Lucero Blog

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

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

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

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

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

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Ingredients
3 cups all-purpose flour
4 tbsp. lemon pepper
3 tbsp. Cajun seasoning
2 eggs
½ cup Five Star Blend Extra Virgin Olive Oil 
1 lemon
5 Catfish fillets

Directions
In a large bowl, combine flour, lemon pepper, and Cajun seasoning.
In a separate medium bowl, whisk the eggs until fluffy.
Coat both sides of the fillet in the egg then into the flour mixture making sure to coat both sides evenly.
Over medium- high heat, heat the Five Star Extra Virgin Olive Oil. Once the olive oil is heated, place the fillet in the pan and fry until golden brown. (Approximately 5 minutes on each side depending on the thickness of fillet).
Once fully cooked, remove the fillet from a pan onto a plate that’s lined with paper towels to soak up any excess oil.
Squeeze fresh lemon on fillets and serve warm with your favorite tartar sauce.

Recipe from L. Duby, from the Lucero Kitchen

Fava Bean Soup ingredients
¼ cup plus 3 tablespoons of Lucero Picual Extra Virgin Olive Oil
½ cup chopped shallot from 1 large or 2 small shallots
2¼ cups shelled and peeled fava beans from 3.5 lbs fava beans in pods (Or 2¼ cups frozen peeled fava beans)
½ cup shelled English peas from ⅓ lb English peas in pods
½ lb new potatoes, peeled and chopped into 1-inch pieces (any small firm potatoes will do!)
3 cups chicken or vegetable broth
4 sprigs fresh thyme
½ cup milk
¼ cup cream
2 tablespoons freshly grated parmesan cheese
1 teaspoon freshly squeezed lemon juice
¼-½ teaspoon salt, to taste

Lemon Crème Fraîche ingredients
¼ cup crème fraîche
4 teaspoons freshly squeezed lemon juice

To get the full recipe, click here! 

Recipe and photo from Sarah at Snixy Kitchen.com

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

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

Ingredients

4 cups Five Star Blend Extra Virgin Olive Oil
1 avocado peeled and halved
½ cup sour cream
1 pinch ground cumin
Pinch of Salt and black pepper
1 cup all purpose flour
1 cup good quality dark beer, such as Porter or Stout
½ -3/4 pound fresh skinless salmon
1 bag chopped romaine lettuce leaves
¾ cup fresh chopped cilantro
6 white corn tortillas (small size)

To get the full recipe, click here!

Recipe and photo from Gerry at Food Gracious. com

Ingredients
5 large potatoes unpeeled and sliced into wedges
5 tbsp. Garlic Olive Oil
2 tsp. salt
2 tsp. Italian seasoning
1/2 cup Parmesan cheese

Directions
Preheat oven to 400 degrees F.
Place the potato wedges in a bowl and drizzle with Garlic Olive Oil and toss to coat. Sprinkle salt, Italian seasoning and Parmesan cheese tossing to coat.
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 from Creme De La Crumb 

Ingredients
4 Chicken breasts
1/4 cup Garlic Olive Oil
1 teaspoon Sriracha salt
½ teaspoon black pepper
2 cloves of garlic minced
Fresh parsley for garnish

Directions
Preheat oven to 450 degrees F.

In a large bowl, combine Garlic Olive Oil, Sriracha salt, Black pepper, and minced garlic and whisk until well combined. Add in the Chicken breasts and coat with the mixture.

Place the chicken and the marinade in a 13” x 9” baking dish. Place the chicken side by side and be sure not to overlap the chicken breasts.

Place the pan in a preheated oven and bake for 15-20 minutes, until a meat thermometer reads 165 degrees.

Remove the chicken from the oven and cover the baking dish with tin foil and let sit for 5-10 minutes while the juices settle.

Garnish the chicken breast with fresh parsley and serve hot.

Ingredients
1 lb white or yellow waxy potatoes -cut into 1 inch pieces, thin skins ok to leave on.
3 Tbsp. Garlic Olive Oil plus one for garnish
3-4 cloves garlic-minced
¾ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon zest ( reserving a pinch for garnish)
6-7 Tablespoons water ( hot potato water)
1 T fresh lemon juice
1 tsp fresh chopped Italian parsley

Directions
Blanch potatoes in boiling water, until fork tender, about 15 minutes. Strain, reserving ½ cup of the warm potato water.
Mash or put through a potato ricer. ( Do NOT puree in food processor)
Place in a bowl and using a fork stir in Garlic Olive Oil, one tablespoon at a time. Add  minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency.
Serve warm or chilled with toasty pita, veggies or naan bread.
To serve, create a circular ring or well with the back of a spoon, and drizzle Garlic Olive Oil in the well, sprinkle with parsley and more zest.

