Lucero Blog

  • Garlic Baguette

    July 9, 2016



    • 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



    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.


  • Berry Balsamic Sorbet

    July 7, 2016


    Makes 4 servings




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

    over medium-high heat.


    2-  Bring to a quick boil. Reduce the heat to low and simmer

    10  minutes.


    3-  Remove from heat and let cool completely. Puree until

    smooth in a blender or

    food processor and strain through a fine mesh strainer. Stir

    in  the Raspberry Red Balsamic Vinegar


    Process in an ice cream machine according to the

    manufacturer’s directions.


  • Independence Day Mocktails

    July 1, 2016



    Berry Burst of July

    ½ cup of lemonade

    ¼ cup of raspberry-blackberry sparkling water

    1 tsp. Lucero Strawberry Red Balsamic Vinegar

    or Lucero Rosato Balsamic Vinegar

    garnish with strawberries, blueberries and blackberries

    *Pairs nicely with vodka.


    Citrus Mango Vida

    ¾ cup pineapple mango sparkling water

    ¼ cup lemonade

    2 t. Lucero Satsuma Mandarin Balsamic

    or Lucero Rosato Balsamic Vinegar

    Garnish with kiwi and strawberry slices

    *Pairs nicely with Tequila


    Ginger Lime Cooler

    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




  • Tequila and Balsamic Vinegar Cocktail

    June 19, 2016

    Mexican martininew wbv2


    Yields: 1 Cocktail


    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 tablespoons 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.




  • Grilled Corn On The Cob

    June 8, 2016




    Preheat grill to medium-high heat. Drizzle each cob of corn with


    1 tablespoon of Miller’s Blend Extra Virgin Olive Oil, and

    liberally sprinkle French Grey Sea Salt and pepper on each one.


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

    marks form and corn kernels are softened, about 10 minutes



    Drizzle with more olive oil if necessary.


    Remove from heat when done and let cool.

  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2



    • 4 Boneless skinless chicken breasts
      1/4 cup Little Thief Lucero White Wine Tarragon Mustard
      1 cup panko or plain dry bread crumbs
      Lucero 70th Anniversary Blend Extra Virgin Olive Oil
    • (for super tasty pan frying)




    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.




  • Chicken Kebabs with Sriracha Salt

    May 19, 2016

    Grilled chicken skewers with cherry tomatoes



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

    1 package of cherry tomatoes

    1 lemon

    bamboo wood skewers

    1 Tbsp Lucero 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



    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



    Recipe adapted from CenterCutCook.

  • Blackberry Balsamic Vinegar BBQ Ribs

    May 17, 2016



    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


    For the Blackberry Balsamic Barbecue Sauce:


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

    - 2/3 cup Lucero Blackberry Red Balsamic 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.




    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, make barbecue sauce.


    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. Stir in the

    molasses, salt and pepper, and continue simmering the sauce

    until it has thickened, about 15-20 minutes.Adjust seasoning if

    necessary. Remove from heat and let it cool; it will thicken as

    it sits. The sauce may be used right away or stored in an

    airtight containerin the refrigerator after cooling completely.


    3- Preheat grill to medium -high.

    Continue to cook ribs in oven until tender, remove from oven.


    4- Brush  both sides of ribs with barbecue sauce. Reserve extra

    sauce for serving.


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

    caramelized, turning periodcally. Place ribs oncutting board

    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





  • Goat Cheese Steak with Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze



    • 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)



    Turn grill  to high heat.


    1-  In a saucepan, warm Lucero Balsmic 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




  • Strawberry Balsamic Margaritas

    May 5, 2016



    • 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



    Strawberry Syrup


    Combine the frozen strawberries, 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.


    Remove from the stove, pour into a seal-able container or glass jar and

    refrigerate until chilled.


    Assemble the Margaritas

    Add about a third cup of the strawberry syrup to a cocktail shaker

    (you be the judge according to how sweet you like  your margaritas).


    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.



  • Grilled Lemon Garlic Artichokes

    May 2, 2016





    Cut the stem off artichoke, 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



    Bring a 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.


    Heat the barbecue to medium-high heat. Whisk Garlic Infused Olive Oil 

    and juice from one large lemon into a small bowl. Brush the 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!


  • Peach Balsamic Sparkler

    April 14, 2016




    in a drinking glass, muddle the raspberries then add crushed ice,

    club soda and Balsamic Vinegar. Add vodka, stir and enjoy!


    Recipe from the Lucero Kitchen



  • Artichoke Soup

    April 12, 2016



    • 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



    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.


    Sauté the garlic, onions, mushrooms, broccoli juicing leftovers

    and thyme in a little Lucero Extra Virgin Olive Oil till soft.


    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. Ingredients


    Recipe by Yasmina Ykelenstam at The Low Histamine

  • Fennel Radish Salad with Lemon Olive Oil

    April 7, 2016






    Using a mandolin, thinly slice the 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 the

    vegetables from the ice water bath, and place into a bowl.


    Drizzle Lucero Meyer & Eureka Lemon Olive Oil  over the salad

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

    pepper to taste.


    Recipe from Sam at Drizzle and

  • Dark Chocolate Olive Oil Granola

    April 7, 2016


    • 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 teaspoon cinnamon
      ¼ tsp.  grated nutmeg
      ¼ cup ground flaxseed
      ⅓ cup chopped dark chocolate



    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



    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 the original recipe, click   here!
    Recipe from Abby at Heart of a 



  • Roasted Beet Hummus

    April 1, 2016





    Preheat oven to 350º


    Line a baking tray with parchment paper.

