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  • Lemon Olive Oil Muffins

    March 22, 2016



    ¾ cup unsweetened applesauce

    about ¼ cup water or almond milk

    1 tbsp. Meyer lemon zest

    ¼ cup  Meyer and Eureka Lemon Agrumato Olive Oil

    ¼ cup unsweetened almond milk

    ¼ cup  honey (or other natural sweetner such as agave syrup)

    ⅓ cup granulated sugar

    ½ tsp.  Lucero English Flake Sea Salt

    1 tsp. baking soda

    1 tbsp. chia seeds or flax or poppy seeds

    ½ cup rolled oats

    ½ cup almond meal

    1 ½ cup flour


    Make the Bianco Glaze


    1 cup powdered sugar

    2 Tbsp.  Lucero Bianco White Balsamic Vinegar

    Combine powdered sugar and  White Balsamic Vinegar in

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

    Set aside at room temperature.



    Preheat oven to 375 degrees F.


    1-  In a large bowl, combine applesauce, lemon juice, lemon

    zest, Meyer & Eureka Agrumato Olive Oil, honey, sugar,

    baking soda, English Flake sea salt and whisk until all

    ingredients are well combined and the batter is fluffy.


    2-  In a separate bowl, combine rolled oats, almond meal, and

    flour. Mix until well combined.


    3-  Combine half of the flour mixture in with the lemon mixture

    and whisk. Combine the rest and whisk combining thoroughly.

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


    4-  Line a standard muffin pan with 12 paper lines (or) lightly

    grease the tins. Divide the batter evenly between the muffin tins.


    5-  Bake for 20 minutes. Let the muffins cool for a few minutes

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

    Bianco glaze over the top.



    Photo from Dana at




  • Crispy Potato Fish Cakes

    March 17, 2016




    5 Tbsps. Lucero Picual Extra Virgin Olive Oil

    1 lb. boneless freshwater cod fillet  

    salt and pepper to taste

    2 C mashed potato  leftover or made new.

    1 large egg

    1 green onion, minced

    1C fresh bread crumbs

    ¼ cup all-purpose flour





    1-  Heat 2 Tbsp. Lucero Picual EVOO in a large skillet over medium

    heat. Add cod, season with salt and pepper; cook until barely opaque

    and flakey. It's  better to slightly undercook the fish than overcook it

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


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



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

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

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

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

    work together until well-combined.


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

    16 equal patties between the palms of your hands, dredging

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



    5-  Refrigerate fish cakes 20 minutes to firm up.

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


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

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

    Serve with tartar sauce.


    For tartar sauce:


    1/2 cup mayonnaise

    2 Tbsp. fresh lemon juice

    1 1/2 Tbsp. brined capers

    2 Tbsp. minced fresh parsley

    1 green onion, white and green parts, minced

    salt, to taste


    Combine all ingredients in a medium bowl, whisking with a

    fork. Season with salt to taste.


    Taste notes:  Lucero Picual is  Green Label-Robust/Bold



    Original Recipe from Jennifer Pallian at




  • Roasted Cabbage Steaks

    March 16, 2016




    1 head cabbage (Watch a humble vegetable transform!)

    2 Tbsp.  Lucero Garlic Infused Extra Virgin Olive Oil

    2 tsp. fennel seeds

    1 tsp. kosher salt, to taste

    ½ tsp. black ground pepper, to taste

    parsley for garnish




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



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

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

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


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


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


    Serve warm, and garnished with coarsely chopped parsley



    adapted from Martha Stewart's  Roasted Cabbage Wedges.

    Recipe and photo from Susan at   wimpy




  • Bianco Berry Pie

    March 11, 2016

    Ingredients for Olive Oil Crust


    1 ½ cups flour (can use up to ¾ cup whole-wheat flour)

    3 ½  Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    unrefined sea salt

    Crust Directions


    1-  Sift flour and salt into a large bowl.


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

    hands, rub flour and oil together until mixture turns crumbly.


    3-  Make a well in  the middle, and add 1/4 cup water. Continue

    mixing with your  hands or a fork until dough beings to clump.

    Add water as needed, until dough forms a tight ball.


    4-  Refrigerate dough for 1 up to 2 hours.


    5-  When dough has chilled, use the heel of your hand to lightly

    knead and flatten the ball, then use a rolling pin to roll out into

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

    sticking to the work surface.


    Strawberry Balsamic Filling Ingredients


    7-8 cups fresh strawberries, hulled and cut into quarters

    1 small red apple

    4 Tbsp. granulated (caster) sugar

    6 Tbsp.Lucero Bianco White Balsamic Vinegar

    1 tsp. Angostura bitters

    ¾ cup light brown sugar

    ¼ tsp. sea salt and a grind of pepper

    egg wash (1 large egg whisked with 1 tsp. water)

    sugar, for sprinkling


    Directions for Filling


    1-  Combine strawberries in a large bowl. Peel the apple, shred

    on the large holes of a box grater, and add to the strawberries,

    along with the granulated (caster) sugar, bitters and

    Bianco White Balsamic Vinegar 


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

    by sea salt and a small grind of pepper. Place ½ of the crust

    to line the pie dish, add the strawberry balsamic filling and

    place the other ½ over the top.


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

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

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


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

    and pre-heat to 425 F / 220 C.


    5-  Remove the pie from the refrigerator and brush the pastry

    with the egg wash. Sprinkle with the desired amount of sugar.

    Place the pie on the baking sheet and bake for 20 to 25 mins,

    or until the pastry is beginning to brown.


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

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

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

    roughly 30 to 35 minutes longer.


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

    2 to 3 hrs.


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

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


    Taste Notes: Ascolano is Lucero Yellow Green Label-Med


    olive oil crust-apple berry pie image from Isa Chandra




  • Fried Catfish by Lexie

    March 10, 2016






    3 cups all-purpose flour

    4 Tbsp. lemon pepper

    3 Tbsp. Cajun seasoning

    2 eggs

    ½ cupFive Star Blend Extra Virgin Olive Oil 

    1 lemon

    5 catfish fillets




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

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


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

    mixture making sure to coat both sides evenly.


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

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

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

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


    4-  Remove the fillet from a pan onto a plate  lined with paper

    towels to soak up any excess oil. Squeeze fresh lemon on fillets.


    Serve warm with your favorite tartar sauce.


