Appetizers

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  • Tomato and Kalamata Flatbread

    November 2, 2018

     

    Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe and

    images by DL Acken reprinted with the permission of  TouchWood

    Editions.  

     

    This simple flatbread is a great appetizer for a movie night or a feast—

    and it’s easily doubled or tripled for a crowd. The Garlic infused olive

    oil in the dough and on top ensures you’ll have delicious garlicky

    flavor in every bite!

     

    Tomato and Kalamata Flatbread

    Ingredients, Serves Four

     

    2 cups all-purpose flour, plus extra for dusting

    1 Tbsp granulated sugar

    1 tsp quick-rising yeast

    1 tsp sea salt

    3/4 cup water

    1/2 cup + 2 Tbsp Garlic infused olive oil, divided

    1 large on-the-vine tomato

    1 shallot

    1 Tbsp chopped fresh curly-leaf parsley

    1 Tbsp fresh oregano leaves

    1/2 cup Kalamata olives, pitted

     

    In a large bowl, whisk together the flour, sugar, yeast, and salt

    until fully combined. Create a well in the middle of the flour

    mixture.

     

    In a small saucepan over medium heat, heat the water to 110°F.

    Add it to the flour mixture along with 1/4 cup of the olive oil.  Mix

    well to form a soft, sticky dough. Turn the dough onto a  lightly

    floured surface and knead until smooth and elastic, 8–

    10 minutes.

     

    Place 2 Tbsp of the olive oil in a medium bowl and place the dough

    in the bowl, turning it to coat it evenly with oil. Cover  with a dry

    tea towel and set it in a warm, draft-free place to rise for 10 mins.

     

    While the dough is rising, roughly chop the tomato, shallot,

    parsley, and oregano. Add 2 Tbsp olive oil and chopped herbs and

    veggies into the blender. Pulse to form a chunky mixture.

    Preheat the oven to 450°F. Line a baking tray with parchment

    paper.

     

    Roll out the dough to a 1/2-inch-thick oval or rectangle on a lightly

    floured surface. Place the dough on the prepared baking tray.

    Brush with the remaining 2 Tbsp of olive oil, and let rest,

    uncovered, for a few minutes in a warm place, while you chop the

    olives.

     

    Gently brush the tomato mixture over the dough, right to the edges,

    and scatter the olives over the top. Bake for 8–10 minutes, until the

    edges are golden and the center is firm, not doughy. Remove from

    the oven, and cut and serve immediately.

     

    This can be stored in an airtight container in the fridge for up to

    3 days.

     

    For more of Emily's recipes from Greece click HERE

     

     

     


  • Labneh Yogurt Cheese

    November 2, 2018

     

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

    images  by DL Acken reprinted with the  permission of  TouchWood

    Editions.  

     

    Labneh, Strained Yogurt Cheese

     

    This Arab version of mascarpone, ricotta, and Greek-style yogurt is

    salty, and it’s next to impossible to find here in North America.

    Luckily it’s easy to make.

     

    Unlike homemade ricotta, it doesn’t require cooking, just a long

    draining period. The Lime-fused olive oil lends a creaminess to

    the cheese, and a bit of tang to give this a little extra personality.

     

    Ingredients, Makes 2 cups

     

    21/2 cups full-fat, Greek-style

    thick yogurt

    1 tsp fine sea salt

    1 large piece of cheesecloth

    2 Tbsp Lime infused olive oil

    Serving Suggestion

     

    2 Tbsp Harissa infused olive oil
    or Lime infused olive oil

    1 Tbsp freshly torn mint leaves

    2 radishes (preferably watermelon, if they’re in season)

    1 seedless cucumber, sliced

    1/2 cup pitted black olives

     

    To make the labneh..

     

    In a large bowl, stir the yogurt and the salt together, ensuring that

    the salt is incorporated evenly through the yogurt. Fold the

    cheesecloth into a 16-inch square at least two layers thick.

     

    Spoon the yogurt into the center of the cheesecloth and pull the

    corners together. Tie the opposite corners together, not too tightly,

    so the yogurt can breathe, but tight enough that it will stay closed.

    Place the cheesecloth in a strainer with large holes over a large

    bowl and place a weight on top to help it drain.

     

    (My favorite way to drain it is to loop the knots over the tap in the

    kitchen sink, so the whey can easily drain. Pros: you don’t need

    to place a weight on top. Cons: your sink is out of action for quite

    some time.).

     

    Let sit and drain for at least 12 hours, and no longer than 24 hrs.

    To store the labneh, spoon the mixture—it will be thick—into a

    clean jar with an airtight lid. Smooth the top and drizzle the

    olive oil over to seal.

     

    The Harissa infused olive oil can be quite spicy, so if you want to

    store this for a longer period, I would advise using the Lime

    infused olive oil here.

     

    When you’re ready to serve the labneh, spoon it into a serving

    dish, plate, or shallow bowl, and drizzle with your choice of

    additional olive oil, top with mint leaves, and serve alongside

    thinly sliced radishes, cucumber, olives, and flatbread.

     

    You can store this in an airtight container in the fridge for up to

    10 days. Labneh is also often scooped into small balls and rolled in

    sumac, za'atar, pistachios, nigella (onion seeds), sesame seeds, or

    Aleppo pepper.

     

    These little balls are then perfect to add to a bowl of soup, spread

    on fresh toasted flatbread (page 25), or decorate a salad. To make

    labneh balls, scoop tablespoons of the cheese into your hands and

    gently form a ball. Roll each ball in your spice of choice, nuts, or

    seeds.

     

    These will keep in an airtight container for up to 1 week in the

    fridge, ready to enjoy at a moment’s notice.

     

    For more of Emily's Syria Recipes click HERE

     

     


  • Croquettes

    November 1, 2018

     

    Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe and

    images by DL Acken reprinted with the permission of TouchWood

    Editions.  

     

    Croquettes

     

    These tasty bar treats have so many variations and possibilities. The

    perfect combination of a crunchy, crispy, fried outside and creamy

    filling, they are rich and supremely delicious. They can be filled with

    salt cod, pork, chicken, spinach, potato, and even pine nuts, but the

    extra-thick, chilled béchamel sauce is non-negotiable.

     

    The Rosemary infused olive oil adds a lovely herbaceous flavor

    to the béchamel sauce that infuses it completely without taking over,

    as a fresh herb might do.

     

    Ingredients, Serves six

    Makes 20–24 croquettes

     

    1 cup diced bacon ends

    2 Tbsp Rosemary infused olive oil

    1/4 cup diced red onion

    1/2 tsp sea salt

    1/4 cup all-purpose flour

    1 cup whole (3.25%) milk

    1 cup grated Manchego cheese, grated

    2 eggs

    1 cup all-purpose flour

    1 tsp sea salt

    1/4 tsp smoked paprika

    1 1/2 cups Panko bread crumbs

    Extra virgin olive oil for frying

     

    Serrano and Iberico ham are hard to find in North America and

    are very expensive. Thick-cut bacon or bacon ends are wonderful

    substitutes and more reasonably priced.

     

    Croquettes can be made in advance and reheated in the oven,

    although they are best served straight from the hot oil. The

    béchamel can also be made in advance, formed into balls, and

    frozen before being breaded and fried. They will keep in the

    freezer like this for up to 2 months. Once cooked, they’ll keep

    in an airtight container in the fridge for up to 3 days.

     

    If cooking the béchamel balls from frozen, ensure they are able

    to thaw fully before frying, although breading them while frozen

    is easiest. To prevent your fingers from becoming too sticky

    while dredging or breading, keep one hand reserved for

    handling the dry ingredients and the other for the wet.

     

    Preparation

     

    Line a plate with paper towel.

     

    In a small frying pan, sauté the bacon ends without any oil until

    crisp and golden brown. Transfer them to the prepared plate to

    drain off the excess fat and set aside.

     

    Warm the Rosemary infused olive oil in a heavy-bottomed saucepan

    over medium heat. Sauté the onions for 1–2 minutes, until softened.

    Sprinkle them with the salt and then continue to cook until the

    onions are translucent and just starting to turn golden.

     

    Turn downthe heat to low...

     

    ..and sprinkle the flour over the onions, stirring to combine and

    remove any lumps. Slowly pour in the milk, whisking constantly

    to keep it all smooth.

     

    Remove the pan from the heat and, using a wooden spoon, stir in

    the cheese until smooth and fully melted,and then stir in the bacon

    ends. Transfer this béchamel sauce to a shallow bowl and cover

    with plastic wrap, ensuring the plastic wrap is directly on the

    surface  of the sauce, to prevent a skin from forming.

     

    Place in the fridge for 2 hours or up to overnight.

