Lucero Blog

Our secret is to is to slowly caramelize the onions in good

quality extra virgin olive oil. Don't hurry, your patience will be

rewarded!

Ingredients

1/4 cup Lucero Frantoio Extra Virgin Olive Oil

2 lbs.    yellow onion, cut into ¼ inch slices

3 lbs.    butternut squash, cut into 1 inch cubes

6 C.       poultry or vegetable stock

salt and pepper

½ cup   heavy cream

For garnish:

• Lucero Frantoio Extra Virgin Olive Oil
• crème fraîche, or sour cream, thinned slightly with
• water
• 2-3 sprigs of fresh thyme, lightly chopped
• cracked black pepper

1-  Heat oil over low heat in a heavy-bottomed soup pot.

Add onions and continue to saute very slowly, stirring

frequently until the onions are completely soft and

lightly caramelized to a rich, golden brown.  This can

take 20-30 minutes.

2-  Add the squash and soup stock. Bring to  a boil and

simmer, until the squash is completely  tender.

3-  Remove from heat, let cool briefly.  Puree mixture in

a blender until smooth and return to soup pot.  Add

cream. If needed, add a bit of water or stock to thin soup.

4-  Season with salt and pepper to taste.  Return pot

to stove and bring soup back to a gentle simmer for

3-5 minutes.

5-  Serve soup in bowls, garnishing with a plentiful drizzle of

Lucero olive oil and crème fraîche. Sprinkle with thyme and

cracked pepper.

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

Try this recipe with Lucero Five Star Extra Virgin  

For Lucero by P. Wittmann

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

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

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!

Ingredients

• 4 red tomatoes, halved
  salt and pepper
  1 Tbsp. chopped fresh parsley
  2  tsp. chopped fresh oregano
  4  sliced garlic cloves
  2  Tbsp. chopped fresh basil
• Lucero Garlic Infused Olive Oil

Directions

Preheat oven to 425ºF

1. Sprinkle tomatoes with salt and place, cut side down, on a

paper towel–lined plate. Let stand 30 minutes to drain.

2. Mist a baking dish with Garlic Olive

Oil, then arrange tomato halves, cut side up, in a single layer

in dish.

3. In a small bowl, combine herbs. Add pepper, to taste.

Spread herb mixture evenly over tomatoes. Top with Garlic

slices and  Garlic Olive Oil.

4. Bake in oven until cooked through, about 20 minutes.

Remove dish from oven, top with fresh basil and serve.

Recipe Adapted from My Recipes.com

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.

Topped off with pine nuts and Parmesan cheese, this

hearty pasta is a quick-to-prepare weeknight meal.

Ingredients

Serves 4

1   bunch broccolini, about 6 or 7 stalks

¾   pound penne pasta,

2   Tbsp. Lucero Extra Virgin Olive Oil

1   Tbsp. Lucero Garlic Infused  Olive Oil

2   cloves garlic, chopped

1   Fresno chili, seeded and chopped

1   pinch chili flakes

2   tsp. fresh oregano, chopped

¼   cup pine nuts, toasted

      salt and pepper

Lucero Garlic Infused Olive Oil, for drizzling

Parmesan cheese, freshly grated, for serving

Directions

1-  Cut the broccolini florets and stalks into 2-inch  segments.

Cook broccolini in salted boiling water for 2-3 minutes

and drain.

2-  Heat the olive oils in in a large fry pan over medium heat. Add the

garlic and Fresno chili and cook until garlic is translucent.  Add the

broccolini and chili flakes.

3-  Cook over low heat, stirring occasionally until broccolini is tender.

Meanwhile

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

dente.

5-  Scoop out 1/2 cup of the pasta cooking water and set aside.

Drain pasta and toss into the fry pan.

6-  Add  the 1/2 C of  pasta water you set aside  to the pan

and combine well, adding more water if needed. Add oregano

and season with salt and pepper to taste.

7-  Toss in pine nuts and transfer pasta into a large warm

serving bowl.

Drizzle with garlic olive oil and sprinkle with Parmesan cheese.

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!

Ingredients

• 1/2 pound fresh beets
  15 ounces chickpeas
  4 Tbsp. lemon juice
  2 Tbsp. tahini
  2 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
  2 cloves minced garlic
  1/2 tsp. Maldon Sea Salt 
  1/2 tsp. smoked paprika
  1/4 tsp. chile flakes
  goat cheese for serving 

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 Oil, minced 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

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!

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

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

(makes a single serving)

Ingredients

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

Preparation

Blend all ingredients to desired consisitency and serve

right away.

Alternate Recipe

6 oz pineapple juice

2 oz. fresh lime juice

2 tsp  Coconut Mango White Balsamic Vinegar

2 oz coonut rum of your choice

1 cup ice

Blend all ingredients to desired consisitency and serve

right away.

Lucero beverage

Ingredients

• 8 oz Club Soda
  3 Tbsp  Honey & Ginger Balsamic Vinegar
  handful of summer berries
  crushed Ice
  1 oz vodka (optional)

 Directions

Muddle berries in your favorite drink glass.

Add a bit of crushed  ice to your taste, the club soda and the

Honey Ginger Balsamic Vinegar.

Add the vodka and enjoy.  By the way, we use

 Q Drinks Club Soda and other cocktail mixers for our bar.

Like Lucero, they're a small American company making

quality handcrafted products.

Cheers!

Photography by Angie Norwood Browne 

Lucero beverage

The Teriyaki Cooking Method

Teriyaki  refers more to a method of cooking than to a recipe.

“Teri” describes the shiny glaze and “yaki” the grill. The meat

is thinly sliced, marinated and grilled.

 The Basic Teriyaki Marinade

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

contrast and will also include something sweet and mildly

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

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

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

Although Japanese in origin, variations of of teriyaki flourish

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

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

very familiar!

Create Your Own Variations on a Familiar Favorite

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

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

olive oil producers it was mighty tempting for us to upgrade this

recipe with Lucero Extra Virgin Olive Oil, so we did!

Marinate your meat thoroughly for superb flavor.

Marinade Ingredients:

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

Directions

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

steak.

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

marinade and refrigerate covered for 6 - 8 hours or overnight,

3. If you wish, When ready, thread the marinated steak strips

onto bamboo skewers and discard the excess marinade.

4. Grill for 5 to 7 minutes turning once, or cook to your tastes.

For mirin use Honey and Ginger White Balsamic

We've upgraded the oil  with one of our early harvest

"green label" extra virgin olive oils, (EVOO) in place of low

grade cooking oil because the early harvest olive oils

assert themselves beautifully and work well with red meat.