    Taste Notes: Five Star Blend is  Lucero Purple Label-Mild


    Recipe from L. Duby, from the Lucero Kitchen




  • Fava Bean Soup With Lemon Crème Fraîche & Olive Oil

    March 7, 2016


    Fava Bean Soup Ingredients


    ¼ cup plus 3 Tbsp.Lucero Picual Extra Virgin Olive Oil

    ½ cup chopped shallot from 1 large or 2 small shallots

    2¼ cups shelled and peeled fava beans from

    3.5 lbs fava beans in pods (Or 2¼ c frozen peeled fava beans)

    ½ cup shelled English peas from ⅓ lb English peas in pods

    ½ lb new potatoes, peeled and chopped into 1-inch pieces


    3 cups poultry or vegetable broth

    4 sprigs fresh thyme

    ¼-½ tsp.alt, to taste

    ½ cup milk

    ¼ cup cream

    2 Tbsp. freshly grated Parmesan cheese

    1 tsp. freshly squeezed lemon juice

    drizzle of Lucero Rosemary Infused Olive Oil


    Lemon Crème Fraîche Ingredients



    ¼ cup crème fraîche

    4 tsps. freshly squeezed lemon juice



    The Fava Beans



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

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

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

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

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


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

    paper thin green skin, reserving only the bright green fava

    bean inside.


    The Olive Oil


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

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

    while you prepare the soup.


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

    Lucero Picual Extra Virgin Olive Oil

    chopped shallots and a little  . Stir

    occasionally for 4-5 minutes until translucent and fragrant.


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

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

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

    until potatoes are tender when pierced with a fork, about

    15 - 20 minutes.

    Prepare The Lemon Crème Fraîche


    6-  Whisk crème fraîche and lemon juice until smooth and 

    creamy. Set aside while you finish the soup.


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

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

    Alternatively, use an immersion blender.


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


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

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

    Season with salt to taste.


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

    crème fraîche into the middle, and drizzle with  the Lucero

    Rosemary Infused Olive Oil  Serve and enjoy!


    Taste Notes: Picual is Lucero Green Label-Bold/Robust


    Recipe and photo from Sarah at Snixy




  • Baked Whole Trout

    March 2, 2016



    5 lb. cleaned trout

    4 garlic cloves, minced

    2 sprigs fresh rosemary

    sea salt

    ground pepper

    4 Tbsp. Lucero Hojiblanca Extra Virgin Olive Oil

    2 Tbsp. Lucero Lemon White Balsamic Vinegar

    1 lemon sliced into rounds



    Preheat oven to 400 degrees F.



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

    the paper short so you can fully cover the fish.


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

    throughout the cavity. Evenly place the lemon slices inside the



    3-  Drizzle cavity with the Lucero Hojiblanca EVOO and season

    with salt and pepper to taste.


    4-  Place  trout at center of parchment  carefully pour the

    Lemon White Balsamic Vinegar  around the fish.  Now drizzle

    the  remaining  Lucero Hojiblanca Olive Oil over the  fish.


    5-  Cover the fish with the remaining parchment paper and

    bake for 30 minutes. Open the fish and let rest for 15 mins.

    before serving.


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




  • Crispy Salmon Fish Tacos

    February 25, 2016


    4 cups Five Star Blend Extra Virgin Olive Oil

    1 avocado peeled and halved

    ½ cup sour cream

    1 pinch ground cumin

    1 cup all purpose flour

    1 cup good quality dark beer, such as Porter or Stout

    ½ -3/4 pound fresh skinless salmon

    1 bag chopped Romaine lettuce leaves

    ¾ cup fresh chopped cilantro

    6 white corn tortillas (small size)

    pinch of salt and black pepper




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

    measured using a thermometer. Once the oil is at the correct

    temperature, place a large plate lined with paper towel close by.



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

    cream, cumin, salt, and pepper. Blend until smooth and set aside.


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

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

    more beer if needed.


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

    should get about 9-10 pieces.


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

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

    prevent the oil boring up too high.


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

    batter is golden brown. Keep an eye on the oil temp as it's going

    to cool when you add the salmon.


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

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


    8- Season lightly with more salt and pepper. Place some of the

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


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

    a slice of avocado. Drizzle some of the sour cream over  the

    tacos. Garnish liberally with chopped cilantro. Serve immediately.


    *Recipe Notes

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

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

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


    Tasrte Notes: Lucero Five Star Blend is Purple Label-Mild/Delicate




    Recipe and photo from Gerry at Food Gracious. com




  • Baked Parmesan Garlic Potato Wedges

    February 18, 2016




    5 large potatoes unpeeled and sliced into wedges

    5 tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    2 tsp. salt

    2 tsp. Italian seasoning

    1/2 cup Parmesan cheese



    Preheat oven to 400 degrees F.


    1-  Place the potato wedges in a bowl ,

    Drizzle Lucero Garlic Infused Olive Oil and toss to coat.


    2-  Sprinkle salt, Italian seasoning and Parmesan cheese tossing

    to coat.


    3-  Place the potato wedges skin down onto a baking sheet,

    making sure not to overlap. Bake for 30 minutes or until the

    potatoes are fork tender and golden.


    Photo courtesy of Tiffany Edwards, Creme De La Crumb  




  • Baked Garlic Chicken

    February 17, 2016



    4 chicken breasts

    1/4 cup Lucero Garlic Infused Extra Virgin Olive Oil

    1 tsp. Lucero Sriracha Flake Sea Salt

    ½ tsp. black pepper

    2 cloves of garlic minced

    fresh parsley for garnish



    Preheat oven to 450 degrees F.


    1-  In large bowl, combine Garlic Olive Oil, Sriracha salt

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


    2Add  the chicken breasts and coat with the mixture.


    3-  Place the chicken and the marinade in a 13” x 9” baking dish.

    Place the chicken side by side and be sure not to overlap the

    chicken breasts.


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

    mins until a meat thermometer reads 165 degrees F.


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

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



    Garnish the chicken breast with fresh parsley and serve hot.




  • Skordalia

    February 12, 2016


    A favorite Greek dish with Lucero Garlic Infused Olive Oil



    1 lb white or yellow waxy potatoes -cut into 1 inch pieces

    (You may leave thin skins on.)

    4 Tbsp Lucero Garlic Infused Extra Virgin Olive Oil

    3-4 cloves garlic-minced

    ¾ tsp. salt

    ½ tsp. pepper

    1 tsp. lemon zest ( reserving a pinch for garnish)

    6-7 Tbsp. water ( hot potato water)

    1 Tbsp. fresh lemon juice

    1 tsp fresh chopped Italian parsley





    1-  Blanch potatoes in boiling water, until fork tender, about 15

    mins. Strain, reserving ½ cup of the warm potato water.