     

    While the sauce is cooling, or when you are ready to serve,

    prepare  a dredging station. In one shallow bowl, whisk the

    eggs; in a  second shallow bowl, place the flour, salt, and paprika,

    and in a third shallow bowl, place the bread crumbs.

     

    Line a cookie sheet with parchment paper. Line a wire rack with

    paper towel.

     

    Scoop up 2 Tbsp of the chilled béchamel sauce and use your

    fingertips to form it into a ball. Roll the ball first in the flour

    mixture to evenly coat, then dip it in the egg, and, finally, roll it

    in the bread crumbs. Set on the prepared cookie sheet and repeat

    with the remaining sauce.

     

    Place in the fridge and chill, uncovered, for at least 1 hour, or

    up to overnight.

     

    When ready to serve, preheat oven to 200°F.

     

    Heat 2 inches of olive oil in a heavy-bottomed saucepan over

    medium-high heat to 375°F. Fry the croquettes in batches of

    three or four, so you don’t overcrowd the pan, until golden

    brown and crispy, about 2 minutes per side.

     

    Using a slotted spoon, remove from the oil and let sit on the

    prepared wire rack to drain any extra oil. Give the oil a minute

    or two to return to temperature between batches.

     

    Keep them warm in the oven while you cook each batch, and

    then serve immediately.

     

    For more of Emily's recipes from Spain click HERE

     

     

     

     


  • Tomato Bread

    November 1, 2018

     

    Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe

    and images by DL Acken reprinted with the permission of Touch

    Wood Editions.  

     

    About Tomato Bread Pan con Tomate

     

    The simplest of dishes somehow always ends up being the most

    delicious. It’s generally believed that this Catalonian dish was

    originally created to liven up stale bread and use up extra-juicy

    tomatoes.

     

    A special bread called pan de cristal (literally, crystal bread),

    has extra-airy pockets for more tomato-soaking-up potential,

    and tomatoes specifically grown for the express purpose of

    rubbing  onto freshly toasted bread, are traditionally used in

    Catalonia, where it goes by the name pa amb tomàquet.

     

    Ingredients, Serves Four

     

    The ingredient list is very small, so do use the best ingredients

    you can: homegrown or market-fresh tomatoes at the peak of

    ripeness, fresh bakery bread (I like a hearty sourdough for this),

    and the best extra virgin olive oil you can find (try Picual for a

    dish to remember!).

     

    4 large slices (each 3/4–1 inch thick) bread, or square ciabatta

    buns

    4 Tbsp robust extra virgin olive oil

    4 fresh Roma tomatoes, halved

    sea salt

    Keep the leftover tomato skins to add to vegetable stock for

    extra flavor and a touch of color.

    There’s much debate over whether the tomato should be cut

    in half and rubbed on the bread directly or grated, spooned

    onto the bread, and then rubbed in.

     

    To make everyone happy, I put a basket of freshly toasted

    bread, whole tomatoes, olive oil, sea salt, and a paring knife

    on the table so everyone can make their own. If I’m feeling

    adventurous, I’ll add a bottle of Sherry vinegar and a few

    cloves of garlic to the table and let people play with different

    flavor combinations.

     

    Preheat the broiler or grill.

     

    Slice the bread or buns in half, toast well on each side, and

    drizzle each piece with 1/2 Tbsp of olive oil while they’re hot.

    Rub a tomato half onto each piece, ensuring you get all the

    way to the edges, squishing as much flesh as you can into

    the toasted bread.

     

    Sprinkle with sea salt and enjoy immediately.

     

    For more of Emily's recipes from Spain click HERE

     

     

     


  • Roasted Almonds

    October 31, 2018

    https://www.lucerooliveoil.com/rosemary-infused-olive-oil.html
     

    Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe

    and images by DL Acken,  reprinted with the permission of

    TouchWood Editions.  

     

    Roasted Almonds

     

    The perfect pre- or post-dinner snack, these roasted almonds can

    be made ahead and stored in an airtight container for weeks,

    although they are incredible served warm. These are typically

    served as a complimentary bar snack or tapas encouraging patrons

    to eat more, although they are also served at home.

     

    Serving Tapas

     

    Tapas as we know them today,  were typically not served at home;

    instead, appetizers served at home were traditionally simple snack

    foods that don’t require cooking. At home these almonds would be

    served alongside serrano ham, cured chorizo, and an assortment

    of cheeses and maybe some quince jelly and marinated olives

    (page 39).

     

    Ingredients

    Serves four

     

    1 cup blanched whole almonds

    1/4 cup Rosemary infused olive oil

    2 tsp sea salt

    or use Sriracha Flake Salt

    1 tsp smoked paprika

    Freshly chopped rosemary for garnish (optional)

     

    Preheat the oven to 325°F.

    Line a baking sheet with parchment  paper.

     

    In a mixing bowl, toss the blanched almonds with the olive oil

    until evenly coated. Add the salt and paprika and mix until the

    spices evenly coat the almonds.

     

    Pour the almonds onto the prepared baking sheet in an even layer.

    Drizzle any residue olive oil and spices from the bowl over the top.

    Roast the almonds for 15 minutes, until golden. Shake the pan,

    turn the almonds so they can roast evenly on both sides, and then

    cook for an additional 10 minutes, until they’re evenly roasted and

    sizzling.

     

    Remove from the oven and allow to cool slightly before  serving.

    Garnish with rosemary (if using). These will keep in an airtight

    container for up to 2 months.

     

    For more of Emily's Spain recipes click HERE

     

     

     


  • Quick & Easy Tarte Soleil (Sun Tart)

    October 21, 2018

     

    Ingredients

     

    2 packages of puff pastry trimmed into circles (we like

    DuFour brand)

    Your favorite Lucero tapenade,Green Olive,

    Artichoke Lemon, or  Roasted Tomato Tapenade

    1 egg, beaten

     

    Instructions

    Preheat oven to 400°

     

    1-  Line a baking sheet with parchment paper

    Roll out pastry and cut two free hand circles or use a pie tin

    or cake pan as a guide

    2-  Transfer the first pastry circle onto the parchment

    Spoon and spread the tapenade of choice over the circle

    leaving a 1 border around the edge

     

    3-  Place the second pastry circle on top of the tapenade

    Invert a small bowl or glass onto the center of the pastry to

    create a round impression

     

    4-  Cut from the impression line to the edge at the quadrants

    then add cut lines at the eighths and sixteenths or so.  Our sun

    tart had 24 rays.

    Illustration 1

     

    (Move the tray to the freezer for 5 minutes or so to firm the

    pastry for easier handling.)

    5-  Remove the tray from the freezer and twist each ray two

    turns leaving the outside flat.  We choose to alternate the

    directions inward for looks; feel free to turn all in the same

    direction if you prefer as that is the most common in any event.

     

     

    Illustration 2

    6-  Move the tray to the freezer for another five minutes to

    keep the pastry firm. Beat 1 egg for an egg wash

    Remove the tray from the freezer and brush the beaten egg

    onto the tarte.

    Illustration 3

     

    7-  Once again move the tray to the freezer to firm the pastry

    to ensure your work will keep its shape in the oven. You can

    even prepare this ahead of time remembering to cover your

    work lightly.

     

    8-  Bake the tart for 20 to 25 minutes until golden brown

    and puffy. Serve warm

     

    Lucero Kitchen

     

     

     

     


  • Recipes Ideas For Holiday Gifts

    October 21, 2018

     

     

    If you like to create and share food from your own kitchen, these

    quick and easy recipes are healthy ideas for thoughtful, holiday

    gifts.  Although these recipes don't require actual canning,

    they should, neverthelss,  be stored in the refrigerator and

    enjoyed soon after gifting.

     

    Ascolano, a sweet medium intensity olive oil was used to make

    these gifts, however the best oil is the one you enjoy everyday.

    Happy cooking!

     

    Marinated Olive Recipe

    This is a general recipe you can tailor to your own tastes.

    Ingredients

    2 cups brined table olives

    1 cup Lucero Extra Virgin Olive Oil, plus more as needed

    1 to 2 cloves of garlic, thickly sliced

    1 pinch fennel seeds

    1 dried chili pepper or pinch of chili flakes

    1 orange, for zest only

     

    Preparation

     

    Use a peeler to make 3.5” by 2” strips of zests.  Combine all

    ingredients and put into Mason jars.  To avoid any extra

    mixture is completely covered with oil.  Store in refrigerator.

     

    Arugula Pesto Recipe

     

    Arugula, also known as rocket or rucula by greengrocer, is a

    leafy green with a natural peppery, mustard like flavor. It's

    best to be careful and select young leaves to avoid an overly

    bitter flavor. Here is an easy variation on the classic basil

    based pesto.