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

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

    Extra Virgin Olive Oil  and Lucero Bianco White Balsamic Vinegar.


    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.


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

    processor including the roasting juices.


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

    Lucero Favolosa Extra Virgin Olive Oil  olive oil and grind until

    a thick puree.


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

    pistachios, fennel and micro vegetables and sprinkle with freshly

    ground black pepper.


    Recipe by Joana at La Passe

  • Greek Frittata with Hojiblanca Extra Virgin Olive Oil

    March 31, 2016







    Preheat your oven's broiler.


    Heat Lucero Hojiblanca Extra Virgin Olive Oil in skillet

    at med. heat.


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

    bacon and olives, stir.


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

    not stir!


    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

  • Marbled Easter Eggs with Olive Oil!

    March 25, 2016

    Easter eggs

    Make marbled Easter eggs with Olive Oil:


    1- Prepare bowl #1 with vinegar, water and food coloring.

    2- Dip egg in bowl #1.

    3- Prepare a second batch of dye, add 1 tablespoon olive oil.

    4- Stir Olive Oil mixture and dip egg while rotating the egg.

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

  • Almond Crusted Tilapia

    March 24, 2016






    • 4 Tilapia fillets
      1 cup almonds
      ½ cup all-purpose flour
      1 egg
      1Ttbsp. water
      2 Tbsp. brown sugar
      2 Tbsp. Lucero Lemon Infused Olive Oil
      Salt and pepper to taste


    Preheat oven to 425 degrees F.


    Rinse the fillets and pat dry with a paper towel and place to the



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

    similar to the texture of cornmeal or grits.


    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.


    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.


    Brush both sides of the covered fillet with Lucero Lemon

    Infused Olive Oil.


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

    Serve over fresh vegetables and enjoy!


    Recipe from Jess at Cook

  • Chimichurri Lamb Chops

    March 24, 2016

    Lamb Chop Ingredients



    Lamb Chop Directions


    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.


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

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

    the marinated lamb chops with the marinade to the pan.


    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


    Chimichurri Directions


    Combine lime juiceLucero 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

  • Lemon Olive Oil Muffins

    March 22, 2016


    • ¾ cup unsweetened applesauce
      juice for one large Meyer lemon (about ¼ cup)
      1 tbsp. Meyer lemon zest
      ¼ cup Lucero Meyer and Eureka Lemon Agrumato Olive Oil
      ¼ cup unsweetened almond milk
      ¼ cup  honey (or other natural sweetner such as agave syrup)
      ⅓ cup granulated sugar
      ½ tsp. Lucero English Flake Sea Salt
      1 tsp. baking soda
      1 tbsp. chia seeds or flax or poppy seeds
      ½ cup rolled oats
      ½ cup almond meal
      1 ½ cup flour

    Bianco Glaze


    1 cup powdered sugar

    2 Tbsp. Lucero Bianco White Balsamic Vinegar



    Preheat oven to 375 degrees F.

    In a large bowl, combine applesauce, lemon juice, lemon zest, Lucero

    Meyer and Eureka Agrumato Olive Oil, honey, sugar, baking soda,

    Lucero English Flake Sea Salt and whisk until all ingredients are

    well combined and the batter is fluffy.


    In a separate bowl, combine rolled oats, almond meal, and flour.

    Mix until well combined.


    Combine half of the flour mixture in with the lemon mixture and

    whisk. Combine the rest and whisk combining thoroughly. The

    dough will be thick. Stir in the chia seeds and whisk once more


    Line a standard muffin pan with 12 paper lines (or) lightly grease.

    Divide the batter evenly between the muffin tins.


    Bake for 20 minutes. Let the muffins cool for a few minutes in the

    pan, then remove them from the pan and drizzle the Bianco

    Glaze over the top.


    Bianco Glaze


    Combine powdered sugar and Lucero White Balsamic Vinegar in a

    bowl and whisk together until you get a thin, pour able glaze.


    Photo from Dana at

  • Crispy Potato Fish Cakes

    March 17, 2016



    • 2 Tbsp. + separate
    • 5 Tbsps. Lucero Picual Extra Virgin Olive Oil
      1 lb. boneless freshwater Cod fillet  
      salt and pepper to taste
      2 cups mashed potato  leftover or made new.
      1 large egg
      1 green onion, minced
    • 1C fresh bread crumbs
      ¼ cup all-purpose flour





    1-  Heat 2 Tbsp. oil in a large skillet over medium heat. Add cod,

    season with salt and pepper; cook until barely opaque and flakey

    It's  better to slightly undercook the fish than overcook it at this

    stage, as you'll be cooking it again in the cakes.


    2-  Transfer to a bowl and break into large flakes with your



    3-  Add mashed potato, egg, green onion and enough bread

    crumbs so that mixture holds a patty shape (if using leftover

    mash with milk or other liquid added, you'll definitely need

    the whole cup of crumbs). Use your hands or a big spoon to

    work together until well-combined.


    4-  Place flour on a shallow plate. Form potato mixture into

    16 equal patties between the palms of your hands, dredging

    both sides in flour and transferring to a baking sheet as you



    5-  Refrigerate fish cakes 20 minutes to firm up.


    Wipe fish skillet-return to medium heat; add remaining oil.


    6-  When shimmering hot, add several fish cakes - you'll need to

    cook them in a few batches to avoid over-crowding the pan.

    Serve with tartar sauce.