Why We Used Taggiasca Extra Virgin Olive Oil

We featured Taggiasca EVOO with Honey & Ginger Balsamic

Vinegar in a variety of recipes this week because it's so fruity

and floral, and we think you’ll agree that "Taggiasca Teriyaki"

offers a refreshing change to winter flavors!  Please enjoy,

and if you do make this let us know how it turned out!

Tasting Notes* Taggiasca is Lucero Green Label-Bold

Photography by Angie Norwood Browne.

Follow her blog here: StrayCatsAndBlackberries

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

Photography by Angie Norwood Browne

Ingredients

3 Tbsp. confectioners’ sugar, plus more for sprinkling

1 tsp. finely grated lime zest

¼ tsp. fine sea salt

10 Tbsp. cold unsalted butter, cut into cubes

For the curd:

3/4 cup of lime juice (about 6 limes)

1 ½ cups sugar

2 large eggs plus 3 yolks

1 ½ tsps. cornstarch

Pinch of fine sea salt

4 Tbsp. butter

¼ cup Meyer & Eureka Lemon Olive Oil Agrumato

confectioners’ sugar

Directions

Heat oven to 325 degrees

1-   Line a 9-by-9-inch baking pan with

enough parchment to hang over two of the sides (to be used as

handles later to lift the bars out of the pan).

To make the shortbread base,

2-  Pulse together the flour, granulated sugar, confectioners’ sugar,

lime zest and salt in a food processor or whisk together in a large

bowl. Add butter and pulse (or use two knives or your fingers) to

cut the butter into the flour until a crumbly dough forms.

3-  Press dough into prepared pan and bake until shortbread is

pale golden all over, 30 to 35 minutes.

Make the Curd

4-  Grate 1/2 tablespoon zest from limes and set aside. Squeeze

limes to yield 3/4 cup juice.

5-  In a small, stainless steel saucepan, whisk together lime juice,

sugar, eggs and yolks, cornstarch and fine sea salt over medium

heat until boiling and thickened, 2 to 5 minutes. Make sure

mixture comes to a boil or the cornstarch won’t activate. But once

it boils do not cook for longer than 1 minute or you risk the curd

thinning out again.

6-  Remove from heat and strain into a bowl. Whisk in butter, olive

oil and lime zest.

7-  When shortbread is ready, take it out of the oven and carefully

pour the lemon curd onto the shortbread base; return the pan to

the oven.

8- Bake until topping is just set, 10 to 15 minutes more. Allow to

cool to room temperature, then refrigerate until cold before

cutting into bars. Sprinkle with confectioners’ sugar and flaky sea

salt right before serving.

Recipe adapted from the Lucero Kitchen.

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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

Ingredients

Serves 4 to 6

3- to 4-pound whole chicken

2 Tbsp Lucero Tuscan Herb Blend

zest of one medium lemon, finely chopped

1 Tbsp kosher salt

1 tsp.freshly ground black pepper

1/4 cup Lucero Frantoio Extra Virgin Olive Oil

1 medium lemon (use the one you zested)

2 sprigs fresh rosemary

2 sprigs fresh sage

3 sprigs fresh parsley

1/2 cup white wine

Directions

1-  Rinse chicken inside and out and pat dry. Place the chicken

on a slightly tilted dish to let the water drain from the cavity as

you prepare the rub (and then pat dry again).

2-  In a small bowl,  mix the herbs, lemon zest, salt, and pepper.

Add the olive oil and stir to combine.

3-  Season the cavity of the chicken with salt and pepper.

4-  Place chicken on a rack (v-shaped or flat) in a roasting pan.

Using a skewer or toothpick, pierce the zested lemon all over

(10 to 15 places). Slip the lemon into the cavity with rosemary,

sage, and  parsley sprigs

5-  Tie the legs together with kitchen string and tuck the wing

tips under the back. Slather the chicken with the herb mixture,

rubbing it into the skin and cavities. Pour the wine into the pan.

6-  Roast the chicken until the thickest part of thigh registers

170 degrees F and the juice runs clear, about 1 to 1 1/4 hours.

7-  Transfer the chicken to a cutting board, tent loosely with

aluminum foil, and let rest 15 mins before carving.

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

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

• • 1/2 cup popcorn kernels
  • 1 Tbsp. Lucero Extra Virgin Olive Oil
  • Salt to taste

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

The blackberry balsamic compote delivers a sweet-tart

flavor complimenting the mild pork. Simple enough for

weekdays yet this dish looks elegant enough for a dinner

party, too.

Ingredients

Serves 4 to 6

11/2 tsp. dried oregano
1 tsp. granulated garlic
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
2 tsp. Lucero Persian Lime Olive Oil

Instructions For Tenderloin

Preheat oven to 350 degrees F (175 degrees C)

1-  Crush spices and add the  Persian Lime Olive Oil 

then rub the roasts with the mixture.

2-  Place pork loin into oven, turning and basting periodically

with the liquids. Cook until the pork is no longer pink in

center, about 1 hour.

3-  An instant-read  meat thermometer inserted into center

must read 145 degrees F (63 degrees C). Serve roast with

Blackberry Compote.

Blackberry Compote from Ciao Dona

• ¼ cup granulated sugar
• 2 Tbsp. water
• 2 cups fresh or frozen blackberries (if using frozen, drain
• juice)
• 1 tsp. finely chopped fresh rosemary
• 1Tbsp.   Lucero Blackberry Red Balsamic  Vinegar

Directions For Compote

1-  In a small saucepan over medium heat, combine the sugar

and water, and cook, stirring,  until the sugar dissolves.

2-  Add blackberries and rosemary, stir to coat with the syrup,

bring to a boil.

3-  Reduce the heat to medium-low and cook until the compote

begins to thicken, about 10 minutes.

4-  Remove from the heat and stir in the blackberry-balsamic

vinegar.

5-  Adjust seasoning to taste with more sugar or vinegar. Serve

warm or cold. The compote will keep refrigerated in an airtight

container for up to 2 weeks.

Ingredients

1 cup elbow macaroni

¼ cup Lucero Woodson Blend Olive Oil

 some for drizzle too

¼ cup all purpose flour

2 cups milk

2¼ cups grated Cheddar cheese

½ tsp. Lucero English Flake Sea Salt

or use Lucero Sriracha Flake Sea Salt

black pepper to taste

* Try spicing it up with 

Lucero 3 Alarm Chili Olive Oil

Directions

1-  Bring water to a boil in a large pot. When water boils

add elbow macaroni and stir occasionally until cooked

through but firm to the bite, roughly 8 minutes . Once

macaroni is cooked, drain the waterand set aside.

2-  In a saucepan over medium heat warm up the extra

virgin olive  oil. When the oil is warmed, gradually stir in

flour, salt and pepper until smooth. (about five minutes).

3-  Slowly pour milk into the oil and flour mixture,

continuously stirring until bubbly mixture stays smooth.