    Mash potatoes or put through a potato ricer.

    ( DON't use processor)


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

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

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

    at a time until desired consistency.


    3-  To serve, create circular ring or well with the back of a spoon,

    and drizzle  ! or more Tbspgarlic olive oil in the well, sprinkle

    with parsley and more zest. Serve warm or chilled with toasty

    pita,  veggies or naan bread.



    Recipe adapted from Sylvia Fountaine at Feasting at Home




  • ChocoChili Truffles

    February 11, 2016




    1 cup    heavy whipping cream

    8 oz.     finely chopped bittersweet chocolate

    4 TbspLucero Deluxe Chocloate Olive Oil

    ½ tsp.   chili powder

    cocoa powder or crushed nuts for rolling




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

    sure  to prevent  the cream from boiling.


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


    3-  Whisk in the Lucero Deluxe Chocloate Olive Oil

    Whisk  until the chocolate mixture is smooth.


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

    fridge to let cool for a minimum of 3 hours.


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

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

    quicklybecause the chocolate starts to melt).


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

    Keep chilled until ready to serve.



    Recipe by K. Holmes, from the Lucero Kitchen.

  • Sriracha Hummus

    February 5, 2016




    - 17 oz garbanzo beans, canned, drained and rinsed

    - 1/3 cup tahini ( unflavored  sesame seed paste)

    - 1/3 cup lemon juice

    - 2 Tbsp. Ascolano Extra Virgin Olive Oil

    - 2 Tbsp water

    - 2 garlic cloves- 1/4 tsp Lucero Sriracha Flake Sea Salt




    1-  Purée all ingredients except Garnish until smooth in a food

    processor or powerful blender:


    2-  Spread hummus into a shallow serving bowl and garnish



    1 Tbsp. sriracha sauce

    1 tsp Ascolano Extra Virgin Olive Oil

    1/2 tsp cilantro, dried

    Serve chilled or at room temperature.


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

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


    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

    Recipe adapted from Laura Bashar at





  • ChocoChili Hot Wings

    February 4, 2016



    12   chicken wings

    1/4  cup  Lucero 3 Alarm Chili Olive Oil

    1/4  cup Lucero Deluxe Chocolate Olive Oil

    6      oz.  tomato paste

    1     Tbsp.  local honey

    3     cloves garlic, minced

    1     Tbsp.  chili powder

    1     Tbsp.  cocoa powder

    1     tsp.  salt

    1/4  tsp.  cayenne pepper



    Pre-heat oven to 425.


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

    and cayenne in a small bowl.


    2-  In separate larger bowl, stir in  wet ingredients, both oils,

    tomato paste, honey, and garlic. and stir  until well combined.


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

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



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

    wings from the marinade and reserve the remaining



    5-   Place marinated chicken wings onto a cookie sheet

    large enough to allow the wings not to be crowded and have

    a little room between them. Bake in the pre-heated oven

    for 30 minutes or until well browned.


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

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



    Recipe by K. Holmes, from the Lucero Kitchen




  • Dark ChocoChili Cookies

    February 1, 2016


    1 ½ cups all purpose flour

    1 ½ cups dark chocolate cocoa powder

    1 tsp baking soda

    ¾ tsp cayenne pepper

    1 tsp salt

    2 tsp Lucero Sriracha Flake Sea Salt

    1 cup plus 2 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2 large eggs

    2 cups sugar

    2 tsp vanilla

    1 cup dark chocolate chips



    Preheat oven to 375 degrees.


    1-  Lightly grease two cookie sheets and set aside.


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



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

    fluffy. Beat in vanilla and eggs one at a time.


    4-  Add dry ingredients to  wet ingredients combined well.


    6-  Stir in dark chocolate chips. With large ice cream scoop, drop

    cookie dough on baking sheets about two inches apart. Bake for

    about 12-14 minutes.


    Once the cookies are out of the oven, lightly sprinkle Lucero

    English Flake Sea Salt over the top and enjoy.



    Recipe by K. Holmes, from the Lucero Kitchen

  • Sriracha Chickpeas

    January 31, 2016




    1  can garbanzo beans

    1 Tbsp. Lucero Sriracha Flake Sea Salt

    1 Tbsp. chili powder

    2 Tbsp. Lucero Frantoio Extra Virgin Olive Oil




    Preheat oven to 400 degrees.


    1-  Toss ingredients  together and place on baking pan.


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


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


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




  • Lemon Rosemary Chickpeas

    January 31, 2016



    1 can garbanzo beans

    1 preserved lemon chopped

    1/4c. rosemary chopped

    Lucero English Flake Sea Salt

    2 Tbsp. Lucero Taggiasca Extra Virgin Olive Oil



    Pre heat oven to 400 degrees.


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


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


    Taste Notes-Taggiasca is Lucero Green Label-Bold




  • Fig Olive Oil Cake

    January 28, 2016


    Makes a 9-inch round cake



    Heat the oven to 350 degrees F.


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

    with parchment paper.


    2 cups all-purpose flour

    1 1/2 cups sugar

    1 1/2 tsp. salt

    1/2 tsp. baking soda

    1/2 tsp. baking powder

    1 1/3 cups Lucero Five Star Blend Extra Virgin Olive Oil

    1 1/4 cups whole milk

    3 large eggs

    1 1/2 Tbsp. grated orange zest

    1/4 cup fresh orange juice

    1/4 cup Grand Marnier or Cointreau


    Thyme Honey Syrup Ingredients

    5 sprigs fresh thyme

    1/4 cup honey

    1/4 cup, plus 2 Tbsp.water


    Whipped Topping Ingredients

    2 cups of heavy cream, chilled

    ¼ cup confectioners sugar

    ½ tsp. vanilla extract

    2 pints fresh figs

    grapes for garnish


    Instructions For Cake



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



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

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


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


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

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


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


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

    the rack and let cool completely, about 2 hours.


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

    the liquid soak completely.


    Instructions For Thyme Honey Syrup


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

    medium-low heat until fragrant and the honey just begins

    to bubble, about 4 minutes.


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

    Discard thyme and let syrup cool to room temperature.


    Instructions For Topping


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

    bowl,whisk together heavy cream, confectioners sugar, and

    vanilla .