    For tartar sauce:


    • 1/2 cup mayonnaise
    • 2 Tbsp. fresh lemon juice
    • 1 1/2 Tbsp. brined capers
    • 2 Tbsp. minced fresh parsley
    • 1 green onion, white and green parts, minced
    • Salt, to taste


    Combine all ingredients in a medium bowl, whisking with a

    fork. Season with salt to taste.


    see original recipe here
    Recipe from Jennifer Pallian at

  • Roasted Cabbage Steaks

    March 16, 2016





    Preheat oven : 400˚F . Line baking sheet with parchment



    1-  Slice cabbage head into 1" slices and arrange on the prepared

    baking sheet. Brush with half  the garlic infused olive oil, fennel,

    salt, and pepper. Carefully flip and apply remaining oil, and spices.


    2-  Roast for 20 minutes, and flip back over.


    3-  Roast for another 20 mins, or until crispy around the edges.


    Serve warm, and garnished with coarsely chopped parsley


    adapted from Martha Stewart's Roasted Cabbage Wedges.
    Recipe and photo from Susan at the wimpy

  • Bianco Berry Pie

    March 11, 2016


    Ingredients for Olive Oil Crust


    Crust Directions


    1-  Sift flour and salt into a large bowl.


    2-  Add Ascolano Extra Virgin Olive Oil, and using your

    hands, rub  flourand oil together until mixture turns crumbly.


    3-  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.


    4-  Refrigerate dough for 1 up to 2 hours.


    5-  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

    9-inch circle. Add extra flour as needed to keep it from

    sticking to the work surface.


    Strawberry Balsamic Filling Ingredients


    • 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

    Directions for Filling


    1-  Combine 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, bitters and

    Bianco White Balsamic Vinegar 


    2-  Mix well, then gently stir in light brown sugar followed

    by 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.


    3-  Press and roll the two crusts together then pinch all the

    way aroun d to create a seam. Crimp the edges as desired.

    Chill the pie in refrigerator for 15 minutes to set the pastry.


    4-  Meanwhile, place a baking sheet on bottom rack of oven,

    and pre-heat to 425 F / 220 C.


    5-  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 mins,

    or until the pastry is beginning to brown.


    6-  Lower the oven temperature to 375 F / 190 C, move the pie

    to the center oven rack, and continue baking until the pastry

    is a deep golden brown and the strawberry juices are bubbling,

    roughly 30 to 35 minutes longer.


    7-  Take pie from the oven and allow cooling on a wire rack,

    2 to 3 hrs.


    Serve slightly warm or at room temperature. The pie will keep

    refrigerated for 3 days or at room temperature for 2 days.


    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med
     olive oil crust-apple berry pie image from  Isa Chandra

  • Lexie's Fried Catfish

    March 10, 2016






    1-  In a large bowl, combine flour, lemon pepper, and Cajun

    seasoning. In a separate medium bowl, whisk the eggs until fluffy.


    2-  Coat both sides of the fillet in the egg then into the flour

    mixture making sure to coat both sides evenly.


    3-  Heat the  Five Star Extra Virgin Olive Oil   on med high. When

    the olive oil is heated, place the fillet in the pan and fry until

    golden brown. (Approximately 5 mins each side depending on the

    thickness of fillet). When fully cooked and browned nicely,


    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.


    Serve warm with your favorite tartar sauce.


    Recipe from L. Duby, from the Lucero Kitchen

  • Fava Bean Soup With Lemon Crème Fraîche & Olive Oil

    March 7, 2016



    Fava Bean Soup Ingredients


    • ¼ cup plus 3 Tbsp. 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 c 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


    • 3 cups chicken or vegetable broth
    • 4 sprigs fresh thyme
    • ¼-½ tsp.alt, to taste
    • ½ cup milk
    • ¼ cup cream
    • 2 Tbsp. freshly grated Parmesan cheese
    • 1 tsp. freshly squeezed lemon juice
    • drizzle of Lucero Rosemary Infused Olive Oil


    Lemon Crème Fraîche Ingredients



    ¼ cup crème fraîche

    4 tsps. freshly squeezed lemon juice



    The Fava Beans



    1-  Bring medium pot of water to boil over medium heat.

    Prepare  large bowl of ice water. Remove the fava bean seeds

    from the pods by splitting the pods open. Blanch the fava bean

    seeds in boiling water for 2 minutes. Remove the beans with a

    slotted spoon and transfer the beans to  ice water to cool.


    2-  When beans are cool enough to touch, gently peel off the

    paper thin green skin, reserving only the bright green fava

    bean inside.


    The Olive Oil


    3-  Bring  olive oil and 4 sprigs of fresh thyme to simmer in a

    small pot. Remove from heat and let cool to room temperature

    while you prepare the soup.


    4-  In a medium heavy-bottomed pot over medium heat. Add

    chopped shallots add a little Lucero Picual Olive Oil .  Stir

    occasionally for 4-5 minutes until translucent and fragrant.


    5-  Add the shelled fava beans, English peas, chopped

    potatoes, chicken or vegetable broth, and 4 fresh sprigs of

    thyme to the pot. Cook, uncovered, stirring occasionally,

    until potatoes are tender when pierced with a fork, about

    15 - 20 minutes.


    Meanwhile Prepare The Lemon Crème Fraiche


    6-  Whisk crème fraîche and lemon juice until smooth and 

    creamy. Set aside while you finish the soup.


    7-  When soup is ready, remove thyme sprigs. Transfer the

    soup to a blender or food processor and purée until smooth.

    Alternatively, use an immersion blender.


    8-  Pour the soup back into the pot over medium low heat.


    9-  Add the milk, cream, parmesan cheese, and  remaining

    lemon juice. Stir to combine until the cheese is fully melted.

    Season with salt to taste.