4-  Add the cheddar cheese to the mixture and stir until the

cheese has melted, about two to four minutes.

5-  Fold cooked macaroni into cheese sauce until evenly

coated.

6-  Sprinkle with reserved shredded cheese and broil on

high  for 4 to 5 minutes or until cheese is bubbly and golden

brown. Remove from oven and let cool for 5 minutes before

serving.

Serve in bowls and drizzle with Extra Virgin Olive Oil.

Recipe from the Lucero Kitchen.

Balsamic Glazed Ham

Ingredients

1-boneless or bone-in ham

add pepper and English Flake Sea Salt as needed

5 Tbsp. -Winter Spice Balsamic Vinegar

3 Tbsp. -Ascolano Extra Virgin Olive Oil

3/4 cups -dark brown sugar

3 Tbsp. -Little Thief Country Dijon Mustard

whole cloves

Directions

1-  Remove ham from the refrigerator an hour before

cooking.

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

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

4-  Combine Winter Spice Balsamic Vinegar,

Lucero Ascolano Extra Virgin Olive Oil, dark brown

sugar

  Little Thief Country Dijon Mustard

Preheat oven to 325*F

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

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

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

degrees F internal temperature is reached with a meat

thermometer.

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

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

by basting with some of the glaze.

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

glazed. Finish by brushing glaze mixture every 10 minutes.

9-  Transfer ham from roasting pan and allow the meat

to rest for at least 5 minutes before slicing.

Taste Notes-Ascolano is Lucero Yellow Green Label-Med

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.

Inspired by Gramercy Tavern Gingerbread

and featured in Lucero’s Holiday 2016 Catalog,

this Gingerbread is best made a day ahead and will

keep for up to three days.

Ingredients

Yield:  8

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

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

(You can use our fruity Ascolano or one of our delicate

intensity oils as well)

Optional Ingredients

Confectioner’s sugar for dusting, whipped cream for topping

Preparation

Preheat oven to 350°F.

1-  Adjust oven rack to the middle and then butter and dust a 10-12 cup

bundt  pan.

2-  Bring stout, molasses,  Winter Spice Balsamic Vinegar to boil

in a large saucepan, and remove from heat.

3-  Whisk in baking soda and cool to room temperature.

4-  Sift the baking powder, spices and salt in a large bowl.

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

molasses mixture from above.

6-  Gently stir the flour mixture in until just combined.

Pour batter into the bundt pan and rap the pan sharply on

counter to eliminate air bubbles.

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

a few moist crumbs adhering, about 50 minutes.

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

then remove cake from the pan and cool completely

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

can also top  the cake with your favorite sugar glaze recipe.

Copyright Lucero Olive Oil, LLC 2016

Taste Notes: Ascolano is Yellow Green Label-medium intensity

Try one of our Purple Label-delicate intensity oils 

Ingredients

Yields: About 3 glasses

1 1/2  oz. rye whiskey (your choice)

3/4     oz. fresh lime juice

1/2     oz.syrup (Ingredients for syrup listed below)

1        c.water

1        c. sugar

1/2     c.  Lucero Red Balsamic Vinegar

Directions

1-  Create the syrup in a small saucepan. Combine water and

sugar and stir over medium heat, until the sugar is dissolved.

Let cool to room temperature.

2-  Heat balsamic vinegar in a small saucepan over medium

heat, stir and let cool to  room temperature.

Make the Cocktail

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

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

chilled.

4-  Strain cocktail into a glass and enjoy!

Lucero beverage

Recipe inspired by Serious Eats

Ingredients

1 cup all-purpose flour

1/2 cup plus 2 Tbsp. whole wheat pastry flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

3/4 cup plus 2 Tbsp. pure pumpkin puree

1/2 cup Hojiblanca Extra Virgin Olive Oil

2 tsp.s espresso powder

1 cup sugar

1/2 cup packed light brown sugar

2 large eggs

1 tsp. pure vanilla extract

2/3 cup room-temperature water

6 ounces good quality dark chocolate, chopped (60 to 72%)

Instructions

Preheat oven to 350 degrees F

1-  Position oven rack to the middle position. Generously oil and

flour  a 9-by-5-inch loaf pan.

2-  In a medium bowl, whisk together both flours, baking soda,

salt, cinnamon, nutmeg, and ginger.

3-  In a large bowl, whisk together the pumpkin puree and olive

oi l until well combined.

4-  Add the espresso powder and both sugars and whisk until

combined.

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

vanilla.

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

chocolate.

7-  Fold the dry ingredients into the wet ingredients gently.  Be

careful not to over mix.

8-  Pour the batter into the prepared pan and smooth the top.

Bake until a toothpick can be inserted coming out clean, about

65 to 85 minutes. (mine took 80 minutes)

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

l in the pan for about 15 minutes. Turn out the loaf onto the

wire rack and cool completely.

*The bread can be stored tightly wrapped at room temperature

for up to 2 days, or frozen for 1 month.

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

Recipe adapted from Portuguese Girl Cooks.com

Ingredients

1/4 cup Lucero Traditional Balsamic Vinegar

3 Tbsp. minced garlic

2 Tbsp. honey

1/2 cup Lucero Garlic Infused Olive Oil

2 tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. sea salt

1 pinch red pepper flakes

2 (1/2 pound) rib-eye steaks

Directions

1-  In a medium bowl, mix the vinegar, garlic, honey, olive oil,

ground black pepper, Worcestershire sauce, onion powder, salt,

and  red pepper flakes.

2-  Marinate steaks in a shallow glass dish with the marinade,

turning to coat. *For optimum flavor, rub the liquid into the

meat. Cover and marinate in the refrigerator for 1 to 2 days.

Preheat grill med-high to high heat.

3-  Lightly oil the grill grate. Grill steaks 7 minutes per side, or

to desired doneness. Discard leftover marinade.

Recipe adapted from allrecipes.com

Ingredients

Crust

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

Fruit Filling

6 granny smith apples
juice and zest of 1 organic lemon
1 Tbsp. cornstarch
1 tsp. cinnamon
1 tsp. ginger
½ tsp. allspice
3 Tbsp. local honey or 

3 Tbsp Lucero Honey and Ginger White Balsamic
½ tsp. fine sea salt

Almond Layer

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

Directions

1-  For the crust, pulse flour, sugar, and salt in a food processor

until combined.

2-  Add butter and pulse until mixture resembles course meal. Add

egg yolks and 2 tablespoons of the cream. Pulse until the dough

comes together, about 20 seconds. Add more cream if needed.

3-  Divide the dough in half and pat into disks. Cover in plastic and

refrigerate for an hour or freeze for later use.

Preheat oven to 375° F.