    2-  Beat until soft peaks formSpread the bottom cake layer

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

    drizzle with honey.


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

    the whipped cream, figs and grapes. Finish with a drizzle of

    honey. Serve immediately.



    Recipe adapted from Diana at The Jewels of New York 




  • Sweet Potato Fries With Sea Salt

    January 21, 2016




    1 sweet potato (4- 5" long) peeled and cut into 1/4" fries

    2 Tbsp Five Star Blend Extra Virgin Olive Oil

    1 Tsp. Maldon Sea Salt



    Preheat oven to 425°F


    1-  In medium bowl, toss  sweet potatoes in  Maldon Sea Salt

    and Five Star Blend Extra Virgin Olive Oil until the potatoes

    have been coated with the oil and salt mixture.


    2-  Spread the sweet potatoes on a baking sheet (try to avoid

    crowding so the potatoes can get crisp).


    3-  Bake for 15 minutes, then flip the potatoes and continue

    to cook for an additional 10-15 minutes.


    *Replace French Grey Sea Salt with Sriracha Sea Salt  

    for a spicy kick


    Taste Notes: Five Star Blend is

    Lucero Purple Label-Mild/Delicate





  • Winter Minestrone Soup

    January 11, 2016



    Minestrone Ingredients:


    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    1 pound leeks (2-3 leeks), cleaned and chopped

    1 pound winter or bitter greens, such as collards, kale,  etc.

    1 quart low-sodium poultry or vegetable stock

    3 cloves garlic, peeled and finely minced (about 2 tsp)

    1 Ttbsp.fresh chopped thyme

    2 celery ribs

    1½ pound turnips or rutabagas

    1 13.5-ounce can full fat, unsweetened coconut milk

    ½ ounce fresh flat-leaf parsley

    juice of half a lemon

    salt and pepper to taste

    Clean and Prepare The Vegetables


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

    bottomed stock pot or dutch oven.


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

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

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

    Wash and trim the ends of the celery.


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

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

    with the celery and set aside


    4-  Mince and chop the garlic and thyme.  Heat to med and

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

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

    leeks don't brown. Add this mixture to the pot with the leeks,

    cook for one more minute until fragrant.


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

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

    occasionally. Now add remaining ow sodium stock to pot, cover

    and bring to a gentle boil.


    Reduce heat and simmer for 15 minutes.


    6-  While  vegetables  simmer, steam the greens over medium

    heat until they are wilted down, but still vibrant in color and

    mild to taste, about 10-15 minutes. You may need to gently

    toss them halfway through the cooking time.


    7- Transfer the wilted greens to a high-speed blender, with

    the left over stock from the pan, coconut milk, lemon juice, fresh

    parsley, and about a third of the cooked vegetables. Puree until

    smooth, 30-60 seconds. Pour the puree into the pot and simmer

    uncovered for another 10 minutes to let the flavors come

    together and finish cooking the root vegetables.


    Season with salt and pepper to taste. Top with a spoonful

    of  Winter Herb Pesto, freshly cracked black pepper, and a

    drizzle of olive oil. Serve hot.


    Winter Herb Pesto Ingredients


    1 ounce fresh flat-leaf parsley

    4 ounces fresh rosemary

    ¼ cup fresh oregano or marjoram

    ½ cup shelled pistachios, dry roasted

    ½ cup Parmigiano-Reggiano (preferably raw), shredded

    3 cloves garlic, peeled

    juice of half a lemon

    ¼ tsp. salt (omit if using salted pistachios)

    ½ cup Lucero Ascolano Extra Virgin Olive Oil


    Pesto Preparation


    1-  Add all the  ingredients except for the  extra virgin

    olive oil to the bowl of a food processor. Pulse a few times.


    2-  With the food processor running, slowly pour in the

      just until it all comes together.


    Serve immediately.


    Taste Notes: Ascolano is Lucero Yellow Green Label-Med


    Recipe adapted from James Trenda at Against All Grain




  • Raspberry Vinaigrette by Lexie

    January 7, 2016


    1 cup raspberries

    1 tablespoon granulated white sugar

    1/4 cup Lucero Traditional Red Balsamic Vinegar 

    1/2 cup Lucero Ascolano Extra Virgin Olive Oil

    1 Tbsp. honey

    1/2 tsp. salt

    1/2 tsp. ground black pepper



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

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

    until the mixture becomes liquefied.


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

    Lucero Traditional Red Balsamic Vinegar 

    Lucero Ascolano Extra Virgin

    1 Tbsp. honey, honey, salt and pepper. Secure jar with lid

    and shake until all  ingredients are well combined.


    *Cook's tip: Use a food processor to get a smooth and

    creamy texture.


    Recipe by L. Duby, from the Lucero Kitchen. 

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med




  • Ginger and Spinach Green Smoothie

    January 5, 2016

    Add Olive Oil To Your Smoothies


    Add 2 Tbsp Lucero Ascolano Extra Virgin Olive Oil for long

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

    the nutrition packed inside this smoothie.


    1 cup orange juice

    1 cup plain yogurt

    1 cup frozen mango chunks

    1/3 english cucumber, cut into 1-inch chunks

    1 handful fresh baby spinach

    1 to 2 Tbsp fresh minced ginger, to taste

    ice cubes, as needed


    Get the entire beverage recipe here!

    Ginger and Spinach Green Smoothie


    Taste Notes- Ascolano is Yellow Green Label-Med

    Recipe and Photo thanks to  Lindsay Landis at

  • Olive Oil Chocolate Mocha Mousse

    December 30, 2015


    Serves 6 to 8


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




    1-  Melt the chocolate, liquor, and coffee together in the

    top of a double boiler. Once melted, add the pinch of salt

    and remove from the heat.


    2-  Stir the egg yolks in one at a time and combine well.

    Add  Lucero Ascolano Extra Virgin Olive Oil using a hand-

    held mixer or a wooden spoon.


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

    stiffen  then add the sugar.  Whip to stiff peaks.


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

    a  time thoroughly amalgamating in between additions until

    all  the white have been folded in.


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

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

    chocolate, replace the Ascolano Olive Oil entirely with

    Lucero Deluxe Chocolate Olive Oil 




    Taste Notes: Ascolano is Lucero Yellow Green Label-Med


    Recipe adapted from ,photo courtesy of Food 52




  • Spicy Kale Chips

    December 28, 2015




    Makes 2-4 servings

    10 kale leaves (on a stalk)

    1 1/2 tbsp Lucero Green Label Bold Olive Oil

    1 tsp Lucero Sriracha Sea Salt

    1 tsp paprika

    1/2 tsp ground coriander seeds

    2/3 tsp ground cumin powder



    Preparation time: 5 minutes :Cooking time: 15 minutes


    Preheat oven to 350 degrees.