Recipe adapted from Sylvia Fountaine at Feasting at Home

Ingredients

1 cup Heavy Whipping cream
8 oz. Finely Chopped bittersweet chocolate
4 tablespoons ChocoChili Olive Oil
½ teaspoon Chili powder
Cocoa Powder or crushed nuts for rolling

Directions
Heat the heavy cream in a pan over medium heat and be sure to not let the cream boil.
Stir in the finely chopped chocolate and mix until melted. Whisk in the ChocoChili Olive Oil and whisk until the chocolate mixture is smooth.
Pour the chocolate into a bowl and cover to and place in the fridge to let cool for a minimum of 3 hours.
Using a melon scoop, or a small spoon, scoop the chilled chocolate mixture and roll into small balls (make sure to do this quickly because the chocolate starts to melt). Roll the chocolate balls into cocoa powder, or crushed nuts. Keep chilled until ready to serve.

Recipe by K. Holmes, from the Lucero Kitchen.

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

Click for Instructions to Sriracha Hummus!

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

Recipe from Laura Bashar at FamilySpice.com

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

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

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

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

Recipe by K. Holmes, from the Lucero Kitchen

Ingredients

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

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

Recipe by K. Holmes, from the Lucero Kitchen

Sriracha
1 can garbanzo beans
1T. sriracha salt ( Lucero)
1T. chili powder
extra virgin olive oil ( Lucero Frantoio)
Perheat hven to 400 degrees. Toss ingredients and place on baking pan. Bake for 30 minutes. Add more Sriracha salt to taste eat hot.

Lemon rosemary
1 can garbanzo beans
1 preserved lemon chopped
1/4c. rosemary chopped
flake salt ( Maldon)
extra virgin olive oil ( Lucero Taggiasca)
Pre heat oven to 400 degrees. Toss ingredients and place on baking pan. Bake for 30 minutes. Eat hot.

Makes a 9-inch round cake

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

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

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

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

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

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

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

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

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

Recipe adapted from Diana at The Jewels of New York 

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

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

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

Minestrone ingredients:

3 tbsp Ascolano Extra Virgin Olive Oil
1 pound leeks (2-3 leeks), cleaned and chopped
1 pound winter or bitter greens, such as collards, kale, dandelion, etc.
1 quart low-sodium chicken or vegetable stock
3 cloves garlic, peeled and finely minced (about 2 tsp)
1 tbsp fresh chopped thyme
2 celery ribs
1½ pound turnips or rutabagas
1 13.5-ounce can full fat, unsweetened coconut milk
½ ounce fresh flat-leaf parsley
Juice of half a lemon
Salt and pepper to taste

Pesto ingredients:

1 ounce fresh flat-leaf parsley
4 ounces fresh rosemary
¼ cup fresh oregano or marjoram
½ cup shelled pistachios, dry roasted
½ cup Parmigiano-Reggiano (preferably raw), shredded
3 cloves garlic, peeled
Juice of half a lemon
¼ teaspoon salt (omit if using salted pistachios)
½ cup Ascolano Extra Virgin Olive Oil

Directions

Add the Ascolano Extra Virgin Olive Oil to a large, heavy-bottomed stock pot or dutch oven.
Clean, quarter, and chop the leeks and set aside.
Wash the greens, remove fibrous stems (if necessary), and then add to a large skillet with 1 cup of stock and cover tightly with lid.
Wash and trim the ends of the celery. Cut in half lengthwise, chop, and add to a large bowl. Peel and chop the rutabagas or turnips into ½-inch cubes. Add to the bowl with the celery and set aside.
Mince and chop the garlic and thyme.
Turn on the heat to medium and melt the butter or ghee, add the leeks and stir to coat. Continue cooking for 5 minutes, stirring frequently, so that the leeks do not brown. Add the minced garlic and thyme to the pot with the leeks and cook for another minute until fragrant.
Add the celery and rutabagas to the pot, and season with salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally.
Add remaining chicken stock to the pot, cover and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
While the vegetables are simmering, steam the greens over medium heat until they are wilted down, but still vibrant in color and mild to taste, about 10-15 minutes. You may need to gently toss them halfway through the cooking time.
Transfer the wilted greens to a high-speed blender, along with the left over stock from the pan, coconut milk, lemon juice, fresh parsley, and about a third of the cooked vegetables. Puree until smooth, 30-60 seconds. Pour the puree into the pot and simmer uncovered for another 10 minutes to let the flavors come together and finish cooking the root vegetables.
Season with salt and pepper to taste. Top with a spoonful of Winter Herb Pesto, freshly cracked black pepper, and a drizzle of olive oil. Serve hot.

