Lucero Blog

  • Butternut Squash Crostini

    November 23, 2015


    Crostini with chunky squash. You can mash cubes or leave them




    1 medium butternut squash

    1 Tbsp.Lucero Olio Novello

    salt and pepper, to taste

    1 pinch nutmeg

    1 pinch dried sage

    1 tsp. garlic powder

    1 tsp. onion powder

    1 rustic baguette, sliced

    1 Tbsp.Lucero Meyer & Eureka Lemon Agrumato Olive Oil 

    kosher salt & freshly ground black pepper, for serving

    fresh mozzarella cheese, thinly sliced


    Instructions (Bake Squash)

    Preheat oven to 350.


    1-  Cut squash in half and scoop out seeds.


    2-  Drizzle with Lucero Olio Novello  and season with salt and



    3-  Cook for about 1 hour, until a fork can easily be inserted

    into squash.


    4-  Cook 30 to 40 mins if you want to use chunks on top of

    the crostini.


    5-  Once squash has cooled and able to handle, scoop out

    squash into a mixing bowl (only use half of the squash).

    Add salt, black pepper,onion powder, garlic powder, ground

    sage and nutmeg. Set aside.


    Toast  Baguette , Add Squash and Mozzarella

    Heat oven to 375.


    6-  Place the baguette slices on a baking sheet.

    Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of

    fsalt and pepper on each. Bake for 8-10 minutes or until



    7-  Spread soft butternut squash mixture or chuncks if you

    desire, on each crostini and top with a slice of fresh

    mozzarella cheese.


    8-  Bake for 5-7 minutes or until cheese is melted and



    Sprinkle with salt and black pepper, enjoy!

  • Butternut Squash Potato Soup

    November 22, 2015





    2 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

    1 medium sized butternut squash peeled,

    seeded and cubed

    2 medium potatoes

    1 small onion chopped

    1 stalk of celery chopped

    1 medium carrot chopped

    1 container (32 fluid oz.) chicken stock

    salt and pepper to taste




    1-  Heat the Lucero Olio Novello Olive Oil in a large pot, cook the

    onion, carrot, celery, potato and butternut squash for 5 minutes

    or until lightly browned.


    2-   Pour in enough chicken stock to cover all the vegetables.

    Bring to a boil, then reduce the heat to low, cover pot, and

    simmer for 40 minutes or until all the vegetables are tender.


    3-  Transfer the soup to a blender and blend until smooth.


    4-  Return to pot, and add any of the remainder of stock until

    you get the consistency that you like.


    5-  Serve into bowls and lightly drizzle

    Lucero Olio Novello Extra Virgin Olive Oil on the top, and

    add salt and pepper to taste.


    Secret twist: Before serving add a spoon or two of Lucero

    Honey & Ginger White Balsamic Vinegar.


  • Rosemary Basil Roasted Turkey

    November 22, 2015


    Rosemary Basil Roasted Turkey


    *Try Lucero Rosemary Infused Extra Virgin Olive OIl



    Preheat oven 325 to 350 degrees F


    1-  Combine the olive oil, garlic, rosemary, basil, Italian seasoning,

    blackpepper and salt. Set aside.


    2-  Wash the turkey, inside and out, pat dry. Remove any large

    fat deposits. Loosen the skin from the breast.


    3-  This is done by slowly working your fingers between the

    breastand the skin. Work it loose to the end of  drumstick

    being careful not to tear skin.


    4-  Using your hand, spread a generous amount of the rosemary

    mixture under the breast skin and down the thigh and leg.

    Rub the remainder of the rosemary mixture over the outside

    of the breast. Use toothpicks to seal skin over any exposed

    breast meat.


    5-  Place the turkey on a rack in a roasting pan. Add about 1/4

    inch of water to the bottom of the pan.


    6-  Roast according to  the weight of your turkey. This is usually

    20 minutes per pound in a 325 degrees F (175 degrees C) oven.


    7-  A meat thermometer inserted in the thigh should read 180

    degrees F (82 degrees C) and the juices should run clear when

    pierced with a fork.


    Carve after letting the bird rest for about 20 mins.


    Taste Note-Ascolano and Koroneiki are
    Lucero Yellow Green Label-Med

  • Rosemary Garlic Hasselback Potatoes

    November 21, 2015




    5  Unpeeled Russet or Yukon Gold potatoes, scrubbed and

    patted dry, 

    *4 Tbsp. Lucero Garlic Infused Olive Oil- divided

    8 garlic cloves garlic cloves- thinly slice lengthwise

    6 sprigs rosemary, salt and pepper

    *Try Lucero Rosemary Infused Extra Virgin Olive Oil


    Preheat oven 425°F


    1-  With oven rack  in the lower-middle oven position

    wash and dry the potatoes…leave thin skins on.


    2-  Cut thin ⅛ inch slits into the potato, stopping just before

    you cut through so that slices are connected at the bottom

    of potato --but don't worry if you cut through.


    3-  Slice the garlic, very thinly, lengthwise. Slip a piece of

    garlic  in every other slit in the potatoes. Tuck a rosemary

    leaf or two into the other slits. It doesn't have to be perfect.

    (Placing the rosemary and garlic in between the slices will

    separate them and reduces cooking time.)


    4-  Brush the bottom of the baking dish or cast iron skillet

    with Lucero Garlic Infused Olive Oil and sprinkle dish with

    salt and  pepper.


    5-  Brush top and sides of potatoes with 1-2 Tbsp. of the

    olive oil, (reserving 1 Tbsp. for brushing again halfway through

    baking).You can use less oil if you prefer. Arrange the potatoes

    in a baking dish and sprinkle generously with salt and pepper.


    6-  Bake the potatoes for 35-40 minutes. At this point,  layers

    will start separating. Brush the potatoes again with a little oil.

    Make sure some of it drips down to the space between slices.


    7-  Bake for another 25 to 35 minutes, until the potatoes are

    crispy on the edges and fork tender. Bigger potatoes may take

    longer....and If they begin to get too brown, lightly cover with

    foil and turn heat down to 400 D/F until tender.

    Total baking time is 60 to 70 mins. for medium sized potatoes

    (if your potatoes are on the small side or are larger, adjust the

    cooking time accordingly.)


    Garnish with fresh rosemary leaves and serve.




    Recipe adapted from Sylvia Fountaine,
    Image courtesy of S Fountaine For recipes by Sylvia,
    visit  Feasting At Home

  • Garlic Olive Oil Mashed Potatoes

    November 19, 2015





    1-  Peel potatoes and cut into 1 inch chunks, add to a large

    saucepan andcover potatoes with 2 inches with cold water,

    add 1T. coarse salt, bringto a boil and cook until very tender

    about 25 minutes.


    2-  Drain and transfer to a large bowl. Add olive oil and milk and

    mash with a fork or potate masher until smooth.


    Season with salt. Drizzle more olive oil over the top if desired.


    recipe adapted from Everday Food 2003

  • Five Star Dinner Knot With Rosemary Herbs

    November 18, 2015



    1/4 cup Lucero Five Star Blend Extra Virgin Olive Oil

    1 Tbsp. chopped fresh rosemary

    2 1/4 tsp. (1 packet) active dry yeast

    1 cup warm water

    3 1/4 cups bread flour

    1 3/4 tsp.sea salt or kosher salt

    extra flour for dusting

    additional 1/2 cup Lucero Five Star Blend Extra Virgin Olive Oil

    nonstick spray



    1-  In a small bowl, combine Lucero Five Star Blend olive Oil

    and rosemary; steep for at least 30 minutes.


    Prepare Yeast


    2-  Pour yeast into 1 cup of warm water (about 105 to 110

    degrees, no warmer). Stir to dissolve the yeast and let stand

    for 5 to  10 minutes. Mixture should foam and bubble (a sign

    that the  yeast is still good).


    Prepare Mixer


    1-  Insert paddle attachment into your stand mixer. Pour yeast

    mixture into the mixing bowl. Add 1/2 cup of flour and the salt

    and mix on low speed until incorporated. Keep adding 1/2 cups

    of flour  until all flour is used up and incorporated.


    2-  Remove paddle attachment and replace it with dough hook.


    3-  With dough hook, knead on low and slowly pour in the olive

    oil/rosemary mixture. Increase to speed 3 and let the machine

    knead for about 2 minutes.


    4-  With your hands, roll one piece into a 12-inch-long rope. If the

    dough starts to stick, wipe your counter with a damp towel.


    5-  Wrap the dough around your fingers into a loose knot. Wrap

    the left end of the dough up and over the loop. Wrap the

    right end down and around the loop. Lightly squeeze the two

    ends of dough together in the center to

    secure them.


    6-  Gently squeeze the whole piece of dough into a nice rounded

    shape. Put the roll, pretty side up, on a baking sheet. Coat the

    top lightly with olive oiland cover loosely with plastic wrap.


    7- Let the rolls sit at room temperature until they just begin to

    swell, 30 minutes to 1 hour for room-temperature dough.


    Preheat oven to 450  D/F

    (stop and have a glass of wine while the rolls rise)


    8-  Remove plastic wrap and lightly brush each roll with olive oil .


    9-  Bake at 450 for 10 minutes. Reduce heat to 375 and bake

    an additional 10 to 15 minutes, until browned and hollow

    sounding when tapped.


    Remove to wire rack to cool.