    Ladle the soup into bowls, swirl a small dollop of lemon

    crème fraîche into the middle, and drizzle with  the Lucero

    Rosemary Infused Olive Oil .


    Serve and enjoy!


    To get the original recipe, click here
    Recipe and photo from Sarah at Snixy

  • Baked Whole Trout

    March 2, 2016





    Preheat oven to 400 degrees F.



    1-  Line  baking pan with parchment paper, be sure to not cut

    the paper short so you can fully cover the fish.


    2-  Open the fish and scatter the garlic and rosemary evenly

    throughout the cavity. Evenly place the lemon slices inside the



    3-  Drizzle cavity with  Lucero Hojiblanca Extra Virgin

    Olive Oil  and season with salt and pepper to taste.


    4-  Place  trout at center of parchment  and pour Lemon

    White  Balsamic Vinegar around the fish. Drizzle remaining

    Lucero Hojiblanca Olive Oil over the  fish.


    5-  Cover the fish with the remaining parchment paper and

    bake for 30 minutes.


    Open the fish and let rest for 15 mins. before serving.


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

  • Crispy Salmon Fish Tacos

    February 25, 2016


    • 4 cups Five Star Blend Extra Virgin Olive Oil
      1 avocado peeled and halved
      ½ cup sour cream
      1 pinch ground cumin
      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)
    • pinch of salt and black pepper




    1-  Heat the oil slowly in a deep pot until it reaches 380 degrees,

    measured using a thermometer.


    2-  Place one half of the avocado into a blender.


    3-  Add the sour cream, cumin, salt, and pepper


    4-  Blend until smooth and set aside.


    5-  In a bowl, combine the flour and the beer and whisk until

    smooth like pancake batter. You may need to add a little

    more beer if needed.


    6-  Cut the salmon into strips about 2 inches long. You

    should get about 9-10 pieces.


    Once the oil is at the correct temperature, place a large

    plate lined with paper towel close by.


    7-  Dip the fish into the batter and then gently drop into the

    hot oil. You may need to do 2-3 pieces at a time to

    prevent the oil boring up too high.


    8-  Cook the fish for about 1 minute per side or until the

    batter is golden brown.


    Keep an eye on the oil temp as it'll fall when you add

    the salmon.


    9-  Transfer to the paper towel to drain and repeat until

    all of the fish has been cooked. Once all of the fish has been fried,


    10- season lightly with more salt and pepper. Place some of the

    Romaine on top of a tortilla and top with a piece of fish.


    11-  Slice the remaining avocado and top each fish taco with

    a slice of avocado.


    12- Drizzle some of the sour cream over  the tacos and garnish

    with lots of chopped cilantro.


    Serve at once.





    Recipe Notes

    You can char your tortillas over a gas flame. They will burn fast

    so don't walk away and use a pair of tongs to turn them over

    when each side has started to become black around the edges.


    To get the full recipe, click here!
    Recipe and photo from Gerry at Food Gracious. com



  • Baked Parmesan Garlic Potato Wedges

    February 18, 2016







    Preheat oven to 400 degrees F.


    Place the potato wedges in a bowl ,


    Drizzle Lucero Garlic Infused 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 

  • Baked Garlic Chicken

    February 17, 2016





    Preheat oven to 450 degrees F.


    1-  In large bowl, combine Garlic Olive Oil, Sriracha Flake Salt,

    black pepper, and minced garlic and whisk until well combined.


    2-  Add  the chicken breasts and coat with the mixture.


    3-  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.


    4-  Place the pan in the preheated oven and bake for 15-20

    mins until a meat thermometer reads 165 degrees F.


    5-  Remove the chicken from the oven and cover the baking

    dish with tin foil and let sit for 5-10 minutes while the juices



    Garnish the chicken breast with fresh parsley and serve hot.




  • Skordalia

    February 12, 2016


    A favorite Greek dish with Lucero Garlic Infused Olive Oil



    • 1 lb white or yellow waxy potatoes -cut into 1 inch pieces
    • (You may leave thin skins on.)
    • 4 Tbsp Lucero Garlic Infused Extra Virgin Olive Oil
      3-4 cloves garlic-minced
      ¾ tsp. salt
      ½ tsp pepper
      1 tsp. lemon zest ( reserving a pinch for garnish)
      6-7 Tbsp.water ( hot potato water)
      1 Tbsp. fresh lemon juice
      1 tsp fresh chopped Italian parsley



    Blanch potatoes in boiling water, until fork tender, about 15 mis.

    Strain, reserving ½ cup of the warm potato water.

    Mash potatoes or put through a potato ricer. ( DON't use processor)


    Place iin bowl. With fork  using  1 Tbsp at a time, stir in 3Tbsp

    Lucero Garlic Infused Extra Virgin Olive Oil, Add  minced garlic,

    salt, pepper, lemon zest, lemon juice and hot water, one Tbsp.

    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  ! or more Tbsp. Garlic Olive Oil in the well, sprinkle

    with parsley and more zest.


    Recipe adapted from Sylvia Fountaine at Feasting at Home

  • ChocoChili Truffles

    February 11, 2016




    • 1 cup    heavy whipping cream
      8 oz.     finely chopped bittersweet chocolate
      4 TbspLucero Deluxe Chocloate Olive Oil
      ½ tsp.   chili powder
    • cocoa powder or crushed nuts for rolling




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

    sure  to prevent  the cream from boiling.


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


    3-  Whisk in  the Lucero Deluxe Chocloate Olive Oil.  Whisk

    until the chocolate mixture is smooth.


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

    fridge to let cool for a minimum of 3 hours.