     

    Ingredients

     

    ¼ cup pine nuts

    1 to 2 cloves of garlic, smashed

    2 1/2 packed cups arugula leaves

    1/2 cup freshly grated Parmigiano Reggiano

    ½ cup Lucero Extra Virgin Olive Oil, plus extra for

    covering the finished product

    Maldon English Flake Sea Salt

     

    Preparation

     

    1-  Toast pine nuts and cool

    2-  Combine pine nuts, garlic, arugula and Parmigiano

    Reggiano in a blender

    3-  Process while drizzling in olive oil until fairly smooth

    Season with salt and spoon the pesto into gift jars and cover

    with more olive oil.  Store refrigerated.

     

    Garlic Confit Recipe

    This recipe technique mellows and softens garlic to a sweet

    taste and tender, spreadable consistency while also flavoring the

    olive oil.  Please heed the storage rules and note  the safety

    warning at the end!

     

    Ingredients

     

    6 to 7 large heads of garlic

    1 ¾ to 2 cupsLucero Extra Virgin Olive Oil, as needed

    ¼ tsp black peppercorns

    2 bay leaves

    10 sprigs fresh thyme

     

    1-  Separate and peel garlic cloves then combine with

    oil and herbs in small baking dish. Add more oil if needed

    to cover cloves

     

    2-  Cover with foil and bake for 350° oven for about 30 mins.

    or until the cloves are soft & lightly browned.  Allow the

    ingredients to cool then store in the refrigerator completely

    covered with olive oil.

     

    IMPORTANT!

     

    Cool the garlic and oil quickly and refrigerate immediately!

    Use a clean jar with a tight seal to store the confit in the

    refrigerator and use within 3 to 4 weeks. Always use a clean

    spoon to remove garlic.

     

    If you give the confit as a gift, ensure it stays refrigerated

    and that you  include strict storage instructions and safety

    warning  in the gift tag like this:

     

    SAFTY WARNING

    Garlic is an extremely  low-acid vegetable. When stored

    improperly, it has the potential to produce the toxin that

    causes botulism, an illness that can be fatal of not treated

    immediately.

     

    Roasted Red Peppers Marinated in Extra Virgin

    Olive Oil Recipe

     

    We shared our technique for roasted red peppers last summer

    for use in a red pepper and feta salad.  Now you can use the

    same idea to create a gift for friends!

     

    Preparation Technique

     

    1-  Wash and dry bell peppers and keep them intact.  Place them

    directly on your grill or even directly on a burner on your

    stove top and allow them to char to the point of blackening the

    skin.

     

    2-  If you have a sensitive smoke alarm have your over-the-stove

    fan running and/or open a window.  Use metal tongs to turn

    the peppers to roast each side evenly.

     

    3-  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 and twist the  end closed to let the

    hot pepper finish cooking by steaming.

     

    4-  Once the peppers have cooled (okay if still a bit 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. Insert the prepared pepper strips into a

    gift jar and cover  with olive oil.

     

    Chermoula Sauce Recipe

     

    This green Chermoula sauce is another easy, delicious,

    and healthy variation of sauces like pesto. It's originally from

    North Africa and traditionally used on grilled fish in Algeria,

    Libya, and Tunisia where the proximity to the Mediterranean

    Sea inspires delicious recipes for fish.

     

    This version is from Morocco, near the Mediterranean and

    Atlantic coastline.  Try it on winter vegetables to brighten them

    Imagine using chermoula on squash or grilled cauliflower

    steaks! It also makes a terrific foil for meats such as lamb

    or chicken. Or just enjoy it for its original purpose, as a sauce for

    grilled fish

     

    3/4 tsp cumin seeds

    1 to 2 cloves garlic, smashed

    ½ tsp lemon zest

    1 tsp smoked paprika

    ¼ tsp chili flakes

    ½ tsp Maldon English Flake Salt

    ¾ cup Lucero Extra Virgin Olive Oil, plus extra for

    topping off jar

    1 ½ packed cup cilantro

    1 packed cup flat leaf parsley

    ¼ cup lemon juice

     

    1-  Toast cumin seeds in a dry skillet until fragrant.  Let cool,

    then grind to a powder.

     

    2-  Put cumin, garlic, lemon zest, paprika, chili flakes, salt and

    half  the olive oil in a blender.  Puree until smooth.

     

    3-  Add cilantro and parsley, process and drizzle in remaining

    olive oil until combined.  Taste mixture and add salt if

    necessary.

     

    Store in jar, covering with a thin layer of oil.

    Keeps 2-3 days.

     

    Rosemary Pecan Recipe

     

    We suggest you double the recipe because you’ll probably

    be eating as many as you put in little jars!

     

    Ingredients

     

    3 tbsp Lucero Extra Virgin Olive Oil

    3 cups pecans

    2 sprigs of rosemary

    ¼ tsp. smoked paprika

    Maldon Flake Salt or Maldon Smoked Flake Salt

     

    1-  Mix the first four ingredients together.

     

    2-  Bake in a single layer on a cookie sheet in 350° oven

    until toasted and season with Maldon Salt to taste.

     

     

    From the Lucero Kitchen

  • Salsa Romesco

    October 11, 2018

    Romesco and the Fisherman of Tarragona

     

    Just as Cioppino was created by local San Francisco fishermen, so

    too was Romesco Sauce developed by the Serrallo fisherman of

    Tarragona in the early 20th century.  They used what they had on

    hand, and each fisherman added something to create his own sauce.

    Regardless of variations, several ingredients appear in nearly

    every version – tomatoes and peppers, almonds and bread, and

    olive oil, garlic, and vinegar.

     

    Today, Romesco has travelled far from its coastal Spanish origins

    to be enjoyed around the world as an accompaniment to seafood,

    although it is often used with roasted vegetables, too.

     

    The traditional Romesco calls for deepening flavors by roasting and

    charring ingredients before puréeing, then thickening the sauce with

    toasted bread and toasted almonds.

    The garlic, vinegar, smoked paprika, and red pepper flakes bring the

    sauce into focus as a smoky and pungent spread which is  ideal for

    mild seafood, potato, and vegetable dishes.

     

    Here’s our version.  Please note that all measurements are very loose –

    thick or thin, chunky or smooth, mild or piquant – feel free to adjust

    these amounts to please yourself.

     

    Ingredients

    ¾ lbs tomatoes, charred, peeled, and cored

    (may substitute boxed or canned)

    ½ to 1 cup of whole almonds

    1 slice of rustic bread or baguette

    2 to 5 cloves of raw garlic

    1 to 2 tsp red pepper flakes

    12 oz jar roasted red peppers

    1 Tbsp regular or, smoked paprika (pimenton),

    if you can obtain it

    1 tsp sea salt

    black pepper to taste

    1/3 to 2/3 cups Lucero Picual or Arbequina EVOO

    2 Tbsp Lucero Rosato Balsamic Vinegar or

    Spanish sherry vinegar

     

    Instructions

     

    1-  Broil the tomatoes under high heat until charred, allow to cool, then

    peel and core.

     

    2-  Toast the almonds, toast the bread

     

    3-  Purée the following ingredients into a paste using a food processor in

    this order:

     

    • raw garlic,
    • toasted almonds,
    • bread,
    • and red pepper flakes

     

    4-  Scrape down the bowl and add roasted red peppers, tomatoes as

    prepared above, paprika, salt, and pepper, processing until as smooth

    as you desire

     

    5-  With the machine running, add half the olive oil and all the vinegar,

    thinning the sauce. Add more olive oil as desired. Scrape into a separate

    bowl and adjust seasoning as desired

     

    Pro tip:  Make double batch and transfer extra sauce into a container.

    Cover with more olive oil which forms an airtight seal before you affix

    the lid and your efforts will keep up to 3 weeks in the refrigerator.

     

    From the Lucero Kitchen

     

     

     


  • Baked Feta

    August 28, 2018

     

    *Recipe excerpted from Greece © 2017, Emily Lycopolus. Recipe

    and images by DL Acken, reprinted with the permission of

    TouchWood Editions,.

     

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

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

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

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

    please.- Emily Lycopolus

     

     

    Baked Feta-Serves four-six

     

    1 cup cherry tomatoes

    1/2 cup Kalamata olives, pitted

    1/4 small red onion

    1/4 cup Garlic infused olive oil

    2 tsp lemon juice

    2 tsp chopped fresh oregano leaves

    1 tsp sea salt

    1/2 tsp cracked black pepper

    1 lb block feta cheese (Orland Farmstead Feta)

     

    Preheat the oven to 375°F.