    *Yields approximately 12 dinner rolls




  • Lucero Olive Oil Stuffing With Bread Cubes

    November 17, 2015

    Click on of our robust oils:  Lucero Woodson Estate Blend


    Lucero Coratina Extra Virgin Olive Oil,


    Lucero Picual Extra Virgin Olive Oil


    Lucero Taggiasca Extra Virgin Olive Oil


    Olive OIl Bread Cube Stuffing Ingredients


    • 10 cups rustic white bread, cut into 1-inch cubes
    • 4 tablespoons Lucero Robust Style Olive Oil
    • 1 pound yellow onion, diced
    • 4 large stalks celery, diced
    • 4 cloves garlic, minced
    • 1/4 cup finely chopped sage leaves
    • Leaves from 4 stalks of thyme
    • 2 large eggs, beaten
    • 2 cups turkey, chicken, or vegetable stock
    • 1 teaspoon salt
    • Freshly ground black pepper



    Preheat oven to 225°F.


    Spread the bread cubes on a large  baking sheet and bake for 90

    minutes or until crisp, stirring every half hour.


    Heat the olive oil in a heavy skillet set over medium-high heat.

    Add the onion, celery, garlic, and cook stirring frequently for

    10 minutes, or until vegetables are very soft.


    Stir in the sage, and thyme. Cook for 2 minutes then turn off the



    Beat the eggs with the broth, salt, and a generous amount of black



    In a large bowl, fold together the toasted bread cubes, with the

    cooked onions and celery.


    Stir in the egg-broth mixture and spread in a lightly greased

    3-quart baking dish and drizzle with an additional amount of

    olive oil.


    Preheat the oven to 375°F. Bake covered for 25 minutes.

    Remove foiland continue baking for 15 minutes, or until top is

    lightly browned.


    Tasting Notes-
    Taggiasca, Picual, Coratina and Woodson are
    Lucero Green Label-Bold


  • Apple and Spice Galette

    November 16, 2015




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


    Fruit Filling

    • 5 medium Granny Smith apples
      juice and zest of 1 lemon
      1 Tbsp. cornstarch
      1 tsp. cinnamon
      1 tsp.ginger
      ½ tsp. allspice
      3 Tbsp. Grade B maple syrup
      ½ tsp. fine sea salt
      3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    Crust Directions


    1-  Pulse flour, sugar, and salt in a food processor until



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


    3-  Add egg yolks and 2 Tbsp. of the cream. Pulse until the

    dough comes together, about 20 seconds. Add more cream

    if needed.


    4-  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-  Peel, core, and slice  apples and add those and all other

    apple filling ingredients to a bowl and gently toss until everything

    is integrated.


    3-  Remove one disc of dough from refrigerator. Let sit 5 or 10

    minutes until pliable. Dust with flour and roll dough into a

    round or oblong shape about 1/4 inch thick. Place on a Silpat

    nonstick baking liner or parchment paper and place onto an

    insulated cookie sheet.


    4-  Place apples barely overlapping in a spiral or other organized

    pattern, drizzling with remaining juice from the bottom of the bowl.

    Fold the edges of the crust inward, over the edges of the apples,

    overlapping when necessary.


    3-  Bake until everything is golden.  Any almond filling that has

    risen through the apples should also begin to brown. This will

    take 30-40 minutes. Turn once after 20 minutes.


    Serve warm

    Drizzled with Lucero Ascolano Extra Virgin Olive Oil.


    Taste Note: Ascolano is 
    Lucero Yellow Green Label-Med


  • Balsamic Vinegar and Wine Cranberry Sauce

    November 16, 2015

    Dish of Cranberry Sauce





    In a medium saucepan, combine the water, wine and sugar, and

    bring to a boil, stirring until all sugar is dissolved.


    Add the cranberries and simmer for 5 minutes, until most of the

    cranberries have popped.


    Stir in the balsamic vinegar and allow to cool before it's served.




    Recipe by our beloved  K. Cook -

    Marketing Manager of Lucero Olive Oil, LLC.


  • Easy Pomegranate Balsamic Vinegar Duck Jus

    November 12, 2015

    DuckBreast_1500 SMALL

    After you've sautéed duck breasts,


    Remove them from the pan and pour off most of the rendered



    Return the pan to the stove at a medium heat

    Add a few tablespoons of Lucero Pomegranate Red Balsamic



    When the liquid in the pan is bubbling, it will mix with the

    left over seasonings and drippings to make a delicious sauce

    for the sautéed duck.



    Drizzle over the duck breasts and add a few pomegranate seeds

    for garnish.




  • Kale and Arugula Salad with Lemon Vinaigrette

    November 12, 2015

    Olive wood bowl w arugula salad



    • 4 cups tender baby kale
      4 cups arugula
      2 large sweet potatoes, cubed and roasted
      aged goat cheese, cubed
      1/3 cup toastsed almonds, chopped


    Place all ingredients in a large mixing bowl.

    In a small container with a lid, mix:



    Attach lid to container and shake vigorously.

    Add desired amount to salad and toss.



  • Crostini With Chèvre, Prosciuto and Figs With Balsamic Glaze

    November 12, 2015







    1-  To make the crostini, sauté both sides of the sourdough

    slices, a few at a time, in a 1/4 " Lucero Hojiblanca Olive Oil

    until crispy and toasted.


    2-  Top each cooled crostini with a slice of Prosciutti, 2 halves

    of a fig, and an ounce of goat cheese.


    3-  Garnish with a grind of black pepper, a Tbsp. walnuts, a

    few baby arugula leaves and a generous drizzle of

    Lucero Mission Fig Balsamic Vinegar.

    Try this with Lucero Pomegranate Balsamic Vinegar



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



  • Lemon Bars with Crushed Meyer Lemon Olive Oil

    October 19, 2015

    lemon bars

    For the Shortbread


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

    For the Curd


    • 4 to 6 lemons
      1 ½ cups sugar
      2 large eggs plus 3 yolks
      1 ½ teaspoons cornstarch
      pinch of fine sea salt
      4 tablespoons butter
      ¼ cup Lucero Crushed Meyer Lemon Olive Oil
      Confectioners’ sugar

    Make the Shortbread

    Heat oven to 325 degrees and 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).


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

    lemon 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. Press dough into prepared pan and bake until

    shortbread is pale golden all over, 30 to 35 minutes.


    Make the Curd


    Grate 1/2 tablespoon zest from lemons and set aside.

    Squeeze lemons to yield 3/4 cup juice.


    In a small saucepan, whisk together lemon 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. Remove from heat and strain into a bowl.


    Whisk in butter, olive oil and lemon zest.


    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. 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

    Lucero English Flake Sea Salt right before serving.



    Recipe adapted from Neurotic

  • Hummus With Olive Oil

    October 2, 2015





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

    Try Lucero Woodson Blend Extra Virgin Olive Oil 

    to vary the flavor.



    The night before, soak the chickpeas.


    1-  Put chickpeas in a large bowl and cover with cold water at

    least twice their volume. Leave to soak overnight.



    2-  The next day, drain the chickpeas. Place medium saucepan

    over high heat and add  drained chickpeas and baking soda.

    Cook for about three minutes, stirring constantly. Add water

    and bring to a boil. Cook, skimming off any foam and skins

    that float to the surface.



    3-  The chickpeas need to cook for 20 to 40 minututes. Due

    to the type and freshness, it could take longer. Once done,

    they should be very tender, breaking up easily when pressed

    between your thumb and finger, almost but not quite mushy.

    If you have one,  use a pressure cooker and cook for 12 mins.)



    4-  Drain the chickpeas. You should have roughly 3 2/3 cups

    now. Process chickpeas in food processor until you get a stiff

    paste. With the machine sill running, add the sesame tahini

    paste, lemon juice, garlic and 1 1/2 tsp. salt. Finally, slowly

    drizzle in the ice water and allow it to mix for five mins. or

    until you get a  very smooth and creamy paste.



    5-  Transfer the hummus to a bowl, cover the surface with

    plastic wrap, and let rest for 30 minutes. Refrigerate until

    needed. Make sure to take it out of the fridge for 30 mins.

    or loinger before serving.


    To serve, top with a layer of

    Lucero Ascolano Extra Virgin Olive Oil 


    Lucero Woodson Blend Extra Virgin Olive Oil 


    This hummus will keep in the refrigerator for up to

    three days, longer if in an airtight sealed container.


    Taste Note-Ascolano is
    Lucero Yellow Green Label-Med
    Woodson Blend is 
    Lucero Estate Blend-Bold
    Recipe adapted from Food52




  • Savory Oatmeal with Olive Oil

    September 25, 2015






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


    Recipe adapted from



  • Olive Oil, Honey & Apple Cake

    September 12, 2015




    • 4 red apples (I use Honeycrisp), peeled, cored and thinly sliced
      5 tbsp all-purpose flour, sifted
      5 tbsp granulated sugar
      5 tbsp Lucero Extra Virgin Olive Oil
      1 tsp baking powder
      4 large eggs
      ⅔ cup (150ml) pure honey



    Preheat oven to 350Fº (180Cº)


    Grease and/or line an 8 inch (20cm) cake pan with nonstick

    parchment paper, then place the apple slices inside


    Whisk  together in a bowl, flour, sugar, baking powder, olive oil

    and 2  eggs until smooth.


    Pour batter over the apples and bake for 20 minutes. Take the

    pan out of the oven and increase heat to 400Fº.


    In a bowl, whisk 2 eggs and honey. Pour mixture over the cake

    and bake in the oven for another 15-20 mins. until golden brown

    and fork comes out clean when poked in the center.



    Serve warm or cold.

    Recipe adapted from pickledplum.



  • Chocolate-Lemon Olive Oil Cake

    August 28, 2015




    Serves 8.