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

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

    quicklybecause the chocolate starts to melt).


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

    Keep chilled until ready to serve.



    Recipe by K. Holmes, from the Lucero Kitchen.

  • Sriracha Hummus

    February 5, 2016





    For Garnish




    Purée all ingredients except Garnish until smooth in a food

    processor or powerful blender:


    Spread hummus into a shallow serving bowl and garnish with:

    1 TBS sriracha sauce

    1 tsp extra virgin olive oil

    1/2 tsp cilantro, dried

    Serve chilled or at room temperature.


    **Serving Suggestions: Serve with tortilla chips, bread or

    vegetables. Adjust the heat level to your own personal taste.

    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med
    Recipe adapted from Laura Bashar


  • ChocoChili Hot Wings

    February 4, 2016




    Pre-heat oven to 425.


    1-  Combine dry ingredients, chili powder, cocoa powder, salt,

    and cayenne in a small bowl.


    2-  In separate larger bowl, combine wet ingredients,

    both oils, tomato paste, honey, and garlic. and

    stir  until well combined.


    3-  Stir the dry ingredients into the wet ingredients in the

    large bowl. Add the chicken wings and mix until covered in



    4-  Marinate in the refrigerator for one hour. Remove the

    wings from the marinade and reserve the remaining



    5-   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



    6-  Heat the reserved marinade in a large pan until bubbling.

    Add the cooked wings and stir to cook. Serve and enjoy!



    Recipe by K. Holmes, from the Lucero Kitchen

  • Dark ChocoChili Cookies

    February 1, 2016




    Preheat oven to 375 degrees.


    1-  Lightly grease two cookie sheets and set aside.


    2-  Whisk together flour, cocoa, baking soda, salt and cayenne



    3-  Beat together Chocolate Olive Oil and sugar until light and fluffy.


    4-  Beat in vanilla and eggs one at a time.


    5-  Add dry ingredients to  wet ingredients combined well.


    6-  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 Lucero

    English Flake Sea Salt over the top and enjoy.



    Recipe by K. Holmes, from the Lucero Kitchen

  • Sriracha Chickpeas

    January 31, 2016




    1  can garbanzo beans

    1 Tbsp. Lucero Sriracha Flake Sea Salt

    1 Tbsp. chili powder

    2 Tbsp. Lucero Frantoio Extra Virgin Olive Oil




    Perheat oven to 400 degrees.


    1-  Toss ingredients  together and place on baking pan.


    2-   Bake for 30 minutes. Add more Sriracha salt to taste eat hot.


    3-  Serve with a salad and baguette for a complete meal


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

  • Lemon Rosemary Chickpeas

    January 31, 2016





    Pre heat oven to 400 degrees.


    Toss ingredients and place on baking pan. Bake for 30 minutes.


    Eat hot, drizzle Lucero Lemon White Balsamic Vinegar on top.

    Tasting Notes-Taggiasca is Lucero Green Label-Bold

  • Fig Olive Oil Cake

    January 28, 2016


    Makes a 9-inch round cake



    Heat the oven to 350 degrees F.


    Using oil, grease two 9-inch cake pans and line the bottoms

    with parchment paper.


    • 2 cups all-purpose flour
      1 1/2 cups sugar
      1 1/2 tsp. salt
      1/2 tsp. baking soda
      1/2 tsp. baking powder
      1 1/3 cups Lucero Five Star Blend Extra Virgin Olive Oil
      1 1/4 cups whole milk
      3 large eggs
      1 1/2 Tbsp. grated orange zest
      1/4 cup fresh orange juice
      1/4 cup Grand Marnier or Cointreau


    Thyme Honey Syrup Ingredients

    • 5 sprigs fresh thyme
      1/4 cup honey
      1/4 cup, plus 2 Tbsp.water


    Whipped Topping Ingredients

    • 2 cups of heavy cream, chilled
      ¼ cup confectioners sugar
      ½ tsp. vanilla extract
      2 pints fresh figs
      grapes for garnish


    Instructions For Cake



    1-  First bowl- whisk the flour, sugar, salt, baking soda and



    2-  Second bowl-whisk Five Star Blend Extra Virgin Olive Oil

    milk, eggs, orange zest, juice and Grand Marnier.


    3-  Add the dry ingredients; whisk until just combined.


    4-  Divide batter into two prepared pans . Bake for 30 minutes,

    until the tops are golden and a cake tester comes out clean.


    5-  Transfer the cakes to a rack and let cool completely.


    6-  Run a knife around the edge of the pans, invert the cake onto

    the rack and let cool completely, about 2 hours.


    7-   Pour half of the thyme honey syrup over the two cakes, letting

    the liquid soak completely.


    Instructions For Thyme Honey Syrup


    1-  In a small saucepan, warm the honey and water over 

    medium-low heat until fragrant and the honey just begins

    to bubble, about 4 minutes.


    2-  Add thyme, remove from heat and let steep for 10 minutes.

    Discard thyme and let syrup cool to room temperature.


    Instructions For Topping


    1-  Slice 1 pint of figs into thin wedges and set aside. In a large

    bowl,whisk together heavy cream, confectioners sugar, and

    vanilla .


    2-  Beat until soft peaks formSpread the bottom cake layer

    with half of the whipped cream, layer with sliced figs and

    drizzle with honey.


    3-  Put second cake layer on top and decorate  with the rest of

    the whipped cream, figs and grapes.


    Finish with a drizzle of honey. Serve immediately.



    Recipe adapted from Diana at The Jewels of New York 

  • Sweet Potato Fries with Sea Salt

    January 21, 2016






    Preheat oven to 425°F


    In a medium bowl, toss  sweet potatoes in 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.