Instructions for the pesto:

Add all the ingredients except for the Koroneiki Extra Virgin Olive Oil to the bowl of a food processor. Pulse a few times.
With the food processor running, slowly pour in the Ascolano Extra Virgin Olive Oil just until it all comes together. Serve immediately.

Recipe adapted from James Trenda at Against All Grain

Ingredients

1 cup raspberries
1 tablespoon granulated white sugar
1/4 cup Red Balsamic Vinegar 
1/2 cup Ascolano Extra Virgin Olive Oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

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. Pour the mixture into a jar with a lid; then add Red Balsamic Vinegar, Ascolano Extra Virgin Olive Oil, Honey, salt and pepper. Secure jar with a lid and shake until all ingredients are well combined.

Cooks tip: Use a food processor to get a smooth and creamy texture.

Recipe by L. Duby, from the Lucero Kitchen. 

Add 2 tbsp of Ascolano Extra Virgin Olive Oil for long-term energy, olive oil is an effective way to help round out the nutrition packed inside.

Get the recipe here!
Ginger and Spinach Green Smoothie

Recipe and Photo Attributions to Lindsay Landis at loveandoliveoil.com

Serves 6 to 8

Ingredients

10 kale leaves (on a stalk)

1 1/2 tbsp Lucero Green Label Collection Extra Virgin Olive Oil

1 tsp Sriracha Sea Salt

1 tsp paprika

1/2 tsp ground coriander seeds

2/3 tsp ground cumin powder

Instructions

Preheat oven to 350 degrees.

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.

Toss kale leaves with Lucero Green Label Collection Extra Virgin Olive Oil, spices & Sriracha Sea Salt. 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. 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.

Preparation time: 5 minutes

Cooking time: 15 minutes

Number of servings: 2-4

Recipe from Eat Drink Paleo

Here’s a nod to the classic Italian antipasto “Olive all’Ascolana” using our 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.  Coat the olives in flour, dip in the beaten egg, then dredge in bread crumbs or panko.  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 Lucero Blue Cheese Stuffed Olives with our Garlic Jalapeño Stuffed Olives.

Photo from The Hungry Dudes

A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.

Ingredients:

12 cups of popped popcorn
8 oz. unsalted butter
2 cups packed light brown sugar
1 tsp. kosher salt (For added flavor, use Smoked Sea Salt, or, Sriracha Sea Salt )
1/4 cup Tradizionale Red Balsamic Vinegar 
1/4 cup light maple syrup
1 tsp. baking soda

Directions:

Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

In a large saucepan, combine the butter, brown sugar, salt, Tradizionale Red Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

*For added flavor, try sprinkling Smoked Sea Salt, or, Sriracha Sea Salt

Adapted from Sauce Magazine.

Ingredients
1/2 cup Winter Spice Balsamic Vinegar
1 tablespoon sugar
1 teaspoon cinnamon
3 tablespoons 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.

Ingredients
2 medium sweet potatoes, peeled, and cut into 1 - 1½ in. chunks
½ - 1 lb. carrots, cut into chunks
3-4 beets, peeled and sliced into ¼" slices
3 Tbsp. Tradizionale Red Balsamic Vinegar
1 Tbsp. Ascolano Extra Virgin Olive Oil
2 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. thyme
fresh ground pepper
3 sprigs fresh rosemary

Directions
Preheat oven to 375° F and grease a 9x13 baking dish.

Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.

Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.

Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .

Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.

Remove from oven. Serve and enjoy!

Recipe adapted from Marie D. at Healthy Ideas Place

Ingredients:

1/2 cup Sweet Roasted Garlic Mustard
3-pound whole chicken
2 Tbs. Ascolano Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste

Directions:

Heat the Sweet Roasted Garlic Mustard and Ascolano Extra Virgin Olive Oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.

Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.

Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.

Freshly Baked Croutons -

• 1 loaf of bread of choice
• ¼ cup of Ascolano Extra Virgin Olive Oil
• Salt and Pepper to taste

Salad Dressing-

• ¼ cup Ascolano Extra Virgin Olive Oil
• ¼ cup Mission Fig Red Balsamic Vinegar
• ½ teaspoon onion powder

Salad (makes 1 serving)-

• 4 cups of baby arugula
• 2/3 cup grilled chicken
• ½ Red Delicious apple
• ¼ cup pomegranate seeds

Preheat oven to 375 degrees. Cut your loaf of bread into approximately
¾ inch cubes, toss in a large mixing bowl with Ascolano Extra Virgin Olive Oil, and salt
and pepper to taste. Spread the pieces onto a baking sheet and cook for 10
minutes or until golden brown. Mix Ascolano Extra Virgin Olive Oil, Mission Fig Red Balsamic Vinegar and onion powder into a dressing dispenser.