    4 oz. (125 g) bittersweet chocolate, coarsely chopped

    2 cups (10 oz./315 g) unbleached all-purpose flour

    2 tsp. baking powder

    1/4 tsp. fine sea salt

    1 cup (8 oz./250 g) granulated sugar

    3 large eggs

    1/2 tsp. pure vanilla extract

    3/4 cup (6 oz./185 g) full-fat Greek-style yogurt

    finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice

    3/4 cup Lucero Deluxe Chocolate  Olive Oil, plus more for

    oiling pan.

    confectioners’ sugar for dusting



    Preheat oven to 350°F (180°C).


    1-  Melt chocolate in the top of a double boiler and set over (but

    not touching) barely simmering water. Heat, stirring, until the

    chocolate has melted. Remove from the heat and let cool slightly.


    2-  In a bowl, whisk together the flour, baking powder and salt.

    Set aside.


    3-  In a large bowl, using an electric mixer set on high speed, beat

    together the granulated sugar and eggs until pale in color. Beat

    in the vanilla.


    4-  Add half of the flour mixture, beating until just incorporated.

    Beat in the yogurt and lemon juice, and then the remaining

    flour mixture. With the motor running, beat in the olive oil

    just until smooth.


    5-  Scoop  about one-third of the batter into a clean bowl and

    gently fold in the chocolate. Stir the lemon zest into the rest

    of the batter.


    6-  Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan.

    Alternating spoonfuls of the lemon and chocolate batters,

    fill the  pan. Swirl with a large, thin-bladed knife in an "S"

    pattern through the batters to create the marbled effect.


    7-  Bake until a cake tester inserted into the center comes out

    clean, 45 to 50 minutes. Transfer to a wire rack and let cool

    for 20 minutes.


    8-  Carefully invert the cake onto the rack, then place upright on

    a cutting  board. Cut the cake into thick slices and arrange,

    slightly overlapping, on a platter.


    Dust with the confectioners’ sugar and serve. 


    Recipe adapted from Rustic Italian, by Domenica Marchetti



  • Lime Chicken Skewers

    August 24, 2015





    • 3 cloves garlic, minced
    • 1/3 cup freshly-squeezed lime juice
    • 1/3 cup tequila
    • 2 Tbsp. Lucero Lime Infused Olive Oil
    • 1/2 tsp.freshly-cracked black pepper, more for sprinkling
    • 1/2 tsp. ground cumin
    • 1/2 tsp. salt, plus extra for sprinkling
    • 2 pounds boneless, skinless chicken breasts
    • wood* or metal skewers
    • salt and freshly-cracked black pepper
    • (optional topping: finely-chopped fresh cilantro leaves)**





    1-  In a large bowl or ziplock bag, mix together garlic, lime juice,

    tequila, olive oil, black pepper, cumin and salt until combined.


    2-  Add chicken  breast pieces, and toss until evenly coated.

    Cover or seal, Refrigerate for 30 minutes, or up to 8 hours.


    Preheat grill to medium-high heat.


    3-  Remove chicken from bag, and discard the leftover marinade.


    3-  Thread chicken onto skewers*, then season chicken with a

    few extra pinches of salt and pepper.  Place skewers on  grill

    and cook for 6-8 minutes, turning once, until the chicken is

    cooked through.


    4-  Remove and serve immediately, garnished with fresh

    cilantro and drizzled with Lucero Lime Infused  Olive Oil

    if desired.



    *If using wood skewers, be sure to completely soak them in water for

    at least 10 minutes before threading on the chicken.  This will help

    prevent them from burning.




    Recipe adapted from Gimme Some



  • Rosemary Pork Loin

    August 21, 2015

    Homemade Hot Pork Tenderloin




    4 pound pork loin

    4 cloves garlic, minced

    2 Tbsp fresh rosemary, chopped

    2 Tbsp. Lucero Rosemary Infused Extra Virgin Olive Oil

    1/2 salt

    1 tsp. grated lemon zest

    1/2 tsp.  fresh ground black pepper



    Preheat oven to 475°F.


    1-  In a bowl, combine garlic, rosemary, salt lemon zest,

    Lucero Rosemary Infused Extra Virgin Olive Oil , and



    2-  Evenly spread the mixture over the pork loin. Pllace

    in a large baking dish or roasting pan.


    Place it in the oven and roast for 30 minutes.


    Reduce heat to 425°F (after 30 mins)


    Continue to roast for 1 hour until the juices run clear and

    the internal temperature reaches 155°F.


    Allow to rest on carving board for 10 minutes before

    slicing and serving.



    Recipe adapted from  In Sock Monkey Slippers



  • Herb Grilled Salmon

    August 21, 2015





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




    Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon,

    and pat dry with paper towels. Pour herb mixture over salmon,

    making sure the filet is coated on both sides.


    Cover, and let marinate in refrigerator for aat least an hour.


    • Preheat broiler or grill.
    • Cook salmon for up to 10-12 minutes depending
    • on the thickness of your fish, flipping halfway.
    •  Remove from the heat when middle is medium-rare.


    Garnish with any remaining herbs and lemon wedges.


    Recipe adapted from Food Fitness Fresh Air



  • Summer Pasta

    August 19, 2015





    • 1 lb. shell-shaped pasta (conchiglie)
      ½ cup pine nuts
      1 pint cherry tomatoes
      1 bunch scallions (finely diced red onion is nice, too)
      3 roasted red peppers (or used jarred)
      2 large size pieces or one small tub of ciliegine cherry size
    • mozzarella
      1 bunch fresh basil
      Lucero Basil Infused Extra Virgin Olive Oil
      kosher salt
      freshly cracked pepper
      1 lemon, halved
      freshly grated Parmigiano Reggiano




    1. Bring a large pot of water to a boil. Add pasta and a large pinch of kosher

    salt. Cook about 8 minutes or until done. Drain and set aside.

    Meanwhile, place pine nuts in a small skillet over low heat. Toast, stirring

    often to avoid burning. Remove from heat when evenly golden brown. Set aside.



    2. Cut tomatoes in half lengthwise. Remove ends from scallions and discard.

    Chop thinly, using mostly the white and pale green parts (some of the dark

    green is ok, too). Chop the roasted red peppers into small strips. Cut the

    mozzarella into cubes about the same size as the cherry tomatoes (or if  using

    the ciliegine mozzarella, use them whole or slice in half). Set aside.



    3. Place pasta in a large bowl. Drizzle olive oil over pasta until nicely coated. Season

    with salt and pepper to taste. Remove tiny leaves from basil stems and add directly

    to the bowl.



    4. Chiffonade the fresh basil by stacking four to five larger basil leaves

    on top of one another. Roll into a tight spiral, then cut into thin strips . Add to the

    bowl. Squeeze the lemon over the top of the whole mixture starting with just one

    half. Add a few handfuls of the grated Parmigiano Reggiano. Toss gently with a

    large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.



    Recipe adapted from Alexandra

  • Marinated Venison Steaks

    August 14, 2015



    • 1 1/2 cups Lucero Woodson Blend Extra Virgin Olive Oil
      1/4 cup Worcestershire sauce
      2 1/4 tsp.  salt
      1/2 cup wine vinegar
      2 cloves of garlic, crushed
      3/4 cup soy sauce
      2 Tbsp.dry mustard
      1 tsp.  pepper
      1 1/2 tsp. dried parsley flakes
      1/2 cup lemon juice
      choice cuts of venison




    Mix ingredients in a bowl. Submerge selected cuts of locally

    harvested venison in marinade.


    Marinate for as long as possible. The longer it sits in the

    marinade, the better—refrigerate overnight if you can.


    Grill venison to desired temperature.



    Recipe adapted from Missoula News

  • Whole Wheat Olive Oil Fruit Scones

    August 11, 2015





    Makes 8 biscuits.

    • 1 cup all-purpose flour
      1 cup whole wheat flour
      1 Tbsp.  sugar (optional)
      1 Tbsp. baking powder
      1/4 tsp.  baking soda
      1/4 tsp. salt
      1/4 cup Lucero Miller's Blend Extra Virgin Olive Oil
      1/4 cup  butter, chilled and cut into pieces
      3/4 cup milk or buttermilk
      1 cup fresh or frozen berries (don’t thaw them)




    Preheat oven to 400°F.


    1-  Brush  baking sheet with olive oil or butter, or line with

    parchment baking paper.



    2-  Combine flour, sugar, baking powder, baking soda and salt

    in the bowl of a food processor or into a medium mixing bowl

    and pulse or stir until well blended.



    3-  Add the butter and Miller's Blend EVOO (extra virgin oilive oil)

    and pulse or stir with a fork until crumbly. If you’re using a food

    processor, transfer the mixture to a medium bowl. Add the milk

    and berries, and stir gently just until the dough is combined.



    4-  Pat the dough into a circle that is about 1″ thick and 8″ to 9″ in

    diameter on the cookie sheet. (If you would like a brown, crunchy

    top on the scones, brush them with a little milk and sprinkle with




    5-  Cut the circle into 8 wedges with a knife or rolling pastry cutter and

    separate them- so that they are at least an inch apart on the baking




    Bake for about 20 minutes, until golden. Serve warm.



    Recipe adapted from



  • Seared Coconut Vindaloo Swordfish

    August 6, 2015




    Vindaloo Spice: combination of coriander, cumin, red pepper,

    black pepper, tamarind, cinnamon, cloves, and turmeric


    • 4 (6 to 8) ounce swordfish steaks
      2 tsp. kosher salt plus more for garnish
      2 tsp. Vindaloo spice powder divided,
      substitute your favorite spice blend if vindaloo is not on hand
      3 Tbsp. Lucero Five Star Extra Virgin Olive Oil
      1 Tbsp. grated fresh ginger (from 1-inch piece)
      1 Tbsp.  minced garlic cloves
      1 medium yellow onion finely chopped
      2  Tbsp. freshly-squeezed lime juice plus 4 wedges for garnish
      1 Tbsp. tablespoon packed dark brown sugar
      1 cup coconut milk
      1/4 cup roughly chopped cilantro leaves
      basmati rice for serving




    1-  Pat the swordfish steaks dry then season with salt and half the

    spice powder.