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

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

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

    evenly

     

    Line a  small baking tray or shallow baking dish with some

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

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

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

    tomato mixture was in, drizzling any residue oil and

    seasonings over the top of everything.

     

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

    starting to caramelize and the feta has softened. Feta cheese

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

    spreadable.

     

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

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

    fridge for up to 3 days.

    For more of Emily's recipes from Greece click HERE

     

     

     


  • 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).

     

     

     

     


  • 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

     

     

     


  • Lucero Rosato Balsamic Vinegar Mignonette Sauce

    December 28, 2017

     

    We love the idea of an oyster bar for parties or a simple dozen on the
    half shell for a more intimate gathering; a  simple and elegant notion
    perfect for New Year’s Eve, Valentine’s Day, or any celebration.
     
    We recommend using our Rosato Balsamic Vinegar for a variation of
    the classic mignonette sauce.  Rosato , or rosé balsamic vinegar pairs
    well with seafoods. The Trebbiano, Albana, and Montuni grapes,
    grown in  Modena and Emilia-Romagna, Italy add the ideal acidity and
    fruity accent.

     

    While making the balsamic, the skins and seeds are left in a bit longer in
    a process similar to making rosé  wines. The grape skins stay in longer
    than for white balsamics and much shorter compared to red  balsamics
    to  achieve this characteristic rosé color and flavor.

     

    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

     

    Lucero Kitchen

    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.

     

     

     


  • 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.

     

     

     


  • 6 Ways to Fry Baby Fry!

    October 23, 2017

    Frying With Extra Virgin Olive Oil - A Healthy Habit!

     

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

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

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

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

    encourage you to replace the saturated and trans fats with fats

    such as found in extra virgin olive oil.

     

    Flavor Notes And Natural Benefits of Olive OIl

     

    Extra virgin olive oil contains compounds responsible for the pungent 

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

    compounds, oleuropeinand oleocanthal and its derivative, hydroxtyrosol .

     

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

    and retain the healthy benefits of the oil we use.

     

    Quality Olive Oil and The Right Frying Temperature

     

    Modern research shows that frying in EVOO will imbue your food

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

    authentic oil and the right temperatures to get the benefit.

     

    Fresh extra virgin olive oil's smoke point is typically between 380°F

    and 450°F depending on the olive variety, how it was milled, and 

    the freshness of the oil. You only need to pre-heat to ~350°F and

    maintain to ~325°F for deep frying.

     

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

    you can also fry baby fry!

     

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

    Find oils mentioned in this post below:

     

    Lucero Picual

    Lucero Hojiblanca

    Lucero Ascolano

    Lucero Taggiasca

    Lucero Coratina

    Lucero Green Label-Bold/Robust

    Lucero Yellow Green Label-Med

    Lucero Purple Label-Mild/Delicate

     

     

     

     


  • Olive Oil Guacamole

    October 18, 2017

    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.

     

     

     

     


  • 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

     

     

    Here's 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 the chicken place each chicken breast between

    two sheets of plastic wrap.

     

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

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

    Persian Lime Agrumato Olive Oil and season with

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

    the refrigerator for 20 minutes to overnight.

     

    Meanwhile, preheat grill to medium

     

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

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

    temperature  reaches 160 degrees.

     

    4-  Remove chicken from grill and set aside.  Allow meat to rest at

    least 5 minutes.  Cut each breast into 15 (approximately ½ inch)

    cubes.

     

    Assemble Skewers

     

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

    piece chicken onto each skewer.  Arrange skewers on a serving

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

     

    Finish with a drizzle of  Lime Olive Oil.

     

    For Lucero by P. Wittmann

     

     

     


  • Wild Smoked Salmon and Cucumber Bites

    October 3, 2017

    Lucero Meyer & Eureka Lemon Oil drizzled over this

    appetizer creates perfection for both casual and

    formal entertaining.

     

    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
      • Meyer & Eureka Lemon Agrumato 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 Olive Oil

    and garnish with pieces of fresh dill.

     

     

    For Lucero by P. Wittmann

     

     

     


  • Labneh With Lucero Za'atar

    September 15, 2017

    This soft cream cheese, made from strained yogurt, is known as

    Labneh in the Mediterranean regions. Home cooks can easily

    make Labneh at home topped with olive oil  and Za'atar herbs.

     

    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 Label-Med

     

     


  • Lucero Quick, Easy Za’atar Flatbread

    September 13, 2017

    Transform store-bought pizza dough into

    memorable flatbread with creamy burrata cheese

    and authentic  Lucero Za’atar Herb Blend 

     

    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. Bake in a 500

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

     

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

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

    Drizzle with  Taggiasca Extra Virgin Olive Oil.  

     

    Tasting Notes-Taggiasca is Lucero Green Label-Bold

     

     


  • Peach Caprese Salad

    August 7, 2017

     

    Ingredients:

     

    3 large peaches

    2 balls of fresh mozzarella cheese

    fresh basil Leaves

    4 Tbsp. Lucero Peach White Balsamic Vinegar

    or if you  like it more tangy and less sweet

    4Tbsp  Lucero Europeach Balsamic

    3 Tbsp. Lucero 70th Anniversary Blend Extra Virgin

    2 tsp. pepper

    1 tsp.  Lucero English Flake Sea Salt

    * Try this recipe with our Rosato Balsamic Vinegar

     

    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!

     

     

     


  • 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 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,Ascolano 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 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 Orange Olive Oil 

    2 Tbsp - Lucero Bianco Balsamic Vinegar

    1 Tbsp - Lucero Beer & Blaze Mustard

    (or more for desired heat)

    If you like a version with super heat you can add

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

    the desired heat. Try this recipe with

    Lucero Satsuma Mandarin Balsamic

     

     

     

     


  • 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

     

     

     


  • Roasted Sriracha Garbanzo Beans

    March 6, 2017

    rg

     

    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

     

     

     

     


  • Stove Top vs. DIY Microwave Popcorn

    February 23, 2017

     

    Whether  you're  having the  entire  neighborhood over for a black

    tie  affair or you’ve decided to  hold  a solo party for one in  your

    flannel  PJs,........Oscar Night  demands  popcorn, don’t you think?

     

     

    Make  DIY quick and easy microwave popcorn. It's

    healthier than the prepackaged varieties.

     

    Microwave Popcorn  Method

     

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

    2- Pour the oil-coated corn into a brown paper lunch sack. Tightly

    3- Fold the top of the bag over three or more times and press to

    seal the bag well.

     

    Trust us, it stays tightly furled  until  popcorn starts popping!

     

    4- Cook in the microwave at full power for about 2.5 minutes, or

    until you hear pauses of about 2 seconds between pops.

    Carefully open bag to avoid steam, pour into serving bowl.

     

    Stove Top Popcorn  Method

    3 Tbs. Lucero Extra Virgin Olive Oil

    1/2 cup popcorn kernels

    salt to taste

     

    1-  Heat the oil in a 2 to 3 quart saucepan or pot with a lid set

    over medium-high heat.

    2-  Pour in popcorn kernels and stir to coat the kernels with

    the oil. Place lid on pot. As soon as the kernels start to pop,

    shake the pan back and forth across the burner   constantly

    until the popping slows down.

    3-  Add salt or other additions to taste, It's ready to pour

    and serve!

     

     

    Let's Try Herbs or Grated Hard Cheese!

     

    Don't Stop Now-- Here Are Six Variations to Try!

     

    1st  The Classic:  Add a pat of butter to the olive oil in  stovetop

    version for movie theater version and top with too much salt.

    Sometimes you just have to do this.. :)

     

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

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

    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

     

     

     

     


  • Little Thief Deviled Eggs

    December 18, 2016

    Ingredients

     

    12 large hard boiled eggs (see note below)

    1/2 cup mayonnaise

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

    or Lucero Little Thief  Beer and Blaze Mustard

    3 Tbsp. sweet pickle relish

    salt and pepper

    paprika for garnish

    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.

     

     

     


  • Roasted Garlic Bulbs Recipe

    July 21, 2016

     

    Preheat Oven to 400°

     

    1-  Cut a piece of foil big enough to wrap around a whole head

    of  garlic and set aside.

     

    2-  Chop off top quarter of the head of garlic (the pointy side)

    and set it into the foil.

     

    3-  Pour Lucero Miller's Blend Extra Virgin Olive Oil over

    the  fresh cut side, enough to cover.

     

    4-  Wrap the foil around the garlic and put into a oven safe

    dish, so oil doesn't leak in the oven. Bake for 20-30 mins. You'll

    know it's done by inserting a knife into the clove and it's soft

    inside.

