Lucero Blog
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01
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
rewarded!
Ingredients
1/4 cup Lucero Frantoio Extra Virgin Olive Oil
2 lbs. yellow onion, cut into ¼ inch slices
3 lbs. butternut squash, cut into 1 inch cubes
6 C. poultry or vegetable stock
salt and pepper
½ cup heavy cream
For garnish:
- Lucero Frantoio Extra Virgin Olive Oil
- crème fraîche, or sour cream, thinned slightly with
- water
- 2-3 sprigs of fresh thyme, lightly chopped
- cracked black pepper
1- Heat oil over low heat in a heavy-bottomed soup pot.
Add onions and continue to saute very slowly, stirring
frequently until the onions are completely soft and
lightly caramelized to a rich, golden brown. This can
take 20-30 minutes.
2- Add the squash and soup stock. Bring to a boil and
simmer, until the squash is completely tender.
3- Remove from heat, let cool briefly. Puree mixture in
a blender until smooth and return to soup pot. Add
cream. If needed, add a bit of water or stock to thin soup.
4- Season with salt and pepper to taste. Return pot
to stove and bring soup back to a gentle simmer for
3-5 minutes.
5- Serve soup in bowls, garnishing with a plentiful drizzle of
Lucero olive oil and crème fraîche. Sprinkle with thyme and
cracked pepper.
Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate
Try this recipe with Lucero Five Star Extra Virgin
For Lucero by P. Wittmann
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15
Labneh With Lucero Za'atar
September 15, 2017
This soft cream cheese, made from strained yogurt, is known as
Labneh in the Mediterranean regions. Home cooks can easily
make Labneh at home topped with olive oil and Za'atar herbs.
Directions
1- Stir ¼ teaspoon of lemon juice and a pinch of sea salt into 12
ounces of full-fat Greek yogurt.
2- Spoon into a cheesecloth-lined sieve and strain overnight in
the refrigerator until thickened.
3- We recommend you keep it simple and serve labneh topped
with authentic Lucero Za’atar Herb Blend and a healthy pour of
Lucero Barnea Extra Virgin Olive Oil.
Enjoy with pita bread or fresh vegetables for dipping.
Taste Notes-Barnea is Lucero Yellow Label-Med
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13
Lucero Quick, Easy Za’atar Flatbread
September 13, 2017
Transform store-bought pizza dough into
memorable flatbread with creamy burrata cheese
and authentic Lucero Za’atar Herb Blend
Directions
Preheat oven to 500 D/F
1- Stretch room temperature dough into a rough oval.
Generously brush with Lucero Taggiasca Olive Oil and a
heavy sprinkling of za’atar herb blend. Bake in a 500
degree oven until browned and bubbily (8-12 minutes)
2- Remove the flatbread from the oven when it's crisp and
golden brown. Top with pieces of burrata and more za’atar.
Drizzle with Taggiasca Extra Virgin Olive Oil.
Tasting Notes-Taggiasca is Lucero Green Label-Bold
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07
Peach Caprese Salad
August 7, 2017
Ingredients:
3 large peaches
2 balls of fresh mozzarella cheese
fresh basil Leaves
4 Tbsp. Lucero Peach White Balsamic Vinegar
or if you like it more tangy and less sweet
4Tbsp Lucero Europeach Balsamic
3 Tbsp. Lucero 70th Anniversary Blend Extra Virgin
2 tsp. pepper
1 tsp. Lucero English Flake Sea Salt
* Try this recipe with our Rosato Balsamic Vinegar
Directions
1- In a bowl mix balsamic vinegar, olive oil, pepper, and salt.
Set aside.
2- Take peaches with skin still on and slice 1/2 inch thick.
3- Place on grill and cook for 2 minutes per side or until you
start to see grill marks.
4- Crumble mozzarella while the peaches cool and place the
cheese on the peaches along with a fresh basil leaf.
Drizzle the balsamic mixture over the peaches and enjoy!
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27
Garlic Roasted Tomatoes
July 27, 2017
Ingredients
- 4 red tomatoes, halved
salt and pepper
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh oregano
4 sliced garlic cloves
2 Tbsp. chopped fresh basil - Lucero Garlic Infused Olive Oil
Directions
Preheat oven to 425ºF
1. Sprinkle tomatoes with salt and place, cut side down, on a
paper towel–lined plate. Let stand 30 minutes to drain.
2. Mist a baking dish with Garlic Olive
Oil, then arrange tomato halves, cut side up, in a single layer
in dish.
3. In a small bowl, combine herbs. Add pepper, to taste.
Spread herb mixture evenly over tomatoes. Top with Garlic
slices and Garlic Olive Oil.
4. Bake in oven until cooked through, about 20 minutes.
Remove dish from oven, top with fresh basil and serve.
Recipe Adapted from My Recipes.com
- 4 red tomatoes, halved
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20
Bagna Cauda
July 20, 2017
This simple Italian garlic, anchovy and olive oil sauce is perfect
for dipping crisp raw vegetables. Served warm, the literal
translation for Bagna Cauda is"hot bath".
Ingredients
Serves 6-8
1/3 cup Lucero Garlic Infused Olive Oil
1/3 cup Lucero Extra Virgin Olive Oil
8 Tbsp. butter
4 cloves garlic, finely chopped
2 two ounce cans anchovies, drained of oil and chopped
1 pinch celery seed
Raw vegetables such as: bell peppers, cauliflower, fennel, carrots,
radishes, and celery
Preparation
1- Slice vegetables into pieces and sticks suitable for dipping.
2- Over very low heat, melt olive oils and butter in a frying pan.
Add garlic and cook slowly until garlic becomes translucent.
3- Add anchovies and celery seed. Continue to saute, mashing the
anchovies with the back of a wooden spoon until they have
disintegrated. To serve; pour bagna cauda into a small fondue
pot to keep warm.
Arrange raw vegetable on a platter and serve
alongside for dipping.
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17
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.
Ingredients
Serves 4
1 bunch broccolini, about 6 or 7 stalks
¾ pound penne pasta,
2 Tbsp. Lucero Extra Virgin Olive Oil
1 Tbsp. Lucero Garlic Infused Olive Oil
2 cloves garlic, chopped
1 Fresno chili, seeded and chopped
1 pinch chili flakes
2 tsp. fresh oregano, chopped
¼ cup pine nuts, toasted
salt and pepper
Lucero Garlic Infused Olive Oil, for drizzling
Parmesan cheese, freshly grated, for serving
Directions
1- Cut the broccolini florets and stalks into 2-inch segments.
Cook broccolini in salted boiling water for 2-3 minutes
and drain.
2- Heat the olive oils in in a large fry pan over medium heat. Add the
garlic and Fresno chili and cook until garlic is translucent. Add the
broccolini and chili flakes.
3- Cook over low heat, stirring occasionally until broccolini is tender.
Meanwhile
4- Cook the penne in a large pot of salted boiling water until al
dente.
5- Scoop out 1/2 cup of the pasta cooking water and set aside.
Drain pasta and toss into the fry pan.
6- Add the 1/2 C of pasta water you set aside to the pan
and combine well, adding more water if needed. Add oregano
and season with salt and pepper to taste.
7- Toss in pine nuts and transfer pasta into a large warm
serving bowl.
Drizzle with garlic olive oil and sprinkle with Parmesan cheese.
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14
Garlic Bread Toasted and Rubbed With Garlic
July 14, 2017
Tasty and easy homemade garlic bread
Instructions
Liberally brush Lucero Garlic Infused Olive Oil onto bread and
grill it using a stove top grill pan at Medium-High heat until golden
and you achieve the black grill marks you’re looking for.
Remove from heat and rub a cut raw garlic clove across the top
and bottom of the grilled bread as they do in Italy. If desired,
sprinkle with Lucero English Flake Sea Salt
Enjoy!
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11
Beet Hummus
July 11, 2017
Ingredients
- 1/2 pound fresh beets
15 ounces chickpeas
4 Tbsp. lemon juice
2 Tbsp. tahini
2 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
2 cloves minced garlic
1/2 tsp. Maldon Sea Salt
1/2 tsp. smoked paprika
1/4 tsp. chile flakes
goat cheese for serving
Directions
Preheat oven to 450°F
1- Rinse the beets and pierce them a few times with a fork.
