Lucero Blog

Click on a recipe title to print or share!

  • Butternut Squash Soup With Crème Fraîche & EVOO

    October 1, 2017


    Our secret is to is to slowly caramelize the onions in good
    quality extra virgin olive oil. Don't hurry, your patience will be



    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:


    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







  • Labneh With Lucero Za'atar

    September 15, 2017

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

    Labneh in the Mediterranean regions. Home cooks can easily

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




    1-  Stir ¼ teaspoon of lemon juice and a pinch of sea salt into 12

    ounces of full-fat Greek yogurt.


    2-  Spoon into a cheesecloth-lined sieve and strain overnight in

    the refrigerator until thickened.


    3-  We recommend you keep it simple and serve labneh topped

    with authentic Lucero Za’atar Herb Blend and a healthy pour of

    Lucero Barnea Extra Virgin Olive Oil.



    Enjoy with pita bread or fresh vegetables for dipping.

    Taste Notes-Barnea is Lucero Yellow Label-Med



  • Lucero Quick, Easy Za’atar Flatbread

    September 13, 2017

    Transform store-bought pizza dough into

    memorable flatbread with creamy burrata cheese

    and authentic  Lucero Za’atar Herb Blend 



    Preheat oven to 500 D/F


    1- Stretch room temperature dough into a rough oval.

    Generously brush with Lucero Taggiasca Olive Oil and a

    heavy sprinkling of za’atar herb blend. Bake in a 500

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


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

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

    Drizzle with  Taggiasca Extra Virgin Olive Oil.  


    Tasting Notes-Taggiasca is Lucero Green Label-Bold



  • Peach Caprese Salad

    August 7, 2017




    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




    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!




  • Garlic Roasted Tomatoes

    July 27, 2017

    tomatoe garlic oregano



    • 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


    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



  • Bagna Cauda

    July 20, 2017

    This simple Italian garlic, anchovy and olive oil sauce is perfect

    for dipping crisp raw vegetables. Served warm, the literal

    translation for Bagna Cauda is"hot bath".



    Serves 6-8


    1/3 cup Lucero Garlic 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




    1-  Slice vegetables into pieces and sticks suitable for dipping.


    2-  Over very low heat, melt olive oils and butter in a frying pan.

    Add garlic and cook slowly until garlic becomes translucent.


    3-  Add anchovies and celery seed. Continue to saute, mashing the

    anchovies with the back of a wooden spoon until they have

    disintegrated.  To serve; pour bagna cauda into a small fondue

    pot to keep warm.


    Arrange raw vegetable on a platter and serve

    alongside for dipping.









  • Garlic Penne With Broccolini

    July 17, 2017

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



    Serves 4


    1   bunch broccolini, about 6 or 7 stalks

    ¾   pound penne pasta,

    2   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






    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.




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



    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.




  • Garlic Bread Toasted and Rubbed With Garlic

    July 14, 2017


    Tasty and easy homemade garlic bread



    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






  • Beet Hummus

    July 11, 2017





    Preheat oven to 450°F


    1-  Rinse the beets and pierce them a few times with a fork.

    Place the beets in a small baking dish that has been greased

    with olive oil and cover with aluminum foil.


    2-  Roast until tender. (about 50-60 minutes). Set aside to cool.


    3-  While the beets are roasting, add chickpeas, lemon juice,

    tahini,Ascolano Olive Oilminced garlic,

    Maldon Sea Salt, paprika and chile flakes to a food



    4-  Set them aside and don't combine yet.


    5-  When the beets are cool to the touch, peel them. Dice beets

    and add to food processor. Puree until texture is smooth.


    Serve in a wide bowl and garnish with goat cheese.


    Taste Notes-Ascolano is Lucero Yellow Label-Med




  • Roasted Elephant Garlic

    July 10, 2017

    We used Elephant Garlic cloves, most commonly used in sauces
    vinaigrettes and stir-fries. Roasting Elephant Garlic enhances
    its flavor. Its  large size makes it  versatle in the kitchen.



    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






  • Garlic Fries With Garlic Olive Oil

    July 2, 2017



    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



    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



  • Dad's Wing Sauce

    June 12, 2017




    (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





  • Pineapple-Lime Rum Cooler

    May 11, 2017

    (makes a single serving)



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



    Blend all ingredients 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




  • Refreshing Honey & Ginger Sparkler

    April 20, 2017






    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.




    Photography by Angie Norwood Browne 

    Lucero beverage




  • Quick & Easy Taggiasca Teriyaki

    April 18, 2017


    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




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



    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




  • Quick & Easy Fire Crackers

    March 15, 2017


    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




    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




  • Meyer Eureka Lemon Bars

    March 10, 2017

    Photography by Angie Norwood Browne



    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


    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.




  • Roasted Sriracha Garbanzo Beans

    March 6, 2017



    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!"




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





  • Roast Chicken With Italian Herbs & Lemon

    March 3, 2017




    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






    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




  • Stove Top vs. DIY Microwave Popcorn

    February 23, 2017


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

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

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



    Make  DIY quick and easy microwave popcorn. It's

    healthier than the prepackaged varieties.


    Microwave Popcorn  Method


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

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

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

    seal the bag well.


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


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

    until you hear pauses of about 2 seconds between pops.

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


    Stove Top Popcorn  Method

    3 Tbs. Lucero Extra Virgin Olive Oil

    1/2 cup popcorn kernels

    salt to taste


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

    over medium-high heat.

