star Blend EVOO, and top with Sriracha salt

    Photography by Angie Norwood Browne of Stray Cats and Blackberries

  • Pork Tenderloin with Blackberry Compote

    February 10, 2017

    The sweet-tart flavor delivered by the blackberry balsamic compote complements the mild pork. Easy to prepare as a weeknight meal, this dish is pretty enough for a dinner party, too.

    Serves 4 to 6

    1 teaspoon dried oregano
    1 teaspoon granulated garlic
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
    2 teaspoons olive oil
    Blackberry Balsamic Compote 

    For Direction to the recipe visit Ciao, Donata and follow her blog!

  • Tasty Mac & Cheese

    January 1, 2017

    1 cup elbow macaroni
    ¼ cup Extra Virgin Olive Oil + Drizzle
    ¼ cup all purpose flour
    2 cups milk
    2¼ cups grated cheddar cheese
    ½ teaspoon English Flake Sea Salt
    Black pepper to taste

    In a large pot, bring water to a boil. Once water is boiling, add elbow macaroni and stir occasionally until cooked through but firm to the bite, roughly 8 minutes . Once macaroni is cooked, drain the water and set aside.

    In a saucepan over medium heat warm up the Extra Virgin Olive Oil. Once the Extra Virgin Olive Oil is warmed, gradually stir in flour, salt and pepper until smooth. (about five minutes). Slowly pour milk into the Extra Virgin Olive Oil and flour mixture while continuously stirring until the mixture stays smooth and bubbling. Add the cheddar cheese to the mixture and stir until the cheese has melted, about two to four minutes.

    Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and broil on high for 4 to 5 minutes or until cheese is bubbly and golden brown. Remove from oven and let cool for 5 minutes before serving.

    Serve in bowls and drizzle with Extra Virgin Olive Oil.

    Recipe from the Lucero Kitchen.

  • Christmas Ham

    December 19, 2016

    1-Boneless or Bone-In Ham

    Add Pepper and English Flake Salt as needed

    5 tbsp. -Winter Spice Balsamic Vinegar

    3 tbsp. -Ascolano Extra Virgin Olive Oil

    3/4 cups -Dark Brown Sugar

    3 tbsp. -Little Thief Country Dijon Mustard

    Whole Cloves

    • Remove ham from the refrigerator an hour before cooking.  Pat with salt and pepper for an extra savory ham.
    • Score the ham (fat side up) about 1/2 inch deep.
    • In a small bowl, combine:
      • Winter Spice Balsamic Vinegar
      • Ascolano Extra Virgin Olive Oil
      • Dark Brown Sugar
      • Little Thief Country Dijon Mustard
    • Preheat oven to 325*F
    • Stud ham with whole cloves as you like.
    • Place ham, fat side up, on a roasting rack in a roasting pan.
    • Cook uncovered for 15 minutes per pound or until a 140*F internal temperature is reached with a meat thermometer.
    • Start glazing toward the end of the roasting process, about 30 minutes before you estimate the ham to be done, by basting with some of the glaze.  Continue to roast to achieve a deep brown color and glazed finish by brushing glaze mixture every 10 minutes.
    • Transfer ham from roasting pan and allow the meat to rest for at least 5 minutes before slicing.

  • Little Thief Deviled Eggs

    December 18, 2016

    Healthy Deviled Eggs as an Appetizer


    One dozen large hard boiled eggs (see note below)
    1/2 cup mayonnaise
    2 Tablespoons Little Thief Mustard (we recommend Tequila Jalapeno Kiss or Beer and Blaze)
    3 Tablespoons sweet pickle relish
    salt and pepper
    Paprika for garnish


    Slice each egg in half lengthwise.  Carefully remove yolk from each half and place into a small mixing bowl.  Set egg whites aside.  Using a fork mash yolks until crumbly and no longer lumpy.  Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate.  Add salt and pepper to taste.  Taste mixture and adjust any ingredients as desired.  Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air.  Snip off a small corner of the bag with scissors.  Squeeze mixture into each egg white.  Lightly sprinkle with paprika.  Refrigerate until ready to serve.

  • Delightful Olive Oil Gingerbread

    November 23, 2016


    Inspired by Gramercy Tavern Gingerbread & Featured in Lucero’s Holiday 2016 Catalog

    Yield:  8
    Prep:  20 minutes
    Total: 1 hour, 45 minutes
    Best made a day ahead; keeps for up to three days.