Add salad ingredients onto a serving plate, topped with your
croutons straight from the oven, and finish off with your Mandarin Fig salad
dressing, and you’re on your way to obtaining your New Year’s Resolution!

Ginger bread Ingredients
2 cups flour
2 teaspoon baking soda
1 teaspoon cinnamon 
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1 cup sugar
1 cup Millers Blend Extra Virgin Olive Oil
1 cup molasses
3 eggs
3/4 cup boiling hot water

Winter Spice Whipped Topping Ingredients
2 cups heavy whipping cream
3/4 cup sugar
3 tablespoons Winter Spice Balsamic Vinegar

Gingerbread Directions
Preheat oven to 350°F. In a large bowl, combine flour, baking soda, cinnamon, salt, ginger, allspice, sugar, Millers Blend Extra Virgin Olive Oil, Molasses, and eggs with an electric mixer on medium, beating until batter is very smooth. Quickly mix in the boiling water. Pour the batter into a 8 1/2 x 4 1/2 x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick inserted into the center comes out clean). Let the gingerbread cool in the pan. 

Winter Spice Whipped Topping Directions
Combine heavy whipping cream, sugar, and Winter Spice Balsamic Vinegar in a large bowl. beat at medium speed for 5 minutes until soft peak forms. Let refrigerate while the bread is cooling. Serve on top of a slice of bread.

Recipe by K. Holmes from the Lucero Kitchen

Ingredients
2 cups flour
1 Cup plus 2 tablespoons sugar
1/2 teaspoon baking soda
1/2 cup plus 3 tablespoons Persian Lime Agrumato Olive Oil
2 tablespoons milk
1 tablespoon Lime zest
1/4 cup lime juice
Vanilla Frosting

Directions
Preheat oven to 350° F, line two baking sheets with parchment paper. Sift together flour, sugar, and baking soda in a large bowl. Stir Persian Lime Agrumato Olive Oil, milk, lime zest and lime juice together in a bowl. Combine Lime mixture with the flour mixture in a large bowl, stirring until all the ingredients are combined well. Place 2 tablespoon of sugar in a separate small bowl.

Roll the dough into 1/2 in balls and lightly coat with sugar. Place the cookies on the cookie sheet.

Bake the cookies until they are very lightly browned (about 12-15 minutes)

Let the cookies cool, spread vanilla frosting on one side of the cookie, then take another cookie and pair the two together.

*Bakers tip: For added flavor, combine Bianco White Balsamic Vinegar to the vanilla frosting.

Recipe by, K. Holmes from the Lucero kitchen

Ingredients:
4 Tbsp. Frantoio Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. chopped fresh thyme
1 yellow onion, thinly sliced
Salt and freshly ground pepper, to taste
4 large roma tomatoes, sliced into 1/8-inch rounds
2 large zucchini, sliced into 1/8-inch rounds
2 large summer squashes, sliced into 1/8-inch rounds
1 Japanese eggplant, sliced into 1/8-inch rounds

Instructions:
Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of Frantoio Extra Virgin Olive Oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

Add another 1 Tbs. of Frantoio Extra Virgin Olive Oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

From the William Sonoma test kitchen

Ingredients
1 pound ground turkey
1 egg beaten
¾ cup bread crumbs
2 cloves garlic minced
¼ cup white onion diced
¼ cup fresh cut parsley
5 tablespoons Five Star Blend Extra Virgin Olive Oil
ground pepper
28 ounces spaghetti sauce

Directions
Combine turkey, bread crumbs and the beaten egg. Add onions, garlic, parsley and black pepper. Mix until well combined. Roll the mixture into tablespoon sized balls.Preheat oven to 350°F. In a medium pan, heat the Five Star Blend Extra Virgin Olive Oil . Once the pan is heated, place the meatballs into the pan and let the meatballs brown. As the meatballs brown, place them into a glass baking dish. Once all the meatballs are in the baking dish, coat the meatballs in spaghetti sauce and bake for 45 minutes.

Enjoy over spaghetti or by themselves!