Place the beets in a small baking dish that has been greased
with olive oil and cover with aluminum foil.
2- Roast until tender. (about 50-60 minutes). Set aside to cool.
3- While the beets are roasting, add chickpeas, lemon juice,
tahini,Ascolano Olive Oil, minced garlic,
Maldon Sea Salt, paprika and chile flakes to a food
processor.
4- Set them aside and don't combine yet.
5- When the beets are cool to the touch, peel them. Dice beets
and add to food processor. Puree until texture is smooth.
Serve in a wide bowl and garnish with goat cheese.
Taste Notes-Ascolano is Lucero Yellow Label-Med
- 1/2 pound fresh beets
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10
Roasted Elephant Garlic
July 10, 2017
We used Elephant Garlic cloves, most commonly used in sauces
vinaigrettes and stir-fries. Roasting Elephant Garlic enhances
its flavor. Its large size makes it versatle in the kitchen.
Directions
Preheat oven to 375 F
Using a baking pan, place each whole garlic bulb on aluminum
foil and mold the foil over the garlic bulb. Drizzle 1/4 cup of
Lucero Garlic Infused Olive Oil on each bulb and then seal the
foil at the top.
Finally, roast at 375°F until the garlic is soft.
Now you're ready to spread it on your favorite vegetable or
bread. You can also add it to your favorite vinaigrette
recipe!
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02
Garlic Fries With Garlic Olive Oil
July 2, 2017
Ingredients
3 cloves (about 1 Tbsp.) garlic, minced
1 Tbsp. finely chopped fresh flat-leaf parsley
1/3 cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups Garlic Infused Extra Virgin Olive Oil
salt and pepper
Directions
Heat deep fryer to 375 D/F
1- In a medium bowl, dissolve the sugar in warm water. Soak
potatoes in water mixture for 15 minutes, the sugar water
makes fries crispier. Remove from water, and dry thoroughly
on paper towels.
2- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Add potatoes, and cook until golden, 5 to 6 minutes. Drain on
paper towels. Season with salt to taste.
3- Transfer the potatoes to a large platter or serving bowl.
Sprinkle the garlic fries with the parsley, garlic, and salt to
taste. Serve immediately.
Recipe adapted from Allrecipes.com
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12
Dad's Wing Sauce
June 12, 2017
Directions
(Makes 10-12 Chicken Wings)
Just Combine & Coat
1/2 cup - Lucero Mandarin Orange Olive Oil
2 Tbsp - Lucero Bianco Balsamic Vinegar
1 Tbsp - Lucero Beer & Blaze Mustard
(or more for desired heat)
If you like a version with super heat you can add
dried, ground habanero by 1/4 tsp until you achieve
the desired heat. Try this recipe with
Lucero Satsuma Mandarin Balsamic
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11
Pineapple-Lime Rum Cooler
May 11, 2017
(makes a single serving)
Ingredients
6 oz. lemonade
2 oz. fresh lime juice
2 tsp. Lucero Pineapple White Balsamic Vinegar
2 oz. coconut rum of your choice (Optional)
1 cup of icePreparation
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
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20
Refreshing Honey & Ginger Sparkler
April 20, 2017
Ingredients
- 8 oz Club Soda
3 Tbsp Honey & Ginger Balsamic Vinegar
handful of summer berries
crushed Ice
1 oz vodka (optional)
Directions
Muddle berries in your favorite drink glass.
Add a bit of crushed ice to your taste, the club soda and the
Honey Ginger Balsamic Vinegar.
Add the vodka and enjoy. By the way, we use
Q Drinks Club Soda and other cocktail mixers for our bar.
Like Lucero, they're a small American company making
quality handcrafted products.
Cheers!
Photography by Angie Norwood Browne
Lucero beverage
- 8 oz Club Soda
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18
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 pepperDirections
1. In a large bowl combine all ingredients except for the flank
steak.
2. Slice the steak against the grain, place in the bowl with the
marinade and refrigerate covered for 6 - 8 hours or overnight,
3. If you wish, When ready, thread the marinated steak strips
onto bamboo skewers and discard the excess marinade.
4. Grill for 5 to 7 minutes turning once, or cook to your tastes.
For mirin use Honey and Ginger White Balsamic
We've upgraded the oil with one of our early harvest
"green label" extra virgin olive oils, (EVOO) in place of low
grade cooking oil because the early harvest olive oils
assert themselves beautifully and work well with red meat.
Why We Used Taggiasca Extra Virgin Olive Oil
We featured Taggiasca EVOO with Honey & Ginger Balsamic
Vinegar in a variety of recipes this week because it's so fruity
and floral, and we think you’ll agree that "Taggiasca Teriyaki"
offers a refreshing change to winter flavors! Please enjoy,
and if you do make this let us know how it turned out!
Tasting Notes* Taggiasca is Lucero Green Label-Bold
Photography by Angie Norwood Browne.
Follow her blog here: StrayCatsAndBlackberries
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15
Quick & Easy Fire Crackers
March 15, 2017
Assemble
1 gallon Ziplock plastic food bag
1 cup Lucero Extra Virgin Olive Oil
2/3 cup Lucero 3 Alarm Chili Olive Oil
3 Tbsp. chili pepper flakes
2 Tbsp. Lucero Tuscan Herb Blend
1/2 tsp. black pepper
Directions
Using a gallon ziplock bag,
Add 1 c. of Extra Virgin Olive Oil,
2/3 c. of Lucero 3 Alarm Chilli Olive Oil, 3 Tbsp. chili flakes,
2 Tbsp. Lucero Tuscan Herb Blend and 1/2 tsp. of pepper.
Seal the bag and massage the ingredients to combine.
Open the bag and place saltines inside.
Reseal and allow to sit for 1 hour, turning the bag over several
times to coat the crackers with the olive oil mixture.
Fire Cracker Ideas
Serve with Parmesan , Lucero Artichoke Lemon Tapenade
OR add some crunch and heat to your meats, poultry, or fish
by making a savory breading from your leftover crackers.
Photography by our friend Angie Norwood Browne
Recipe adapted from our friends at
Oil & Vinegar
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10
Meyer Eureka Lemon Bars
March 10, 2017
Ingredients
3 Tbsp. confectioners’ sugar, plus more for sprinkling
1 tsp. finely grated lime zest
¼ tsp. fine sea salt
10 Tbsp. cold unsalted butter, cut into cubes
For the curd:
3/4 cup of lime juice (about 6 limes)
1 ½ cups sugar
2 large eggs plus 3 yolks
1 ½ tsps. cornstarch
Pinch of fine sea salt
4 Tbsp. butter
¼ cup Meyer & Eureka Lemon Olive Oil Agrumato
confectioners’ sugar
Directions
Heat oven to 325 degrees
1- Line a 9-by-9-inch baking pan with
enough parchment to hang over two of the sides (to be used as
handles later to lift the bars out of the pan).
To make the shortbread base,
2- Pulse together the flour, granulated sugar, confectioners’ sugar,
lime zest and salt in a food processor or whisk together in a large
bowl. Add butter and pulse (or use two knives or your fingers) to
cut the butter into the flour until a crumbly dough forms.
3- Press dough into prepared pan and bake until shortbread is
pale golden all over, 30 to 35 minutes.
Make the Curd
4- Grate 1/2 tablespoon zest from limes and set aside. Squeeze
limes to yield 3/4 cup juice.
5- In a small, stainless steel saucepan, whisk together lime juice,
sugar, eggs and yolks, cornstarch and fine sea salt over medium
heat until boiling and thickened, 2 to 5 minutes. Make sure
mixture comes to a boil or the cornstarch won’t activate. But once
it boils do not cook for longer than 1 minute or you risk the curd
thinning out again.
6- Remove from heat and strain into a bowl. Whisk in butter, olive
oil and lime zest.
7- When shortbread is ready, take it out of the oven and carefully
pour the lemon curd onto the shortbread base; return the pan to
the oven.
8- Bake until topping is just set, 10 to 15 minutes more. Allow to
cool to room temperature, then refrigerate until cold before
cutting into bars. Sprinkle with confectioners’ sugar and flaky sea
salt right before serving.