    ¾ cups Guinness® or Sierra Nevada® Stout
    1 cup dark molasses
    3 tablespoons Lucero Winter Spice Balsamic Vinegar
    ½ teaspoon baking soda
    2 cups all purpose flour
    1.5 teaspoons baking powder
    2 tablespoons ground ginger
    1 teaspoon ground cinnamon
    ¼ teaspoon ground cloves
    ¼ teaspoon freshly grated nutmeg
    ¼ teaspoon salt
    3 large eggs
    1 cup packed dark brown sugar
    1 cup granulated sugar
    ¾ cup Lucero Ascolano Extra Virgin Olive Oil


    Optional Ingredients
    Confectioner’s sugar for dusting
    Whipped Cream for topping



    • Adjust oven rack to the middle and preheat oven to 350°F.
    • Butter and dust a 10-12 cup bundt pan.
    • Bring stout, molasses, and Winter Spice Balsamic Vinegar to a boil in a large saucepan, and
    • remove from heat. Whisk in baking soda and cool to room temperature.
    • Sift together flour, baking powder, spices and salt in a large bowl.
    • Whisk together eggs and sugars.
    • Whisk in Ascolano EVOO, then the molasses mixture from above.
    • Gently stir the flour mixture in until just combined.
    • Pour batter into the bundt pan and rap the pan sharply on the counter to eliminate air bubbles.
    • Bake in the middle of the oven until a tester comes out with a few moist crumbs adhering, about 50 minutes.
    • Cool the cake in the pan on a cooling rack for 5 minutes.
    • Turn out on the rack and cool completely.
    • Serve as you’d like with confectioner’s sugar and whipped cream, or top with your favorite sugar glaze recipe.

    Copyright Lucero Olive Oil, LLC 2016

  • Balsamic Vinegar Cocktail

    November 10, 2016


    1 1/2  Ounce Rye Whiskey (Your choice)
    3/4 Ounce fresh lime juice
    1/2 Ounce Syrup (Ingredients for Syrup listed below)
    - 1 cup water
    - 1 cup sugar
    - 1/2 Cup Balsamic Vinegar (Or any Red Balsamic Vinegar)

    1. Create the syrup - In a small saucepan combine water and sugar and stir over medium heat, until the sugar is dissolved. Let cool to room temperature.
    2. Heat Balsamic Vinegar in a small saucepan over medium heat, stir and let cool to room temperature.
    3. To make the cocktail - Combine Whiskey, lime juice, syrup and 1 Teaspoon of Balsamic Vinegar into a cocktail shaker. Fill with ice and shake until chilled.
    4. Strain cocktail into a glass and enjoy!

    Yields: About 3 glasses

    Recipe inspired by Serious Eats

  • Chocolate Espresso Pumpkin Cake

    October 18, 2016




    • 1 cup all-purpose flour
    • 1/2 cup plus 2 tablespoons whole wheat pastry flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 3/4 cup plus 2 tablespoons pure pumpkin puree
    • 1/2 cup Hojiblanca Extra Virgin Olive Oil
    • 2 teaspoons espresso powder
    • 1 cup sugar
    • 1/2 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2/3 cup room-temperature water
    • 6 ounces good quality dark chocolate, chopped (60 to 72%)


    Position rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Generously oil and flour a 9-by-5-inch loaf pan.

    In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.

    In a large bowl, whisk together the pumpkin puree and olive oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, and then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.

    Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick can be inserted and come out clean, about 65 to 85 minutes. (mine took 80 minutes)

    Transfer the loaf pan to a wire rack, and allow the cake to cool 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.


    Recipe adapted from Portuguese Girl

  • Steak Marinade

    October 4, 2016

    Grilled Ribeye steak on grill pan on dark background


    1/4 cup Traditional Balsamic Vinegar
    3 tablespoons minced garlic
    2 tablespoons honey
    1/2 cup Garlic Olive Oil
    2 teaspoons ground black pepper
    1 teaspoon Worcestershire sauce
    1 teaspoon onion powder
    1/2 teaspoon sea salt
    1 pinch red pepper flakes
    2 (1/2 pound) rib-eye steaks


    In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.

    Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

    Preheat grill for medium-high to high heat.

    Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

    Recipe adapted from

  • Simple Apple Galette

    October 2, 2016

    AppleGalette_1167 SMALL

    2½ cups all purpose flour plus some for dusting
    ¼ cup light brown sugar
    ½ teaspoon salt
    1 cup cold butter, cubed
    2 egg yolks
    2‐4 tablespoons heavy cream

    Fruit Filling
    6 granny smith apples
    Juice and zest of 1 organic lemon
    1 tablespoon cornstarch
    1 teaspoon cinnamon
    1 teaspoon ginger
    ½ teaspoon allspice
    3 tablespoons Oak Dew Honey
    ½ teaspoon fine sea salt

    Almond Layer
    ¾ cups toasted almonds
    ½ cup sugar
    ½ teaspoon salt
    ¼ cup butter
    1 egg
    3 tablespoons Lucero Ascolano Extra Virgin Olive Oil

    For the crust, pulse flour, sugar, and salt in a food processor until combined. 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. 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.

    For the almond layer run cool toasted almonds, sugar and salt in a food processor until smooth. Add chilled butter and egg and mix until everything is integrated and the consistency is smooth. Refrigerate until needed in a sealed container. (Almond Layer Optional)

    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. Roll dough onto a rolling pin and unroll onto a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet. 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.

    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.

    Place apples slightly overlapping in a spiral or any other organized pattern on top of the frozen almond filling(Optional), drizzling with remaining juice from the bottom of the bowl.

    Fold the edges of the crust inward, over the edges of the apples, overlapping when necessary.

    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. Turn once after 20 minutes.

    Serve warm and drizzled with Lucero Ascolano Extra Virgin Olive Oil.

  • Persian Lime Bars

    September 29, 2016


    1 ¼ cups all-purpose flour

    ¼ cup granulated sugar

    3 tablespoons confectioners’ sugar, plus more for sprinkling

    1 teaspoon finely grated lime zest

    ¼ teaspoon fine sea salt

    10 tablespoons 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 teaspoons cornstarch

    Pinch of fine sea salt

    4 tablespoons butter

    ¼ cup Persian Lime Agrumato Olive Oil

    Confectioners’ sugar


    Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

    To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lime zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

    Make the Curd Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes to yield 3/4 cup juice.

    In a small, stainless steel saucepan, whisk together lime juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lime zest.

    When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

    Recipe adapted from the Lucero Kitchen.

  • Quinoa with Zucchini and Tomatoes

    August 11, 2016



    • 2 cups cooked quinoa, I used my rice cooker
    • 1 cup grape or cherry tomatoes, halved
    • 1 medium zucchini, quartered and diced
    • 1 cup feta cheese
    • 2 cloves garlic, chopped
    • ¼ cup parsley, chopped
    • ¼ cup dill, chopped
    • 3 tbsp Ascolano Extra Virgin Olive Oil
    • 1 lemon, juiced
    • salt and pepper to taste
    1. In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
    2. Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
    3. In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
    4. Toss gently.
    5. Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
    6. Toss well. Add more oil and lemon as necessary for more flavor.

    Photo & Recipe Courtesy of Karen at Seasonal Cravings

  • Tomato Basil Pizza

    August 7, 2016


    12 ounces refrigerated fresh pizza dough
    1 cup fresh basil leaves
    6 garlic cloves
    3 tablespoons Basil Infused Olive Oil, divided
    4 ounces fresh mozzarella cheese, thinly sliced
    2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
    1/4 teaspoon freshly ground black pepper
    1/2 teaspoon kosher salt


    Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
    Let dough stand at room temperature for 30 minutes.
    Place basil, garlic, and 2 tablespoons Basil Infused Olive Oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon Basil Infused Olive Oil; pulse until smooth.
    Roll dough into a 14-inch circle on a flour sprinkled surface; pierce entire surface liberally with a fork.
    Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt.
    Cut into 8 to 12 slices and serve.