    2-  Heat 1 Tbsp. of Lucero Five Star EVOO in large, heavy-

    bottomed pan over medium to medium-high heat depending

    on your stove. If oil smokes, the heat is too high.


    3-  Add the fish and cook until it is opaque one-quarter of the

    way up the side and the seared side is golden brown, about 3

    to 4 minutes. Remove fish to a plate and set aside.


    4-  Return pan to stove over medium heat, add the remaining

    olive oil and the onions. Cook, stirring occasionally until soft and



    5-  Add the ginger, garlic, and curry powder, about 1/4 tsp. more

    salt and cook until fragrant. Add the lime juice, sugar, and coconut

    milk and bring to a simmer.


    6-  Return the fish, seared-side up, to the mixture and cook until

    fish is opaque and firm, about 5 more minutes. If the coconut mixture

    is still soupy, remove the fish and continue to reduce it until it coats

    the back of a spoon.


    Season with salt and lime juice as desired. Serve fish over the rice

    with a spoonful of the spice mixture, topped with cilantro, and a

    lime wedge.


    Recipe adapted from salt and

  • Caprese Salad

    July 31, 2015



    Vary the flavor element- try  Lucero 70th Anniversary Blend 



    Slice the tomatoes into 1/3 inch-think slices and place in a bowl

    with the salt and olive oil. Leave marinade to marinate for at

    least 20 minutes and up to an hour. (If you don't have the time,

    you can skip this step, and simply dress the mozzarella and

    tomatoes with olive oil, salt, and pepper.)


    Strain the tomatoes, pouring off the juice into a small jar.

    Shake to create an emulsion. Slice the mozzarella the same

    thickness as the tomato and place a layer of tomato slices,

    alternating with mozzarella slices, on a serving dish.


    Pour over the tomato emulsion, scatter the fresh herbs, finish

    with a good drizzle of Five Star Olive Oil, and serve.


    Recipe adapted from Food52

  • Garlic Chicken Korean Style

    July 22, 2015




    • 1 bunch green onions, chopped
      4 to 5 garlic cloves, minced
      1/2 cup soy sauce
      1/2 cup *Gochujang (Korean hot pepper paste)
      2 tablespoons light brown sugar
      2 tablespoons honey
      1 teaspoon brown rice vinegar
      1 teaspoon sesame seeds (to garnish) 
      1/4 cup Lucero Garlic Infused Extra Virgin Olive Oil
      3 pounds bone-in, skin-on chicken pieces


    *Gochujang is a red chile paste that also contains glutinous

    rice,soybean miso, salt, and sometimes sweeteners. It's a thick,

    sticky condiment that's spicy, very concentrated and pungent.





    Combine the onions, garlic, soy sauce, gochujang, brown sugar,

    honey, rice vinegar, and  Garlic Olive Oil in a bowl and mix well.


    Place the chicken drumsticks and thighs into a large zip-top bag

    and pour the marinade  in, making sure all of the chicken is

    covered. Seal the bag and lay it flat in a large, shallow pan or on

    a plate.


    Marinate the meat in the refrigerator for 6 -8 hours or overnight,

    flipping once halfway through.


    When ready to cook, prepare a high-heat grill. Remove the chicken

    from the marinade and lay the chicken pieces skin-side down on the



    Grill for a few minutes on each side to sear the outside. Once you

    have a good sear, lower the grill's heat to medium-low.  Cook the

    chicken with the lid closed for 15 to 20 minutes, flipping them

    every 3 minutes to cook evenly.


    When finished, the chicken should be cooked through, no longer

    pink inside, and register 165°F in the thickest part of the meat with

    an instant-read thermometer.


    Serve immediately.


    Recipe adapted from

  • Garlic Aioli Lucero Style

    July 21, 2015






    1-  In a blender or a food processor, puree garlic with egg.

    Mix oil with lemon juice in a pouring jar.


    2-  With motor running, add oil mixture slowly in a thin stream.

    Add salt and pepper and whirl an additional 10 seconds.

    Taste for seasoning.


    3-  Transfer to a bowl, cover, and refrigerate.

    If the mixture separates or does not thicken, correct it as

    follows: Pour all but 1 Tbsp. of separated mayonnaise into

    another container.


    4-  Add 1 tablespoon water to remaining Tbsp. mayonnaise

    in food processor.


    5-  With motor running, add separated mayonnaise slowly;

    mixture should regain right consistency- if not, try again.


    It's best to prepare this the day before, to allow flavors to

    mingle and mellow out.







  • Grilled Corn, Olive Oil, Salt & Pepper

    July 9, 2015


    Simple ingredients come alive with flavor! Seasoned with
    extra virgin olive oil, grilled sweet corn makes  a perfect
    summer meal.






    Preheat a cast iron grill pan at medium-high heat or an outdoor grill.

    Drizzle each cob of corn with 1 tablespoon olive oil and liberally

    sprinkle 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



    Remove from heat when done and let cool.


    Recipe Source: Aberdeen’s Kitchen

  • Lucero Balsamic Cocktails and Mocktails!

    June 19, 2015

    Lucero Balsamic Cocktails!



    1. Pineapple Whiskey Soda


    1 T. Lucero Pineapple White Balsamic Vinegar

    2 oz Whiskey

    Fill highball glass with ice and club soda, enjoy!



    2.  Lemon Gin And Tonic


    1T. Lucero Whilte Balsamic Vinegar

    2 ozs Gin

    Fill highball glass with ice and serve.



    3.  Strawberry Rum Sparkler


    1T. Lucero Red Apple Balsamic Vinegar

    2ozs Club soda, muckle 3 strawberries

    Shake well with ice and add to sugar

    rimmed glass.



    4.  Lemon Grass Lime Press


    1 T. Lucero Lemon White Balsamic Vinegar

    2.5 ozs. Lemon Grass-Lime Vodka

    Add to tall glass fill w equal parts lemon

    lime soda and club soda.




    Mocktails! ( the virgin variety)


    5.  Peach Balsamic Sparkler


    (makes a single serving)

    8 oz. club soda3 Tbsp. Lucero Peach Balsamic Vinegar

    Couple of Raspberries (frozen good for bigger batch

     fresh for small batch) Crushed Ice

    Muddle raspberries, then add club soda,

    Peach Balsamic Vinegar, crushed ice and stir.



    6.  Pineapple-Lime Cooler


    (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

    1 cup of ice

    Blend all ingredients and serve right away.



    7. Strawberry Pomegranate Balsamic Lemonade


    (makes a single serving)

    4 oz. lemonade

    4 oz. club soda

    2 Tbsp. Lucero Pomegranate Red Balsamic

    A splash of strawberry puree

    One strawberry

    Mix together lemonade, club soda, Strawberry Balsamic

    and puree. Garnish with a sprig of mint and strawberry.




  • Lemon & Rosemary Salmon

    June 4, 2015

    Homemade Grilled Salmon on a Cedar Plank


    4 Servings


    4 (6 ounce) salmon fillets

    *1cup  Lucero Lemon Infused Extra Virgin Olive Oil

    1tsp. salt

    1tsp. fresh ground black pepper

    1Tbsp. minced fresh rosemary leaf

    8 lemon slices (about 2 lemons)

    1cup lemon juice (about 1 lemon)

    1cup marsala wine (or white wine)

    4  tsp. capers

    4 pieces aluminum foil


    *Try Lucero Rosemary Infused Extra Virgin Olive Oil





    1-  Brush top and bottom of salmon fillets with olive oil and

    Season with salt, pepper, and rosemary. Place each piece of

    seasoned salmon on a piece of foil large enough to fold over

    and seal.


    2-  Top the each piece of salmon with 2 lemon slices, 1 Tbsp.

    of lemon juice, 2 Tbsp. of wine, and 1 tsp. of capers.


    3-  Wrap up salmon tightly in the foil packets.

    Place a grill pan over medium-high heat or preheat gas or

    charcoal grill.


    4-  Place the foil packets on the hot grill and cook for 10

    minutes for a 1-inch thick piece of salmon. Serve in the foil



    Recipe adapted from

  • Caramelized Onion Burger

    May 27, 2015


    These easy, delicious sweet onions can be served on just

    about anything from burgers to pizza to salads to steaks!


    • Prep Time: 5 minutes
      Cook Time: 1 hour, 15 minutes
      Total Time: 1 hour, 20 minutes

    Ingredients for Onions


    ( flavors depending on your preference)

    Instructions for Onions


    Heat oil in a large skillet over medium-low heat. Add half of

    onions, cook down slightly then add  the other half

    (You can add them all at once but it might be difficult to stir

    until they cook down some, depending on the size of your skillet).

    Season with salt & pepper.


    Once onions are cooked down slightly (enough that you can stir

    them all in the skillet without any going overboard) add sugar and

    stir gently Add balsamic and stir again. Reduce heat to low and

    slowly cook onions, stirring occasionally, for an hour or so. Vinegar

    will reduce and coat onions.


    Serve immediately or store in the refrigerator for up to 3 days.