     

    When it's all cooked, let it cool to the touch, then just squeeze

    out the garlic. What a fragrance... enjoy!

     

    Taste Notes: Miller's Blend is Lucero Yellow Green Label: Med

     

    Recipe adapted from House of Brinson

    Photo credit: William Brinson


  • Garlic Pesto

    July 12, 2016

    homemade-pesto

     

    Ingredients

     

    2 cups fresh basil leaves (or two huge handfuls)

    1/4 cup toasted pine nuts

    2 cloves of garlic

    1/2 cup Lucero Garlic Infused Olive Oil

    1/2 cup Parmesan cheese

    juice from half a lemon salt & pepper

     

    Instructions

     


    1.
      Into a  food processor, add the basil, garlic, and pine nuts.

    Pulse several times until coarsely chopped.

     

    2.  With the processor running, pour in the lemon juice and

    slowly add the olive oil.

     

    3.  Once fully combined (but still with some texture), scrape all

    of the pesto into a separate bowl. 4. Mix in parmesan cheese,

    and season to taste with salt & pepper.

     

    Recipe adapted from Serving Seconds

     

     

     


  • Garlic Baguette

    July 9, 2016

    You can substitute the butter in this homemade garlic bread for
    one of our Single Variety Extra Virgin Olive Oils

     

     

    Ingredients

     

    1 baguette

    2 Tbsp.butter at room temperature

    2 Tbsp. Lucero Garlic Infused Olive Oil

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

    1/8 tsp. salt

    1 Tbsp. minced parsley

    Directions

     

    1-  Add  butter, olive oil, garlic, and salt to  a small bowl and use

    a fork  to mash all the ingredients together. Once the mixture

    resembles mayo

     

     2-  Stir in the minced parsley.

     

     3-  Cut the baguette in half lengthwise, then split piece down

    the middle  as if you’re going to make a sandwich.

     

     4-  Spread the garlic mixture onto the bread and toast in a

    toaster oven, or in a regular oven set to broil.

     

     


  • Roasted Beet Hummus

    April 1, 2016

    Ingredients

     

    2 medium beets

    1 cup cooked chickpeas

    2 tbsp. tahini

    juice of ½ lemon

    3 garlic cloves

    2 Tbsp. Lucero Bianco White Balsamic Vinegar

    2 Tbsp. Lucero Favolosa Extra Virgin Olive Oil 

    2 sprigs fresh thyme

    2 sprigs of fresh fennel

    1 bay leaf

    Maldon sea salt

    freshly ground black pepper

     

    Directions

    Preheat to 350 degrees F

    1-  Line a baking tray with parchment paper.

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

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

    and Lucero Bianco White Balsamic Vinegar.

     

    2-  Add the peeled and lightly crushed garlic, fennel, thyme and

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

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

    Remove from  oven and allow to cool slightly before removing

    the metallic paper.

     

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

    processor including the roasting juices.

     

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

    Lucero Favolosa Extra Virgin Olive Oil  olive oil and grind until

    a thick puree.

     

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

    chopped pistachios, fennel and micro vegetables then sprinkle

    with freshly ground black pepper.

     

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

     

    Recipe by Joana at La Passe Vite.com


  • Marbled Easter Eggs With Olive Oil!

    March 25, 2016

    Easter eggs

    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 Tbsp.olive oil.

    4- Stir olive oil mixture and dip egg while rotating the egg.

    5- Take egg out. Pat dry to reveal a beautiful marbled Easter egg.

     

     

     


  • Baked Parmesan Garlic Potato Wedges

    February 18, 2016

     

    Ingredients

     

    5 large potatoes unpeeled and sliced into wedges

    5 tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    2 tsp. salt

    2 tsp. Italian seasoning

    1/2 cup Parmesan cheese

     

    Directions

    Preheat oven to 400 degrees F.

     

    1-  Place the potato wedges in a bowl ,

    Drizzle Lucero Garlic Infused Olive Oil and toss to coat.

     

    2-  Sprinkle salt, Italian seasoning and Parmesan cheese tossing

    to coat.

     

    3-  Place the potato wedges skin down onto a baking sheet,

    making sure not to overlap. Bake for 30 minutes or until the

    potatoes are fork tender and golden.

     

    Photo courtesy of Tiffany Edwards, Creme De La Crumb  

     

     

     


  • ChocoChili Truffles

    February 11, 2016

     

    Ingredients

     

    1 cup    heavy whipping cream

    8 oz.     finely chopped bittersweet chocolate

    4 TbspLucero Deluxe Chocloate Olive Oil

    ½ tsp.   chili powder

    cocoa powder or crushed nuts for rolling

     

    Directions

     

    1-  Heat the heavy cream in a pan over medium heat and be

    sure  to prevent  the cream from boiling.

     

    2-  Stir in the finely chopped chocolate and mix until melted.

     

    3-  Whisk in the Lucero Deluxe Chocloate Olive Oil

    Whisk  until the chocolate mixture is smooth.

     

    4-  Pour the chocolate into a bowl and cover to and place in the

    fridge to let cool for a minimum of 3 hours.

     

    5-  Using a melon scoop, or a small spoon, scoop the chilled

    chocolate mixture and roll into small balls (make sure to do this

    quicklybecause the chocolate starts to melt).

     

    6-  Roll the chocolate balls into cocoa powder, or crushed nuts.

    Keep chilled until ready to serve.

     

     

    Recipe by K. Holmes, from the Lucero Kitchen.


  • Raspberry Vinaigrette by Lexie

    January 7, 2016

    Ingredients

    1 cup raspberries

    1 tablespoon granulated white sugar

    1/4 cup Lucero Traditional Red Balsamic Vinegar 

    1/2 cup Lucero Ascolano Extra Virgin Olive Oil

    1 Tbsp. honey

    1/2 tsp. salt

    1/2 tsp. ground black pepper

     

    Directions

    1-  Mix raspberries and sugar together in a bowl set aside for 10

    minutes or until mixture is juicy. mash berries with a fork

    until the mixture becomes liquefied.

     

    2-  Pour the mixture into a jar with a lid; then add 

    Lucero Traditional Red Balsamic Vinegar 

    Lucero Ascolano Extra Virgin

    1 Tbsp. honey, honey, salt and pepper. Secure jar with lid

    and shake until all  ingredients are well combined.

     

    *Cook's tip: Use a food processor to get a smooth and

    creamy texture.

     

    Recipe by L. Duby, from the Lucero Kitchen. 

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Spicy Kale Chips

    December 28, 2015

     

     

    Ingredients

    Makes 2-4 servings

    10 kale leaves (on a stalk)

    1 1/2 tbsp Lucero Green Label Bold Olive Oil

    1 tsp Lucero Sriracha Sea Salt

    1 tsp paprika

    1/2 tsp ground coriander seeds

    2/3 tsp ground cumin powder

     

    Instructions

    Preparation time: 5 minutes :Cooking time: 15 minutes

     

    Preheat oven to 350 degrees.

     

    1-  Tear the leaves away from the stalks and cut into 2-3 cm

    pieces with scissors or tear with your hands.  Wash and dry the

    leaves in a salad spinner or pat dry with some paper towel.

    You can also shake off the excess water before cutting the kale.

     

    2-  Toss kale leaves after adding Sriracha Sea Salt, spices and

    Lucero Green Label Extra Virgin Olive Oil.

     

    3-  Scatter in a large oven tray and bake for 15 minutes tossing

    them around every 5 minutes to prevent burning and to make

    sure they dry out and roast evenly on all sides.

     

    4-  Depending on your oven and the amount of leaves you can

    fit in your tray, you might only need 12 minutes to roast the

    chips.  You can also do them in two batches.

     

    Photo and original recipe click here:  Eat Drink Paleo

     

    Taste Notes: Lucero Green Label is Bold/Intense

     

     

     


  • Quick & Easy Fried Olive Appetizer

    December 26, 2015

     

    Here’s a nod to the classic Italian antipasto “Olive Ascolana” with

    Lucero Blue Cheese Stuffed Olives.

     

    If you have a jar of table olives on hand, all you need is

     

    • flour
    • an egg
    • bread crumbs or panko,
    • and some olive oil for frying.

     

    1-  Coat the olives in flour, dip in the beaten egg, then dredge

    in bread crumbs or panko.

     

    2-  Fry for one minute in olive oil heated to about 350F (well

    below the smoke point) turning them so the olives brown evenly.

     

    Are you a garlic lover?  If so, substitute Blue Cheese Stuffed

    Olives with LuceroGarlic Jalapeño Stuffed Olives.