    Recipe adapted from Yummly

  • Tomato Almond Summer Gazpacho

    July 21, 2016




    2 1-in. slices   Italian bread, crusts removed
    6   medium tomatoes, chopped
    1/4 cup   Garlic olive oil, divided
    1 tbsp.   lemon juice
    1/4 tsp.   salt
    3 tbsp.   finely chopped fresh parsley
    2 tbsp.   whole roasted almonds, finely chopped
    1/2 tsp.   lemon zest


    1. Slice bread into 1-in. cubes. Whirl in a blender with tomatoes, 2 tbsp oil, lemon juice and salt until very smooth.

    2. Press mixture with the bottom of a ladle through a fine-mesh sieve set over a large bowl. Discard pulp. Cover soup with plastic wrap and refrigerate until chilled, 1 hour.
    3. Stir parsley with almonds and zest in a small bowl until combined.
    4. Divide gazpacho among 4 bowls. Drizzle with remaining 2 tbsp oil. Sprinkle with parsley mixture.

    Recipe adapted from Chatelaine


  • Roasted Garlic

    July 21, 2016

    garlic clove

    Preheat the oven to 400° and cut a piece of foil big enough to wrap around a whole head of garlic and set aside. Chop off the top quarter of the head of garlic (the pointy side) and set it into the foil. Now pour some olive oil over the fresh cut side, enough to cover. Wrap the foil around the garlic and put into a oven safe dish, so the oil doesn't leak in the oven. Bake for 20-30 mins. You will know when its done by inserting a knife into the clove and it's soft inside. When it's all cooked, let it cool to the touch, then just squeeze out the garlic. Hope you enjoy!

    Recipe adapted from House of Brinson
    Photo credit: William Brinson


  • Garlic Pesto

    July 12, 2016







    2 cups fresh basil leaves (or two huge handfuls)
    1/4 cup toasted pine nuts
    2 cloves of garlic
    1/2 cup Garlic Olive Oil
    1/2 cup parmesan cheese
    juice from half a lemon salt & pepper

    1. To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
    2. With the processor running, pour in the lemon juice and slowly add the olive oil.
    3. Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl. 4. Mix in the parmesan cheese, and season to taste with salt & pepper.

    Recipe adapted from Serving Seconds

  • Garlic Bread

    July 9, 2016

    Garlic Bread


    1 baguette

    2 tablespoons butter at room temperature

    2 tablespoons Garlic Olive Oil

    2-3 large cloves of garlic, grated (about 2 teaspoons)

    1/8 teaspoon salt

    1 tablespoon minced parsley


    Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together.

    Once the mixture resembles mayonnaise, stir in the minced parsley.

    Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich.

    Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.


    Recipe adapted from

  • Berry Balsamic Sorbet

    July 7, 2016

    1 cup fresh blackberries
    1 cup fresh raspberries or strawberries
    1 cup fresh blueberries
    ½ cup honey
    ¼ cup sugar
    2 cups water
    3 Tbsp. Lucero Raspberry Balsamic vinegar

    Place berries, sugar, honey and water in a large saucepan over medium-high heat. Bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh strainer. Stir in the balsamic vinegar. Process in an ice cream machine according to the manufacturer’s directions.

    Makes 4 servings

  • Independence Day Mocktails

    July 1, 2016


    Berry Burst of July
    ½ Cup of Lemonade
    ¼ Cup of Raspberry-Blackberry Sparkling Water
    1 tsp. Lucero Strawberry Balsamic Vinegar
    Garnish with Strawberries, Blueberries and Blackberries
    *Pairs nicely with Vodka

    Coconut Mango Vida
    ¾ Cup Pineapple Mango Sparkling Water
    ¼ cup Lemonade
    2 T. of Lucero Coconut Mango Balsamic Vinegar
    Garnish with Kiwi and Strawberry slices
    *Pairs nicely with Tequila

    Pineapple Cooler
    ½ Cup of Lemonade
    ½ Cup of Key Lime Sparkling Water
    2 tsp. Lucero Pineapple Balsamic Vinegar
    Garnish with Lime and Lemon wedges
    *Pairs nicely with Rum

  • Tequila and Balsamic Vinegar Cocktail

    June 19, 2016

    Mexican martininew wbv2

    • 1/2 oz simple syrup 
    • 3/4 oz lime juice (freshly squeezed, from 1 lime)
    • 1/4 tsp Pineapple or Coconut Mango balsamic reduction 
    • 2 ozs silver tequila 
    • 1 sprig mint
      Yields: 1 Cocktail

    Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
    To make balsamic syrup, combine 2/3 cup of either Pineapple or Coconut Mango with 2 tablespoons sugar. Bring to a simmer and gentle simmer, stirring occasionally, until reduced by 1/3. Allow to cool before using. Balsamic syrup can be kept in a sealed container in the refrigerator indefinitely.