Recipe adapted from the Lucero Kitchen.
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06
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
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
"Eat them while they're still hot!"
Enjoy!
Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate
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03
Roast Chicken With Italian Herbs & Lemon
March 3, 2017
Ingredients
Serves 4 to 6
3- to 4-pound whole chicken
2 Tbsp Lucero Tuscan Herb Blend
zest of one medium lemon, finely chopped
1 Tbsp kosher salt
1 tsp.freshly ground black pepper
1/4 cup Lucero Frantoio Extra Virgin Olive Oil
1 medium lemon (use the one you zested)
2 sprigs fresh rosemary
2 sprigs fresh sage
3 sprigs fresh parsley
1/2 cup white wine
Directions
1- Rinse chicken inside and out and pat dry. Place the chicken
on a slightly tilted dish to let the water drain from the cavity as
you prepare the rub (and then pat dry again).
2- In a small bowl, mix the herbs, lemon zest, salt, and pepper.
Add the olive oil and stir to combine.
3- Season the cavity of the chicken with salt and pepper.
4- Place chicken on a rack (v-shaped or flat) in a roasting pan.
Using a skewer or toothpick, pierce the zested lemon all over
(10 to 15 places). Slip the lemon into the cavity with rosemary,
sage, and parsley sprigs
5- Tie the legs together with kitchen string and tuck the wing
tips under the back. Slather the chicken with the herb mixture,
rubbing it into the skin and cavities. Pour the wine into the pan.
6- Roast the chicken until the thickest part of thigh registers
170 degrees F and the juice runs clear, about 1 to 1 1/4 hours.
7- Transfer the chicken to a cutting board, tent loosely with
aluminum foil, and let rest 15 mins before carving.
Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate
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23
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
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- 1/2 cup popcorn kernels
- 1 Tbsp. Lucero Extra Virgin Olive Oil
- Salt to taste
1- In a small bowl, mix together the unpopped popcorn and oil.
2- Pour the oil-coated corn into a brown paper lunch sack. Tightly
3- Fold the top of the bag over three or more times and press to
seal the bag well.
Trust us, it stays tightly furled until popcorn starts popping!
4- Cook in the microwave at full power for about 2.5 minutes, or
until you hear pauses of about 2 seconds between pops.
Carefully open bag to avoid steam, pour into serving bowl.
Stove Top Popcorn Method
3 Tbs. Lucero Extra Virgin Olive Oil
1/2 cup popcorn kernels
salt to taste
1- Heat the oil in a 2 to 3 quart saucepan or pot with a lid set
over medium-high heat.
2- Pour in popcorn kernels and stir to coat the kernels with
the oil. Place lid on pot. As soon as the kernels start to pop,
shake the pan back and forth across the burner constantly
until the popping slows down.
3- Add salt or other additions to taste, It's ready to pour
and serve!
Let's Try Herbs or Grated Hard Cheese!
Don't Stop Now-- Here Are Six Variations to Try!
1st The Classic: Add a pat of butter to the olive oil in stovetop
version for movie theater version and top with too much salt.
Sometimes you just have to do this.. :)
2nd The Healthy: Spritz popped corn with Bragg’s seasoning
and sprinkle liberally with brewer’s yeast. It will be just like
college.
3rd The Sophisticate: Use Lucero Ascolano EVOO and top
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
Recipe Features-Lucero Estate Blend Olive Oils
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10
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.
Ingredients
Serves 4 to 6
11/2 tsp. dried oregano
1 tsp. granulated garlic
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
2 tsp. Lucero Persian Lime Olive OilInstructions For Tenderloin
Preheat oven to 350 degrees F (175 degrees C)
1- Crush spices and add the Persian Lime Olive Oil
then rub the roasts with the mixture.
2- Place pork loin into oven, turning and basting periodically
with the liquids. Cook until the pork is no longer pink in
center, about 1 hour.
3- An instant-read meat thermometer inserted into center
must read 145 degrees F (63 degrees C). Serve roast with
Blackberry Compote.
Blackberry Compote from Ciao Dona
- ¼ cup granulated sugar
- 2 Tbsp. water
- 2 cups fresh or frozen blackberries (if using frozen, drain
- juice)
- 1 tsp. finely chopped fresh rosemary
- 1Tbsp. Lucero Blackberry Red Balsamic Vinegar
Directions For Compote
1- In a small saucepan over medium heat, combine the sugar
and water, and cook, stirring, until the sugar dissolves.
2- Add blackberries and rosemary, stir to coat with the syrup,
bring to a boil.
3- Reduce the heat to medium-low and cook until the compote
begins to thicken, about 10 minutes.
4- Remove from the heat and stir in the blackberry-balsamic
vinegar.
5- Adjust seasoning to taste with more sugar or vinegar. Serve
warm or cold. The compote will keep refrigerated in an airtight
container for up to 2 weeks.
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01
Tasty Lucero Extra Virgin Mac & Cheese
January 1, 2017
Ingredients
1 cup elbow macaroni
¼ cup Lucero Woodson Blend Olive Oil
some for drizzle too
¼ cup all purpose flour
2 cups milk
2¼ cups grated Cheddar cheese
½ tsp. Lucero English Flake Sea Salt
or use Lucero Sriracha Flake Sea Salt
black pepper to taste
* Try spicing it up with
Lucero 3 Alarm Chili Olive Oil
Directions
1- Bring water to a boil in a large pot. When water boils
add elbow macaroni and stir occasionally until cooked
through but firm to the bite, roughly 8 minutes . Once
macaroni is cooked, drain the waterand set aside.
2- In a saucepan over medium heat warm up the extra
virgin olive oil. When the oil is warmed, gradually stir in
flour, salt and pepper until smooth. (about five minutes).
3- Slowly pour milk into the oil and flour mixture,
continuously stirring until bubbly mixture stays smooth.
4- Add the cheddar cheese to the mixture and stir until the
cheese has melted, about two to four minutes.
5- Fold cooked macaroni into cheese sauce until evenly
coated.
6- Sprinkle with reserved shredded cheese and broil on
high for 4 to 5 minutes or until cheese is bubbly and golden
brown. Remove from oven and let cool for 5 minutes before
serving.
Serve in bowls and drizzle with Extra Virgin Olive Oil.
Recipe from the Lucero Kitchen.
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19
Christmas Ham a la Lucero
December 19, 2016
Ingredients
1-boneless or bone-in ham
add pepper and English Flake Sea Salt as needed
5 Tbsp. -Winter Spice Balsamic Vinegar
3 Tbsp. -Ascolano Extra Virgin Olive Oil
3/4 cups -dark brown sugar
3 Tbsp. -Little Thief Country Dijon Mustard
whole cloves
Directions
1- Remove ham from the refrigerator an hour before
cooking.
2- Pat with salt and pepper for an extra savory ham.
3- Score the ham (fat side up) about 1/2 inch deep.
4- Combine Winter Spice Balsamic Vinegar,
Lucero Ascolano Extra Virgin Olive Oil, dark brown
sugar
Little Thief Country Dijon Mustard
Preheat oven to 325*F
5- Stud ham with whole cloves as you like. Place ham, fat
side up, on a roasting rack in a roasting pan.
6- Cook uncovered for 15 minutes per pound or until a140
degrees F internal temperature is reached with a meat
thermometer.
7- Start glazing toward the end of the roasting process,
about 30 minutes before you estimate the ham to be done,
by basting with some of the glaze.
8- Continue to roast to achieve a deep brown color and
glazed. Finish by brushing glaze mixture every 10 minutes.
9- Transfer ham from roasting pan and allow the meat
to rest for at least 5 minutes before slicing.
Taste Notes-Ascolano is Lucero Yellow Green Label-Med
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18
Little Thief Deviled Eggs
December 18, 2016
Ingredients
12 large hard boiled eggs (see note below)
1/2 cup mayonnaise
2 Tbsp. Little Thief Mustard (we recommend Lucero
Lucero Tequila Jalapeno Kiss Mustardor Lucero Little Thief Beer and Blaze Mustard
3 Tbsp. sweet pickle relish
salt and pepper
paprika for garnish
Directions
1- Slice each egg in half lengthwise. Carefully remove yolk
from each half and place into a small mixing bowl. Set egg
whites aside.