     

    Photo  from this site click herecucchiaio.it

     

     

     


  • Winter Spice Syrup

    December 23, 2015

    1waffles

    Winter Spice Syrup Ingredients

     

    1/2 cup Lucero  Winter Spice Balsamic Vinegar

    1 Tbsp.sugar

    1 tsp.cinnamon

    3 Tbsp. fresh orange juice

    Directions

    In a sauce pan over medium heat, combine all the ingredients, and stir

    together. Continuously stir the mixture until it starts to simmer. Let

    the mixture simmer for two minutes, remove from heat. Syrup will

    thicken while cooling.

     

    Recipe by K. Holmes, from the Lucero Kitchen.

     

     

     


  • Butternut Squash Crostini

    November 23, 2015

     

    Crostini with chunky squash. You can mash cubes or leave them whole

     

    Ingredients

     

    1 medium butternut squash

    1 Tbsp.Lucero Olio Novello 

    salt and pepper, to taste

    1 pinch nutmeg

    1 pinch dried sage

    1 tsp. garlic powder

    1 tsp. onion powder

    1 rustic baguette, sliced

    1 Tbsp.

    Lucero Meyer & Eureka Lemon Agrumato Olive Oil

    kosher salt & freshly ground black pepper, for serving

    fresh mozzarella cheese, thinly sliced

     

     

    Instructions (Bake Squash)

    Preheat oven to 350.

     

     

    1-  Cut squash in half and scoop out seeds.

     

    2-  Drizzle with Lucero Olio Novello and season with salt and

    pepper.

     

    3-  Cook for about 1 hour, until a fork can easily be inserted

    into squash.

     

    4-  Cook 30 to 40 mins if you want to use chunks on top of

    the crostini.

     

    5-  Once squash has cooled and able to handle, scoop out

    squash into a mixing bowl (only use half of the squash).

    Add salt, black pepper,onion powder, garlic powder, ground

    sage and nutmeg. Set aside.

     

     

    Toast  Baguette , Add Squash and Mozzarella

    Heat oven to 375.

     

     

    6-  Place the baguette slices on a baking sheet. Drizzle each

    slice with Meyer Lemon Olive Oil.  Sprinkle a bit of salt and

    pepper on each. Bake for 8-10 minutes or until golden-brown.

     

    7-  Spread soft butternut squash mixture or chuncks if you

    desire, on each crostini and top with a slice of fresh mozzarella

    cheese.

     

    8-  Bake for 5-7 minutes or until cheese is melted and slightly

    golden. Sprinkle with salt and black pepper, enjoy!

     

     

     


  • Five Star Dinner Knot With Rosemary Herbs

    November 18, 2015

    Ingredients

    *Yields approximately 12 dinner rolls

     

    1/4 cup Lucero Five Star Blend Extra Virgin Olive Oil

    1 Tbsp. chopped fresh rosemary

    2 1/4 tsp. (1 packet) active dry yeast

    1 cup warm water

    3 1/4 cups bread flour

    1 3/4 tsp.sea salt or kosher salt

    extra flour for dusting

    additional 1/2 cup  Five Star Blend Extra Virgin Olive Oil

    nonstick spray

    Directions

     

    1-  In a small bowl, combine Lucero Five Star Blend olive Oil

    and rosemary; steep for at least 30 minutes.

     

    Prepare Yeast

     

    2-  Pour yeast into 1 cup of warm water (about 105 to 110

    degrees, no warmer). Stir to dissolve the yeast and let stand

    for 5 to  10 minutes. Mixture should foam and bubble (a sign

    that the  yeast is still good).

     

    Prepare Mixer

     

    1-  Insert paddle attachment into your stand mixer. Pour yeast

    mixture into the mixing bowl. Add 1/2 cup of flour and the salt

    and mix on low speed until incorporated. Keep adding 1/2 cup

    increments of flour until all flour is used up and incorporated.

     

    2-  Remove paddle attachment and replace it with dough hook.

     

    3-  With dough hook, knead on low and slowly pour in the olive

    oil/rosemary mixture. Increase to speed 3 and let the machine

    knead for about 2 minutes.

     

    4-  With your hands, roll one piece into a 12-inch-long rope. If the

    dough starts to stick, wipe your counter with a damp towel.

     

    5-  Wrap the dough around your fingers into a loose knot. Wrap

    the left end of the dough up and over the loop. Wrap the

    right end down and around the loop. Lightly squeeze the two

    ends of dough together in the center to

    secure them.

     

    6-  Gently squeeze the whole piece of dough into a nice rounded

    shape. Put the roll, pretty side up, on a baking sheet. Coat the

    top lightly with olive oiland cover loosely with plastic wrap.

     

    7- Let the rolls sit at room temperature until they just begin to

    swell, 30 minutes to 1 hour for room-temperature dough.

     

    Preheat oven to 450  D/F

    (stop and have a glass of wine while the rolls rise)

     

    8-  Remove plastic wrap and lightly brush each roll with olive oil .

     

    9-  Bake at 450 for 10 minutes. Reduce heat to 375 and bake

    an additional 10 to 15 minutes, until browned and hollow

    sounding when tapped.

     

    Remove to wire rack to cool. Enjoy your knotted dinner rolls!

     

     

     

     

     

     


  • Kale and Arugula Salad With Lemon Vinaigrette

    November 12, 2015

     

    Ingredients

     

    4 cups tender baby kale

    4 cups arugula

    2 large sweet potatoes, cubed and roasted

    aged goat cheese, cubed

    1/3 cup toastsed almonds, chopped

     

    Place all ingredients in a large mixing bowl. In a small container

    with a lid, mix:

     

    1/3 cup Lucero Lemon White Balsamic Vinegar

    1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil

    2 Tbsp. shallots, minced

    1 Tbsp. Dijon mustard

    salt and pepper to taste

     

    Attach lid to container and shake vigorously. Add desired amount

    to salad and toss.

     

     

     


  • Crostini With Chèvre, Prosciuto and Figs With Balsamic Glaze

    November 12, 2015

    Ingredients

     

    8 slices of hearty sourdough bread

    Lucero Hojiblanca Extra Virgin Olive Oil

    8 oz chèvre (goat cheese)

    8 figs

    8 slices prosciutto

    1 cup baby arugula

    black pepper

    ½ cup toasted walnuts, finely chopped

    Lucero Mission Fig Balsamic Vinegar

     

    Crostini Directions

     

    1-  Sauté both sides of the sourdough slices, a few at a time,

    in a 1/4 " Lucero Hojiblanca Olive Oil until crispy and toasted.

     

    2-  Top each cooled crostini with a slice of Prosciutti, 2 halves

    of a fig, and an ounce of goat cheese.

     

    3-  Garnish with a grind of black pepper, a Tbsp. walnuts, a

    few baby arugula leaves and a generous drizzle of

    Lucero Mission Fig Balsamic Vinegar.

     

    TIP: Try this with Lucero Pomegranate Balsamic Vinegar

     

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

     

     

     


  • Hummus With Olive Oil

    October 2, 2015

     

    Ingredients

     

    1 1/4 cups dried chickpeas

    tsp. baking soda

    6 1/2cups water

    cup plus 2 Tbsp sesame tahini (light roast)

    Tbsp. freshly squeezed lemon juice

    cloves garlic, crushed

    6.5  Tbsp. ice cold water

    salt

    Lucero Ascolano Extra Virgin Olive Oil, to serve

    Try Lucero Woodson Blend Extra Virgin Olive Oil 

    to vary the flavor.

    Directions

    Soak the chickpeas the night before

     

    1-  Put chickpeas in a large bowl and cover with cold water at

    least twice their volume. Leave to soak overnight.

     

     

    2-  The next day, drain the chickpeas. Place medium saucepan

    over high heat and add  drained chickpeas and baking soda.

    Cook for about three minutes, stirring constantly. Add water

    and bring to a boil. Cook, skimming off any foam and skins

    that float to the surface.

     

     

    3-  The chickpeas need to cook for 20 to 40 minututes. Due

    to the type and freshness, it could take longer.

    If you remove the skins you'll have a very creamy hummus.

    Once done, chickpeas are very tender, breaking easily when

    pressed between your thumb and finger. If you have one,

    use a pressure cooker and cook for a shorter 12 mins.

     

     

    4-  Drain the chickpeas. You should have roughly 3 2/3 cups

    now. Process chickpeas in food processor until you get a stiff

    paste. With the machine sill running, add the sesame tahini

    paste, lemon juice, garlic and 1 1/2 tsp. salt. Finally, slowly

    drizzle in the ice water and allow it to mix for five mins. or

    until you get a  very smooth and creamy paste.