    1. Combine simple syrup, lime juice, and balsamic syrup in a cocktail shaker.  Add tequila to shaker and fill 2/3 full with ice.
    2.Shake until well chilled, about 15 seconds. Pour into a serving glass filled with ice. Garnish with mint sprig.

  • Grilled Corn On The Cob

    June 8, 2016

    4 sweet yellow corn on the cob
    5 tbsp. Lucero Miller’s Blend Extra Virgin Olive Oil
    French Grey Sea Salt to taste
    Crushed black pepper to taste

    Preheat grill to medium-high heat. Drizzle each cob of corn with 1 tablespoon of Miller’s Blend Extra Virgin Olive Oil, and liberally sprinkle French Grey Sea Salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.

  • National Olive Day

    June 1, 2016

    I’m here to tell you about an old olive town called Corning, a place folks around here call Olive City. It began at the end of the 1800s with families starting small farms and building homes because of a fellow named Warren Woodson who created a place called the Maywood Colony, which later became my town – Corning.  Woodson’s sales pitch was to draw easterners out west to start orchards, and the trees that did the best were olives.  Some of those trees from the 1890s are still producing today for friends of mine today.

    Back in February ‘47, H.R. Crane agreed to purchase 25 acres south of town. Fortuitously, it was full of old olive trees. Now, I can only speculate that he bought the land to keep his children occupied, working hard, and out of trouble the way folks did back then. He probably hadn’t imagined that the grandsons would be cultivating over 100 acres of Sevillano, Mission, and Manzanillo olives in the decades to come.

    It’s funny to think back and remember all the old businesses in town that helped Corning become the Olive Capital of the World. I remember riding my bicycle past the old Maywood Packing Company when they only harvested 16 ton of olives, and boy did they grow quickly!  They started harvesting and procession 6,000 ton a year not long after that.  I remember it like it was yesterday when Corning got its second olive plant. I could see the old Heinz tower from Solano Street, but people loved olives and Bell Carter had to grow, so they removed the old tower to make room for Bell Carter’s expansion.

    There used to be so many olive companies in Corning! Les Schwab used to be the home of Pacific Coast Olive Products Company and the old Dick King’s Corning Auto Center was once known as the California Olive Packers plant where I used to steal a kiss from my gal before the street lights came on.

    I sure do miss the old the days, but the olive tradition in Corning still lives on and those Crane boys still farm olives. In fact, they’re farming a bunch of different olives now, 17 different types, I hear, and not for canning, but for olive oil.  They own Lucero Olive Oil company, a bit pricey for an old timer like me, but they sure know what they’re doing winning awards and such, and the city folk seem to like ‘em.

    Olive farming has come a long way from what I can remember.

    -- Clem, Corning lifetime resident

    June 1st each year we celebrate National Olive Day, a day to appreciate the many ways to enjoy olives with family and friends and reflect on how much joy this little fruit can bring to your table.

  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2

    4 Boneless skinless chicken breasts
    1/4 cup Little Thief White Wine Tarragon Mustard
    1 cup panko or plain dry bread crumbs
    Lucero Extra Virgin Olive Oil for frying

    1. Place a film of plastic wrap over each chicken breast and pound with a mallet or heavy pan.
    Flatten each breast in this way to a uniform thickness of about 1/2 an inch.
    2. Evenly spread a thin layer of the White Wine Tarragon Mustard on each side of the chicken
    which you may cover with plastic wrap and refrigerate for up to one day, or proceed
    immediately to the next step.
    3. Place the panko or bread crumbs on a cookie sheet or plate and spread them out in an even
    layer. Place the mustard coated chicken breasts onto the crumbs one at a time and press
    the crumbs into each side of the Breasts. Set the breasts aside. Use immediately or
    refrigerate for up to 30 minutes before cooking. Use more crumbs if needed as each breast
    should be evenly coated with the crumbs.
    4. Heat enough extra virgin olive oil to evenly cover the bottom of a pan and turn heat to
    medium high heat. After heating for a few minutes test to see if the oil is hot enough using a
    corner of one breast. If it immediately sizzles then place all or some of the breasts in the
    pan. Do not crowd the pan, cook in batches if necessary. Fry on each side until golden
    brown, approximately 4 minutes per side.
    5. Serve with a dollop of White Wine Tarragon Mustard on the side.