2- Using a fork mash yolks until crumbly and no longer lumpy.
3- Add mayonnaise, Little Thief Mustard, and relish and stir
well to incorporate.
4- Add salt and pepper to taste. Taste mixture and adjust any
ingredients as desired.
5- Spoon yolk mixture into a resealable plastic bag and squeeze
out any excess air.
To Fill Egg The Cooked Whites
Snip off a small corner of the bag with scissors.
Squeeze mixture into each egg white. Sprinkle lightly
with paprika.
Refrigerate until ready to serve.
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23
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.
Ingredients
Yield: 8
Prep: 20 minutes; Total: 1 hour, 45 minutes
¾ cups Guinness® or Sierra Nevada® Stout
1 cup dark molasses
3 Tbsp. Lucero Winter Spice Balsamic Vinegar
½ tsp. baking soda
2 cups all purpose flour
1.5 tsp. baking powder
2 Tbsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¼ tsp. salt
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup Lucero Ascolano Extra Virgin Olive Oil(You can use our fruity Ascolano or one of our delicate
intensity oils as well)
Optional Ingredients
Confectioner’s sugar for dusting, whipped cream for toppingPreparation
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
-
10
Balsamic Vinegar Cocktail
November 10, 2016
Ingredients
Yields: About 3 glasses
1 1/2 oz. rye whiskey (your choice)
3/4 oz. fresh lime juice
1/2 oz.syrup (Ingredients for syrup listed below)
1 c.water
1 c. sugar
1/2 c. Lucero Red Balsamic Vinegar
Directions
1- Create the syrup in a small saucepan. Combine water and
sugar and stir over medium heat, until the sugar is dissolved.
Let cool to room temperature.
2- Heat balsamic vinegar in a small saucepan over medium
heat, stir and let cool to room temperature.
Make the Cocktail
3- Combine Whiskey, lime juice, syrup and 1 tsp of Balsamic
Vinegar into a cocktail shaker. Fill with ice and shake until
chilled.
4- Strain cocktail into a glass and enjoy!
Lucero beverage
Recipe inspired by Serious Eats
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18
Chocolate Espresso Pumpkin Cake
October 18, 2016
Ingredients
1 cup all-purpose flour
1/2 cup plus 2 Tbsp. whole wheat pastry flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3/4 cup plus 2 Tbsp. pure pumpkin puree
1/2 cup Hojiblanca Extra Virgin Olive Oil
2 tsp.s espresso powder
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
2/3 cup room-temperature water
6 ounces good quality dark chocolate, chopped (60 to 72%)
Instructions
Preheat oven to 350 degrees F
1- Position oven rack to the middle position. Generously oil and
flour a 9-by-5-inch loaf pan.
2- In a medium bowl, whisk together both flours, baking soda,
salt, cinnamon, nutmeg, and ginger.
3- In a large bowl, whisk together the pumpkin puree and olive
oi l until well combined.
4- Add the espresso powder and both sugars and whisk until
combined.
5- Whisk in the eggs, one at a time, until combined, then the
vanilla.
6- Add in the water and mix until combined. Stir in all the chopped
chocolate.
7- Fold the dry ingredients into the wet ingredients gently. Be
careful not to over mix.
8- Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick can be inserted coming out clean, about
65 to 85 minutes. (mine took 80 minutes)
9- Transfer the loaf pan to a wire rack, and allow the cake to cool
l in the pan for about 15 minutes. Turn out the loaf onto the
wire rack and cool completely.
*The bread can be stored tightly wrapped at room temperature
for up to 2 days, or frozen for 1 month.
Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate
Recipe adapted from Portuguese Girl Cooks.com
-
04
Lucero Steak Marinade
October 4, 2016
Ingredients
1/4 cup Lucero Traditional Balsamic Vinegar
3 Tbsp. minced garlic
2 Tbsp. honey
1/2 cup Lucero Garlic Infused Olive Oil
2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. sea salt
1 pinch red pepper flakes
2 (1/2 pound) rib-eye steaks
Directions
1- In a medium bowl, mix the vinegar, garlic, honey, olive oil,
ground black pepper, Worcestershire sauce, onion powder, salt,
and red pepper flakes.
2- Marinate steaks in a shallow glass dish with the marinade,
turning to coat. *For optimum flavor, rub the liquid into the
meat. Cover and marinate in the refrigerator for 1 to 2 days.
Preheat grill med-high to high heat.
3- Lightly oil the grill grate. Grill steaks 7 minutes per side, or
to desired doneness. Discard leftover marinade.
Recipe adapted from allrecipes.com
-
02
Simple Apple Galette
October 2, 2016
Ingredients
Crust
2½ cups all purpose flour plus some for dusting
¼ cup light brown sugar
½ tsp. salt
1 cup cold butter, cubed
2 egg yolks
2‐4 Tbsp. heavy creamFruit 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 or3 Tbsp Lucero Honey and Ginger White Balsamic
½ tsp. fine sea saltAlmond Layer
¾ cups toasted almonds
½ cup sugar
½ tsp. salt
¼ cup butter
1 egg
3 Tbsp. Lucero Ascolano Extra Virgin Olive OilDirections
1- For the crust, pulse flour, sugar, and salt in a food processor
until combined.
2- Add butter and pulse until mixture resembles course meal. Add
egg yolks and 2 tablespoons of the cream. Pulse until the dough
comes together, about 20 seconds. Add more cream if needed.
3- Divide the dough in half and pat into disks. Cover in plastic and
refrigerate for an hour or freeze for later use.
Preheat oven to 375° F.
1- For the almond layer run cool toasted almonds, sugar, salt in
food processor until smooth
2- Add chilled butter and egg and mix until integrated and the
consistency is smooth. Refrigerate until needed in a sealed
container.
Option (Almond Layer Optional)
1- Remove one disc of dough from the refrigerator and let sit
5 or 10 minutes until pliable. Dust with flour and roll dough
into a round or oblong shape about 1/4 inch thick.
2- Roll dough onto a rolling pin and unroll onto a Silpat
nonstick baking liner or parchment paper and place onto an
insulated cookie sheet.
3- Spread almond filling in the middle of this dough leaving 2.5"
around the edges. Place in the freezer for 15 minutes or until
you've completed the apple filling.
Apple Filling
1- Peel, core, and slice the apples and add those and all other
apple filling ingredients to a bowl and gently toss until
everything is integrated.
2- Place apples slightly overlapping in a spiral or other organized
pattern on top of the frozen almond filling drizzling with the
remaining juice from the bottom of the bowl.
3- Fold the edges of the crust inward, over the edges of the
apples, overlapping when necessary.
FINISH
4- Bake until everything is golden and any almond filling that has
risen through the apples has started to become crusty and brown.
This should take 30-40 minutes.
5- Turn once after 20 minutes.
Serve warm and drizzled with
Lucero Ascolano Extra Virgin Olive Oil.
Taste Notes: Ascolano is Lucero Yellow Green Label-Med
-
29
Persian Lime Bars
September 29, 2016
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 3 Tbsp. confectioners’ sugar, plus more for sprinkling
- 1 tsp. finely grated lime zest
- ¼ tsp. fine sea salt
- 10 Tbsp. cold unsalted butter, cut into cubes
For the Curd
- 3/4 cup of lime juice (about 6 limes)
- 1 ½ cups sugar
- 2 large eggs plus 3 yolks
- 1 ½ tsps. cornstarch
- pinch of fine sea salt
- 4 Tbsp. butter
- ¼ cup Persian Lime Agrumato Olive Oil
- confectioners’ sugar
Directions
Heat oven to 325 degrees F
1- Line a 9-by-9-inch baking pan with enough parchment to hang
over two of the sides (to be used as handles later to lift the bars
out of the pan).
Make the shortbread
2- Pulse together the flour, granulated sugar, confectioners’ sugar,
lime zest and salt in a food processor,or whisk together in a large
bowl.
3- Add butter and pulse (or use two knives or your fingers) to cut
the butter into the flour until a crumbly dough forms.