    Onions Can be served at room temperature


    Ingredients for Burgers

    • 1-1/2 tsp. Garlic Powder
    • ⅓ cup mayonnaise
    • 1 T.  mustard
    • 1-1/2 tsp. fresh lemon juice
    • 1 Pound ground beef
    • 4 slices cheese (if desired)
    • 4 hamburger buns or rolls, split

    Instructions for Burgers


    Grill the burgers - add garlic powder to the meat season - it

    take 10 - 15 minutes to cook the burgers over medium-Hhgh


    Toast the bunsnIn a bowl - combine the following well - mayo,

    mustard, and lemon juice


    Once the burgers are cooked top with cheese (if desired)

    Place the mayo mixture on the bottom of each bun and add

    caramelized  onions, along with additional toppings of your choice,

    finally with the top bun




    Recipe adapted from budget savvy diva and the
    wicked noodle.  Photo Credit: Vanessa Stump

  • Balsamic Grilled Peaches

    May 18, 2015


    We're firing up the grill to make one of our favorite summer treats;
    fresh grilled fruit over ice cream.  Our favorites are fresh peaches
    and nectarines drizzled with Lucero  Peach  White Balsamic.




    2 pounds fruit (we used peaches, and nectarines (halved and


    Lucero Ascolano Olive Oil

    Lucero Peach White Balsamic Vinegar

    Vanilla Ice Cream





    Heat grill to medium-high. Drizzle peaches and nectarines with

    olive oil and grill, cut sides down. Pull them of once they are juicy

    and charred, about 2 to 4 minutes. Remove with a spatula. Serve

    over vanilla ice cream . Drizzle with  Lucero Peach White Balsamic 


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med

  • Linguine Pasta with Scallops and Olive Oil

    May 17, 2015


    Ingredients: Serves 2.




    Cook linguine according to packaging instructions. Pour a glug of

    olive oil in a medium skillet heated over  medium heat.


    Heat 2 T. of olive oil for 1 minute  and add 3 cloves  of chopped

    Garlic, Parsley, and Peppercorn. Saute for about  4 minutes until

    it is fragrant. 


    Take the skillet off the heat. Once the linguine  is done cooking,

    drain the water and add  the linguine to the  olive oil and garlic

     mixture. Salt to taste.


    In a separate skillet add 1 tablespoon of olive oil and make sure

    your scallops are as dry as possible.


    Add the scallops to the skillet with 1-2 inches of spacing between

    each of them. Cook until they are opaque about 1-2 minutes per



    Place the scallops on the linguine, Drizzle 1 T. Lucero extra Virgin

    Olive Oil and enjoy!



    Adapted from the Kitchen Minions.

  • Pineapple Explosion Burger

    May 12, 2015




    Grilled Pineapple Rounds:



    Additional Toppings:


    • 4 hamburger buns of your choice
    • 2 Tbsp.  of Lucero Basil Infused Olive Oil
    • 1 red onion cut into rounds
    • 1 large tomato cut into rounds
    • 4 leaves of romaine lettuce
    • 4 slices of aged Swiss cheese



    In a large bowl mix together ingredients for hamburger patties,

    once thoroughly mixed form into 4 patties. Put on grill and cook

    for  about 6 minutes, then flip until done.




    Drain canned pineapple rounds. Stir the honey, brown sugar

    and   Lucero Lemon White Balsamic Vinegar 



    Generously brush onto both sides of pineapple rounds.

    Add glazed pineapple round to grill for about 2 mins.

    on each


    Brush hamburger buns with Lucero Basil Infused Olive Oil.

    Toast on grill for approximately 3 minutes.


    To Serve: Place patties onto toasted buns and top with one

    slice cheese, then add glazed pineapple rings, onion round,

    tomato slice and romaine lettuce.






  • Grilled Marinated Artichokes

    May 11, 2015

    The secret to making great grilled artichokes  is to steam them until 
    they're  al dente,  then marinate them overnight before putting
     them on the grill.



    Serves: 4; Prep time:  Cook time:  Total time: 



    4 large artichokes, trimmed

    ¼ cup Lucero Extra Virgin Olive Oil

    ¼ cup Lucero Traditional Balsamic Vinegar 

    Salt and pepper to taste






    Fill your pot with 2" of water. Place steamer basket inside pot

    and put the artichokes on top of the basket.


    Bring to a boil, cover and reduce temperature to medium.

    Steam  for 25 to 35 minutes, until you can gently tug a leaf away

    from the artichoke.


    To double check, pull the leaf between your teeth.You're looking

    for an "al dente" leaf, that is almost, but not quite fully cooked.


    Remove the artichokes and let them cool. Using a very sharp

    knife, turn your artichoke upside down, and slice the artichoke

    in half.


    Use spoon to scrape all the artichoke fur out, Remove the

    innermost translucent leaves.


    Put the olive oil, balsamic and salt and pepper in a gallon

    size plastic food storage bag and shake.


    Add the artichoke halves, seal and mush around so the

    marinade  coats the artichokes and gets between the leaves.


    Marinate in the refrigerator overnight, or for as long as you

    have time. Even half an hour will help.


    Grill the artichoke hearts on a medium hot grill, cut side down

    for 5 or 6 minutes. Flip over and grill another 3-4 minutes.



     This recipe was adapted from True Food Cookbook
     by Andrew Weil.

  • Chocolate Olive Oil & Hazelnut Brownies

    April 17, 2015


    A grown-up, sophisticated take on everyone's favorite
    chocolatey dessert. Olive oil gives these brownies a
    melt-in-your-mouth texture, and they're easier to digest.
    You'll never miss the butter.




    4 ounces bittersweet chocolate (at least 70% cocoa), chopped

    1/3 cup Lucero Chocolate Infused Olive Oil

    1/2 cup all-purpose/plain flour

    1/4 tsp. sea salt

    2 large eggs at room temperature

    3/4 cup superfine/caster sugar

    1 tsp. vanilla extract

    2/3 cup lightly toasted hazelnuts, chopped (optional)


    Preheat oven to 350F.


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

    of  parchment paper.


    2- Melt chocolate on the stove-top or in the microwave and

    whisk in the oil. Let cool.


    3-  Mix the flour and salt together in a small bowl.


    4-  In a large bowl,  beat  the eggs and sugar until pale,

    thickened and billowy- about five  minutes. Fold in the vanilla

    and the cooled chocolate mixture, then  fold in the flour and

    nuts, stirring just until everything is combined.


    5-  Pour into the prepared sqaure baking pan.


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



    Adapted from Adventures of an Italian Food Lover by 
    Faith Heller Willinger.

  • Spring Frittata

    April 6, 2015



    Yield: 4 to 6 servings.


    - 4  Tbsp. Lucero Basil Infused Extra Virgin Olive Oil

    - 1 large onion, chopped

    - 1 Tbsp.  minced garlic

    - 1/2 cup chopped black olives, preferably oil-cured

    - 1 cup chopped fresh parsley

    - 1 cup chopped fresh basil

    - 1/2 cup chopped fresh dill

    - 1/2 cup chopped fresh mint

    - 1Tbsp. chopped fresh rosemary or thyme

    - 8 eggs, lightly beaten

    - 1/2 cup milk

    - 1Tbsp.  all-purpose flour

    - Salt and black pepper.






    1-  Put the oil in a large skillet over medium heat. Add onion and

    garlic and cook, stirring occasionally, until soft, 3 to 5 minutes.


    2-  Add the olives and herbs and cook, stirring occasionally, until

    they soften and become dry, 2 to 3 minutes. Meanwhile, beat

    together the eggs, milk, flour and some salt and pepper.


    3-  Turn heat to low and pour the egg mixture into the skillet,

    using a spoon if necessary to evenly distribute the herbs and



    4-  Cook, undisturbed, until the eggs are just set, 5 to 10 mins.

    You can set the top further by putting the pan in an oven at

    350  D/F  briefly or by running it under the broiler for a minute

    or two.


    Serve hot, warm or at room temperature.

    Recipe adapted from Mark Bittman.

  • Ascolano Coleslaw

    March 24, 2015



    • ½ head red cabbage, shredded
    • ½ head green cabbage, shredded
    • 1 bunch radishes, trimmed and cut in slices
    • ½ cup sesame or sunflower seeds
    • ½ cup fresh parsley,chopped




    1. Place the shredded cabbage in a large bowl
    2. Add the radishes, nuts,and parsley.
        It can be covered and refrigerated at this point.
    4. Combine the olive oil, lemon juice, garlic,salt and pepper.
    5. Shake to mix.
    6. Before serving add the dressing and mix thoroughly.

    Additional options: Add shredded carrots, celery, apples, dried
    fruit, or nuts.
    Taste Notes: Ascolano is
    Lucero Yellow Green Label-Med

  • Irish Potato Pie

    March 13, 2015

    potato + pie


    1 sheet frozen puff pastry, thawed
    3 Tbsp Lucero Basil Infused Olive Oil
    7 thick sliced bacon, chopped
    5 potatoes (4 large), peeled and sliced thin
    1 onion, peeled and sliced thin
    1 Tbsp fresh dill
    1/2 cup heavy cream

    salt and pepper
    chive for garnish


    Preheat the oven to 350 degrees F.


    Place the thawed puff pastry  in a 8-9 inch tart pan and crimp the

    edges. Remove the excess dough and piece it along the rim if

    needed to make the rim even in some places. Refrigerate the

    crust until ready to fill.


    Saute olive oil and bacon in a large skillet over medium-high heat.

    Saute until the bacon is crispy then toss in the onions, followed by

    the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp.ground

    pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and

    coat in fat. The potatoes don't need to be cooked through.


    Then spoon the mixture into the crust and drizzle with heavy cream.

    Bake on the low rack for 35-45 minutes, until the potatoes are fork

    -tender and the crust is golden.


    Rest for 10 minutes, then sprinkle with chopped chive and cut.