Recipe by K. Holmes - Lucero Olive Oil, LLC. Team member

Ingredients

Directions

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add a few dashes of salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Heat 1/2 tablespoon butter and 1/2 tablespoon Lucero Olio Novello in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and Lucero Olio Novello to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add Lucero Mission Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until Balsamic Vinegar is reduced and the onions are glazed, about 30 seconds.

Add onions to brussels sprouts, and toss well. Serve immediately.

Ingredients
2 tablespoons active dry yeast
1/2 cup lukewarm water (100°-115°F)
1/4 cup plus 1 teaspoon granulated sugar
2 1/2 cups unbleached all-purpose flour
2 eggs
2 tablespoons unsalted butter room temperature
2 teaspoons salt
4 cups Five Star Extra Virgin Olive Oil Estate Blend
Seedless jam for filling, (about 1 cup)
Powdered sugar for topping

Directions
In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.

In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.

Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.

Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.

Meanwhile, heat Five Star Extra Virgin Olive Oil Estate Blend in a saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts

Poke a skewer in the side of each doughnut. Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole. Sprinkle doughnuts with powdered sugar. Serve warm.

Recipe adapted from Stephanie at tablespoon.com

Cake:

3 eggs
2 1/2 cups sugar
1 1/2 cups Lucero Lemon Infused Olive Oil
1 1/2 cups milk
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Directions-

Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.

 Croquant:

1 cup sugar
1/4 cup water
1 teaspoon rosemary

Directions-

Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.

 Icing:

2 cups powder sugar
2 teaspoons clear vanilla extract
3 tablespoons White Lemon Balsamic Vinegar

Directions-

Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!

Ingredients:

1 baguette
1/2 cups Mandarin Orange Agrumato Olive Oil
2 bars of good dark chocolate
1/2 Tablespoon of a smooth extra virgin olive oil (We use Lucero Chocolate Infused Olive Oil )
Sea salt for finishing

Directions

Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Mandarin Orange Agrumato Olive Oil  and lightly toasted. Melt dark chocolate (such as the fruity Scharffen Berger 62% semisweet) with the additional 1/2 tablespoon of EVOO and drizzle over bread, finish with a sprinkle of flaky sea salt. Voila, you have a snack that goes with cocktails or -- wait for it -- a yummy not-too-sweet afternoon snack in lieu of a cookie.

Ingredients

Pinch of salt and ground black pepper
3 tablespoons Tradizionale Balsamic Vinegar
2 Tablespoons of a Robust Extra Virgin Olive Oil, we suggest Coratina or Picual
2 teaspoons crushed red pepper
2 cloves garlic cut in half
2 teaspoons Fresh Rosemary

Directions

Make 3 slits in the steak, fill the slits with the garlic and rosemary. Add the steak into a resealable bag then add the Robust Extra Virgin Olive Oil and Balsamic Vinegar. Combine rest of the dry ingredients, then seal the bag and massage the marinade into the meat. Let the steak sit in the fridge for 6-8 hours. Cook to your liking!

Ingredients

1 medium squash
1 tablespoon Lucero Olio Novello
Salt And Pepper, to taste
1 pinch nutmeg
1 pinch dried sage
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 rustic baguette, sliced
1 tablespoon Lucero Meyer & Eureka Lemon Agrumato Olive Oil 
Kosher Salt & Freshly Ground Black Pepper, For Serving
Fresh mozzarella cheese, thinly sliced

Directions

Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.

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.

Heat oven to 375. 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.

Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!

Ingredients

2 tablespoons Lucero Olio Novello Extra Virgin Olive Oil
1 medium sized Butternut squash peeled, seeded and cubed
2 medium potatoes
1 small Onion chopped
1 stalk of Celery chopped
1 medium Carrot chopped
1 container (32 fluid oz.) chicken stock
Salt and pepper to taste

Directions

Heat the Olio Novello Olive Oil in a large pot, cook the onion, carrot, celery, potato and butternut squash for 5 minutes, or until lightly browned. Pour in enough chicken stock to cover all the vegetables. Bring to a boil, then reduce the heat to low, cover pot, and simmer for 40 minutes or until all the vegetables are tender.

Transfer the soup to a blender and blend until smooth. Return to pot, and add any of the remainder of stock until you get the consistency that you like. Serve into bowls and lightly drizzle Lucero Olio Novello Extra Virgin Olive Oil on the top, and salt and pepper to taste.

Recipe and Picture credit to Toda_Creations Instagram account.