3- Press dough into prepared pan and bake until shortbread is
pale golden all over, 30 to 35 minutes.
Make the Curd
1- Grate 1/2 tablespoon zest from limes and set aside. Squeeze
limes to yield 3/4 cup juice.
2- In a small, stainless steel saucepan, whisk together lime juice,
sugar, eggs and yolks, cornstarch and fine sea salt over medium
heat until boiling and thickened, 2 to 5 minutes.
3- Make sure mixture comes to a boil or the cornstarch won’t
activate. But once it boils do not cook for longer than 1 minute
or you risk the curd thinning out again.
4- Remove from heat and strain into a bowl. Whisk in butter,
olive oil and lime zest.
5- When the shortbread is ready, take it out of the oven and
carefully pour the lemon curd onto the shortbread base; return
the pan to the oven.
Finish
6- Bake until topping is just set, 10 to 15 minutes more. Allow to
cool to room temperature, then refrigerate until cold before
cutting into bars. Sprinkle with confectioners’ sugar and flaky
sea salt right before serving.
Recipe adapted from the Lucero Kitchen
-
22
Seasonal Butternut Squash Soup
September 22, 2016
Ingredients:
1 large whole Organic butternut squash
2 Tbs Organic butter (Kerrygold Irish butter)
1 Organic apple (preferably fuji or gala)
1 Organic yellow onion (or maui)
2 bay leaves
1/4 tsp fresh thyme
1/4 tsp fresh tarragon
1/4 tsp turmeric
1/4 tsp cinnamon
1 dash of cayenne (or two or three to taste)
2 C bone broth ( homemade) poultry (or veggie)
1 C filtered water
1 tsp sea salt
2 dashes white pepper (or three)
fresh ground black pepper to taste
1 squeeze of lemon
1/2 C Organic milk (or almond, hemp, rice, goat, cream, etc)butternut squash seeds for garnish
1 C whole plain Organic yogurt (goat, greek, or sour cream)
dash of paprika
Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive OilDirections:
Preheat oven to 375 degrees.
1- Cut the squash in half lengthwise and hollow out the middle
separating the seeds and setting them aside (do not throw out).
2- Cover the inside surface of the exposed squash meat with olive
oil then place insides up on a baking sheet covered in parchment
3- Add the cleaned squash seeds to the lined baking pan, and
place all in the oven to roast.
4- Be sure to check on the seeds after about 15-20 minutes and
take them out or they'll burn! When cooler, toss seeds in Lucero’s
Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.
Meanwhile, return the squash to the oven.
5- Roast about 1 hour (total) until your house smells amazing,
it is slightly browned on top, & it is soft all the way through
when tested with a fork. Remove from oven and let cool.
While the squash is cooking,
6- Dice both your onion (skinned) and apple (skin on) and
sautee them in a saucepan with 2 Tbs butter
(preferably Kerrygold Irish butter) and the bay leaves until
apple and onions are clear and soft.
7- Then add spices. When the squash has cooled considerably
using a spoon, scrape the meat from the skin, discard skin.
8- Back in the pan, add the broth, water, roasted squash meat,
salt & both peppers. Bring to a boil, then lower the heat and
simmer stirring occassionally for approximately 15 minutes to
blend the flavors.
9- Remove from heat and stir in your “milk” of choice. Squeeze
in the fresh lemon.
Finish
1- Using a blender (I prefer an immersion blender as it doesn’t
require moving the soup from the sauce pan), puree the soup
until it is the desired consistency (I prefer it rather lumpy).
2- Serve garnished with a dollop of yogurt & the reserved roasted
butternut squash seeds. If you want it extra pretty, I’d also add a
dash of paprika, and drizzle of delicious Lucero Favolosa EVOO
Enjoy!
Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate
Try this recipe with Lucero Five Star Extra Virgin Olive Oil
Recipe by Mrs. Drahal
-
01
Wild Cherry Balsamic Vinegar Chocolate Scones
September 1, 2016
Ingredients
- 1 cup frozen tart cherries, thawed and halved
¼ cup Lucero Red Balsamic Vinegar
1¼ cups whole wheat white flour
¾ cup oat flour
½ cup rolled oats
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup coconut sugar (or, organic cane/turbinado sugar)
4 Tbsp. cold butter, diced
½ cup buttermilk
1 tsp. vanilla extract
¼ cup dried tart cherries, roughly chopped
¼ cup dark chocolate chips
cane sugar for topping
Try using our Traditional Red Balsamic Vinegar
or
Your favorite Lucero flavored balsamic.
Instructions
Preheat oven to 375 degrees.
1- In a medium skillet over medium heat, combine the thawed
cherries and balsamic vinegar. Cook down for about 10 minutes
until the vinegar has reduced and thickened into a syrup and
coated the cherries. Turn off heat and set aside.
2- In a large bowl, combine the flours, oats, baking powder,
baking soda, salt and sugar.
3- Cut the butter into the flour mixture either with your hands
or a pastry cutter until the mixture is crumbly and coarse and
the butter is worked through.
4- Whisk together the buttermilk and vanilla in a small bowl.
5- Add the wet ingredients to the dry and combine with spatula.
6- Spoon the cherries from the pan leaving behind the extra
balsamic into the bowl. Add the dried cherries and chocolate
chips and gently fold into the dough.
7- Form a 9-10 inch circle with the dough on a baking sheet
lined with parchment paper or a silpat.
8- Using a wet knife, cut the circle into 8 wedges.
9- Sprinkle the tops of the scones with the extra cane sugar.
10 -Bake for 20 minutes. Remove the scones from the oven,
using the knife, separate the wedges from each other so that
they aren't touching and return to the oven for another 3-5
minutes until the edges are golden and crunchy.
11- Remove from the oven, let cool for 5 minutes before
transferring to a cooling rack.
12- Use the remaining balsamic in the pan to drizzle over
the scones before serving if desired.
Recipe from Gina at Running To The Kitchen
- 1 cup frozen tart cherries, thawed and halved
-
30
Fish Tacos With Mango Lime Salsa
August 30, 2016
Ingredients
1 pound tilapia fillets
1 ripened mango, peeled and diced
½ cup cilantro, diced
¼ cup red onion, diced
¼ cup Lucero Persian Lime Olive Oil Agrumato
1 Tbsp. Lucero Extra Virgin Olive Oil
1 large jalapeno, seeds removed and minced
12 corn tortillas
queso (cheese) for topping
Directions
Pre-heat broiler on high
1- Line a broiler pan with foil and spray with Persian Lime or
3 Alarm Chili Olive Oil. Arrange fish filets in a single layer
and broil until fish is golden brown the flakes easily with a
fork-(about 6-8 minutes).
2- Meanwhile, prepare mango salsa tossing together the
mango, cilantro, red onion, and jalapeno in a bowl.
Remove the fish from the broiler pan to a plate and flake
into bite -sized pieces with a fork.
3- Fry corn tortillas in Lucero Extra Virgin Olive Oil over med.
-high heat in a large non-stick pan. Using tongs quickly toss the
tortillas in the warm oil about 30-60 seconds per side and move
to a plate lined with a towel. Cover the tortillas to keep warm
and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa
and queso. Serve and enjoy!
Recipe from the Lucero Kitchen
-
15
Raspberry Punch
August 15, 2016
Ingredients
24 ounces of ginger ale
12 ounces of lemon-lime seltzer
½ cup Lucero Raspberry Red Balsamic Vinegar1 cup lime juice
ice
Directions
Pour together ginger ale, lemon-lime seltzer, lime juice and the
Raspberry Red Balsamic Vinegar into a large pitcher. Stir and
place in the refrigerator to chill for a few hours. Pour over ice
and serve with mint leaves, blueberries, sliced peaches or
nectarines . Try a garnish with rosemary and raspberries!
Beverage by Lucero Kitchen- K. Cook
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11
Quinoa With Zucchini and Tomatoes
August 11, 2016
Ingredients
2 cups cooked quinoa, or cooked rice if desired.