    1-  Tear the leaves away from the stalks and cut into 2-3 cm

    pieces with scissors or tear with your hands.  Wash and dry the

    leaves in a salad spinner or pat dry with some paper towel.

    You can also shake off the excess water before cutting the kale.


    2-  Toss kale leaves after adding Sriracha Sea Salt, spices and

    Lucero Green Label Extra Virgin Olive Oil.


    3-  Scatter in a large oven tray and bake for 15 minutes tossing

    them around every 5 minutes to prevent burning and to make

    sure they dry out and roast evenly on all sides.


    4-  Depending on your oven and the amount of leaves you can

    fit in your tray, you might only need 12 minutes to roast the

    chips.  You can also do them in two batches.


    Photo and original recipe click here:  Eat Drink Paleo


    Taste Notes: Lucero Green Label is Bold/Intense




  • Quick & Easy Fried Olive Appetizer

    December 26, 2015


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

    Lucero Blue Cheese Stuffed Olives.


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


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


    1-  Coat the olives in flour, dip in the beaten egg, then dredge

    in bread crumbs or panko.


    2-  Fry for one minute in olive oil heated to about 350F (well

    below the smoke point) turning them so the olives brown evenly.


    Are you a garlic lover?  If so, substitute Blue Cheese Stuffed

    Olives with LuceroGarlic Jalapeño Stuffed Olives.


    Photo  from this site click




  • Balsamic Caramel Corn

    December 26, 2015




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




    12 cups of popped popcorn

    8 oz. unsalted butter

    2 cups packed light brown sugar

    1 tsp. salt (For more flavor, use Lucero Hickory Smoked Sea Salt

    or,Lucero Sriracha Flake Sea Salt

    1/4 cup Lucero Traditional Red Balsamic Vinegar

    1/4 cup light maple syrup

    1 tsp. baking soda



    Preheat the oven to 200 degrees.


    1-  Following the product instructions, pop the popcorn. When

    cool enough to handle, remove and discard any un-popped



    2-  In a large saucepan, combine the butter, brown sugar, salt,

    Red Balsamic Vinegar and syrup. Bring to a boil and stir until all

    ingredients are combined.


    3-  Remove from the heat and stir in the baking soda (the mixture

    will foam up.)


    4-  Pour the mixture over the popcorn and toss to coat.

    Spread the popcorn mixture evenly onto a baking pan and cook

    for 1 hour, stirring every 15 minutes.


    5-  Spread onto wax paper to dry. *For added flavor, try sprinkling

    Smoked Sea Salt, or,Sriracha Sea Salt


    Adapted from recipe here Sauce Magazine.




  • Winter Spice Syrup

    December 23, 2015


    Winter Spice Syrup Ingredients


    1/2 cup Lucero  Winter Spice Balsamic Vinegar

    1 Tbsp.sugar

    1 tsp.cinnamon

    3 Tbsp. fresh orange juice


    In a sauce pan over medium heat, combine all the ingredients, and stir

    together. Continuously stir the mixture until it starts to simmer. Let

    the mixture simmer for two minutes, remove from heat. Syrup will

    thicken while cooling.


    Recipe by K. Holmes, from the Lucero Kitchen.




  • Maple-Balsamic Roasted Winter Vegetables

    December 22, 2015




    2 med. sweet potatoes, peeled, and cut into 1 - 1½ in. chunks
    ½ - 1 lb. carrots, cut into chunks
    3-4 beets, peeled and sliced into ¼" slices
    3 Tbsp. Lucero Traditional Red Balsamic Vinegar
    1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
    2 Tbsp. maple syrup
    ½ tsp. cinnamon
    ½ tsp. thyme
    fresh ground pepper
    3 sprigs fresh rosemary


    Preheat oven to 375° F and grease a 9x13 baking dish.


    1-  Prepare vegetables as directed in ingredient list, trying to

    keep them close to the same size. Place them into a large bowl.


    2-  Whisk together all remaining ingredients except rosemary.

    Reserve 2 Tbsp. of the mix and pour the rest evenly over the

    vegetables, tossing them together so all vegetables are coated

    with the maple-balsamic sauce. Pour into the prepared pan and

    arrange them evenly over the bottom of the pan.


    3-  Sprinkle with fresh ground pepper and arrange rosemary

    sprigs on top of the vegetables.


    4-  Slide the pan into the oven and roast at 375° F for 45-60

    mins. until tender or cooked to desired tenderness, stopping to

    pour remaining sauce over the vegetables about 10 minutes

    before they are done. I did this at 40 minutes. Check with a fork

    at 45 mins. and add more time if needed.


    Remove from oven. Serve and enjoy!

    Taste Note: Ascolano is Lucero Yellow Green Label-Med


    Recipe adapted from Marie D. at Healthy Ideas Place




  • Sweet Garlic Mustard Roast Chicken

    December 20, 2015



    1/2 cup Lucero Sweet Roasted Garlic Mustard

    3-pound whole chicken

    2 Tbs. Lucero Ascolano Extra Virgin Olive Oil

    kosher salt and freshly ground black pepper, to taste



    Prepare the Sweet Roasted Garlic Mustard Glaze


    1-  Heat Little Thief  Sweet Roasted Garlic Mustard and the

    Lucero Ascolano Extra Virgin Olive Oil together in a small

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


    2-  Meanwhile, let the chicken come to room temperature for

    about 30 minutes.


    Pre-heat oven to 450F.


    3-  Brush chicken with oil and mustard mixture and season

    with salt and pepper. Tie legs and transfer to a large oven-

    proof skillet. Cover tightly with lid or tin-foil.


    4-  Roast chicken, turning once, until golden and cooked through,

    about 50 minutes. Uncover and turn on the oven's "convection"

    setting for the last ten minutes for crisper skin.