    Recipe and Photo adapted from A Spicy Perspective

  • Brie, Fig and Apple Grilled Cheese

    February 20, 2015



    • 1 tablespoon Lucero Extra Virgin Olive Oil
      1/4 red onion, sliced
      4 slices sourdough bread
      2 tablespoon olive oil, for brushing the bread
      4 tablespoons fig butter or jam
      5 ounces brie cheese, thinly sliced
      1 large Granny Smith apple, thinly sliced
      1/2 cup baby arugula



    1. Heat the olive oil in a small skillet. Add the onion slices and cook

    until caramelized,stirring occasionally, about 5 minutes. Set aside.


    2. Brush the outside of each slice of bread. Spread fig butter or jam

    on the inside of each slice of bread. Layer the brie, apple slices,

    caramelized onions, and arugula. Top with the other slice of bread.


    3. Heat a large nonstick skillet or griddle pan over medium-high

    heat. Place the sandwiches, butter side down in the hot pan.

    Cook 2-3 minutes on each side or until browned and cheese melts.


    4. Cut sandwiches in half, if desired. Serve immediately.



    Recipe adapted from

  • Whipped Goat Cheese and Lucero Olive Oil

    February 19, 2015




    • 8 ounces goat cheese, softened
    • 2  Tbsp.whole milk
    • 1  Tbsp. fresh herbs, chopped (i used a combination of
    • thyme and rosemary)
    • 1 tsp. honey
    • salt, to taste
    • black pepper, to taste

    **We suggest drizzling Lucero Miller's Blend Olive Oil on top


    1 Combine goat cheese, milk, herbs and honey in the bowl of a

    food processor. Process on high until all ingredients are well

    combined and cheese has taken on a fluffy texture.


    2. Add salt and pepper to taste and process to combine.


    3. Serve whipped goat cheese at room temperature with

    crackers and crudités for a quick and easy appetizer.



    Recipe adapted from

  • Rosemary and Dark Chocolate Olive Oil Cake

    February 18, 2015

    rosemary + chocolate oo

    Dry  Ingredients

    • 1 cup oat flour
      ¾ cup spelt flour
      ½ cup all-purpose flour
      2/3 cup sugar
      1½ tsp.  baking powder
      ¾ tsp. salt
      1½ Tbsp.  fresh rosemary, finely chopped
      5 ounces/140g bittersweet chocolate (at least 70% cocoa),
    • chopped into ½ inch chunks
    • 1 Tbsp. sugar for sprinkling

    Wet Ingredients



    Preheat the oven to 350°F


    1-   Line a 4½ x 13 inch loaf pan with parchment paper.


    2-  Sift the dry ingredients into a large bowl, pouring any bits

    of grain or other ingredients left in the sifter back into the

    bowl. Set aside.


    3-  In another large bowl, whisk the eggs thoroughly. Add

    the chocolate olive oil, milk and rosemary and whisk again.

    Using a spatula, fold the wet ingredients into the dry, gently

    mixing  just unti l combined. Stir in 2/3 of the chocolate.



    4-  Pour the batter into the pan, spreading it evenly and

    smoothing the top. Sprinkle with  remaining chocolate and

    run a fork along the length of the chocolate so the batter

    envelops it just a bit. Sprinkle with the second sugar.


    5-  Bake for about 50 minutes, or until top is domed, golden

    brown, and a skewer inserted into center comes out clean.


    6-  Just a few minutes before the cake is finished, set oven

    to broil for a minute, this caramelizes the sugar on top

    and gives it a bit of a crunch. Stay by the oven for the full

    minute before taking it out, make sure it doesn’t burn.


    Allow to cool completely.


    Recipe adapted from Kim Boyce’s Good to the Grain 

  • Mardi Gras - King Cake Yeast Pastry

    February 17, 2015

    King Cake



    • 1 (16-ounce) container sour cream
      1/3 cup sugar
       3 TBSP  Lucero Extra Virgin Olive Oil
      1 teaspoon salt
      2 (1/4-ounce) envelopes active dry yeast
      1/2 cup warm water (100° to 110°)
      1 Tbsp.sugar
      2 large eggs, lightly beaten
      6 to 6 1/2 cups bread flour*
      1/4 cup  Lucero Extra Virgin Olive Oil
      1/2 cup sugar
      1 1/2 tsps. ground cinnamon
      **Purple-, green-, and gold-tinted sparkling sugar sprinkles



    Cook first 4 ingredients in a medium saucepan over low heat,

    stirring  often until combined and melted. Set aside, and cool

    mixture to 100° to 110°.


    Stir together yeast, 1/2 cup warm water, and 1 tablespoon suga

    r in a 1-cup glass measuring cup; let stand 5 minutes.


    Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour

    at medium speed with a heavy-duty electric stand mixer until

    smooth. Reduce speed to low, and gradually add enough

    remaining flour (4 to 4 1/2 cups) until a soft dough  forms.


    Turn dough out onto a lightly floured surface; knead until

    smooth and elastic (about 10 minutes). Place in a well-oiled

    bowl , turning to grease top. Cover and let rise in a warm

    place (85°), free from drafts,  1 hour or until dough is doubled

    in bulk.


    Punch down dough, and divide in half. Roll each portion

    into a 22- x 12-inch rectangle. Spread 1/3 cup softened

    butte r evenly on each rectangle, leaving a 1-inch border.


    Stir  together 1/2 cup sugar and cinnamon, and sprinkle evenly

    over butter on each rectangle. Roll up each dough rectangle,

    jelly-roll fashion, starting at 1 long side. Place one dough roll,

    seam side down, on a lightly greased baking sheet. Bring ends

    of roll together to form an oval ring, moistening and pinching

    edges together to seal. Repeat with second dough roll.


    Cover and let rise in a warm place (85°), free from drafts, 20 to

    30 minutes or until doubled in bulk.


    Bake at 375° for 14 to 16 minutes or until golden. Slightly cool

    cakes on pans on wire racks (about 10 minutes). Drizzle Creamy

    Glaze evenly over warm cakes; sprinkle with colored sugars,

    alternating colors and forming bands. Let cool completely.



    Creamy Glaze

    • 3 cups powdered sugar
    • 3 tablespoons butter, melted
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon vanilla extract
    • 2 to 4 tablespoons milk


    Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding

    additional milk, 1 teaspoon at a time, until spreading consistency.


    Cream Cheese-Filled King Cake Variation


    Prepare each 22- x 12-inch dough rectangle as directed. Omit

    1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon.

    Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar;

    2 (8-ounce) packages cream cheese, softened; 1 large egg; and

    2 teaspoons vanilla extract at medium speed with an electric

    mixer until smooth. Spread cream cheese mixture evenly on

    each dough rectangle, leaving 1-inch borders. Proceed with

    recipe as directed.





    This recipe uses bread flour, which makes for a light, airy cake.

    You still get tasty results with all-purpose flour--the cake will just

    be more dense.


    Recipe by Photo credit to 

  • Chocolate Oil Lava Cake

    February 9, 2015



    • Baking spray, for spraying custard cups
      1/2 cup of Lucero Deluxe Chocolate Olive Oil
      2 ounces bittersweet chocolate
      2 ounces semisweet chocolate
      1 1/4 cups powdered sugar
      2 whole eggs
      3 egg yolks
      1 teaspoon vanilla
      1/2 cup all-purpose flour
      Vanilla ice cream, for serving


    Preheat the oven to 425 degrees F


    Spray four custard cups with baking spray and place on a baking



    Microwave the Chocolate Olive Oil, bittersweet chocolate and

    semisweet chocolate in a large bowl on high about 1 minute.

    Whisk until the chocolate is also melted.


    Stir in the sugar until well blended. Whisk in the eggs and egg

    yolks, then add the vanilla. Stir in the flour.


    Divide the mixture among the custard cups.

    Bake until the sides are firm and the centers are soft, about 13

    minutes. Let stand 1 minute.


    Invert on individual plates while warm and serve with vanilla

    ice cream.



    Recipe adapted from Ree Drummond and the


  • Balsamic Berry Pancakes

    January 20, 2015







    Prepare the Lucero Balsamic Vinegar sauce in a small

    saucepan. Heat the berries, water and sugar until boiling.

    Simmer for few minutes. Add your facorite Lucero Berry

    Balsamic Vinegar and cornstarch.


    Continue cooking until it reaches a syrupy consistency.

    Serve pancake warm with the sauce along with some

    fresh berries and sliced bananas; if desired.


    Buy Now!>>blueberry_1_1


    Easy recipe

  • Purple Sweet Potato Cauliflower Soup

    January 13, 2015

    purple_sweet_pot_soup top



    • 1 lb purple sweet potatoes
      1/2 lb purple cauliflower, florets
      2 cup water
      1/2 tsp salt
      1/8 tsp black pepper, ground
      1/4 tsp nutmeg, ground
      1/4 tsp cloves, ground
      1 cup vegetable stock
      1/4 cup lemon juice
      2 TBSP thyme, fresh, leaves and blossoms (1 tsp for each cup of soup)
      3 tsp Lucero Extra Virgin Olive Oil, (½ tsp for each cup of soup)


    Prep Time: 10 mins: Cook Time: 20 min:Servings: 6 one cup servings




    Peel and chop into 1-inch chunks:

    1 lb purple sweet potatoes

    Place sweet potato chunks in a small pot with:

    1/2 lb purple cauliflower , florets

    2 cup water

    1/2 tsp salt, 1/8 tsp black pepper, ground


    Over high heat bring vegetables to boil. Reduce heat to medium and continue

    cooking until vegetables are fork tender.

    Using a hand blender or potato masher, mash vegetables until smooth. You can

    also bring the mixture to room temperature, blend in a blender and then return

    mixture to the pot.