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

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

    shake the pan back and forth across the burner   constantly

    until the popping slows down.

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

    and serve!



    Let's Try Herbs or Grated Hard Cheese!


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


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

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

    Sometimes you just have to do this.. :)


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

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



    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





  • Pork Tenderloin With Blackberry Compote

    February 10, 2017

    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.




    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




    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



    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.




  • Tasty Lucero Extra Virgin Mac & Cheese

    January 1, 2017





    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




    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



    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



    Serve in bowls and drizzle with Extra Virgin Olive Oil.


    Recipe from the Lucero Kitchen.




  • Christmas Ham a la Lucero

    December 19, 2016

    Balsamic Glazed Ham


    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




    1-  Remove ham from the refrigerator an hour before



    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


      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



    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




  • Little Thief Deviled Eggs

    December 18, 2016



    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



    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.




  • Delightful Olive Oil Gingerbread

    November 23, 2016


    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.




    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



    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 





  • Balsamic Vinegar Cocktail

    November 10, 2016


    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




    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



    4-  Strain cocktail into a glass and enjoy!



    Lucero beverage

    Recipe inspired by Serious Eats






  • Chocolate Espresso Pumpkin Cake

    October 18, 2016




    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%)



    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



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



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



    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




  • Lucero Steak Marinade

    October 4, 2016

    Grilled Ribeye steak on grill pan on dark background


    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




    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




  • Simple Apple Galette

    October 2, 2016

    AppleGalette_1167 SMALL







    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





    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



    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.




    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




  • Persian Lime Bars

    September 29, 2016





    • 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



    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



    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.





    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





  • Seasonal Butternut Squash Soup

    September 22, 2016



    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



    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.




    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



    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




  • Wild Cherry Balsamic Vinegar Chocolate Scones

    September 1, 2016



    • 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


    Your favorite Lucero flavored balsamic.



    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 




  • Fish Tacos With Mango Lime Salsa

    August 30, 2016






    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



    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






  • Raspberry Punch

    August 15, 2016



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

    1 cup lime juice 




    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



  • Quinoa With Zucchini and Tomatoes

    August 11, 2016




    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






  • Tomato Basil Pizza

    August 7, 2016




    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



    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




  • Tomato Almond Summer Gazpacho

    July 21, 2016




    2 1-in. slices Italian bread, crusts removed

    6  medium tomatoes, chopped

    1/4 cup Lucero Garlic Infused Olive Oil divided


    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


      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


    6-   Divide gazpacho among 4 bowls. Drizzle with remaining

    2 tbsp oil.


    Sprinkle with parsley mixture.  


    Recipe adapted from Chatelaine




  • Roasted Garlic Bulbs Recipe

    July 21, 2016


    Preheat Oven to 400°


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

    of  garlic and set aside.


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

    and set it into the foil.


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

    the  fresh cut side, enough to cover.


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

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

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



    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

  • Grilled Steak, Potato, & Mushroom Kebabs

    July 21, 2016



    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



    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.


    3-  Meanwhile, boil the potatoes in a large pot of salted water until just

    tender, about 8-10 minutes. Drain and cool slightly.


    4-  Thread the marinaded steak and mushrooms, along with the potatoes,

    onto skewers.


    5-  Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning

    once, until meat is cooked to desired doneness. Re-season with salt

    and pepper and serve immediately.


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


    Recipe and photo from Danelle at Let's Dish Recipes




  • Garlic Pesto

    July 12, 2016





    2 cups fresh basil leaves (or two huge handfuls)

    1/4 cup toasted pine nuts

    2 cloves of garlic

    1/2 cup Lucero Garlic Infused Olive Oil

    1/2 cup Parmesan cheese

    juice from half a lemon salt & pepper




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

    Pulse several times until coarsely chopped.


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

    slowly add the olive oil.


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

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

    and season to taste with salt & pepper.


    Recipe adapted from Serving Seconds




  • Garlic Baguette

    July 9, 2016

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





    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 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



    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!




  • Independence Day Mocktails

    July 1, 2016



    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




  • Tequila Balsamic Vinegar Martini

    June 19, 2016

    Mexican martini



    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




  • Grilled Corn On The Cob

    June 8, 2016




    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


    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



    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

     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



    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



    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


    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.




    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





  • 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 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







  • 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


    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



  • Grilled Lemon Garlic Artichokes

    May 2, 2016



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



    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!





  • Peach Balsamic Sparkler

    April 14, 2016



    8 oz. club soda

    3 Tbsps. Lucero Peach White Balsamic 

    5-8 raspberries

    crushed ice

    1 oz. vodka (optional)



    in a drinking glass, muddle the raspberries then add crushed

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

    and enjoy!


    Beverage 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






    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

  • Fennel Radish Salad With Lemon Olive Oil

    April 7, 2016




    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




    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




  • 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 tsp. 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  original recipe, click   here!

    Recipe from Abby at Heart of a 





  • Roasted Beet Hummus

    April 1, 2016



    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



    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

  • Greek Frittata With Hojiblanca Extra Virgin Olive Oil

    March 31, 2016





    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


    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




  • Marbled Easter Eggs With Olive Oil!

    March 25, 2016

    Easter eggs

    Make marbled Easter eggs with olive oil!


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

    2- Dip egg in bowl #1.

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

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

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




  • Almond Crusted Tilapia

    March 24, 2016






    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



    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




  • Chimichurri Lamb Chops

    March 24, 2016

    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.


    2Cover 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


    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




Items 61 to 120 of 304 total

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6