  • Chicken Kebab's with Sriracha Salt

    May 19, 2016

    Grilled chicken skewers with cherry tomatoes
    3-4 boneless skinless chicken breasts cut into 1 inch chunks
    1 package of cherry tomatoes
    1 Lemon
    Bamboo wood skewers
    1 Tbsp Lucero Extra Virgin Olive Oil 
    Sriracha Salt and black pepper (to taste)
    1/4 cup mayo
    1/4 cup Thai Sweet Chili Sauce
    5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste
    1/4 teaspoon dried parsley

    Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill. Season the chicken and veggies with Sriracha Salt and pepper to taste, squeeze lemon, then drizzle with about 1 tablespoon Lucero Extra Virgin Olive Oil. Skewer the chicken, then skewer the cherry tomatoes. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and tomatoes every couple of minutes so that everything cooks evenly. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

    Recipe adapted from CenterCutCook.

  • Blackberry Balsamic Vinegar BBQ Sauce

    May 17, 2016


    For the Ribs:
    2 racks baby back ribs
    1 tablespoon paprika
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cumin
    1 tablespoon coriander
    1 teaspoon cayenne pepper
    2 tablespoons kosher salt
    1 teaspoon freshly ground black pepper

    For the Blackberry Balsamic Barbecue Sauce:
    2 cups blackberries (fresh or frozen works)
    1 cup honey
    2/3 cup Blackberry Balsamic Vinegar 
    1/2 teaspoon red pepper flakes
    1/2 teaspoon cayenne pepper, to taste
    1/3 cup diced shallots
    2 cloves garlic, minced
    1 tablespoon molasses
    1 teaspoon kosher salt
    1/4 teaspoon ground pepper


    Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.

    Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.

    Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.

    While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blackberries, honey and Blackberry Balsamic Vinegar . Bring to a boil, then lower heat to a simmer, and cook until the blackberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.

    Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

    Preheat the grill to medium-high heat.

    When the ribs are tender, remove from the oven. Brush the ribs with barbecue sauce on both sides. Reserve the remaining sauce for serving. Place the ribs on the grill, and cook for about 5 minutes, or until the ribs are caramelized, turning periodcally. Transfer the ribs onto a cutting board and brush with more sauce. Let it sit for about 5-10 minutes, then cut the ribs. Serve immediately along with the reserved sauce.

    A recipe from Kitchen Confidante

  • Goat Cheese Steak with Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze



    1 and 1/2 cups Flavored Balsamic Vinegar 
    4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
    salt and pepper
    4 ounces goat cheese
    1 pound cherry tomatoes
    chopped parsley, to garnish (optional)

    For the full recipe visit

  • Peach Balsamic Sparkler

    April 14, 2016

    8 oz. club soda
    3 Tbsps. Flavored Balsamic Vinegar. (We like it with Peach White Balsamic Vinegar
    5-8 raspberries
    Crushed ice
    1 oz. Vodka (optional)

    in a drinking glass, muddle the raspberries then add crushed ice, club soda and Balsamic Vinegar. Add vodka, stir and enjoy!

    Recipe from the Lucero Kitchen

  • Marbled Easter Eggs with Olive Oil!

    March 25, 2016

    Easter eggs

    How to make marbled Easter eggs with Olive Oil:
    1. Prepare bowl #1 with vinegar, water and food coloring.
    2. Dip egg in bowl #1.
    3. Prepare a second batch of dye, add 1 tablespoon olive oil.
    4. Stir Olive Oil mixture and dip egg while rotating the egg.
    5. Take egg out and Pat dry to reveal a beautiful marbled Easter egg.

  • Bianco Berry Pie

    March 11, 2016

    Olive Oil Crust
    1 ½ cups flour (can use up to ¾ cup whole-wheat flour)
    3 ½  Tbs. Lucero Ascolano Extra Virgin Olive Oil
    Unrefined sea salt

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

    Crust directions
    Sift flour and salt into a large bowl. Add Ascolano Extra Virgin Olive Oil, and using your hands, rub flour and oil together until mixture turns crumbly. Make a well in the middle, and add 1/4 cup water. Continue mixing with your hands or a fork until dough beings to clump. Add water as needed, until dough forms a tight ball. Refrigerate dough for 1 up to 2 hours.
    When dough has chilled, use the heel of your hand to lightly knead and flatten the ball, then use a rolling pin to roll out into a 9-inch circle. Add extra flour as needed to keep it from sticking to work surface.