1 cup grape or cherry tomatoes, halved
1 medium zucchini, quartered and diced
1 cup feta cheese
2 cloves garlic, chopped
¼ cup parsley, chopped
¼ cup dill, chopped
3 Tbsp. Lucero Ascolano Extra Virgin Olive OIl
1 lemon, juiced
salt and pepper to taste
Prepare The Quinoa
1- Soak the quinoa overnight with twice the amount of water
to which you've added 1/4 tsp. apple cider vinegar
2- Rinse and drain well. Transfer the quinoa to a pot. Add
enough water to moisten the grains and just barely cover.
3- Turn the burner to high and as soon as you see some
bubbles burp through, put the lid on top and turn the heat
off (but leave the pot on the burner) and let sit for 5-10
minutes. Allow to cool
Prepare Remaining Ingredients
1- In a skillet over medium-high heat, add 1 tbsp oil and garlic.
Saute for a minute.
2- Add diced zucchini and cook for about 3-5 minutes until you
get a a bit of browning. Set skillet aside.
3- In a medium bowl add cooked quinoa, chopped tomatoes,
zucchini, feta, and herbs. Toss gently and add salt and pepper
to taste.
5- Add more oil and lemon as necessary for more flavor.
Taste Notes: Ascolano is Lucero Yellow Green Label-Med
Photo & Recipe Courtesy of Karen at Seasonal Cravings
-
07
Tomato Basil Pizza
August 7, 2016
Ingredients
12 ounces refrigerated fresh pizza dough
1 cup fresh basil leaves
6 garlic cloves
3 Tbsp Lucero Basil Infused Olive Oil, divided
4 ounces fresh mozzarella cheese, thinly sliced
2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
Instructions
Preheat oven to 500°
1- Place a pizza stone or heavy baking sheet in oven. (keep pizza
stone or baking sheet in oven as it preheats).
2- Let dough stand at room temperature for 30 minutes. Place
basil, garlic, and 2 Tbsp. of Basil Infused Olive Oil in a mini
food processor; pulse 3 times to form a paste. Add remaining
1 Tbsp Basil Infused Olive Oil; pulse until smooth.
3- Roll dough into a 14-inch circle on a flour sprinkled surface;
pierce entire with a fork. Arrange dough on parchment paper on
a pizza peel, or just on the pizza peel if you are talented! Spread
about 2 1/2 Tbsp basil mixture over dough. Top evenly with
cheese, tomatoes, and pepper.
4- Slide pizza onto baking stone. Bake at 500 ° for 12 minutes or
until crust is browned and crisp. Top with remaining 1 1/2 Tbsp.
basil mixture; sprinkle evenly with salt.
Cut into 8 to 12 slices and serve.
Recipe adapted from Yummly
-
21
Tomato Almond Summer Gazpacho
July 21, 2016
Ingredients
2 1-in. slices Italian bread, crusts removed
6 medium tomatoes, chopped
1/4 cup Lucero Garlic Infused Olive Oil divided
or
Lucero 70th Anniversary Blend Extra Virgin Olive Oil
1 tbsp. lemon juice
1/4 tsp. salt
3 Tbsp.finely chopped fresh parsley
2 Tbsp. whole roasted almonds, finely chopped
1/2 tsp.lemon zest
Directions
1- Slice bread into 1-in. cubes.2- Whirl in a blender with tomatoes,
2 Tbsp oil, lemon juice and salt until very smooth.
3- Press mixture with the bottom of a ladle through a fine
mesh sieve set over a large bowl. Discard pulp.
4- Cover soup with plastic wrap and refrigerate until chilled,
1 hour.
5- Stir parsley with almonds and zest in a small bowl untilcombined.
6- Divide gazpacho among 4 bowls. Drizzle with remaining2 tbsp oil.
Sprinkle with parsley mixture.
Recipe adapted from Chatelaine
-
21
Roasted Garlic Bulbs Recipe
July 21, 2016
Preheat Oven to 400°
1- Cut a piece of foil big enough to wrap around a whole head
of garlic and set aside.
2- Chop off top quarter of the head of garlic (the pointy side)
and set it into the foil.
3- Pour Lucero Miller's Blend Extra Virgin Olive Oil over
the fresh cut side, enough to cover.
4- Wrap the foil around the garlic and put into a oven safe
dish, so oil doesn't leak in the oven. Bake for 20-30 mins. You'll
know it's done by inserting a knife into the clove and it's soft
inside.
When it's all cooked, let it cool to the touch, then just squeeze
out the garlic. What a fragrance... enjoy!
Taste Notes: Miller's Blend is Lucero Yellow Green Label: Med
Recipe adapted from House of Brinson
Photo credit: William Brinson
-
21
Grilled Steak, Potato, & Mushroom Kebabs
July 21, 2016
Ingredients
1 pound steak
8 ounces mushrooms
1 pound small potatoes
1/4 cup Lucero Garlic Infused Olive Oil
1/4 cup Lucero raditional Red Balsamic Vinegar
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
Instructions
1- Cut the steak into 1 inch chunks and add to a rimmed baking pan
along with the mushrooms.In a medium bowl, whisk together the
oil, vinegar, garlic, salt, pepper, rosemary and oregano.
2- Pour over the steak and mushrooms. Cover and refrigerate for at
least 2 hours.
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
-
12
Garlic Pesto
July 12, 2016
Ingredients
2 cups fresh basil leaves (or two huge handfuls)
1/4 cup toasted pine nuts
2 cloves of garlic
1/2 cup Lucero Garlic Infused Olive Oil
1/2 cup Parmesan cheese
juice from half a lemon salt & pepper
Instructions
1. Into a food processor, add the basil, garlic, and pine nuts.Pulse several times until coarsely chopped.
2. With the processor running, pour in the lemon juice and
slowly add the olive oil.
3. Once fully combined (but still with some texture), scrape all
of the pesto into a separate bowl. 4. Mix in parmesan cheese,
and season to taste with salt & pepper.
Recipe adapted from Serving Seconds
-
09
Garlic Baguette
July 9, 2016
You can substitute the butter in this homemade garlic bread for
one of our Single Variety Extra Virgin Olive Oils
Ingredients
1 baguette
2 Tbsp.butter at room temperature
2 Tbsp. Lucero Garlic Infused Olive Oil
2-3 large cloves of garlic, grated (about 2 tsps.)
1/8 tsp. salt
1 Tbsp. minced parsley
Directions
1- Add butter, olive oil, garlic, and salt to a small bowl and use
a fork to mash all the ingredients together. Once the mixture
resembles mayo
2- Stir in the minced parsley.
3- Cut the baguette in half lengthwise, then split piece down
the middle as if you’re going to make a sandwich.
4- Spread the garlic mixture onto the bread and toast in a
toaster oven, or in a regular oven set to broil.
-
07
Berry Balsamic Sorbet
July 7, 2016
Ingredients:
Makes 4 servings
1 cup fresh blackberries
1 cup fresh raspberries or strawberries
1 cup fresh blueberries
½ cup honey
¼ cup sugar
2 cups water
3 Tbsp.Raspberry Red Balsamic Vinegar
Directions:
1- Place berries, sugar, honey and water in a large saucepan
over medium-high heat and bring to a quick boil
2- Reduce the heat to low and simmer 10 minutes. Remove
from heat and let cool completely.
3- Puree in a blender until smooth or use a food processor
and strain through a fine mesh strainer. Stir in the
Raspberry Red Balsamic Vinegar
4- Process in an ice cream machine according to the
manufacturer’s directions. Enjoy your frozen dessert!
-
01
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 water¼ 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
-
19
Tequila Balsamic Vinegar Martini
June 19, 2016
Ingredients
Yields: 1 Cocktail
1/2 oz simple syrup
3/4 oz lime juice (freshly squeezed, from 1 lime)
1/4 tsp Lucero Pineapple White or
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
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08
Grilled Corn On The Cob
June 8, 2016
Ingredients
4 sweet yellow corn on the cob
5 Tbsp. Miller’s Blend Extra Virgin Olive Oil
Maldon Sea Salt to taste
crushed black pepper to taste
Directions
Preheat grill to medium-high heat.
Drizzle each cob of corn with
1 heaping Tbsp. of Miller’s Blend Extra Virgin Olive Oil, and
liberally sprinkle Maldon Sea Salt and pepper on each one.