    Spicy kick? Replace French Grey Sea Salt with Sriracha Sea Salt

  • Winter Minestrone Soup

    January 11, 2016



    Minestrone Ingredients:


    • 3 tbsp Lucero Ascolano Extra Virgin Olive Oil
      1 pound leeks (2-3 leeks), cleaned and chopped
      1 pound winter or bitter greens, such as collards, kale,  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

    Minestrone Directions


    1-  Add the Ascolano Extra Virgin Olive Oil to a large, heavy-

    bottomed stock pot or dutch oven.


    2-  Clean, quarter, and chop the leeks and set aside.

    3-  Wash the greens, remove fibrous stems (if necessary), and

    add to a large skillet with 1 cup of stock and cover tightly with lid.

    Wash and trim the ends of the celery.


    4-  Cut in half lengthwise, chop, and add to a large bowl. Peel and

    chop the rutabagas or turnip s into ½-inch cubes.


    5-  Add to the bowl with the celery and set aside


    6-  Mince and chop the garlic and thyme Turn on the heat to med.

    and melt the butter or ghee, add the leeks and stir to coat.

    Continue cooking for 5 minutes, stirring frequently, so that the

    leeks don't brown.


    7-  Add the minced garlic and thyme to the pot with the leeks,

    cook for another minute until fragrant.


    8-  Add the celery and rutabagas to the pot, and season with salt

    and pepper. Cook the vegetables for 5-7 minutes, stirring



    9-  Add remaining chicken stock to pot, cover and bring to a

    gentle boil. Reduce heat and simmer for 15 minutes.


    10- While  vegetables  simmer, 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.


    11- Transfer the wilted greens to a high-speed blender, 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.


    12-  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.


    Winter Herb 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 Lucero Ascolano Extra Virgin Olive Oil


    Add all the  ingredients except for the  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.

    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med
    Recipe adapted from James Trenda at Against All Grain

  • Lexie's Raspberry Vinaigrette

    January 7, 2016




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

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

    until the mixture becomes liquefied.


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

    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



    Recipe by L. Duby, from the Lucero Kitchen. 
    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med

  • Ginger and Spinach Green Smoothie

    January 5, 2016



    Add 2 Tbsp Lucero Ascolano Extra Virgin Olive Oil for long-term

    energy. Olive oil is an effective addition to help round out the

    nutrition packed inside this smoothie.


    Get the entire recipe here!
    Ginger and Spinach Green Smoothie


    Taste Notes- Ascolano is
    Lucero Yellow Green Label-Med
    Recipe and Photo thanks to  Lindsay Landis

  • Olive Oil Chocolate Mousse

    December 30, 2015


    Serves 6 to 8

    • ounces high quality bittersweet chocolate (chopped)
    • 2 Tbsp. Armagnac or Cognac
    • Tbsp. very strong brewed coffee or espresso
    • large eggs, separated
    • 1/2 cup Lucero Ascolano Extra Virgin Olive Oil 
    • or
    • 1/2 cup Lucero Deluxe Chocolate Olive Oil 
    • 2 Tbsp. sugar
    • pinch of sea salt




     1-  Melt the chocolate, liquor, and coffee together in the top
    of a double boiler. Once melted, add the pinch of salt and
    remove from the heat.2-  Stir the egg yolks in one at a time . 

    2-  Add Lucero Extra Virgin Oilive Oil using a handheld

    mixer or wooden spoon.


    3-  Stop whipping the egg whites and when they start to stiffen

    then add the sugar.  Whip to stiff peaks.


    4-  Fold the beaten egg whites into the chocolate a quarter at a

    time, thoroughly amalgamating in between additions until all

    the whites have been folded in.


    5-  Spoon mixture into 6 to 8 individual ramekins or one large

    bowl, whatever you plan to serve it in. If you want a more

    chocolate, replace the Ascolano Olive Oil with

    Lucero Deluxe Chocolate Olive Oil 



    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med
    Recipe adapted from Food 52
    photo from Food 52

  • Spicy Kale Chips

    December 28, 2015

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Number of servings: 2-4



    10 kale leaves (on a stalk)

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

    1 tsp Lucero Sriracha Sea Salt

    1 tsp paprika

    1/2 tsp ground coriander seeds

    2/3 tsp ground cumin powder



    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 after adding

    Lucero Green Label Collection Extra Virgin Olive Oil, spices and

    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.


    Photo and original recipe click here:  Eat Drink Paleo

  • Quick & Easy Fried Olive Appetizer

    December 26, 2015


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

    Lucero Blue Cheese Stuffed Olives.


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


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


    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 Blue Cheese Stuffed Olives

    with Lucero Garlic Jalapeño Stuffed Olives.


    Photo  from this site click here:

  • Balsamic Caramel Corn

    December 26, 2015




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






    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,

    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 recipe here: Sauce Magazine.

  • Winter Spice Syrup

    December 23, 2015


    Winter Spice Syrup Ingredients


    • 1/2 cup Lucero Winter Spice Balsamic Vinegar
      1 Tbsp.sugar
      1 tsp.cinnamon
      3 Tbsp. fresh orange juice


    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.


  • Maple-Balsamic Roasted Winter Vegetables

    December 22, 2015


    Roasted Winter Vegetables Ingredients

    • 2 med. 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. Lucero Traditional Red Balsamic Vinegar
      1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
      2 Tbsp. maple syrup
      ½ tsp. cinnamon
      ½ tsp. thyme
      fresh ground pepper
      3 sprigs fresh rosemary


    • 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 mins.
    • 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
    • mins. and add more time if needed.