    Strawberry Balsamic Filling directions
    Combine the strawberries in a large bowl.
    Peel the apple, shred on the large holes of a box grater, and add to the strawberries, along with the granulated (caster) sugar, Bianco White Balsamic Vinegar and bitters.Mix thoroughly then gently stir in the light brown sugar followed by the sea salt and a small grind of pepper.
    Place ½ of the crust to line the pie dish, add the Strawberry Balsamic Filling and place the other ½ over the top.
    Press and roll the two crusts together then pinch all the way around to create a seam. Crimp the edges as desired. Chill the pie in the refrigerator for 15 minutes to set the pastry.
    Meanwhile, place a baking sheet on the bottom rack of the oven, and pre-heat to 425 F / 220 C.
    Remove the pie from the refrigerator and brush the pastry with the egg wash. Sprinkle with the desired amount of sugar.
    Place the pie on the baking sheet and bake for 20 to 25 minutes, or until the pastry is beginning to brown. Lower the oven temperature to 375 F / 190 C, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the strawberry juices are bubbling, roughly 30 to 35 minutes longer.

    Remove from the oven and allow cooling on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days


  • Baked Whole Trout

    March 2, 2016

    5 lb. cleaned trout
    4 garlic cloves, minced
    2 sprigs fresh rosemary
    sea salt
    ground pepper
    4 tbsp. Lucero Hojiblanca Extra Virgin Olive Oil
    2 tbsp. Lemon White Balsamic Vinegar
    1 lemon sliced into rounds

    Preheat oven to 400 degrees F.
    Line  baking pan with parchment paper, be sure to not cut the paper short so you can fully cover the fish.
    Open the fish and scatter the garlic and rosemary evenly throughout the cavity.
    Evenly place the lemon slices inside the cavity.
    Drizzle the cavity with 2 tbsp. of Lucero Hojiblanca Extra Virgin Olive Oil and season with salt and pepper to taste.
    Place the fish in the center of the parchment paper and pour Lemon White Balsamic Vinegar over and around the fish.
    Drizzle the remaining Lucero Hojiblanca Extra Virgin Olive Oil over the top of the fish.
    Cover the fish with the remaining parchment paper and bake for 30 minutes.
    Open the fish and let rest for 15 minutes before serving.

  • Sriracha Hummus

    February 5, 2016

    Sriracha Hummus

    - 17 oz garbanzo beans, canned, drained and rinsed
    - 1/3 cup tahini
    - 1/3 cup lemon juice
    - 2 TBSP Ascolano Extra Virgin Olive Oil
    - 2 TBSP water
    - 2 garlic cloves
    - 1/4 tsp salt
    - 1 tsp cilantro, dried
    - 1 TBSP sriracha sauce
    - 1 tsp Ascolano Extra Virgin Olive Oil

    Click for Instructions to Sriracha Hummus!

    **Serving Suggestions: Serve with tortilla chips, bread or vegetables. Adjust the heat level to your own personal taste.

    Recipe from Laura Bashar at

  • ChocoChili Hot Wings

    February 4, 2016

    12 Chicken wings
    1/2 cup Lucero ChocoChili Olive Oil
    6 oz. tomato paste
    1 tbsp. Oak Dew Honey
    3 cloves garlic, minced
    1 tbsp. chili powder
    1 tbsp. cocoa powder
    1 tsp. salt
    1/4 tsp. cayenne pepper

    Combine dry ingredients, chili powder, cocoa powder, salt, and cayenne in a small bowl.
    In separate larger bowl, combine wet ingredients, Lucero ChocoChili Olive Oil, tomato paste, Oak Dew Honey, and garlic. and stir until well combined.
    Stir the dry ingredients into the wet ingredients in the large bowl. Add the chicken wings and mix until covered in marinade. Marinate in the refrigerator for one hour. Remove the wings from the marinade and reserve the remaining marinade.