     

     

    5-  Transfer the hummus to a bowl, cover the surface with

    plastic wrap, and let rest for 30 minutes. Refrigerate until

    needed. Make sure to take it out of the fridge for 30 mins.

    or loinger before serving.

     

    To serve, top with a layer of

    Lucero Ascolano Extra Virgin Olive Oil 

    or

    Lucero Woodson Blend Extra Virgin Olive Oil 

     

    This hummus will keep in the refrigerator for up to

    three days, longer if in an airtight sealed container.

     

    Taste Note-Ascolano is Lucero Yellow Label-Med

    Woodson Blend is Lucero Estate Blend-Bold

     

    Recipe adapted from Food52

     

     

     


  • Lime Chicken Skewers

    August 24, 2015

     

     

    Ingredients

     

    3 cloves garlic, minced

    1/3 cup freshly-squeezed lime juice

    1/3 cup tequila

    2 Tbsp.Lucero Lime Infused Olive Oil

    1/2 tsp.freshly-cracked black pepper, more for sprinkling

    1/2 tsp. ground cumin

    1/2 tsp. salt, plus extra for sprinkling

    2 pounds boneless, skinless chicken breasts

    wood* or metal skewers

    salt and freshly-cracked black pepper

    (optional topping: finely-chopped fresh cilantro leaves)**

     

    Direction

    Marinate:

     

    1-  In a large bowl or ziplock bag, mix together garlic, lime juice,

    tequila, olive oil, black pepper, cumin and salt until combined.

     

    2-  Add chicken  breast pieces, and toss until evenly coated.

    Cover or seal, Refrigerate for 30 minutes, or up to 8 hours.

     

    Preheat grill to medium-high heat.

     

    3-  Remove chicken from bag, and discard the leftover marinade.

     

    3-  Thread chicken onto skewers*, then season chicken with a

    few extra pinches of salt and pepper.  Place skewers on  grill

    and cook for 6-8 minutes, turning once, until the chicken is

    cooked through.

     

    4-  Remove and serve immediately, garnished with fresh

    cilantro and drizzled with Lucero Lime Infused  Olive Oil

    if desired.

     

    *If using wood skewers, be sure to completely soak them in water

    for at least 10 minutes before threading on the chicken.  This will

    help prevent them from burning.

     

     

    Recipe adapted from Gimme Some Oven.com

     

     


  • Summer Pasta

    August 19, 2015

    pastasalad21

     

    Ingredients

     

    1 lb. shell-shaped pasta (conchiglie)
    ½ cup pine nuts
    1 pint cherry tomatoes
    1 bunch scallions (finely diced red onion is nice, too)
    3 roasted red peppers (or used jarred)
    2 large pieces or one small tub of ciliegine mozzarella
    1 bunch fresh basil
    Lucero Basil Infused Olive Oil
    kosher salt
    freshly cracked pepper
    1 lemon, halved
    freshly grated Parmigiano Reggiano

     

    Directions

     

    1-  Bring a large pot of water to a boil. Add pasta and a large

    pinch of kosher salt. Cook about 8 minutes or until done. Drain

    and set aside.

     

    2-  Meanwhile, place pine nuts in a small skillet over low heat.

    Toast, stirring often to avoid burning. Remove from heat when

    evenly golden brown. Set aside.

     

    3 Cut tomatoes in half lengthwise. Remove ends from scallions

    and discard. Chop thinly, using mostly the white and pale green

    parts (some of the dark green is ok, too). Chop the roasted red

    peppers into small strips. Cut the mozzarella into cubes about

    the same size  as the cherry tomatoes (or if  using the ciliegine

    mozzarella, use whole or slice in half). Set aside.

     

    4-  Place pasta in a large bowl. Drizzle olive oil over pasta until

    nicely coated. Season with salt and pepper to taste. Remove tiny

    leaves from basil stems and add directly to the bowl.

     

     

    5-  Chiffonade the fresh basil by stacking four to five larger basil

    leaves on top of one another. Roll into a tight spiral, then cut into

    thin strips . Add to the bowl. Squeeze the lemon over the top of

    the whole mixture starting with just one half. Add a few handfuls

    of the grated Parmigiano Reggiano. Toss gently with a large

    spoon. Taste, add more salt, pepper, olive oil or lemon juice if

    necessary.

     

    *Chiffonade-slicing technique in which herbs or leafy green

    vegetables (such as spinach and basil) are cut into long, thin

    strips. This is accomplished by stacking leaves, rolling them

    tightly, then slicing the leaves perpendicular to the roll.

     

     

    Recipe adapted from Alexandra Cooks.com

     

     

     

     

     


  • Caprese Salad With Five Star Extra Virgin Olive Oil

    July 31, 2015

     

    Ingredients

    4 large, ripe tomatoes

    3 balls fresh mozzarella

    1/4 cup Lucero Five Star Blend Extra Virgin Olive Oil

    (extra for drizzling)

    generous pinch of salt

    handful of fresh oregano or basil leaves, torn if large

    Vary the flavor element- try  Lucero 70th Anniversary Blend 

    Directions

     

    1-  Slice the tomatoes into 1/3 inch-think slices and place in a

    bowl with the salt and olive oil. Leave marinade to marinate

    for at least 20 minutes and up to an hour. (If you don't have

    the time, you can skip this step, and simply dress the

    mozzarella and tomatoes with olive oil, salt, and pepper.)

     

    2-  Strain the tomatoes, pouring off the juice into a small jar.

    Shake to create an emulsion. Slice the mozzarella the same

    thickness as the tomato and place a layer of tomato slices,

    alternating with mozzarella slices, on a serving dish.

     

    3-  Pour over the tomato emulsion, scatter the fresh herbs,

    Finish with a good drizzle of Five Star Olive Oil, and serve.

     

    Recipe adapted from Food52

     

     

     


  • Garlic Aioli Lucero Style

    July 21, 2015

     

    Ingredients

     

    • 1 12 Tbsp. minced garlic
      1 egg, at room temperature
      1 12 cups  Lucero Garlic Infused Olive Oil

      1 -1 12 Tbsp. fresh lemon juice, to taste
      12 tsp. salt
      14 tsp. fresh ground pepper

    Directions

     

    1-  In a blender or a food processor, puree garlic with egg.

    Mix oil with lemon juice in a pouring jar.

     

    2-  With motor running, add oil mixture slowly in a thin stream.

    Add salt and pepper and whirl an additional 10 seconds.

    Taste for seasoning.

     

    3-  Transfer to a bowl, cover, and refrigerate.

    If the mixture separates or does not thicken, correct it as

    follows: Pour all but 1 Tbsp. of separated mayonnaise into

    another container.

     

    4-  Add 1 Tbsp. water to remaining Tbsp. mayonnaise

    in food processor.

     

    5-  With motor running, add separated mayonnaise slowly;

    mixture should regain right consistency- if not, try again.

    It's best to prepare this the day before, to allow flavors to

    mingle and mellow out. Put aioli into a container with a lid

    and store in the refrigerator.

     

     

     

     


  • Grilled Marinated Artichokes

    May 11, 2015

    The secret to making great grilled artichokes  is to steam them until
    they're  al dente,  then marinate them overnight before putting
     them on the grill.

     

    Ingredients

    Serves: 4; Prep time:  Cook time:  Total time: 

    4 large artichokes, trimmed

    ¼ cup Lucero Extra Virgin Olive Oil

    ¼ cup Lucero Traditional Balsamic Vinegar 

    salt and pepper to taste

     

    Instructions

    1-  Fill your pot with 2" of water. Place steamer basket inside pot

    and put the artichokes on top of the basket.

     

    2-  Bring to a boil, cover and reduce temperature to medium.

    Steam  for 25 to 35 minutes, until you can gently tug a leaf away

    from the artichoke.

     

    *To double check, pull the leaf between your teeth.You're looking

    for an "al dente" leaf, that is almost, but not quite fully cooked.

     

    3-  Remove the artichokes and let them cool. Using a very sharp

    knife, turn your artichoke upside down, and slice the artichoke

    in half.

     

    4-  Use spoon to scrape all the artichoke fur out, Remove the

    innermost translucent leaves.

     

    5 Put the olive oil, balsamic and salt and pepper in a gallon

    size plastic food storage bag and shake.

     

    6-  Add the artichoke halves, seal and mush around so the

    marinade  coats the artichokes and gets between the leaves.

     

    7-  Marinate in the refrigerator overnight, or for as long as you

    have time. Even half an hour will help.

     

    8-  Grill the artichoke hearts on a medium hot grill, cut side down

    for 5 or 6 minutes. Flip over and grill another 3-4 minutes.

     

     

    This recipe was adapted from

    True Food Cookbook by Andrew Weil.