    Remove from oven. Serve and enjoy!

    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med


    Recipe adapted from Marie D. at Healthy Ideas Place


  • Sweet Garlic Mustard Roasted Chicken

    December 20, 2015






    Prepare the Sweet Roasted Garlic Mustard Glaze


    Heat the Lucero Sweet Roasted Garlic Mustard and the

    Lucero Ascolano Extra Virgin Olive Oil together in a small

    saucepan, stirring occasionally so that it doesn't scorch.


    Meanwhile, let the chicken come to room temperature for

    about 30 minutes.


    Pre-heat oven to 450F.


    • Brush chicken with oil and mustard mixture and season
      with salt and pepper. Tie legs and transfer to a large oven-
      proof skillet. Cover tightly with lid or tin-foil.


    • 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.


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med


  • Winter Salad with Freshly Baked Croutons

    December 19, 2015


    Fresh Baked Croutons



    Mandarin Fig Salad Dressing-


    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


    1-  Cut your loaf of bread into approximately ¾ inch cubes,

    toss in large mixing bowl with

    Lucero Ascolano Extra Virgin Olive Oil, salt  and pepper to taste. 


    2-  Spread the pieces onto a baking sheet and bake for 10 mins.

    or until golden brown.


    Salad Dressing


    1-  Mix Ascolano Extra Virgin Olive Oil

    and Lucero Mission Fig Red Balsamic Vinegar and onion

    powder into a dressing dispenser.


    2-  Add salad ingredients onto a serving plate, topped with

    your croutons straight from the oven.


    Finish with your Mandarin Fig Salad Dressing,.


    You’re on your way to realizing your New Year’s resolution!


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med



  • Winter Spice Gingerbread

    December 17, 2015

    Gingerbread 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 Lucero  Millers Blend Extra Virgin Olive Oil
      1 cup molasses
      3 eggs
      3/4 cup boiling hot water

    Gingerbread Directions

    • Preheat oven to 350°F. In a large bowl, combine flour, baking soda,
    • cinnamon, salt, ginger, allspice, sugar and
    • Lucero  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 batter into  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 Ingredients


    • 2 cups heavy whipping cream
      3/4 cup sugar
      3 tablespoons Lucero Winter Spice Balsamic Vinegar
    • Winter Spice Whipped Topping Directions
      Combine heavy whipping cream, sugar, and Winter Spice Balsamic  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

  • Lime Cookie Sandwich

    December 16, 2015



    Lime Cookie Sandwich Ingredients


    • 2 cups flour
      1 cup plus 2 Tbsp. sugar
      1/2 tsp. baking soda
      1/2 cup plus 3 Tbsp.
      Lucero Persian Lime Agrumato Olive Oil
      2 Tbsp. milk
      1 Tbsp.Lime zest
      1/4 cup lime juice
      vanilla frosting



    Preheat oven to 350° F,


    1-  Line two baking sheets with parchment paper.


    2-  Sift together flour, sugar, and baking soda in a large bowl.


    3-  Stir Lucero Persian Lime Agrumato Olive Oil, milk, lime zest

    and  lime juice together in a bowl. 


    4-  Combine lime mixture with the flour mixture  in a large bowl,

    stirring until all the ingredients are combined well.


    5-  Place 2 Tbsp. of sugar in a separate small bowl.

    Roll the dough into 1/2 in balls and lightly coat with sugar.

    Flatten the dough balls slightly to create round shape


    6-  Place the cookies on the cookie sheet and 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 Lucero 

    Bianco White Balsamic Vinegar to the vanilla frosting.







    Recipe by, K. Holmes from the Lucero kitchen

  • Ratatouille Gratin

    December 14, 2015



    Serves 6


    • 4 Tbsp. Lucero Frantoio Extra Virgin Oilve 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



    Preheat an oven to 400°F (200°C).


    1-  In a 12-inch stainless-steel gratin over med. heat, warm

    1 Tbsp. Lucero Frantoio Extra Virgin Olive Oil.


    2-  Add the garlic and thyme and cook, stirring occasionally,

    until fragrant, about 1 minute. Transfer to a large bowl

    and set aside.


    3-  Add another 1 Tbsp. 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.


    4-  Remove from the heat, season to taste with salt and pepper,

    and spread the onions to cover the bottom of the gratin.


    5-  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.


    6-  Add zucchini, squash and eggplant slices along with

    2 Tbs. olive oil to the bowl with the garlic-thyme mixture.


    7-  Toss until well combined and season with salt and pepper.


    8-  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.


    9-  Bake until the vegetables are lightly browned and tender,

    about 45 mins.


    Let rest 5 minutes before serving. 



    Taste NOtes: Frantoio is
    Lucero Purple Label: Mild-Delicate
    From the William Sonoma test kitchen

  • Winter Turkey Meatballs

    December 12, 2015




    Lucero Winter Turkey Meatballs


    Combine turkey, bread crumbs and the beaten egg.

    Add onions, garlic, parsley and black pepper. Mix until



    Roll the mixture into tablespoon sized balls.

    Preheat oven to 350°F.  In a medium pan, heat the

     Lucero 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

  • Mandarin Orange and Walnut Brownies

    December 10, 2015



    • 4 ounces bittersweet chocolate (try for 70% cocoa), chopped
      1/3 cup Mandarin Orange Agrumato Olive Oil
      1/2 cup all-purpose/plain flour
      1/4 tsp. sea salt
      2 large eggs at room temperature
      3/4 cup superfine/caster sugar
      1 tsp. vanilla extract
      2/3 cup walnuts, chopped (optional)



    Preheat oven to 350 F.