    Pre-heat oven to 425. Place marinated chicken wings onto a cookie sheet large enough to allow the wings not to be crowded and have a little room between them. Place wings in the pre-heated oven and bake for 30 minutes or until well browned.

    Heat the reserved marinate in a large pan until bubbling. Add the cooked wings and stir to cook. Serve and enjoy!

    Recipe by K. Holmes, from the Lucero Kitchen

  • Dark ChocoChili Cookies

    February 1, 2016


    1 ½ cups all purpose flour
    1 ½ cups dark chocolate cocoa powder
    1 tsp baking soda
    ¾ tsp Cayenne pepper
    1 tsp salt
    2 tsp French Grey Sea Salt
    1 cup plus 2 tablespoons ChocoChili Olive Oil  
    2 large eggs
    2 cups sugar
    2 tsp vanilla
    1 cup dark chocolate chips

    Preheat oven to 375 degrees. Lightly grease two cookie sheets and set aside.
    Whisk together flour, cocoa, baking soda, salt and Cayenne pepper.
    Beat together ChocoChili Olive Oil and sugar until light and fluffy. Beat in vanilla and eggs one at a time.
    Add dry ingredients to wet ingredients and mix until all combined. Stir in dark chocolate chips.
    With large ice cream scoop, drop cookie dough on baking sheets about two inches apart.Bake for about 12-14 minutes.
    Once the cookies are out of the oven, lightly sprinkle French Grey Sea Salt over the top and enjoy.

    Recipe by K. Holmes, from the Lucero Kitchen

  • Fig Olive Oil Cake

    January 28, 2016


    Makes a 9-inch round cake

    For thyme honey syrup:
    5 sprigs fresh thyme
    1/4 cup Oak Dew Honey
    1/4 cup, plus 2 tablespoons water

    For the cake:
    2 cups all-purpose flour
    1 1/2 cups sugar
    1 1/2 teaspoons salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 1/3 cups Five Star Blend Extra-Virgin Olive Oil, plus extra for greasing
    1 1/4 cups whole milk
    3 large eggs
    1 1/2 tablespoons grated orange zest
    1/4 cup fresh orange juice
    1/4 cup Grand Marnier or Cointreau

    For the topping:
    2 cups of heavy cream, chilled
    ¼ cup confectioners sugar
    ½ teaspoon vanilla extract
    2 pints fresh figs
    grapes for garnish

    Make the syrup: In a small saucepan, warm the Oak Dew Honey and water over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Add thyme, remove from heat and let steep for 10 minutes. Discard thyme and let syrup cool to room temperature.

    Make the cake: Heat the oven to 350 degrees F. Using oil, grease two 9-inch cake pans and line the bottoms with parchment paper.

    In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the Five Star Blend Extra Virgin  Olive Oil, milk, eggs, orange zest, juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

    Divide the batter into two prepared pans and bake for 30 minutes, until the tops are golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool completely.

    Run a knife around the edge of the pans, invert the cake onto the rack and let cool completely, about 2 hours. Pour half of the thyme honey syrup over the two cakes, letting the liquid soak completely.

    Make the topping: Slice 1 pint of figs into thin wedges and set aside. In a large bowl, whisk together heavy cream, confectioners sugar, and vanilla extract. Beat until soft peaks formSpread the bottom cake layer with half of the whipped cream, layer with sliced figs and drizzle with honey. Put second cake layer on top and decorate with the rest of whipped cream, figs and grapes. Finish with a drizzle of honey. Serve immediately.

    Recipe adapted from Diana at The Jewels of New York 

  • Sweet Potato Fries with Sea Salt

    January 21, 2016

    1 sweet potato (about 5" long) peeled and cut into 1/4" fries
    2 tsp Five Star Blend Extra Virgin Olive Oil 
    1 tbsp French Grey Sea Salt

    Preheat oven to 425°F
    In a medium bowl, toss the sweet potatoes in the French Grey Sea Salt, and  Five Star Blend Extra Virgin Olive Oil  until the potatoes have been coated with the oil and salt mixture.
    Spread the sweet potatoes on a baking sheet (try to avoid crowding so the potatoes can get crisp).
    Bake for 15 minutes, then flip the potatoes and continue to cook for an additional 10-15 minutes.

    For a spicy kick, replace the French Grey Sea Salt with Sriracha Sea Salt

Items 1 to 60 of 251 total

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5