Using; tongs, place on the heated grill. Cook each side until grill
marks form and corn kernels are softened, about 10 minutes
total.
Drizzle with more olive oil if necessary.Remove from heat when
done and let cool.
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30
Tarragon Mustard Chicken
May 30, 2016
Ingredients
4 Boneless skinless chicken breasts
1/4 cup Little Thief Lucero White Wine Tarragon Mustard
1 cup panko or plain dry bread crumbs
70th Anniversary Blend Extra Virgin Olive Oil
(for super tasty pan frying)
Instructions
1- Place a film of plastic wrap over each chicken breast and
pound with a mallet or heavy pan.
2- Flatten each breast in this way to a uniform thickness of
1/2 an inch.
3- Spread a thin layer of the white wine tarragon mustard
on each side of the chicken which you may cover with plastic wrap
and refrigerate for up to one day, or proceed immediately to
the next step.
4- Place the panko or bread crumbs on a cookie sheet or plate.
Spread them out in an even layer. Place the mustard coated
chicken breasts onto the crumbs one at a time and press the
crumbs into each side .
5- Set the breasts aside. Use immediately or refrigerate for
30 minutes before cooking. Use more crumbs if needed as
each breast should be evenly coated with the crumbs.
6- Heat enough extra virgin olive oil to evenly cover bottom
of pan and turn heat to medium high heat. After heating for
a few minutes test to see if the oil is hot enough using a
corner of one breast. If it immediately sizzles then place all
or some of the breasts in the pan. Don't crowd the pan,
cook in batches if necessary.
7- Fry on each side until golden brown, approximately 4 mins
per side. Serve with a dollop of White Wine Tarragon Mustard
on the side.
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19
Chicken Kebabs With Sriracha Salt
May 19, 2016
Ingredients
3-4 boneless skinless chicken breasts cut to 1 inch chunks
1 package of cherry tomatoes
1 lemon
bamboo wood skewers
1 Tbsp 70th Anniversary Blend Extra Virgin Oilve Oil
Lucero Sriracha Salt and black pepper (to taste)
1/4 cup mayo
1/4 cup Thai sweet chili sauce
5-6 drops of Sriracha hot sauce (mild-use fewer drops)
1/4 tsp. dried parsley
Directions
1- Soak your bamboo wood skewers in water for about 15
mins. to prevent burning on the grill. Season chicken and
veggies with Lucero Sriracha Flake Sea Salt and pepper to
taste, and a squeeze of lemon,
2- Drizzle about 1 Tbsp. Lucero 70th Anniversary Blend
Skewer the chicken, then skewer the cherry tomatoes.
3- Pre-heat your grill or grill pan to medium high heat then
add the chicken and veggies to the pan.
4- Rotate the meat and tomatoes every couple of minutes
so that everything cooks evenly.
While the chicken is cooking,
1- In a small bowl combine mayo with Thai sweet chili sauce
and Sriracha hot sauce. Whisk it together until smooth.
2- When the chicken is almost completelycooked through
(after about 10-12 minutes), use a brush to spread the sauce
over the chicken.
3- Rotate the chicken and brush the other side with the sauce.
Remove from grill and allow to rest for a few minutes before
serving.
Recipe adapted from CenterCutCook.
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17
Blackberry Balsamic Vinegar BBQ Ribs
May 17, 2016
Ingredients:
For the Ribs:
- 2 racks baby back ribs
- 1 Tbsp.paprika
- 1Tbsp each chili powder, onion powder
- 1 Tbsp each garlic powder, and cumin
- 1 Tbsp.coriander,
- 2 Tbsp kosher salt
- 1 tsp. cayenne pepper and black pepper
Blackberry Balsamic Barbecue Sauce:
- 2 cups blackberries (fresh or frozen works), 1 cup honey
- 2/3 cup Lucero Blackberry RedBalsamic Vinegar
- 1/2 tsp. red pepper flakes, 1/2 tsp. cayenne pepper,
- 1/3 cup diced shallots, 2 cloves garlic, minced
- 1 Tbsp molasses,
- 1/4 tsp. ground pepper, 1 tsp. kosher salt.
Directions:
Preheat the oven to 300 degrees F
1- Adjust your oven rack to the center of overn . Line a large,
rimmed baking sheet with aluminum foil and set aside.
2- Flip one rack of baby back ribs over and insert the tip of a
butter knife under the membrane that covers the back of the
rack. Wiggle the knife to loosen the membrane. Use a paper
towel to hold one the and pull it off.
Repeat with remaining rack.
3- Combine the seasonings in a small bowl and mix well with
a spoon or small whisk. Sprinkle the rub generously on both
sides of the baby back ribs. Place the ribs bone side down on
the baking sheet and bake for about 2 hrs, or until the ribs
are slack when you lift them and the meat is almost ready
to fall off the bone
While the ribs are in the oven...
1- In medium saucepan over medium heat, stir in blackberries,
honey and Lucero Blackberry Balsamic Vinegar.
2- Bring to a boil, then lower heat to a simmer, and cook 5
mins. until blackberries have burst andreleased their juices.
Add the red pepper flakes, cayenne pepper in increments
to test spice amounts. Continue with shallots about 5-7 mins.
Mash berries with fork for a smooth consistency. You may aslo
use a masher or immersion blender.
3- Stir in molasses, salt and pepper, and continue simmering
the sauce until it has thickened, about 15-20 minutes. Adjust the
seasoning if necessary.
4- Remove from heat and let it cool; thickens as it sits. The sauce
may be used right away or stored in an airtight containerin the
refrigerator after cooling completely.
5- Preheat grill to medium -high. Continue to cook ribs in oven until
tender, remove from oven. Brush both sides of ribs with barbecue
sauce. Reserve extra sauce for serving.
6- Cook ribs on the grill, for 5 minutes,or until the ribs are
caramelized, turning periodcally. Place ribs oncutting board and
brush with more sauce. Let it sit for about 5-10 minutes, then
cut the ribs. Serve immediately.
A recipe from Kitchen Confidante: photo from driscolls.com
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06
Goat Cheese Steak With Balsamic Glaze
May 6, 2016
Ingredients:
1 c Lucero Balsamic Vinegar Glaze .
4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
salt and pepper
4 ounces goat cheese
1 pound cherry tomatoes
chopped parsley, to garnish (optional)
Directions:
Turn grill to high heat.
1- In a saucepan, warm Lucero Balsamic Vinegar Glaze .
Stir occasionally. Don’t let it burn! Let the balsamic keep
warm while you prepare the meat.
2- Generously salt and pepper both sides of each steak.
Add the steaks to the grill and cook for 3-5 minutes.
3- Flip and cook for another 3-5 minutes. Add the goat
cheese for the last minute of grill time, so that it melts
slightly. (The times will depend on the size of your steaks
and how well done you like them)
4- Remove from the grill and let rest for about 3 minutes
before serving. Drizzle each steak with balsamic reduction.
Sprinkle with chopped parsley. Serve with fresh cherry
tomatoes and corn on the cob!
recipe inspired by Food Charlatan, adapted from
Giada’s Family Dinners images ©Rachel Cooks.
Original recipe at rachelcooks.com
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05
Strawberry Balsamic Margaritas
May 5, 2016
Ingredients
2 cups frozen strawberries
2 tbsp. Lucero Strawberry Red Balsamic Vinegar
¼ cup water
4 oz. tequila
3 oz. triple sec
2 limes, juicedice, salt, fresh strawberries
Directions
Strawberry Syrup
1- Combine frozen berries, Strawberry Red Balsamic Vinegar
and water in a small pot over low/medium heat. Bring to a
simmer and continue to cook on low for about 30 minutes
until strawberries have broken down and mixture is thick.
2- Remove from the stove, pour into a seal-able container or
glass jar and refrigerate until chilled.
Assemble the Margaritas
3- Add about 1/3 cup of the strawberry syrup to a cocktail
shaker (you be the judge according to how sweet you like
your margaritas).
4- Follow with the tequila, triple sec, lime juice and ice. Shake
margaritas well then pour into two glasses, rimmed with
salt if you like.
Garnish cocktails with fresh strawberries and serve.