1-  For the almond layer run cool toasted almonds, sugar, salt in 

food processor until smooth

2-  Add chilled butter and egg and mix until integrated and the

consistency is smooth. Refrigerate until needed in a sealed

container.

Option (Almond Layer Optional)

1-  Remove one disc of dough from the refrigerator and let sit

5 or 10 minutes until pliable. Dust with flour and roll dough

into a round or oblong shape about 1/4 inch thick.

2-  Roll dough onto a rolling pin and unroll onto a Silpat

nonstick baking liner or parchment paper and place onto an

insulated cookie sheet.

3-  Spread almond filling in the middle of this dough leaving 2.5"

around the edges. Place in the freezer for 15 minutes or until

you've completed the apple filling.

Apple Filling

1- Peel, core, and slice the apples and add those and all other

apple filling ingredients to a bowl and gently toss until

everything is integrated.

2- Place apples slightly overlapping in a spiral or other organized

pattern on top of the frozen almond filling drizzling with the

remaining juice from the bottom of the bowl.

3- Fold the edges of the crust inward, over the edges of the

apples, overlapping when necessary.

FINISH

4-  Bake until everything is golden and any almond filling that has

risen through the apples has started to become crusty and brown.

This should take 30-40 minutes.

5-  Turn once after 20 minutes.

Serve warm and drizzled with

Lucero Ascolano Extra Virgin Olive Oil.

Taste Notes: Ascolano is Lucero Yellow Green Label-Med

Ingredients

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• 3 Tbsp. confectioners’ sugar, plus more for sprinkling
• 1 tsp. finely grated lime zest
• ¼ tsp. fine sea salt
• 10 Tbsp. cold unsalted butter, cut into cubes

For the Curd

• 3/4 cup of lime juice (about 6 limes)
• 1 ½ cups sugar
• 2 large eggs plus 3 yolks
• 1 ½ tsps. cornstarch
• pinch of fine sea salt
• 4 Tbsp. butter
• ¼ cup Persian Lime Agrumato Olive Oil
• confectioners’ sugar

Directions

Heat oven to 325 degrees F

1-  Line a 9-by-9-inch baking pan with  enough parchment to hang

over two of the sides (to be used as handles later to lift the bars

out of the pan).

Make the shortbread

2-  Pulse together the flour, granulated sugar, confectioners’ sugar,

lime zest and salt in a food processor,or whisk together in a large

bowl.

3-  Add butter and pulse (or use two knives or your fingers) to cut

the butter into the flour until a crumbly dough forms.

3-  Press dough into prepared pan and bake until shortbread is

pale golden all over, 30 to 35 minutes.

Make the Curd

1-  Grate 1/2 tablespoon zest from limes and set aside. Squeeze

limes to yield 3/4 cup juice.

2-  In a small, stainless steel saucepan, whisk together lime juice,

sugar, eggs and yolks, cornstarch and fine sea salt over medium

heat until boiling and thickened, 2 to 5 minutes.

3-  Make sure mixture comes to a boil or the cornstarch won’t

activate. But once it boils do not cook for longer than 1 minute

or you risk the curd thinning out again.

4-  Remove from heat and strain into a bowl. Whisk in butter,

olive oil and lime zest.

5-  When the shortbread is ready, take it out of the oven and

carefully pour the lemon curd onto the shortbread base; return

the pan to the oven.

Finish

6- Bake until topping is just set, 10 to 15 minutes more. Allow to

cool to room temperature, then refrigerate until cold before

cutting into bars. Sprinkle with confectioners’ sugar and flaky

sea salt right before serving.

Recipe adapted from the Lucero Kitchen

Ingredients:

1    large whole Organic butternut squash
2    Tbs Organic butter (Kerrygold Irish butter)
1    Organic apple (preferably fuji or gala)
1    Organic yellow onion (or maui)
2    bay leaves
1/4 tsp fresh thyme
1/4 tsp fresh tarragon
1/4 tsp turmeric
1/4 tsp cinnamon
1    dash of cayenne (or two or three to taste)
2 C bone broth ( homemade) poultry (or veggie)
1 C filtered water
1    tsp sea salt
2    dashes white pepper (or three)
fresh ground black pepper to taste
1    squeeze of lemon
1/2 C Organic milk (or almond, hemp, rice, goat, cream, etc)

butternut squash seeds for garnish
1 C  whole plain Organic yogurt (goat, greek, or sour cream)
dash of paprika
Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil

Directions:

Preheat oven to 375 degrees.

1- Cut the squash in half lengthwise and hollow out the middle

separating the seeds and setting them aside (do not throw out).

2- Cover the inside surface of the exposed squash meat with olive

oil then place insides up on a baking sheet covered in parchment

3- Add the cleaned squash seeds to the lined baking pan, and

place all in the oven to roast.

4- Be sure to check on the seeds after about 15-20 minutes and

take them out or they'll burn! When cooler, toss seeds in Lucero’s

Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.

Meanwhile, return the squash to the oven.

5- Roast about 1  hour (total) until your house smells amazing,

it is slightly browned  on top, & it is soft all the way through

when tested with a fork.  Remove from oven and let cool.

While the squash is cooking,

6- Dice both your onion (skinned) and  apple (skin on) and

sautee them in a saucepan with 2 Tbs butter

(preferably Kerrygold Irish butter) and the bay leaves until

apple  and onions are clear and soft.

7- Then add spices. When the squash has cooled considerably

using a spoon, scrape the meat from the skin, discard skin.

8- Back in the pan, add the broth, water, roasted squash meat,

salt & both peppers. Bring to a boil, then lower the heat and

simmer stirring occassionally for approximately 15 minutes to

blend the flavors.

9- Remove from heat and stir in your “milk” of choice.  Squeeze

in the fresh lemon.

Finish

1- Using a blender (I prefer an immersion blender as it doesn’t

require moving the soup from the sauce pan), puree the soup

until it is the desired consistency (I prefer it rather lumpy).

2- Serve garnished with a dollop of yogurt & the reserved roasted

butternut squash seeds.  If you want it extra pretty, I’d also add a

dash of paprika, and drizzle of  delicious Lucero Favolosa EVOO

Enjoy!

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

Try this recipe with Lucero Five Star Extra Virgin Olive Oil

Recipe by Mrs. Drahal

and Santa Monica Healing Arts

Ingredients

• 1 cup frozen tart cherries, thawed and halved
  ¼ cup  Lucero Red Balsamic Vinegar
  1¼ cups whole wheat white flour
  ¾ cup oat flour
  ½ cup rolled oats
  2 tsp. baking powder
  ½ tsp. baking soda
  ½ tsp. salt
  ¼ cup coconut sugar (or, organic cane/turbinado sugar)
  4 Tbsp. cold butter, diced
  ½ cup buttermilk
  1 tsp. vanilla extract
  ¼ cup dried tart cherries, roughly chopped
  ¼ cup dark chocolate chips
  cane sugar for topping

Try using our Traditional Red Balsamic Vinegar

or

Your favorite Lucero flavored balsamic.