    Taste Note: Ascolano is Lucero Yellow Green Label-Med




  • Winter Salad With Freshly Baked Croutons

    December 19, 2015

    Fresh Baked Croutons


    1 loaf of bread of choice

    ¼ cup of Lucero Ascolano Extra Virgin Olive Oil 

    salt and pepper to taste


    Mandarin Fig Salad Dressing


    ¼ cup Lucero Ascolano EVOO

    ¼ cup Lucero Mission Fig Red Balsamic Vinegar

    ½ tsp. onion powder


    Salad (makes 1 serving)


    4 cups of baby arugula

    2/3 cup grilled chicken

    ½ Red Delicious apple

    ¼ cup pomegranate seeds



    Preheat oven to 375 degrees


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

    toss in large mixing bowl with the Ascolano extra virgin olive

    oil, salt  and pepper  to taste. 


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

    or until golden brown.


    Salad Dressing


    1-  MixAscolano Extra Virgin Olive Oil

    and Lucero  Mission Fig Red Balsamic Vinegar and onion

    powder into a dressing dispenser.


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

    your croutons straight from the oven.


    Finish with your Mandarin Fig Salad Dressing,.

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


    Taste Note: Ascolano is Lucero Yellow Green Label-Med




  • Winter Spice Gingerbread

    December 17, 2015

    Gingerbread Ingredients

    2 cups flour
    2 tsps. baking soda
    1 tsps. cinnamon 
    1/2 tsps. salt
    1/2 tsps. ginger
    1/2 tsps. allspice
    1 cup sugar
    1 cup Lucero 
    Millers Blend Extra Virgin Olive Oil

    1 cup molasses
    3 eggs
    3/4 cup boiling hot water

    Gingerbread Directions

    Preheat oven to 350°F.


    1-  In a large bowl, combine flour, baking soda, cinnamon, salt,

    ginger, allspice, sugar and  Millers Blend Extra Virgin Olive Oil,

    molasses, and eggs with an electric mixer on medium, beating

    until batter is very smooth.


    2-  Quickly mix in the boiling water. Pour batter into  8 1/2 x 4 1/2

    x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick

    inserted into the center comes out clean).


    Let the gingerbread cool in the pan.

    Winter Spice Whipped Topping Ingredients


    2 cups heavy whipping cream

    3/4 cup sugar

    3 Tbsp. Lucero Winter Spice Balsamic Vinegar


    Winter Spice Whipped Topping Directions


    1-  Combine whipping cream, sugar,Winter Spice Balsamic

    in a  large bowl. beat at medium speed for 5 minutes until

    soft peak forms.  Let refrigerate while the bread is cooling.

    Serve on top of a slice of bread.


    Recipe by K. Holmes from the Lucero Kitchen


    Taste Notes: Miller's Blend is Lucero Yellow Label-Med




  • Lime Cookie Sandwich

    December 16, 2015


    Lime Cookie Sandwich Ingredients


    2 cups flour

    1 cup plus 2 Tbsp. sugar

    1/2 tsp. baking soda

    1/2 cup plus 3 Tbsp.

    Lucero Persian Lime Agrumato Olive Oil

    2 Tbsp. milk

    1 Tbsp. lime zest

    1/4 cup lime juice

    vanilla frosting



    Preheat oven to 350° F,


    1-  Line two baking sheets with parchment paper.


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


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

    and  lime juice together in a bowl. 


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

    stirring until all the ingredients are combined well.


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

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

    Flatten the dough balls slightly to create round shape


    6-  Place the cookies on the cookie sheet and bake the cookies

    until they are very lightly browned (about 12-15 minutes)

    Let the cookies cool, spread vanilla frosting on one side of the

    cookie, then take another cookie and pair the two together.


    *Bakers tip: For added flavor, combine Lucero 

    Bianco White Balsamic Vinegar to the vanilla frosting.



    Recipe by, K. Holmes from the Lucero kitchen



  • Ratatouille Gratin

    December 14, 2015



    Serves 6


    4 Tbsp. Lucero Frantoio Extra Virgin Oilve Oil

    2 tsp. chopped garlic

    2 tsp. chopped fresh thyme

    1 yellow onion, thinly sliced

    salt and freshly ground pepper, to taste

    4 large roma tomatoes, sliced into 1/8-inch rounds

    2 large zucchini, sliced into 1/8-inch rounds

    2 large summer squashes, sliced into 1/8-inch rounds

    1 Japanese eggplant, sliced into 1/8-inch rounds



    Preheat an oven to 400°F (200°C).


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

    1 Tbsp. Lucero Frantoio Extra Virgin Olive Oil.


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

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

    and set aside.


    3-  Add another 1 Tbsp. of Frantoio Extra Virgin Olive Oil to the

    gratin and return to medium heat. Add the onion and cook,

    stirring occasionally, until the onions are tender and lightly

    caramelized, 12 to 15 minutes.


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

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


    5-  Arrange the tomato slices in a single layer on paper towel–lined

    plates to absorb any excess liquid. Season with salt and pepper.

    Set aside.


    6-  Add zucchini, squash and eggplant slices along with

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


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


    8-  To build the gratin, arrange overlapping slices of squash,

    eggplant and tomato, as if they were shingles, around the

    edge of the gratin.


    • Continue by making a second ring of overlapping vegetable
    • slices inside the first and finish with a row of overlapping
    • slices down the center of the gratin.


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

    about 45 mins.

    Let rest 5 minutes before serving



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

    From the William Sonoma test kitchen




  • Winter Turkey Meatballs

    December 12, 2015



    1 pound ground turkey

    1 egg beaten

    ¾ cup bread crumbs

    2 cloves garlic minced

    ¼ cup white onion diced

    ¼ cup fresh cut parsley

    5 Tbsp. Lucero Five Star Blend Extra Virgin Olive Oil

    ground pepper

    28 ounces spaghetti sauce


    Lucero Winter Turkey Meatballs


    1-  Combine turkey, bread crumbs and the beaten egg.

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



    2-  Roll the mixture into tablespoon sized balls.

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

    Lucero Five Star Blend Extra Virgin Olive Oil .


    3-  Once the pan is heated, place the meatballs into the

    pan and let the meatballs brown. As the meatballs brown,

    place them into a glass baking dish, then coat the

    meatballs in spaghetti sauce and bake for 45 minutes.


    Enjoy over spaghetti or by themselves!


    Recipe by K. Holmes - Lucero Olive Oil, LLC. Team member




  • Mandarin Orange and Walnut Brownies

    December 10, 2015



    4 ounces bittersweet chocolate (try for 70% cocoa), chopped

    1/3 cup Mandarin Orange Agrumato Olive Oil

    1/2 cup all-purpose/plain flour

    1/4 tsp. sea salt

    2 large eggs at room temperature

    3/4 cup superfine/caster sugar

    1 tsp. vanilla extract

    2/3 cup walnuts, chopped (optional)



    Preheat oven to 350 F.