     

     

     


  • Whipped Goat Cheese and Lucero Olive Oil

    February 19, 2015

     

    Ingredients

     

    8 ounces goat cheese, softened

    2  Tbsp.whole milk

    1  Tbsp. fresh herbs, chopped (I used a combination of

    thyme and rosemary)

    1 tsp. honey

    salt, to taste

    black pepper, to taste

    **We suggest drizzling Lucero Miller's Blend Olive Oil on top

    Directions

     

    1 Combine goat cheese, milk, herbs and honey in the bowl of a

    food processor. Process on high until all ingredients are well

    combined and cheese has taken on a fluffy texture.

     

    2. Add salt and pepper to taste and process to combine.

     

    3. Serve whipped goat cheese at room temperature with

    crackers and crudités for a quick and easy appetizer.

     

     

    Recipe adapted from foodfanatic.com

     

     

     


  • Maple Balsamic Salted Caramels

    November 24, 2014

     

    Ingredients:

    Makes approx. 60 1/2" caramels

     

    2/3  cup Lucero Bianco White Balsamic Vinegar

    2/3  cup heavy cream

    heaping 1/2 tsp salt

    1/4 tsp coarse salt

    1/2 cup maple syrup

    1 cup sugar

    4 tbsp butter

    cooking spray

     

    Instructions:

     

    1-  Line a 9inch loaf pan, or another small pan with parchment

    Spray parchment paper with cooking spray. Set aside. If using

    molds instead, spray with cooking spray and set aside.

     

    2-  Reduce your vinegar. Pour vinegar into a small pan and heat

    over high , swirling or stirring occasionally until reduced down

    to approximately 1/4 cup. Set aside.

     

     

    3-  In a small saucepan combine cream, 1/2 tsp salt, and butter

    Heat over low heat, stirring, until butter melts and the mixture

    mixture begins to bubble lightly. Turn off and cover to keep

    warm.

     

     

    4-  In a large saucepan (about 4-5 qt), add the sugar and maple

    syrup. Heat over medium heat and stir to combine. Once all the

    sugar as been moistened by the syrup, stop stirring and clip

    candy thermometer in to your pan. Make sure syrup is covering

    the bulb of the thermometer, but the bulb is not touching the

    bottom of the pan.

     

    5-  Cook sugar/syrup mixture until it reaches 310 degrees, or hard

    crack stage, Turn down  heat a bit and continue to cook until the

    candy reaches 340 degrees. Keep an eye on it the whole time to

    prevent burning, and gently swirl or stir to break up any hot spots.

     

    6-  When candy reaches 340 degrees, turn off heat and add the

    balsamic vinegar, and the cream/salt/butter mixture. Stir gently

    until smooth and well combined.

     

    7-  Return to heat, and occasionally gently stir or swirl to avoid

    hotspots, until candy reaches 260F, or hard ball stage. Remove

    from heat.

     

    8-  Pour caramel into prepared pan or molds, and allow to cool

    ten minutes, then sprinkle the 1/4tsp coarse salt over the top of

    the caramel.

     

    9-  Allow to cool fully before removing caramel from pan.

    Removing too soon will cause caramels to spread and lose

    shape. Give it at least 2-3 hours.

     

    10-  Using a sharp knife cut the caramels into small squares.

    Wrap cut caramels in parchment or wax paper.

     

     

     


  • 3 to 1 or 2 to 1 Vinaigrette Recipe

    November 10, 2014

    Ingredients

    Directions

    In a small bowl, whisk together 1/4 cup Lucero Balsamic

    1 Tbsp. Tequila Jalapeno Kiss mustard 1/4 tsp. salt,

    1/2 tsp. pepper, and a pinch of sugar.

     

    Slowly add 3/4 cup Lucero Hojiblanca Olive Oil, whisking until

    emulsified. Or shake the ingredients in a jar, or whirl them in a

    blender.

     

    VARIATIONS

     

    To make different types of vinaigrette, do the following:

     

    Garlic: Add 1tsp. minced garlic or 1/2 clove crushed or replace

    oils with garlic infused olive oil.

     

     

    Herb: Add 2 Tbsp. chopped fresh herbs, such as thyme ,parsley

    or tarragon.

     

    Blue Cheese: Add 1/2 c. crumbled blue cheese like Roquefort.

     

     

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

     

    Inspired by Martha Stewart

     

     

     


  • Muffin Tin Roasted Garlic

    April 3, 2014

     

     

    Instructions

    Preheat the oven to 400°F.

     

     

    1-  Peel away the outer layers of the garlic bulb skin, leaving the

    skins of the individual cloves intact. Using a knife, cut off 1/4

    to a 1/2 inch of the top of cloves, exposing the individual cloves

    of garlic.

     

     

    2-  Place the garlic heads in a baking pan; muffin pans work well for

    this purpose. Drizzle a couple tsps. Lucero Single Variety Extra 

    Virgin Olive Oil over each head using your fingers to make sure

    the garlic head is well coated.

     

    3-  Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or

    until the cloves feel soft  when pressed.

     

     

    4-  Allow the garlic to cool so you can touch it without burning

    yourself. Use a small small knife cut the skin slightly around each

    clove. Use a cocktail fork or your fingers to pull or squeeze the

    roasted garlic cloves out of their skins.

     

     

    5-  Eat as is (Yum!) or mash with a fork and use for cooking. Can

    be spread over warm French bread, mixed with sour cream for

    a topping for baked potatoes, or mixed in with Parmesan and

    pasta.

     

     

     


  • Crunchy Chickpeas With Rosemary Olive Oil

    January 28, 2014

    Ingredients

     

    2 15-ounce cans of chickpeas, drained, rinsed, and dried

    2 Tbsp. Lucero Rosemary Infused Extra Virgin Olive Oil

    1Tbsp. finely chopped fresh rosemary

    1 Tbsp. kosher salt

    1 tsp. garlic powder

    1 tsp. black pepper

     

    Instructions

    Preheat oven to 400º.

     

    1-  Toss the chickpeas with oil and seasoning. Spread on a large

    baking sheet and bake, uncovered, for 45 minutes, or until golden

    brown and crunchy.

     

     

    2-  Chickpeas can be roasted up to 1 day ahead. Cool completely

    and store in an air-tight container. You can serve these at room

    temperature or briefly reheated, about 5 minutes at 400º.

     

    --Water is the enemy of crunch, so make sure you remove as

    much, moisture as possible after rinsing the chickpeas. Use paper

    towels to remove any surface moisture, and if you have time, let

    them air-dry for 30 minutes before tossing with oil and baking.

     

     

     


  • Satsuma Mandarin Cranberry Sauce

    November 20, 2013

    Sweet Homemade Cranberry Sauce for Thanksgiving Dinner

    Ingredients

     

    1 1/4 cups white sugar

    1/2 cup Lucero Satsuma Mandarin Balsamic Vinegar

    1/4 cup water

    1 (12 ounce) package fresh cranberries

    1 cinnamon stick

    1 Tbsp. orange zest

     

     

    Directions

     

     

    1-  Combine 1 1/4 cup sugar, vinegar, and water in heavy medium

    saucepan over medium-high heat.

     

    2-  Bring to a boil, stirring until sugar dissolves. Mix cranberries,

    cinnamon stick, and orange peel into the liquid.

     

    3-  Reduce heat, and cover partially. Simmer until berries burst,

    about 10 minutes. Remove from heat.

     

    Cool completely, sauce will thicken as it cools. Discard cinnamon

    stick.

     

     

    Adapted from AllRecipes.com

     

     

     


  • Tomato and Olive Bruschetta

    September 24, 2013

     

    Ingredients

     

    1 small loaf of bakery bread, cut into 3/4 inch slices

    3 medium tomatoes

    ¾ cup Lucero Olives

    3 Tbsp.  Lucero Green Olive Tapenade

    2 Tbsp.s chopped fresh basil

    1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil, plus additional

    for drizzling on bread

    1 Tbsp. Lucero Traditional Red Balsamic Vinegar

    1 tsp. lemon juice

    ½ tsp. freshly minced garlic

    salt and pepper to taste

    Optional: goat cheese

     

     

    Instructions

    Preheat broiler to low

     

     

    1-  Place bread on lined baking sheet.

     

    2-  Drizzle bread with olive oil. Toast under broiler until lightly

    golden  and crisp.

     

    3-  While bread is toasting, quarter the tomatoes, scoop out and

    discard seeds. Dice tomatoes, combine with other ingredients

    in large mixing bowl.

     

    4-  Top warm bread with tomato and olive mixture, enjoy!

     

    Optional: Spread goat cheese on warm bread and top

    with tomato mixture.

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

     

     

     


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