Instructions

Preheat oven to 375 degrees.

1- In a medium skillet over medium heat, combine the thawed

cherries and balsamic vinegar. Cook down for about 10 minutes

until the vinegar has reduced and thickened into a syrup and

coated the cherries. Turn off heat and set aside.

2- In a large bowl, combine the flours, oats, baking powder,

baking soda, salt and sugar.

3- Cut the butter into the flour mixture either with your hands

or a pastry cutter until the mixture is crumbly and coarse and

the butter is worked through.

4- Whisk together the buttermilk and vanilla in a small bowl.

5- Add the wet ingredients to the dry and combine with spatula.

6- Spoon the cherries from the pan leaving behind the extra

balsamic into the bowl. Add the dried cherries and chocolate

chips and gently fold into the dough.

7- Form a 9-10 inch circle with the dough on a baking sheet

lined with parchment paper or a silpat.

8- Using a wet knife, cut the circle into 8 wedges.

9- Sprinkle the tops of the scones with the extra cane sugar.

10 -Bake for 20 minutes. Remove the scones from the oven,

using the knife, separate the wedges from each other so that

they aren't touching and return to the oven for another 3-5

minutes until the edges are golden and crunchy.

11- Remove from the oven, let cool for 5 minutes before

transferring to a cooling rack.

12- Use the remaining balsamic in the pan to drizzle over

the scones before serving if desired.

Recipe from Gina at Running To The Kitchen 

Ingredients

1 pound tilapia fillets

1 ripened mango, peeled and diced

½ cup cilantro, diced

¼ cup red onion, diced

¼ cup Lucero Persian Lime Olive Oil Agrumato

1 Tbsp. Lucero Extra Virgin Olive Oil

1 large jalapeno, seeds removed and minced

12 corn tortillas

queso (cheese) for topping

Directions

Pre-heat broiler on high

1-  Line a broiler pan with foil and spray with Persian Lime or

3 Alarm Chili Olive Oil. Arrange fish filets in a single layer

and broil until fish is golden brown the flakes easily with a

fork-(about 6-8 minutes).

2-  Meanwhile,  prepare mango salsa tossing together the

mango, cilantro, red onion,  and jalapeno in a bowl.

Remove the fish from the broiler pan to a plate and flake

into bite -sized pieces with a fork.

3-  Fry corn tortillas in Lucero Extra Virgin Olive Oil over med.

-high heat in a large non-stick pan. Using tongs quickly toss the

tortillas in the warm oil about 30-60 seconds per side and move

to a plate lined with a towel. Cover the tortillas to keep warm

and continue until you heat all 12 tortillas.

Divide the fish between the tortillas and top with mango salsa

and queso. Serve and enjoy!

Recipe from the Lucero Kitchen

Ingredients

24 ounces of ginger ale
12 ounces of lemon-lime seltzer
½  cup Lucero Raspberry Red Balsamic Vinegar

1 cup lime juice 

ice

Directions

Pour together ginger ale, lemon-lime seltzer, lime juice and the

Raspberry Red Balsamic Vinegar into a large pitcher. Stir and

place in the refrigerator to chill for a few hours. Pour over ice

and serve with mint leaves, blueberries, sliced peaches or

nectarines . Try a garnish with rosemary and raspberries!

Beverage by Lucero Kitchen- K. Cook

Ingredients

2 cups cooked quinoa,  or cooked rice if desired.

1 cup grape or cherry tomatoes, halved

1 medium zucchini, quartered and diced

1 cup feta cheese

2 cloves garlic, chopped

¼ cup parsley, chopped

¼ cup dill, chopped

3 Tbsp. Lucero Ascolano Extra Virgin Olive OIl

1 lemon, juiced

salt and pepper to taste

Prepare The Quinoa

1-  Soak the quinoa overnight with twice the amount of water

to  which you've added 1/4 tsp. apple cider vinegar

2-  Rinse and drain well. Transfer the quinoa to a pot. Add

enough water to moisten the grains and just barely cover.

3-  Turn the burner to high and as soon as you see some

bubbles burp through, put the lid on top and turn the heat

off (but leave the pot on the burner) and let sit for 5-10

minutes. Allow to cool

Prepare Remaining Ingredients

1-  In a skillet over medium-high heat, add 1 tbsp oil and garlic.

Saute for a minute.

2-  Add diced zucchini and cook for about 3-5 minutes until you

get a a bit of browning. Set skillet aside.

3-  In a medium bowl add cooked quinoa, chopped tomatoes,

zucchini, feta, and herbs. Toss gently and add salt and pepper 

to taste. 

5-  Add more oil and lemon as necessary for more flavor.

Taste Notes: Ascolano is Lucero Yellow Green Label-Med

Photo & Recipe Courtesy of Karen at Seasonal Cravings

Ingredients

12 ounces refrigerated fresh pizza dough

1 cup fresh basil leaves

6 garlic cloves

3 Tbsp Lucero Basil Infused Olive Oil, divided

4 ounces fresh mozzarella cheese, thinly sliced

2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices

1/4 tsp. freshly ground black pepper

1/2 tsp. kosher salt

Instructions

Preheat oven to 500°

1-  Place a pizza stone or heavy baking sheet in oven. (keep pizza

stone or baking sheet in oven as it preheats).

2-  Let dough stand at room temperature for 30 minutes. Place

basil, garlic, and 2 Tbsp. of Basil Infused Olive Oil  in  a mini

food processor; pulse 3 times to form a paste.  Add remaining

1 Tbsp Basil Infused Olive Oil; pulse until smooth.

3-  Roll dough into a 14-inch circle on a flour sprinkled surface;

pierce entire with a fork. Arrange dough on parchment paper on

a pizza peel, or just on the pizza peel if you are talented! Spread

about 2 1/2 Tbsp basil mixture over dough. Top evenly with

cheese, tomatoes, and pepper.

4-  Slide pizza onto baking stone. Bake at 500 ° for 12 minutes or

until crust is browned and crisp. Top with remaining 1 1/2 Tbsp.

basil mixture; sprinkle evenly with salt.

Cut into 8 to 12 slices and serve.

Recipe adapted from Yummly

Ingredients

2 1-in. slices Italian bread, crusts removed

6  medium tomatoes, chopped

1/4 cup Lucero Garlic Infused Olive Oil divided

or

Lucero 70th Anniversary Blend Extra Virgin Olive Oil

1 tbsp. lemon juice

1/4 tsp. salt

3 Tbsp.finely chopped fresh parsley

2 Tbsp.  whole roasted almonds, finely chopped

1/2 tsp.lemon zest

Directions

1-  Slice bread into 1-in. cubes.