Ingredients

12 pound whole turkey
¾ cup Lucero Yellow Label Collection (we recommend Miller’s Blend, Ascolano, Koroneiki, or Manzanillo Estate Single Variety Extra Virgin Olive Oil).
3 tablespoon minced garlic
2 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
Salt to taste

Directions

Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

Ingredients

5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
4 Tablespoons Lucero Garlic Olive Oil- divided
8 garlic cloves Garlic Cloves- thinly slice lengthwise
6 sprigs Rosemary
Salt and pepper

Directions

Preheat oven 425°F with a rack in the lower-middle position
Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato --but don't worry if you cut through.
Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices, separates them and reduces cooking time.
Brush the bottom of the baking dish or cast iron skillet with Lucero Garlic Olive Oil and sprinkle dish with salt and pepper.
Brush top and sides of potatoes with 1-2 Tablespoons of Lucero Garlic Olive Oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
Garnish with fresh rosemary leaves.

Recipe adapted from Sylvia Fountaine, http://www.feastingathome.com/rosemary-garlic-hasselback-potatoes/
For more recipes by Sylvia, visit Feasting At Home.com

Directions

Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt. Drizzle with more olive oil before serving, if desired

Ingredients

1/4 cup Lucero Five Star Blend extra-virgin olive oil
1 Tablespoon chopped fresh rosemary
2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm water
3 1/4 cups bread flour
1 3/4 teaspoons sea salt or kosher salt
extra flour for dusting
Additional 1/2 cup Lucero Five Star Blend extra-virgin olive oil
nonstick spray

Directions

In a small bowl, combine Lucero Five Star Blend Olive Oil and rosemary; let marinate for at least 30 minutes.

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).

Insert paddle attachment into your stand mixer. Pour water/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 cups of flour until all flour is used up and incorporated. Remove the paddle attachment and replace it with a 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.

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. 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. 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 oil and cover loosely with plastic wrap. 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 degrees F. Remove plastic wrap and lightly brush each roll with Olive Oil . 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.

*Yields approximately 12 dinner rolls

Olive oil Stuffing

Ingredients:

10 cups rustic white bread, cut into 1-inch cubes
4 tablespoons Lucero Robust Style Olive Oil (we recommend Woodson Estate Blend, Coratina, Picual, or Taggiasca Estate Single Variety Extra Virgin Olive Oil)
1 pound yellow onion, diced
4 large stalks celery, diced
4 cloves garlic, minced
1/4 cup finely chopped sage leaves
Leaves from 4 stalks of thyme
2 large eggs, beaten
2 cups turkey, chicken, or vegetable stock
1 teaspoon salt
Freshly ground black pepper

Directions:
Preheat oven to 225°F. Spread the bread cubes on a large baking sheet and bake for 90 minutes or until crisp, stirring every half hour.
Heat the olive oil in a heavy skillet set over medium-high heat. Add the onion, celery, garlic, and cook stirring frequently for 10 minutes, or until vegetables are very soft. Stir in the sage, and thyme. Cook for 2 minutes then turn off the heat.
Beat the eggs with the broth, salt, and a generous amount of black pepper. In a large bowl, fold together the toasted bread cubes, with the cooked onions and celery. Then stir in the egg-broth mixture.
Spread in a lightly greased 3-quart baking dish and drizzle with an additional amount of olive oil.
When ready to bake, preheat the oven to 375°F. Bake covered for 25 minutes. Remove foil and continue to bake for 15 minutes, or until the top is lightly browned.

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

Fruit Filling
5 medium granny smith apples
Juice and zest of 1 lemon
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
3 tablespoons Grade B Maple Syrup
½ teaspoon fine sea salt
3 tablespoons Lucero Ascolano Extra Virgin Olive Oil

Directions
For the crust, pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles course meal. Add egg yolks and 2 tablespoons of the cream. Pulse until the dough comes together, about 20 seconds. Add more cream if needed. Divide the dough in half and pat into disks. Cover in plastic and refrigerate for an hour or freeze for later use.

Preheat oven to 375° F.

Peel, core, and slice the apples and add those and all other apple filling ingredients to a bowl and gently toss until everything is integrated.

Remove one disc of dough from the refrigerator and let sit 5 or 10 minutes until pliable. Dust with flour and roll dough into a round or oblong shape about 1/4 inch thick. Place on a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet.

Place apples slightly overlapping in a spiral or any other organized pattern, drizzling with remaining juice from the bottom of the bowl.

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

Bake until everything is golden and any almond filling that has risen through the apples has started to become crusty and brown. this should take 30-40 minutes. Turn once after 20 minutes.