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

    parchment paper.


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



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


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

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

    five minutes.


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

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


    6-  Pour into the prepared pan.


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





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


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

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

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

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

    - See more at:


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


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

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

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

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

    - See more at:


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


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

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

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

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

    - See more at:

  • Brussels Sprouts With Vinegar-Glazed Red Onion

    December 8, 2015




    1 (about 10-ounce) basket of Brussels sprouts

    salt and freshly ground black pepper

    1 Tbsp.unsalted butter

    1 Tbsp. Lucero Olio Novello Extra Virgin Oive Oil

    1 small red onion, thinly sliced lengthwise

    2 TbspLucero Mission Fig Balsamic Vinegar



    1-  Trim outer leaves and stems from brussels sprouts, and

    discard.Bring a medium pot of water to a boil, and add a few

    dashes of salt.




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



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

    cool. Drain well, and cut in half.



    4-  Heat 1/2 Tbsp. butter and 1/2 Tbsp. Lucero Olio Novello

    in a large heavy skillet over medium-high heat. Add Brussels

    sprouts, and cook, tossing occasionally, until they are brown

    and crisp on the edges, about 3 minutes.


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

    bowl.  Cover with aluminum foil to keep warm.


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

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

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


    7-  Add Lucero Mission Fig Balsamic Vinegar, and stir to loosen

    any brown bits on bottom of pan. Cook until balsamic vinegar is

    reduced and the onions are glazed, about 30 seconds.


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






  • Sufganiyot

    December 8, 2015

    Ingredients Suganiyot (donuts)


    2 Tbsp. active dry yeast

    1/2 cup lukewarm water (100°-115°F)\

    1/4 cup plus 1 tsp. granulated sugar

    2 1/2 cups unbleached all-purpose flour

    2 eggs

    2 Tbsp. unsalted butter room temperature

    2 tsps. salt

    4 cups Five Star Extra Virgin Olive Oil Estate Blend

    seedless jam for filling, (about 1 cup)

    powdered sugar for topping




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

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


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

    well in the center.


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

    Knead dough, adding more flour 1 Tbsp. at a time until dough is

    smooth and elastic and only slightly sticky (about 10 minutes by

    hand and 5-6 minutes in a stand mixer).


    4-  Shape dough into a ball and  place in a lightly greased bowl.

    Cover and let rise until doubled, about 1 to 1 1/2 hours.


    5-  Punch down dough and roll out to 1/4-inch thickness on a

    lightly floured surface. Using a biscuit or cookie cutter or the rim

    of a glass. Cut dough into 2 1/2-inch circles. Re-roll out dough as

    necessary Cover circles with a tea towel and let rest 15 minutes.


    6-  Meanwhile heat Five Star Extra Virgin Olive Oil  in a

    saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at

    a time, flipping over with a slotted spoon until both sides are deep,

    golden brown, about 30 seconds. Remove doughnuts with slotted

    spoon and place on a paper towel-lined plate to drain.


    7-  Repeat with remaining doughnuts. Poke a skewer in the side

    of each doughnut. Using a pastry bag with a narrow piping tip

    attached, pipe about 1-2 tsps. seedless jam into each hole.


    Sprinkle doughnuts with powdered sugar. Serve warm.



    Recipe adapted from Stephanie at





  • Lemon Rosemary Cupcakes With White Balsamic Icing

    December 7, 2015


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

    suggested crisping rosemary in syrup but you can use any,

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

    Cake Ingredients


    3 eggs

    2 1/2 cups sugar

    1 1/2 cups Lucero Lemon Infused Olive Oil

    1 1/2 cups milk

    2 1/2 cups flour

    1/2 tsp. baking powder

    1/2 tsp. baking soda

    3/4 tsp.salt


    Cake Directions

    Preheat oven to 350 degrees F


    1-  Mix wet ingredients. Sift together dry ingredients separate

    bowl,then combine together.


    2-  Bake at 350 degrees for 16  minutes.


    Croquant: (crisp) Ingredients


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


    Croquant  Directions

    (more about croquant here: Click 


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

    golden then add rosemary.


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

    small pieces.


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

    made from processed beet sugar. The reduced sweetness

    allow chefs to make savory, crispy, colorless croquants

    from herbs or leaves. (examples below)





    2 cups powder sugar

    2 tsps. clear vanilla extract

    3 Tbsp.Lemon White Balsamic Vinegar


    Icing Directions


    Mix ingredients until smooth, and ice cooled cupcakes, garnish

    with rosemary croquant. Enjoy!

    Send us a photo of your rosemary croquant topped cupcake!




  • Chocolate Crostini With Olive Oil and Salt

    December 7, 2015



    1 baguette

    1/2 cups  Mandarin Orange Agrumato Olive Oil

    2 bars of high quality dark chocolate

    1/2 Tbsp. of a smooth extra virgin olive oil (We use Lucero

    Lucero Deluxe Chocolate Olive Oil

    sea salt for finishing



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

    The basic Lucero version is simply crunchy French bread slices

    brushed with Mandarin Orange Agrumato Olive Oil  and

    lightly toasted.


    The Chocolate Version


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

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

    and drizzle over bread, finish with a sprinkle of flaky sea salt.


    Voila, you have a snack that goes with cocktails or -- wait for it

    -- a yummy not-too-sweet afternoon snack in lieu of a cookie!


    Adapted from



  • Classic Steak Marinade by Krista

    December 6, 2015

    Steak Marinade Ingredients


    3  Tbsp. your favorite Lucero Balsamic Vinegar

    2   Tbsp. robust/bold  extra virgin olive oil, we suggest

    Lucero Coratina Extra Virgin Olive Oil   or

    Lucero Picual Extra Virgin Olive Oil

    2   tsp.crushed red pepper

    2   tsp. fresh rosemary

    2 cloves garlic cut in half

    pinch of salt and ground black pepper




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


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

    virgin oive oil and balsamic vinegar.


    3-  Combine remaining  dry ingredients. Seal bag carefully

    and massage  the marinade into the meat.


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

    Cook to your liking!


    Taste Notes-Picual and Coratina  are Lucero Green Label-Bold


    *photo from Life's Ambrosia




  • Butternut Squash Crostini

    November 23, 2015


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




    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 salt and

    pepper on each. Bake for 8-10 minutes or until golden-brown.