2-  Whirl in a blender with tomatoes,

2 Tbsp  oil, lemon juice and salt until very smooth.

3-   Press mixture with the bottom of a ladle through a fine

mesh sieve set  over a large bowl. Discard pulp.

4-   Cover soup with plastic wrap and  refrigerate until chilled,

1 hour.

5-   Stir parsley with almonds and zest in a small bowl until

combined.

6-   Divide gazpacho among 4 bowls. Drizzle with remaining

2 tbsp oil.

Sprinkle with parsley mixture.  

Recipe adapted from Chatelaine

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

Ingredients

1 pound steak

8 ounces mushrooms

1 pound small potatoes

1/4 cup Lucero Garlic Infused Olive Oil

1/4 cup Lucero raditional Red Balsamic Vinegar

3 cloves garlic, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried rosemary

1/2 tsp. dried oregano

Instructions

1-  Cut the steak into 1 inch chunks and add to a rimmed baking pan

along with the mushrooms.In a medium bowl, whisk together the

oil, vinegar, garlic, salt, pepper, rosemary and oregano.

2-  Pour over the steak and mushrooms. Cover and refrigerate for at

least 2 hours.

Tip- Add some of our High Performance Arbequina to the recipe!

Recipe and photo from Danelle at Let's Dish Recipes

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

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.

Ingredients:

Makes 4 servings

1 cup fresh blackberries

1 cup fresh raspberries or strawberries

1 cup fresh blueberries

½ cup honey

¼ cup sugar

2 cups water

3 Tbsp.Raspberry Red Balsamic Vinegar

Directions:

1-  Place berries, sugar, honey and water in a large saucepan

over medium-high heat and bring to a quick boil

2- Reduce the heat to low and simmer 10  minutes. Remove

from heat and let cool completely.

3-  Puree  in a blender until smooth  or use a food processor

and strain through a fine mesh strainer. Stir in the

Raspberry Red Balsamic Vinegar

4-  Process in an ice cream machine according to the

manufacturer’s directions. Enjoy your frozen dessert!

Berry Burst of July Ingredients

In a large beaker or glass add ½ cup of lemonade

¼ cup of raspberry-blackberry sparkling water

1 tsp. Lucero Strawberry Red Balsamic Vinegar

or Lucero Raspberry Red Balsamic

garnish with strawberries, blueberries and blackberries

*Pairs nicely with vodka.

Citrus Mango Vida

Here's something wonderful to do with lemonade.

Combine the following ingredients in a large glass:

¾ cup pineapple mango sparkling water

¼ cup lemonade

2 t. Lucero Satsuma Mandarin Balsamic

or Lucero Cocnut Mango White Balsamic Vinegar

Garnish with kiwi and strawberry slices

*Pairs nicely with Tequila

Ginger Lime Cooler

Combine the following in a large glass:

½ cup of lemonade

½ cup of key lime sparkling water

2 tsp Lucero Honey & Ginger White Balsamic Vinegar

Finish with lime and lemon wedges

*pairs nicely with rum

Lucero beverage

Ingredients

Yields: 1 Cocktail

1/2 oz simple syrup

3/4 oz lime juice (freshly squeezed, from 1 lime)

1/4 tsp Lucero Pineapple White  or

Lucero Rosato Balsamic

2 ozs silver tequila

1 sprig mint

Reduction-Note: To make simple syrup, combine 1 cup water

with 1 cup sugar in a small saucepan and heat over medium heat,

stirring  constantly, until sugar is dissolved. Cool before using.

Simple syrup  will keep in a sealed container in the refrigerator

for up to 5 days.

To make balsamic syrup, combine 2/3 cup of  your favorite

Lucero White Balsamic to 2 Tbsp. sugar and bring to a gentle

simmer , stirring occasionally, until reduced by 1/3. Allow  to cool

before using. Balsamic syrup can be kept in a sealed  container 

in the refrigerator indefinitely.

Assemble your cocktail

1-  Combine simple syrup, lime juice, and balsamic syrup in a

cocktail shaker.

2-  Add tequila to shaker and fill 2/3 full with ice.

3-  Shake until well chilled, about 15 seconds. Pour into a

serving  glass filled with ice. Garnish with mint sprig.

Lucero beverage

Ingredients

4 sweet yellow corn on the cob

5 Tbsp. Miller’s Blend Extra Virgin Olive Oil

Maldon Sea Salt to taste

crushed black pepper to taste

Directions

Preheat grill to medium-high heat.

Drizzle each cob of corn with

1 heaping Tbsp. of Miller’s Blend Extra Virgin Olive Oil, and

liberally sprinkle Maldon  Sea Salt and pepper on each one.

Using; tongs, place on the heated grill. Cook each side until grill

marks form and corn kernels are softened, about 10 minutes

total.

Drizzle with more olive oil if necessary.Remove from heat when

done and let cool.

Ingredients

4 Boneless skinless chicken breasts

1/4 cup Little Thief Lucero White Wine Tarragon Mustard

1 cup panko or plain dry bread crumbs

 70th Anniversary Blend Extra Virgin Olive Oil

(for super tasty pan frying)

Instructions

1-  Place a film of plastic wrap over each chicken breast and

pound  with a mallet or heavy pan.

2-  Flatten each breast in this way to a uniform thickness of

1/2 an  inch.

3- Spread a thin layer of the white wine tarragon mustard

on each  side of the chicken which you may cover with plastic wrap

and refrigerate  for up to one day, or proceed immediately to

the next step.

4-  Place the panko or bread crumbs on a cookie sheet or plate.

Spread  them out in an even layer. Place the mustard coated

chicken breasts onto  the crumbs one at a time and press the

crumbs into each  side .

5-  Set the breasts aside. Use immediately or  refrigerate for

30 minutes before cooking. Use more crumbs if needed as

each breast should be evenly  coated with the crumbs.

6-  Heat enough extra virgin olive oil to evenly cover  bottom

of  pan and turn heat to medium high heat. After heating for

a few minutes test to see if the oil is hot enough using a

corner of one breast. If it immediately sizzles then place all

or some of the breasts in the pan. Don't crowd the pan,

cook in batches if necessary.

7- Fry on each side  until golden brown, approximately 4 mins

per side. Serve with a dollop of White Wine Tarragon Mustard

on the side.