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

Prep Time: 5 Minutes  Cook Time: 10 Minutes
Ingredients:
- 1/2 cup of water
- 1/2 cup of fruity red wine (We used a nice Malbec)
- 3/4 cup of granulated sugar
- 4 cups of fresh cranberries
- 1/4 cup of Lucero Tradizionale Balsamic Vinegar

Directions:
In a medium saucepan, combine the water, wine and sugar, and bring to a boil, stirring until all sugar is dissolved.
Add the cranberries and simmer for 5 minutes, until most of the cranberries have popped.
Stir in the Balsamic Vinegar and allow to cool before it's served.

Enjoy!

Recipe by K. Cook - Marketing Manager of Lucero Olive Oil, LLC.

After you've sautéed duck breasts, remove them from the pan and pour off most of the rendered fat. Return the pan to the stove at a medium heat and add a few tablespoons of Lucero Pomegranate Balsamic Vinegar. When the liquid in the pan is bubbling, it will mix with the left over seasonings and drippings to make a delicious sauce for the sautéed duck. Drizzle over the duck breasts and add a few pomegranate seeds for garnish.

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 tablespoons Shallots, minced
1 tablespoon Dijon Mustard
Salt and Pepper to taste

Attach lid to container and shake vigorously.
Add desired amount to salad and toss.

Ingredients
8 slices of hearty sourdough bread
Lucero 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

Directions
To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Lucero Extra Virgin Olive Oil until crispy and toasted.

Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Lucero Mission Fig Balsamic Vinegar.

Ingredients

• 1 1/4cups dried chickpeas
• 1 teaspoon baking soda
• 6 1/2cups water
• 1 cup plus 2 tablespoons tahini (light roast)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• 6 1/2tablespoons ice cold water
• Salt
• Lucero Ascolano Extra Virgin Olive Oil, to serve

Directions

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. To serve, top with a layer of Lucero Ascolano Extra Virgin Olive Oil. This hummus will keep in the refrigerator for up to three days.

Recipe adapted from Food52

Ingredients

One bowl of cooked oats
Lucero Extra Virgin Olive Oil
Sea salt flakes (Try Lucero French Grey Sea Salt)
Cracked black pepper

Directions

Drizzle oats with olive oil. Sprinkle with salt and pepper.

Recipe adapted from TasteSpotting.com

INGREDIENTS
4 red apples(I use Honeycrisp), peeled, cored and thinly sliced
5 tbsp all-purpose flour, sifted
5 tbsp granulated sugar
5 tbsp extra virgin olive oil
1 tsp baking powder
4 large eggs
⅔ cup (150ml) pure honey

INSTRUCTIONS
Preheat oven to 350Fº (180Cº).
Grease and/or line an 8 inch (20cm) cake pan with nonstick parchment paper, then place the apple slices inside.
Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
Pour batter over the apples and bake for 20 minutes. Take the pan out of the oven and increase heat to 400Fº.
In a bowl, whisk 2 eggs and honey. Pour mixture over the cake and bake in the oven for another 15-20 minutes until golden brown and fork comes out clean when poked in the center.
Serve warm or cold.

Recipe adapted from pickledplum.

Ingredients

4 oz. (125 g) bittersweet chocolate, coarsely chopped
2 cups (10 oz./315 g) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. fine sea salt
1 cup (8 oz./250 g) granulated sugar
3 large eggs
1/2 tsp. pure vanilla extract
3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
3/4 cup Lucero Chocolate Infused Olive Oil, plus more for greasing
Confectioners’ sugar for dusting

Directions

Preheat oven to 350°F (180°C).

Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.

Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack and let cool for 20 minutes. Carefully invert the cake onto the rack, then place upright on a cutting board. Cut the cake into thick slices and arrange, slightly overlapping, on a platter. Dust with the confectioners’ sugar and serve. Serves 8.

Recipe adapted from Rustic Italian, by Domenica Marchetti

INGREDIENTS

• 3 cloves garlic, minced
• 1/3 cup freshly-squeezed lime juice
• 1/3 cup tequila
• 2 tablespoons Lucero Lime Infused Olive Oil
• 1/2 teaspoon freshly-cracked black pepper, plus extra for sprinkling
• 1/2 teaspoon ground cumin
• 1/2 teaspoon 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)**

DIRECTIONS

In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, Olive Oil, black pepper, cumin and salt until combined.  Add chicken breast pieces, and toss until evenly coated.  Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.

Preheat grill to medium-high heat.

Remove chicken from bag, and discard the leftover marinade.  Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper.  Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through.  Remove and serve immediately, garnished with fresh cilantro** and drizzled with Lime 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.

**A special note from the Lucero Olive Oil Kitchen August 2015:  due to the recent outbreak of cyclospora in some parts of the country from contaminated fresh cilantro we recommend that you omit the garnish shown in this photo unless you are sure of your source of supply.