    7-  Spread soft butternut squash mixture or chuncks if you

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



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

    golden. 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


    12 pound whole turkey

    ¾ cup Lucero Yellow Label Collection 

    We recommen d one of the following:

    Lucero  Ascolano or Lucero Koroneiki, 

    3 Tbsp. minced garlic

    2 Tbsp. freshly chopped rosemary

    1 Tbsp.freshly chopped basil

    1 Tbsp. Italian seasoning

    1 tsp. ground black pepper and salt to taste


    *TryLucero 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 Label-Med




  • Rosemary Garlic Hasselback Potatoes

    November 21, 2015

    If you love baked and roasted potatoes. Try this hasselback variation.



    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.


    6Bake 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 Feasting At Home

    Image courtesy of S Fountaine 




  • Garlic Olive Oil Mashed Potatoes

    November 19, 2015



    1 1/2 lbs white potatoes (4 med.)

    2 Tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    1/2 cup skim milk (or milk substitute)



    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


    *Yields approximately 12 dinner rolls


    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  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 cup

    increments 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. Enjoy your knotted dinner rolls!







  • Lucero Olive Oil Stuffing With Bread Cubes

    November 17, 2015

    Create Extra Flavor With a Bold Olive Oil

    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 Tbsp. Lucero robust 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 tsp. salt
    • freshly ground black pepper



    Preheat oven to 225°F.


    1-  Spread the bread cubes on a large  baking sheet and bake

    for 90 minutes or until crisp, stirring every half hour.


    2-  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.


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

    the heat.


    4-  Beat the eggs with the broth, salt, and a generous amount

    of black pepper.


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

    the cooked onions and celery.


    6-  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.


    7-   Bake covered for 25 minutes. Remove foiland continue

    baking for 15 minutes, or until top is lightly browned.


    Taste 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 Tbsp. 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 Label-Med




  • Balsamic Vinegar and Wine Cranberry Sauce

    November 16, 2015


    - 1/2 cup of water
    - 1/2 cup of fruity red wine (We used the full bodied Malbec)
    - 3/4 cup of granulated sugar
    - 4 cups of fresh cranberries
    - 1/4 cup of Lucero Traditional Red Balsamic Vinegar

    or Lucero Satsuma Mandarin Balsamic Vinegar




    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

    After you've sautéed duck breasts,


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



    2-  Return the pan to the stove at a medium heat and add a few

    Tbsp. of Lucero Pomegranate Red Balsamic Vinegar.


    3-  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.


    4-  Drizzle over the duck breasts and add a few pomegranate

    seeds for garnish.




  • Kale and Arugula Salad With Lemon Vinaigrette

    November 12, 2015




    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:


    1/3 cup Lucero Lemon White Balsamic Vinegar

    1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil

    2 Tbsp. shallots, minced

    1 Tbsp. Dijon mustard

    salt and pepper to taste


    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



    8 slices of hearty sourdough bread

    Lucero Hojiblanca Extra Virgin Olive Oil

    8 oz chèvre (goat cheese)

    8 figs

    8 slices prosciutto

    1 cup baby arugula

    black pepper

    ½ cup toasted walnuts, finely chopped

    Lucero Mission Fig Balsamic Vinegar


    Crostini Directions


    1-  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.


    TIP: 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 Tbsp. confectioners’ sugar, plus more for sprinkling

    1 tsp. finely grated lemon zest

    ¼ tsp. fine sea salt

    10 Tbsps. cold unsalted butter, cut into cubes


    For the Curd


    ¼ cup Meyer and Eureka Lemon Olive Oil Agrumato

    4 to 6 lemons

    1 ½ cups sugar

    2 large eggs plus 3 yolks

    1 ½ tsps. cornstarch

    pinch of fine sea salt

    4 Tbsp. butter

    confectioners’ sugar


    Make the Shortbread



    1-  Heat oven to 325 degrees.  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).


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

    lemon 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. Press dough

    into prepared pan and bake until shortbread is completely pale

    golden , about 30 to 35 minutes.


    Make the Curd


    1-  Grate 1/2 Tbsp. zest from lemons and set aside.  Squeeze

    lemons  to yield 3/4 cup juice.


    2-  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.


    3-  Whisk in butter, olive oil and lemon zest.  Take the shortbread

    out of the oven when it's ready and carefully pour the lemon curd

    onto the shortbread base; return the pan to the oven. Continue

    baking until topping is just set, 10 to 15 minutes more.


    4-  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


    Lucero Ascolano Extra Virgin Olive Oil, to serve

    Try Lucero Woodson Blend Extra Virgin Olive Oil 

    to vary the flavor.


    Soak the chickpeas the night before


    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.

    If you remove the skins you'll have a very creamy hummus.

    Once done, chickpeas are very tender, breaking easily when

    pressed between your thumb and finger. If you have one,

    use a pressure cooker and cook for a shorter 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 Label-Med

    Woodson Blend is Lucero Estate Blend-Bold


    Recipe adapted from Food52




  • Savory Oatmeal with Olive Oil

    September 25, 2015



    1 bowl of cooked old fashioned or steelcut oats cooked

    according to instructions on the package.

     Lucero Extra Virgin Olive Oil

    sea salt flakes Lucero Maldon English Flake Sea Salt)

    cracked black pepper



    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.  Five Star Extra Virgin Olive Oil

    1 tsp.baking powder

    4 large eggs

    ⅔ cup (150ml) pure honey



    Preheat oven to 350Fº (180Cº)


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

    parchment paper, then place the apple slices inside


    2-  Whisk  together in a bowl, flour, sugar, baking powder, olive

    oil and 2  eggs until smooth.


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

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


    4-  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 with Herbs and Spices



    4 pound pork loin

    4 cloves garlic, minced

    2 Tbsp fresh rosemary, chopped

    2 Tbsp. Lucero Rosemary Infused 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 Olive Oil , and



    2-  Evenly rub the mixture into the pork loin. Place

    in a large baking dish or roasting pan.


    3-  Place it in the oven and roast for 30 minutes.


    Reduce heat to 425°F (after 30 mins)


    4-  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. of Lucero Garlic Infused EVOO

    1 lb. salmon




    1-  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.


    2-  Cover, and let marinate in refrigerator for at 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.

    Tip- Try this recipe with High Performance Arbequina!


    Recipe adapted from Food Fitness Fresh Air






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