Lucero beverage
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02
Grilled Lemon Garlic Artichokes
May 2, 2016
Ingredients
6 large artichokes
cup of Lucero Garlic Infused Olive Oil
Juice from 1 large lemon
2 cups cold waterDirections
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!
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14
Peach Balsamic Sparkler
April 14, 2016
Ingredients
8 oz. club soda
3 Tbsps. Lucero Peach White Balsamic
5-8 raspberries
crushed ice
1 oz. vodka (optional)
Directions
in a drinking glass, muddle the raspberries then add crushed
ice, club soda and Balsamic Vinegar. Add vodka, stir
and enjoy!
Beverage from the Lucero Kitchen
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12
Artichoke Soup
April 12, 2016
Ingredients
6 large artichokes
1 large brown onion
½ cup coconut milk
½ cup artichoke water
3 cloves garlic
2 lemons cut in half
1 cup chopped broccoli
1 cup mushrooms
handful thyme
¼ cup
Directions
1- Clean the artichoke by peeling off the leaves and furry bit, till
you’re left with just the hearts.Place in a pot with the lemons
and then pour in enough water to cover. Bring to the boil then
simmer for 30 minutes.
2- Sauté the garlic, onions, mushrooms, broccoli juicing leftovers
and thyme until soft in a little Lucero Extra Virgin Olive Oil
Blend with the coconut milk, half a cup of the artichoke water
and the veggies. Garnish with chives and drizzle
Lucero Extra Virgin Olive Oil over the top.
Recipe: Yasmina Ykelenstam The Low Histamine Chef.com
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07
Fennel Radish Salad With Lemon Olive Oil
April 7, 2016
Ingredients
1 fennel bulb (white and light green parts only)
¼ pound radish
5 Tbsp.
Lucero Meyer & Eureka Lemon Olive Oi
Directions
1- Using a mandolin, thinly slice radish and fennel. Soak the
vegetables in a bowl of ice-cold water with ice cubes added.
This will transform the vegetables to have a crisp texture.
Remove vegetables from the ice water bath, and place into
a bowl.
2- Drizzle Lucero Meyer & Eureka Lemon Olive Oi
salad and toss until the salad is well covered with the olive oil.
Add salt and pepper to taste.
Recipe from Sam at Drizzle and Drip.com
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07
Dark Chocolate Olive Oil Granola
April 7, 2016
Ingredients
- 1-2 ripe bananas
2 Tbsp. Lucero Frantoio Extra Virgin Olive Oil
½ tsp. almond extract
1 tsp. vanilla extract
⅓ cup maple syrup
¼ cup brown sugar
3 cups rolled oats
¾ cup sliced almonds
¾ cup shredded coconut
½ tsp. cinnamon
¼ tsp. grated nutmeg
¼ cup ground flaxseed
⅓ cup chopped dark chocolate
Instructions
Preheat oven to 325 D/ F
1- Line a rimmed baking sheet with parchment paper or use a
Silpat and set aside.
2- In a medium bowl, blend together the bananas, olive oil,
extracts, maple syrup and brown sugar. The number of
bananas you use depends on how much banana flavor you
want.
Use a hand mixer on medium to blend together thoroughly
and to ensure that the banana chunks disappear. You want
a smooth mixture with no chunks!
3- Set bowl aside.
4- In a large bowl, stir together the oats, almonds, coconut,
cinnamon, nutmeg, and flaxseed. Pour the banana mixture
over the oat mixture and stir together until totally combined.
5- Spread the mixture out evenly onto the prepared baking
sheet. Bake for 45-60 minutes. Start checking the mixture about
45 minutes, just to make sure it doesn't burn at the edges.
Cool and store in a covered container for up to a week.
Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate
To get original recipe, click here!
Recipe from Abby at Heart of a Baker.com
- 1-2 ripe bananas
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01
Roasted Beet Hummus
April 1, 2016
Ingredients
2 medium beets
1 cup cooked chickpeas
2 tbsp. tahini
juice of ½ lemon
3 garlic cloves
2 Tbsp. Lucero Bianco White Balsamic Vinegar
2 Tbsp. Lucero Favolosa Extra Virgin Olive Oil
2 sprigs fresh thyme
2 sprigs of fresh fennel
1 bay leaf
Maldon sea salt
freshly ground black pepper
Directions
Preheat to 350 degrees F
1- Line a baking tray with parchment paper.
Peel the beets and cut them into quarters or eighths, depending
onthe size. Put them in the tray and drizzle with Lucero Favolosa
and Lucero Bianco White Balsamic Vinegar.
2- Add the peeled and lightly crushed garlic, fennel, thyme and
bay leaf and season with a pinch of salt and black pepper.
Cover the tray with metallic paper and bake for 30 to 45 minutes.
Remove from oven and allow to cool slightly before removing
the metallic paper.
3- Remove the bay leaf and thyme and add everything to a food
processor including the roasting juices.
4- Add the chickpeas, tahini, lemon juice and a drizzle of
Lucero Favolosa Extra Virgin Olive Oil olive oil and grind until
a thick puree.
5- Serve with plate and drizzle olive oil, a handful of coarsely
chopped pistachios, fennel and micro vegetables then sprinkle
with freshly ground black pepper.
Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate
Recipe by Joana at La Passe Vite.com
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31
Greek Frittata With Hojiblanca Extra Virgin Olive Oil
March 31, 2016
Ingredients
2 Tbsp Lucero Hojiblanca Extra Virgin Olive Oil
½ cup 1inch pieces asparagus, ( 6 stalks)
¼ cup bacon (cooked and roughly chopped)
¼ cup feta cheese
¼ cup black olives (whole)
8 eggs
Directions
Preheat your oven's broiler.
1- Heat Lucero Hojiblanca Extra Virgin Olive Oil in skillet
at med. heat.
2- Cook asparagus for 5-7 minutes or until tender, add the
bacon and olives then stir.
3- Whisk the eggs and pour them slowly into the skillet(s). Do
not stir!
4- Sprinkle with cheese and cook for 2-3 minutes or until sides
begin to set. transfer to the oven and broil for 2-3 minutes or
until just set and slightly golden.
Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate
Recipe from Jenna at A Savory Feast.com
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25
Marbled Easter Eggs With Olive Oil!
March 25, 2016
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.
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24
Almond Crusted Tilapia
March 24, 2016
Ingredients
4 tilapia fillets
1 cup almonds
½ cup all-purpose flour or finely ground organic cornmeal
1 egg
1Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. Lucero Lemon Infused Olive Oil
salt and pepper to taste
Directions
Preheat oven to 425 degrees F.
1- Rinse the fillets and pat dry with a paper towel and place
to the side.
2- In a food processor, pulse the almonds until finely chopped,
similar to the texture of cornmeal or grits.
3- In a large bowl, mix together flour, salt, and pepper, in a
second bowl, whisk together the water and egg, in a third bowl,
combine the crushed almonds with brown sugar.
4- Dip the fillet into the flour mixture, followed by the egg wash
then into the almond mixture. Place onto a sheet pan lined
with foil.
5- Brush both sides of the covered fillet generously with the
Lucero Lemon Infused Olive Oil.
6- Bake for 12-15 minutes, until the fillets are golden brown.
Serve over fresh vegetables and enjoy!
Recipe from Jess at Cook Smart.com
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24
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.
2- Cover the bowl and let the lamb marinate for 15-30 minutes.
3- Heat a skillet to medium heat, once the skillet is heated, add
the marinated lamb chops with the marinade to the pan.
4- Sear lamb chops for 3 minutes per side for medium-rare
(Cook longer if you desire a more well done lamb chop).
Remove from heat, and top with Chimichurri.
Chimichurri Ingredients
- 1 cup fresh parsley leaves
1 cup fresh cilantro leaves
½ cup Lucero Ascolano Extra Virgin Olive Oil
juice from ½ lime
salt and pepper to taste
Chimichurri Directions
Combine lime juice, Ascolano Extra Virgin Olive Oil
parsley and cilantro in a food processor and pulse until
a fine chunky mixture develops.
Serve chimichurri mixture over warm lamb chops.
Taste Notes: Ascolano is Lucero Yellow Green Label-Med
Photo from Elise at Simply Recipes.com
- 1 cup fresh parsley leaves