    Season with:

    1/4 tsp nutmeg, ground, 1/4 tsp cloves, ground

    Over low heat stir in:

    1 cup vegetable stock, 1/4 cup lemon juice


    Cook for 5 more minutes. If soup is still thick, add water as needed

    When ready to serve, garnish with:

    2 TBS thyme, fresh , leaves and blossoms (1 tsp for each cup of soup)

    3 tsp extra virgin olive oil , (½ tsp for each cup of soup)


    The sweetness of the potato are balanced with the neutral flavor of  purple

    cauliflower, giving you a creamy, dairy free sweet potato soup.


    Recipe by Laura Bashar of Family Spice

    Family Spice - Purple Sweet Potato Soup 

    Photo and recipe Laura Bashar from



  • Lucero Cosmo

    December 30, 2014




    ½ shot of Triple Sec

    1 shot of Cherry Vodka

    1 Tbsp of Lucero Cherry Balsamic Vinegar

    1 Splash of Lime Juice

    *1 Splash of Sweet & Sour





    Just pour in the order listed of the ingredients and







    Match any flavored vodka to any

    Lucero Flavored Balsamic Vinegar to create your own Cosmo.


    • To make sweet and sour mix:

    Combine 1 cup sugar with 1 cup water until sugar is completely

    dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice

    and refrigerate.


    This can be done over heat by bringing the sugar and water to

    a boil and simmering for about 5 minutes before adding the juices

    and allowing the mix to cool before bottling.


    Recipe by Farwood Bar & Grill


  • Crinkle Cookies Featuring Chocolate Olive Oil

    December 15, 2014




    • 4 eggs
    • 1/2 cup Lucero Deluxe Chocolate Olive Oil
    • zest of 1 lemon
    • 1 cup unsweetened cocoa powder
    • 2 cups sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 tsp vanilla extract
    • pinch of salt
    • 1/2 cup confectioner's sugar


    Pre-heat the oven to 350F.


    Line a cookie sheet with parchment paper. Mix flour, cocoa

    powder, baking powder, salt and sugar in  a bowl.


    Add one egg at a time and start mixing the dough.


    Then, add vanilla extract, Chocolate olive oil and lemon  zest. Give

    it one final mix and the dough is ready.


    Cover the dough and keep in refrigerator for a couple  of  hours.


    Pour the confectioner’s sugar in a bowl.  Take the dough out of the



    Using an ice-cream scooper or a spoon, roll the dough into 1-inch

    balls and drop in the confectioner’s sugar.


    Roll it in the sugar (Pack it on!) and place onto it on the parchment



    Bake  for 10 to 12 minutes or until a toothpick comes out clean

    when inserted in the center of the cookie.


    Adapted from Kankana Saxena -
    photo credit:


  • Chanukah Latkes

    December 10, 2014




    • 1 pound Yukon Gold potatoes,
    • peeled and cut into 2-inch chunks
      Sea salt
      2 pounds baking potatoes
      1 large onion, finely diced 2 large eggs, lightly beaten
      1 cup matzo meal ( or potato starch 2 T.)
      1/2 teaspoon freshly ground white pepper
      Lucero Extra Virgin Olive Oil, for frying
      Sour cream, applesauce, crème fraîche, smoked salmon,
    • salmon roe and dill sprigs, for serving



    In a medium saucepan, cover the Yukon Gold potatoes with cool

    water, season generously with salt and bring to a boil. Cook the

    potatoes until  tender, about 15 minutes. Drain well and

    immediately pass the potatoes  through a ricer into a large bowl.



    Working quickly, peel and grate the baking potatoes on the large

    holes of a box grater into a medium bowl. Press with a clean

    kitchen towel to remove excess moisture. Add half of the grated

    potatoes to the riced potatoes.



    Transfer the remaining grated potatoes to the bowl of a food



    Add the onion and pulse until the potatoes and onions are very

    finely chopped. Transfer to a fine-mesh sieve and press with the

    back of a spoon to extract as much liquid as possible.


    Add the potato-onion mixture to the large bowl. Stir in the eggs,

    matzo meal, (or potato starch) white pepper and 2 teaspoons

    of salt.


    In a large, heavy skillet, heat 1/4 inch of oil until shimmering.

    Working in 3 batches , spoon 1/4 cup of the potato mixture

    into  the olive oil for each latke; press slightly to flatten.


    Fry over moderate heat, turning once, until the latkes are golden

    and crisp on both sides, about 7 minutes.


    Drain the latkes on a paper towel-lined baking sheet and sprinkle

    lightly with salt. Serve with applesauce, crème fraîche, salmon roe\

    and dill.


    The fried latkes can be kept at room temperature for up to 4 hours.
    Reheat them on a baking sheet in a 375° oven for about 5 minutes,
    or until warmed through and crisp

    All Lucero olive oil's are certified Kosher by Kof K.






  • Chocolate Olive Oil Mousse

    November 24, 2014


    Serves 4.


    6 oz. bittersweet chocolate, finely chopped

    3 egg yolks

    1/4 cup Lucero Deluxe Chocolate Olive Oil

    3 Tbsp. warm water

    1/4 tsp. sea salt

    2 egg whites

    1/8 tsp. cream of tartar

    1/4 cup sugar

    chocolate shavings for serving (optional)




    Put the chopped chocolate in a heatproof bowl and set over, but

    not touching, barely simmering water in a saucepan. Stir the

    chocolate until melted and smooth. Remove from the heat and

    whisk in the egg yolks, olive oil, warm water and salt until well



    In a clean bowl, using an electric mixer set on medium-high speed,

    beat the egg whites with the cream of tartar until frothy. Add the

    sugar and continue beating until the mixture forms soft peaks. Fold

    about one-third of the egg whites into the chocolate mixture until

    no white streaks remain. Gently fold in the remaining whites until

    well incorporated.


    Spoon the mousse into 4 custard cups, dividing evenly.

    Refrigerate until well chilled, at least 4 hours or up to overnight.

    Sprinkle with the chocolate shavings and serve immediately. 

    Buy Now>> 

    Adapted from Williams-Sonoma Good for You,
    by Dana Jacobi (Weldon Owen, 2013)


    Easy recipe

  • Winter Citrus Salad

    November 24, 2014





    OPTIONAL: Thick organic natural yoghurt

    Try using Lucero Pomegranate Balsamic Vinegar





    Peel all the citrus fruit, ensuring all the white pith is removed.

    Slice the citrus and arrange onto a serving plate, alternating

    colors to make it look beautiful.

    Drizzle the balsamic of your choice onto the citrus salad just

    before serving.

    Garnish with pistachio and garden herbs and pomegranate

    seeds if desired.




  • Maple Balsamic Salted Caramels

    November 24, 2014

    Makes approx. 60 1/2" caramels






    1-  Line a 9inch loaf pan, or another small pan with parchment

    Spray parchment paper with cooking spray. Set aside. If

    using molds instead, spray with cooking spray and set aside.


    2-  Reduce your vinegar. Pour vinegar into a small pan and

    heat over high , swirling or stirring occasionally until reduced

    down to approximately 1/4 cup. Set aside.



    3-  In a small saucepan combine cream, 1/2 tsp salt, and

    butter. Heat over low heat, stirring, until butter melts and

    the mixture begins to bubble lightly. Turn off and cover

    to keep warm.



    4-  In a large saucepan (about 4-5 qt), add the sugar and

    maple syrup. Heat over medium heat and stir to combine.

    Once all the sugar as been moistened by the syrup, stop

    stirring and clip candy thermometer in to your pan. Make

    sure syrup is covering the bulb of the thermometer, but

    the bulb is not touching the bottom of the pan.


    5-  Cook sugar/syrup mixture until it reaches 310 degrees,

    or  hard crack stage, Turn down  heat a bit and continue

    to  cook until the candy reaches 340 degrees.


    Keep an eye on it the whole time to prevent burning, and

    gently swirl or stir to break up any hot spots.


    6-  When candy reaches 340 degrees, turn off heat and add the

    balsamic vinegar, and the cream/salt/butter mixture. Stir gently

    until smooth and well combined.


    7-  Return to heat, and occasionally gently stir or swirl to avoid

    hotspots, until candy reaches 260F, or hard ball stage. Remove

    from heat.


    8-  Pour caramel into prepared pan or molds, and allow to

    cool ten minutes, then sprinkle the 1/4tsp coarse salt over the

    top of the caramel.


    9-  Allow to cool fully before removing caramel from pan.

    Removing too soon will cause caramels to spread and lose

    shape. Give it at least 2-3 hours.


    Using a sharp knife cut the caramels into small squares.

    Wrap cut caramels in parchment or wax paper.



  • 3:1 Vinaigrette Recipe

    November 10, 2014




    In a small bowl, whisk together 1/4 cup Lucero Balsamic ,

    1 Tbsp Tequila Kiss Mustard, 1/4 teaspoon salt,

    1/2 teaspoon pepper, and a pinch of sugar.


    Slowly add 3/4 cup Lucero Hojiblanca Olive Oil,

    whisking until emulsified. Or shake the ingredients

    in a jar, or whirl them in a blender.




    To make different types of vinaigrette, do the following:



    Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed.



    Herb: Add 2 tablespoons chopped fresh herbs, such as

    thyme ,parsley, or tarragon.



    Blue Cheese: Add 1/2 cup crumbled blue cheese, such

    as Roquefort.