Ingredients

3-4 boneless skinless chicken breasts cut to 1 inch chunks

1 package of cherry tomatoes

1 lemon

bamboo wood skewers

1 Tbsp 70th Anniversary Blend Extra Virgin Oilve Oil 

Lucero Sriracha Salt and black pepper (to taste)

1/4 cup mayo

1/4 cup Thai sweet chili sauce

5-6 drops of Sriracha hot sauce (mild-use fewer drops)

1/4 tsp.  dried parsley

Directions

1-  Soak your bamboo wood skewers in water for about 15

mins. to prevent burning on the grill. Season  chicken and

veggies with Lucero Sriracha Flake Sea Salt and pepper to

taste, and a squeeze of lemon,

2-  Drizzle  about 1 Tbsp. Lucero 70th Anniversary Blend

Skewer the chicken, then skewer the cherry tomatoes.

3-  Pre-heat your grill or grill pan to medium high heat then

add the chicken and veggies to the pan.

4-  Rotate the meat and tomatoes every couple of minutes

so that everything cooks evenly.

While the chicken is cooking,

1-  In a small bowl  combine mayo with Thai sweet chili sauce

and Sriracha hot sauce. Whisk it together until smooth.

2-  When the  chicken is almost completelycooked  through

(after  about 10-12 minutes), use a brush to spread the sauce

over the  chicken.

3-  Rotate the chicken and brush the other side with the sauce.

Remove from grill and allow to rest for a few minutes before

serving.

Recipe adapted from CenterCutCook.

Ingredients:

For the Ribs:

- 2 racks baby back ribs

- 1 Tbsp.paprika

- 1Tbsp each chili powder, onion powder

- 1 Tbsp each  garlic powder, and cumin

- 1 Tbsp.coriander,

- 2 Tbsp kosher salt

- 1 tsp. cayenne pepper and  black pepper

Blackberry Balsamic Barbecue Sauce:

- 2 cups blackberries (fresh or frozen works), 1 cup honey

- 2/3 cup Lucero Blackberry RedBalsamic Vinegar

- 1/2 tsp. red pepper flakes, 1/2 tsp. cayenne pepper,

- 1/3 cup diced shallots, 2 cloves garlic, minced

- 1 Tbsp molasses,

- 1/4 tsp.  ground pepper, 1 tsp. kosher salt.

Directions:

Preheat the oven to 300 degrees F

1-  Adjust your  oven rack to the center of overn . Line a large,

rimmed baking sheet with  aluminum foil and set aside.

2- Flip one rack of baby back ribs over and insert the tip of a

butter knife under the membrane that covers the back of the

rack. Wiggle the knife to loosen the membrane. Use a paper

towel to hold one the and pull  it off.

Repeat with remaining rack.

3- Combine the seasonings in a small bowl and mix well with

a spoon or small whisk. Sprinkle the rub generously on both

sides of the baby back  ribs. Place the ribs bone side down on

the baking sheet and bake for  about 2 hrs, or until the ribs

are slack when you lift them and the  meat  is almost ready

to fall off the bone

While the ribs are in the oven...

1- In medium saucepan over medium heat, stir in blackberries,

honey and Lucero  Blackberry Balsamic Vinegar.

2- Bring to a boil, then lower heat to a simmer, and cook 5

mins. until blackberries have burst andreleased their juices.

Add the red pepper flakes,  cayenne pepper in increments

to test spice amounts.  Continue with shallots about 5-7 mins.

Mash berries  with fork for a smooth consistency. You may aslo

use a masher or immersion blender.

3-  Stir in molasses, salt and pepper, and continue simmering

the sauce until it has thickened, about 15-20 minutes. Adjust the

seasoning if necessary.

4-  Remove from heat and let it cool; thickens as it sits. The sauce

may be used right away or stored in an airtight containerin the

refrigerator after cooling completely.

5- Preheat grill to medium -high. Continue to cook ribs in oven until

tender, remove from oven. Brush  both sides of ribs with barbecue

sauce. Reserve extra sauce for serving.

6- Cook ribs on the grill,  for  5 minutes,or until the ribs are

caramelized, turning periodcally. Place ribs oncutting board and

brush with more sauce. Let it sit for about 5-10 minutes, then

cut  the ribs. Serve immediately.

A recipe from Kitchen Confidante: photo from driscolls.com

Ingredients:

1  c Lucero Balsamic Vinegar Glaze .

4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.

salt and pepper

4 ounces goat cheese

1 pound cherry tomatoes

chopped parsley, to garnish (optional)

Directions:

Turn grill  to high heat.

1-  In a saucepan, warm Lucero Balsamic Vinegar Glaze .

Stir occasionally. Don’t let it burn! Let the balsamic keep

warm while you prepare the meat.

2-  Generously salt and pepper both sides of each steak.

Add the steaks to the grill and cook for 3-5 minutes.

3-  Flip and cook for another 3-5 minutes. Add the goat

cheese for the last minute of grill time, so that it melts

slightly. (The times will depend on the size of your steaks

and how well done you like them)

4-  Remove from the grill and let rest for about 3 minutes

before serving. Drizzle each steak with balsamic reduction.

Sprinkle with chopped parsley. Serve with fresh cherry

tomatoes and corn on the cob!

recipe inspired by  Food Charlatan, adapted from

Giada’s Family Dinners images ©Rachel Cooks.

Original recipe at rachelcooks.com

Ingredients

2 cups frozen strawberries

2 tbsp. Lucero Strawberry Red Balsamic Vinegar

¼ cup water

4 oz. tequila

3 oz. triple sec
2 limes, juiced

ice, salt, fresh strawberries

Directions

Strawberry Syrup

1- Combine frozen berries, Strawberry Red Balsamic Vinegar

and water in a small pot over low/medium heat. Bring to a

simmer and continue to cook on low for about 30 minutes

until strawberries have broken down and mixture is thick.

2- Remove from the stove, pour into a seal-able container or

glass jar and  refrigerate until chilled.

Assemble the Margaritas

3-  Add about 1/3 cup of the strawberry syrup to a cocktail

shaker  (you be the judge according to how sweet you like

your margaritas).

4-  Follow  with the tequila, triple sec, lime juice and ice. Shake

margaritas well then pour into two glasses, rimmed with

salt if you like.

Garnish cocktails with fresh strawberries and serve.

Lucero beverage

Ingredients

6 large artichokes
cup of Lucero Garlic Infused Olive Oil 
Juice from 1 large lemon
2 cups cold water

Directions

1-  Remove stems from artichokes, leaving about one inch. Cut the

top ⅓  the artichoke off. Then, cut the artichoke in half. Pour two

cups of cold water into a large bowl. Place the artichoke halves in

the bowl of cold water.

2-  Bring large pot of water to a boil. Drain the artichokes from the

bowl of cold water and add to pot. Boil until crisp-tender, about

15 minutes.

3-  Heat grill to medium-high heat. Whisk Garlic Infused Olive Oil 

and juice from 1 large lemon into a small bowl. Brush artichokes

with the lemon garlic mixture and grill until tender and lightly

charred in spots. Turning occasionally. Remove from heat and

drizzle the remaining lemon garlic mixture over the top and enjoy!