    1-   Line an 8-inch square baking pan with  a lightly floured piece of

    parchment paper.


    2-  Melt chocolate on the stove-top or in the microwave in a double



    3-  Whisk in the Mandarin Orange Agrumato Olive Oil. Let cool.


    4-  Mix the flour and salt together in a small bowl. In a large bowl,

    beat the eggs and sugar until pale, thickened and billowy- about

    five minutes.


    5-  Fold in the vanilla and the cooled chocolate mixture, then fold

    in the flour and nuts, stirring just until everything is combined.


    6-  Pour into the prepared pan.


    7-  Bake for 22-26 minutes. Cool completely, then cut into squares.





    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:


    4 ounces bittersweet chocolate (at least 70% cocoa), chopped
    1/3 cup Lucero Chocolate Infused Olive Oil
    1/2 cup all-purpose/plain flour
    1/4 tsp. sea salt
    2 large eggs at room temperature
    3/4 cup superfine/caster sugar
    1 tsp. vanilla extract
    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

    Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

    Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

    Bake for 22-26 minutes. Cool completely, then cut into squares.

    - See more at:

  • Brussels Sprouts With Vinegar-Glazed Red Onion

    December 8, 2015






    1-  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.




    2-  Prepare an ice-water bath. Add Brussels sprouts to boiling



    3-  Remove from heat, drain, and plunge into ice-water bath to

    cool. Drain well, and cut in half.



    4-  Heat 1/2 Tbsp. butter and 1/2 Tbsp. 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.


    5-  Season to taste with salt and pepper, and transfer to a large

    bowl.  Cover with aluminum foil to keep warm.


    6-  Add remaining 1/2Tbsp. each butter and Lucero Olio Novello

    to the same pan over medium-low heat. Add onions, and cook,

    tossing occasionally, until wilted and transparent (3 to 4 minutes.)


    7-  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.


    8-  Add onions to brussels sprouts, and toss well. Serve





  • Sufganiyot

    December 8, 2015



    • 2 Tbsp. 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 Tbsp. unsalted butter room temperature
      2 tsps. salt
      4 cups Five Star Extra Virgin Olive Oil Estate Blend
      seedless jam for filling, (about 1 cup)
      powdered sugar for topping




    1-  In a small bowl, whisk together yeast, water and 1 tsp.

    sugar until yeast is dissolved. Let stand 10 minutes until foamy.


    2-  In a large bowl or bowl of a stand mixer, add flour and make a

    well in the center.


    3-  Add eggs, yeast mixture, butter and salt. Stir to combine.

    Knead dough, adding more flour 1 Tbsp. 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).


    4-  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.


    5-  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.


    6-  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.


    7-  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

  • Lemon Rosemary Cupcakes With White Balsamic Icing

    December 7, 2015


    Start with the iced cup cakes and add your croquant. We

    suggested crisping rosemary in syrup but you can use any,

    sweet or salty bits in your croquant. (keep reading)

    Cake Ingredients


    • 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 tsp. baking powder
      1/2 tsp. baking soda
      3/4 tsp.salt


    Cake Directions

    Preheat oven to 350 degrees F


    1-  Mix wet ingredients. Sift together dry ingredients separate

    bowl,then combine together.


    2-  Bake at 350 degrees for 16  minutes.


    Croquant: (crisp) Ingredients


    • 1 cup sugar
      1/4 cup water
    • 1 tsp. rosemary


    Croquant  Directions

    (more about croquant here: Click  )


    1-  Mix sugar and water in pan. Cook to 300 degrees or until

    golden then add rosemary.


    2-  Spread thin on oiled sheet pan,  let cool and break into

    small pieces.


    You might want to explore "isomalt"  to make croquant. It's

    made from processed beet sugar. The reduced sweetness

    allow chefs to make savory, crispy, colorless croquants

    from herbs or leaves. (examples below)






    Icing Directions


    Mix ingredients until smooth, and ice cooled cupcakes, garnish

    with rosemary croquant. Enjoy!

    Send us a photo of your rosemary croquant topped cupcake!



  • Chocolate Crostini With Olive Oil and Salt

    December 7, 2015





    Too simple for words, these crostini can go sweet or savory.

    The basic Lucero version is simply crunchy French bread slices

    brushed with Mandarin Orange Agrumato Olive Oil  and

    lightly toasted.


    The Chocolate Version


    Melt dark chocolate (such as the fruity Scharffen Berger 62%

    semi- sweet) with the additional 1/2 Tbsp of Lucero Olive Oil

    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!


    Adapted from



  • Krista's Classic Steak Marinade

    December 6, 2015

    Steak Marinade Ingredients


    3  Tbsp.your favorite Lucero Balsamic Vinegar

    2   Tbsp. robust extra virgin olive oil, we suggest

    Lucero Coratina Extra Virgin Olive Oil  or

    Lucero Picual Extra Virgin Olive Oil

    2   tsp.crushed red pepper

    2   tsp. fresh rosemary


    2 cloves garlic cut in half

    pinch of salt and ground black pepper




    1-  Make 3 slits in the steak, fill slits with garlic and rosemary.


    2-  Add the steak into a resealable bag then add robust extra

    virgin oive oil and balsamic vinegar.


    3-  Combine remaining  dry ingredients. Seal bag carefully

    and massage  the marinade into the meat.


    4-  Let the steak sit in the fridge for 6-8 hours.


    Cook to your liking!


    *photo from Life's Ambrosia
    Taste Notes-Picual and Coratina are
    Lucero Green Label-Bold

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