    Taste Notes: Hojiblanca is
    Lucero Purple Label: Mild-Delicate
    Inspired by
    Martha Stewart

  • Lucero's Roasted Tomato Tapenade Lasagne

    November 3, 2014





    - 1 lb ground beef

    -  ½ lb  mildld Italian sausage

    - 1Tbsp. Lucero Woodson Blend Extra Virgin Olive Oil

    - 3 cloves garlic

    - 1 6oz can of tomato paste

    - 1 12oz can of tomato sauce

    - 2 jars of Lucero Roasted Tomato Tapenade

    - 2 Tbsp. dry oregano

    - 2 Tbsp. dry basil

    - 1 pinch of red pepper

    (optional, secret ingredient)

    - 1 box of lasagna pasta

    - 1 container of ricotta cheese

    - 2 cups of grated mozzarella cheese

    - 2 cups of grated Cheddar cheese

    - 1 ½ cups of fresh grated Parmesan cheese



    Preheat your oven to 375 degrees


    For the Pasta:

    1-  Add 1 Tbsp Lucero Woodson Blend Olive Oil 

    and  salt to water and bring it to a boil . You will want to

    undercook the pasta   (about 5 minutes). Drain and rinse in

    cool water. Put aside for layering into baking dish later.


    For the Meat


    1-  Coat bottom of  pan with Lucero  Extra Virgin Olive Oil.

    Brown both meats in separate pans. After meat(s) are fully

    cooked, drain the fat, and mix the two meats together.



    For the Sauce:


    1-  Mince 3 cloves of garlic.


    2-  Combine 1 can of tomato paste, 1 can of tomato sauce,

    2 jars of Lucero Roasted Tomato Tapenade, and

    then sprinkle dry oregano and basil. (Optional to add a

    pinch of crushed red peppers).



    Assemble The Lasagne


    1-  Add meat mixture to the sauce and let it cook on medium

    low for about 15 minutes.



    2-  Using a n 8x13 inch baking dish start layering athe pasta,

    meat sauce and cheese.


    -Bottom layer 

    -Pasta, layer of sauce, then a layer of ricotta cheese

    Middle/Top layers 

    -Pasta, layer of sauce, mozzarella and parmesan cheese,

    (Layer of ricotta cheese, optional)



    3-  When all layers of  are complete,  bake in your preheated

    oven for 35 to 45 minutes . Pasta should be tender when you

    remove the lasagne from the oven. Let the dish cool for

    about 10 minutes and serve.






  • Crushed Orange Olive Oil Cake

    August 11, 2014







    Preheat oven to 325° F.


    1-  In medium bowl, combine milk and orange juice. This mixture

    will thicken slightly while you mix almond meal, sugar, cornmeal,

    baking powder, soda, orange zest and salt in a separate bowl.


    2-  Add olive oil, eggs and almond extract to the milk mixture

    and  whisk until combined thoroughly. Stir this liquid mixture into

    the cornmeal mixture and pour into an oiled 9-inch springform



    3-  Rotating once, bake until golden (50-60 minutes) and a

    toothpick test comes out clean. Garnish with oranges and

    drizzle Lucero Holiday Satsuma Balsamic Vinegar.



    * Candied Orange Slices


    1-  Bring 2  cups of water and 1 cup sugar to a boil in shallow

    saucepan. Turn heat down to simmer and add 3 oranges that

    have been  cut into quarter inch thick slices.


    2-  Cook for 6 minutes, then turn off the heat and allow the

    oranges to cool in the syrup.




  • Watermelon Arugula Salad

    June 17, 2014



    ½ pound baby arugula leaves

    2 pounds seedless watermelon, ¾-inch-diced

    (3 pounds with the rind)

    ¹/³ cup Lucero Lemon Olive Oil Agrumato

    ¼ cup freshly squeezed lemon juice (2 lemons)

    1 tsp.  kosher salt

    ½ tsp freshly ground black pepper

    ½-pound chunk Parmesan cheese




    1-  Place the arugula and watermelon in a large bowl. In a small



    2-  Whisk together the olive oil, lemon juice, salt, and

    pepper. Pour enough dressing on the arugula to moisten.

    Toss well and place  on  6 salad plates.


    3-  With a very sharp knife or a vegetable peeler, shave the

    Parmesan  into large shards and sprinkle them on the

    arugula and watermelon. Sprinkle with salt and serve.



    Adapted from
    Barefoot Contessa How Easy Was That? by Ina Graten.

  • Sticky Balsamic Glazed Drumsticks

    June 3, 2014



    • 1/2 cup Lucero Raspberry Red Balsamic Vinegar 
      1/2 cup honey
      1/2 cup brown sugar
      1/4 cup soy sauce
      10 to 12 chicken drumsticks
      2 tablespoons toasted sesame seeds
      1/4 cup chopped fresh flat-leaf parsley


    Preheat the oven to 450 degrees.


    Combine the balsamic, honey, brown sugar, and soy sauce, in a

    mixing bowl


    Add the chicken drumsticks and marinate for 2 hours.


    Place the drumsticks on a foil-lined baking sheet and bake until

    the skin is caramelized, about 30 to 35 minutes.


    Place the marinade in a small saucepan and bring to a boil to

    kill the bacteria


    Reduce the heat to simmer and cook over low until thick, about

    15 minutes. Reserve.


    Use a pastry brush to paint the marinade on the cooked chicken

    and finish with a sprinkle of sesame seeds and chopped parsley.

  • Summer Caprese Salad

    May 20, 2014






    1-  Right before serving, arrange tomato and mozzarella

    slices on a platter. Arrange basil leaves between the slices.


    2-  Put the balsamic vinegar into a small saucepan and heat on

    a med heat until it bubbles. Reduce heat to low. Simmer and

    stir often until it thickens.


    3-  Drizzle olive oil  over the top of the salad, getting a little bit

    on each slice. Do the same with the balsamic reduction, making

    designs if you want.


    4-  End with a sprinkling of kosher salt and black pepper.


    Serve as a lunch , with crusty bread. Or serve alongside a

    beef main course for dinner.

    Store  extra balsamic reduction in fridge for a later use.



  • Meyer Lemon Yogurt Pound Cake

    April 3, 2014



    1 1/2 cups + 1 Tbsp. all-purpose flour (if you’re skipping the

    fruit, you can also skip the last tablespoon of flour)

    2 tsp.baking powder

    1/2 tsp. kosher salt

    1 cup plain whole-milk yogurt

    1 cup plus 1 Tbsp. sugar

    3 extra-large eggs

    2  tsps. grated lemon zest (approximately 2 lemons)

    1/2 tsps.pure vanilla extract

    1/2 cup Lucero Crushed Meyer Lemon Olive Oil

    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

    (miniature wild blueberries sink less so are a great choice)

    1/3 cup freshly squeezed lemon juice


    Preheat the oven to 350°F


    Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the

    bottom  with parchment paper. Grease and flour the pan.

    Sift together 1 1/2 cups flour, baking powder, and salt into 1

    bowl. In another bowl, whisk together the yogurt, 1 cup sugar,

    eggs , lemon zest, vanilla and Crushed Meyer Lemon Olive Oil.

    Slowly whisk the dry ingredients into the wet ingredients.


    Mix the blueberries with the remaining tablespoon of flour, and

    fold them very gently into the batter. Pour the batter into the

    prepared pan and bake for about 50 (+) minutes, or until a cake

    tester placed in the center of the loaf comes out clean.


    Meanwhile, cook the 1/3 cup lemon juice and remaining 1 Tbsp.

    sugar in a small pan until the sugar dissolves and the mixture

    is clear. Set aside.


    When the cake is done, allow it to cool in the pan for 10 minute

    s before flipping out onto a cooling rack. Carefully place on a

    baking rack over a sheet pan.


    While the cake is still warm, pour  the lemon-sugar mixture over

    the cake and allow it to soak in  (a pastry brush works great for

    this, as does using a toothpick  to make tiny holes that draw the

    syrup in better). Cool.




  • Honey Mustard Glazed Ribs

    April 3, 2014



    1/2 cup Lucero Honey & Ginger Balsamic Vinegar

    2 Tbsp. light brown sugar

    1/3 cup clover honey

    3 heaping Tbsp. Lucero Little Thief Mustard 

    salt and freshly ground black pepper




    2 racks St. Louis style/country style pork ribs (12 ribs


    4 Tbsp. mild extra virgin olive oil like

    Lucero Miller's Blend Extra Virgin Olive Oil

    salt and freshly ground black pepper

    1 cup soy sauce

    4 cups water

    2 to 3-inch piece ginger, skin-on and sliced




    Honey-Mustard Glaze:


    1-  Combine  balsamic vinegar and brown sugar in small

    saucepan over high heat and cook, stirring occasionally,

    until the sugar is completely dissolved and mixture reduces

    slightly, about 5 minutes.


    2-  Remove from the heat and whisk in honey and mustard

    and season with salt and pepper, to taste. Let cool to room




    Preheat the oven to 500 degrees F.


    1-  Brush the pork racks on both sides with extra virgin olive

    oil  and season with salt and pepper, to taste.



    2-  In a saucepan over medium-high heat, combine soy sauce,

    4 cups of water and the ginger and bring to a boil.



    3-  Pour the mixture into the bottom of a roasting pan, fitted

    with a rack, and arrange the ribs on the rack. Wrap pan with

    foil and roast until the ribs are tender, about 1 1/2 hours.



    4-  Remove the ribs from the oven and transfer to baking

    sheets lined with foil or parchment paper. Turn on the broiler

    and heat for 3 to 5 minutes. Brush the ribs heavily on the top

    side  with some of the glaze. Cook ribs under broiler and broil

    until golden brown and a crust  has formed.



    5-  Remove from the oven to a cutting board and brush with

    more of the glaze. Let rest 10 minutes before slicing. Arrange

    the ribs on a platter and serve.




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