Ingredients

8 oz. club soda

3 Tbsps. Lucero Peach White Balsamic 

5-8 raspberries

crushed ice

1 oz. vodka (optional)

Directions

in a drinking glass, muddle the raspberries then add crushed

ice, club soda and Balsamic Vinegar. Add vodka, stir

and enjoy!

Beverage from the Lucero Kitchen

Ingredients

6 large artichokes

1 large brown onion

½ cup coconut milk

½ cup artichoke water

3 cloves garlic

2 lemons cut in half

1 cup chopped broccoli

1 cup mushrooms

handful thyme

¼ cup

Lucero Extra Virgin Olive Oil

Directions

1-  Clean the artichoke by peeling off the leaves and furry bit, till

you’re left with just the hearts.Place in a pot with the lemons

and then pour in enough water to cover. Bring to the boil then

simmer for 30 minutes.

2-  Sauté the garlic, onions, mushrooms, broccoli juicing leftovers

and thyme until soft in a little Lucero Extra Virgin Olive Oil

Blend with the coconut milk, half a cup of the artichoke water

and the veggies. Garnish with chives and drizzle

Lucero Extra Virgin Olive Oil over the top.

Recipe: Yasmina Ykelenstam The Low Histamine Chef.com

Ingredients

1 fennel bulb (white and light green parts only)

¼ pound radish

5 Tbsp.

salt to taste

ground pepper to taste

Lucero Meyer & Eureka Lemon Olive Oi

Directions

1-  Using a mandolin, thinly slice radish and fennel. Soak the

vegetables in a bowl of ice-cold water with ice cubes added.

This will transform the vegetables to have a crisp texture.

Remove vegetables from the ice water bath, and place into

a bowl.

2-  Drizzle Lucero Meyer & Eureka Lemon Olive Oi

salad and toss until the salad is well covered with the olive oil.

Add salt and pepper to taste.

Recipe from Sam at Drizzle and Drip.com

Ingredients

• 1-2 ripe bananas
  2 Tbsp.  Lucero Frantoio Extra Virgin Olive Oil
  ½ tsp. almond extract
  1 tsp. vanilla extract
  ⅓ cup maple syrup
  ¼ cup brown sugar
  3 cups rolled oats
  ¾ cup sliced almonds
  ¾ cup shredded coconut
  ½ tsp. cinnamon
  ¼ tsp.  grated nutmeg
  ¼ cup ground flaxseed
  ⅓ cup chopped dark chocolate

Instructions

Preheat oven to 325 D/ F

1-  Line a rimmed baking sheet with parchment paper or use a

Silpat and set aside.

2-  In a medium bowl, blend together the bananas, olive oil,

extracts, maple syrup and brown sugar. The number of

bananas you use depends on how much banana flavor you

want.

Use a hand mixer on medium to blend together thoroughly

and to ensure that the banana chunks disappear.  You want

a smooth mixture with no chunks!

3-  Set bowl aside.

4-  In a large bowl, stir together the oats, almonds, coconut,

cinnamon, nutmeg, and flaxseed. Pour the banana mixture

over the oat mixture and stir together until totally combined.

5-  Spread the mixture out evenly onto the prepared baking

sheet. Bake for 45-60 minutes. Start checking the mixture about

45 minutes, just to make sure it doesn't burn at the edges.

Cool and store in a covered container for up to a week.

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

To get  original recipe, click   here!

Recipe from Abby at Heart of a Baker.com 

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

Ingredients

2 Tbsp Lucero  Hojiblanca Extra Virgin Olive Oil 

½ cup  1inch pieces asparagus, ( 6 stalks)

¼ cup bacon (cooked and roughly chopped)

¼ cup feta cheese

¼ cup black olives (whole)

8 eggs

Directions

Preheat your oven's broiler.

1- Heat Lucero  Hojiblanca Extra Virgin Olive Oil in skillet

at med. heat.

2-  Cook asparagus for 5-7 minutes or until tender, add the

bacon and olives then  stir.

3-  Whisk the eggs and pour them slowly into the skillet(s). Do

not stir!

4-  Sprinkle with cheese and cook for 2-3 minutes or until sides

begin to set. transfer to the oven and broil for 2-3 minutes or

until just set and slightly golden.

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

Recipe from Jenna at A Savory Feast.com

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.

Ingredients

4 tilapia fillets

1 cup almonds

½ cup all-purpose flour or finely ground organic cornmeal

1 egg

1Tbsp. water

2 Tbsp. brown sugar

2 Tbsp. Lucero Lemon Infused Olive Oil

salt and pepper to taste

Directions

Preheat oven to 425 degrees F.

1-  Rinse the fillets and pat dry with a paper towel and place

to the side.

2-  In a food processor, pulse the almonds until finely chopped,

similar to the texture of cornmeal or grits.

3-  In a large bowl, mix together flour, salt, and pepper, in a

second bowl, whisk together the water and egg, in a third bowl,

combine the crushed almonds with brown sugar.

4-  Dip the fillet into the flour mixture, followed by the egg wash

then into the almond mixture. Place onto a sheet pan lined

with foil.

5-  Brush both sides of the covered fillet generously with the

Lucero Lemon Infused Olive Oil.

6-  Bake for 12-15 minutes, until the fillets are golden brown.

Serve over fresh vegetables and enjoy!

Recipe from Jess at Cook Smart.com

Lamb Chop Ingredients

2 lamb chops

3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

1 Tbsp. Lucero Herbes De Provence 

1 fesh garlic clove, minced

Lamb Chop Directions

1-  Place the two lamb chops in a medium sized bowl with

Lucero Ascolano Extra Virgin Olive Oil,

Lucero Herbes De Provence seasoning and minced garlic.

2-  Cover the bowl and let the lamb marinate for 15-30 minutes.

3-  Heat a skillet to medium heat, once the skillet is heated, add

the marinated lamb chops with the marinade to the pan.

4-  Sear lamb chops for 3 minutes per side for medium-rare

(Cook longer if you desire a more well done lamb chop).

Remove from heat, and top with Chimichurri.

Chimichurri Ingredients

• 1 cup fresh parsley leaves
  1 cup fresh cilantro leaves
  ½ cup Lucero Ascolano Extra Virgin Olive Oil
  juice from ½ lime
  salt and pepper to taste

Chimichurri Directions

Combine lime juice,  Ascolano Extra Virgin Olive Oil

parsley and cilantro  in a food processor and pulse until

a fine chunky mixture develops.

Serve chimichurri mixture over warm lamb chops.

Taste Notes: Ascolano is Lucero Yellow Green Label-Med

Photo from Elise at Simply Recipes.com