Recipe adapted from Gimme Some Oven.com

Ingredients

4 pound pork loin
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons Lucero Rosemary Infused Olive Oil
1/2 tablespoon kosher salt
1 teaspoon grated lemon zest
1/2 teaspoon fresh ground black pepper

Directions

1. Preheat oven to 475°F.
2. In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
3. Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
4. Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
5. Allow to rest on a carving board for 10 minutes before slicing and serving.

Recipe adapted from In Sock Monkey Slippers.com

Ingredients

One lemon, juiced and zested (plus additional lemons for garnish, if desired)
2 tsp. fresh dill, chopped
2 tsp. fresh tarragon, chopped
1 Tbsp. soy sauce
1 tsp. honey
1 1/2 Tbsp. Lucero Lemon Infused Olive Oil
1 lb. salmon

Directions

1. Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon, and pat dry with paper towels. Pour herb mixture over salmon, making sure the filet is coated on both sides. Cover, and let marinate in refrigerator for at least an hour.
2. Preheat broiler or grill. Cook salmon for up to 10-12 minutes depending on the thickness of your fish, flipping halfway.  Remove from the heat when the middle is medium-rare.
3. Garnish with any remaining herbs and lemon wedges.

Recipe adapted from Food Fitness Fresh Air.com

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 size pieces or one small tub of ciliegine cherry size mozzarella
1 bunch fresh basil
Lucero infused basil 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.

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.

2. 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 you are using the ciliegine mozzarella, use them whole or slice in half). Set aside.

3. 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. 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.

Recipe adapted from Alexandra Cooks.com

Ingredients

1 1/2 cups Lucero Woodson Blend Extra Virgin Olive Oil
1/4 cup Worcestershire sauce
2 1/4 teaspoons salt
1/2 cup wine vinegar
2 cloves of garlic, crushed
3/4 cup soy sauce
2 tablespoons dry mustard
1 teaspoon pepper
1 1/2 teaspoons dried parsley flakes
1/2 cup lemon juice
Choice cuts of venison

Directions

Mix ingredients in a bowl. Submerge selected cuts of locally harvested venison in marinade. The longer it sits in the marinade, the better—refrigerate overnight if possible. Grill venison to desired temperature.

Recipe adapted from Missoula News

My imagination leads me to think, to be a farmer I should wear overalls, a straw hat, carry a pitchfork and have wheatgrass hanging out of my mouth. I live a simple life and dinner is on the table every night after the sun sets.

That iconic image of farming has its appeal but it’s the image of farming long past, let’s fast forward to 21^st Century reality. Technology has touched nearly every industry and farming is no exception. It’s important for a farmer to keep up with new practices and initiatives, while also remaining practical, traditional and close to the land.

In farming olives there are three planting; strategies, Traditional Spacing, Super High Density and Medium Density and I’m excited to tell you that Lucero Olive Oil is an expression of all three!

We have 100 year-old trees that make up our Traditional Spacing orchard. The older the olive tree, the broader and more gnarled the trunk becomes. These trees are planted approximately 100 per acre to allow the trees plenty of room to grow large. Hand harvesting was the only option when these trees were planted and it’s still the only option for trees of this age and size. Workers climb to the top of trees on three legged ladders to pick fruit one branch at time. These trees symbolize years of hard work and faith.

600 trees per acre

The olive oil industry has boomed since the development of Super High Density planting. These trees are grown in narrow hedge rows, kept short and harvested mechanically with using harvesters straddling and driving row by row over the trees.   This new technology helps provide a high quality harvest in a fraction of the time of manual labor. We are able to harvest 5 tons per hour with this machine. It’s truly impressive!

Well we’ve covered new practices with Super High Density and we’ve stayed close the land with our century-old trees. What now?  That’s right! Medium Density planting.

Medium Density is 200 trees per acre allowing the tree a generous amount of sunlight and space. Lucero Olive Oil has planted 160 acres of Medium Density comprised of 10 different olive varieties. We’re combining Tradition with new initiatives. What this means is that we will be hand picking some varieties while experimenting with machine harvest on others.

I’ve learned that to be a farmer, you have to think like a farmer. A farmer continues to learn, and grow with the land and technology as a parallel. A farmer appreciates a hard day’s work and is thankful to be able to work each day. Although very few farmers dress the part, they all seem to have one thing in common, faith.

“Country can be in the middle of a city, Country can be on a farm, Country ain’t even a place on the map, It’s a place in your heart” – Mo Pitney.

Part 1: We Are Growers
Part 2: Where Would You Be Without Agriculture?