Lucero Blog

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  • 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 pieces or one small tub of ciliegine mozzarella
    1 bunch fresh basil
    Lucero Basil Infused 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.


    2-  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.


    3 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 whole or slice in half). Set aside.


    4-  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.



    5-  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



    *Chiffonade-slicing technique in which herbs or leafy green

    vegetables (such as spinach and basil) are cut into long, thin

    strips. This is accomplished by stacking leaves, rolling them

    tightly, then slicing the leaves perpendicular to the roll.



    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




    1-  Mix ingredients in a bowl. Submerge selected cuts of locally

    harvested venison in marinade.


    2-  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

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



    Recipe adapted from




  • Seared Coconut Vindaloo Swordfish

    August 6, 2015

    Vindaloo Spice is a combination of coriander, cumin, red

    pepper, black pepper, tamarind, cinnamon, cloves, and

    turmeric and you can buy it in a prepared powder.




    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 Five Star Blend Extra Virgin 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.


    7-  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 With Five Star Extra Virgin Olive Oil

    July 31, 2015



    4 large, ripe tomatoes

    3 balls fresh mozzarella

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

    (extra for drizzling)

    generous pinch of salt

    handful of fresh oregano or basil leaves, torn if large

    Vary the flavor element- try  Lucero 70th Anniversary Blend 



    1-  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.)


    2-  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.


    3-  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 Tbsp. light brown sugar

    2 Tbsp. honey

    1 tsp. brown rice vinegar

    1 tsp. sesame seeds (to garnish) 

    1/4 cup Lucero Garlic Infused 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.





    1-  Combine the onions, garlic, soy sauce, gochujang, brown

    sugar, honey, rice vinegar, and  Garlic Olive Oil in a bowl and

    mix well.


    2-  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.


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

    flipping once halfway through.


    4-  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.


    5-  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.


    6-  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 12 Tbsp. minced garlic
      1 egg, at room temperature
      1 12 cups  Lucero Garlic Infused Olive Oil

      1 -1 12 Tbsp. fresh lemon juice, to taste
      12 tsp. salt
      14 tsp. fresh ground pepper



    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 Tbsp. 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. Put aioli into a container with a lid

    and store in the refrigerator.





  • 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.




    4 sweet, yellow corn on the cobs

    4 Tbsp. Lucero Flavored  Olive Oil  + extra

    for drizzling (try basil, garlic or citurs infused oils)

    coarse salt and ground black pepper



    1-  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.


    2-  Cook each side until grill marks form and corn kernels

    are softened., about 10 minutes total. Drizzle with more

    olive oil if necessary.


    3-  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. Bianco Whiskey Soda


    1 T.Lucero Bianco White Balsamic Vinegar

    2 oz whiskey

    Fill highball glass with ice and club soda, enjoy!



    2.  Lemon Gin And Tonic


    1T.Lemon White Balsamic Vinegar

    2 ozs gin

    Fill highball glass with ice and serve.



    3.  Raspberry Rum Sparkler


    1T. Lucero Raspberry Red Balsamic Vinegar

    2ozs club soda, muckle 3 strawberries

    Shake well with ice and add to sugar rimmed glass.



    4.  Lemon Grass Lime Press


    1 Tbsp.  Lemon White Balsamic Vinegar

    2.5 ozs. lemon grass-lime vodka

    Add to tall glass fill with equal parts lemon lime soda and

    club soda.


    Make your own flavor infused vodka...


    1 750 ml bottle vodka

    2-3 stalks lemongrass

    1 organic lemon, peel only


    1-  Peel the dry outer leaves of the lemongrass stalks then chop

    off the bottom and top ends and discard them with the outer



    2-  Slice the stalks into inch long pieces and add to infusion jar.

    (If you don't need to strain it because you know you're going

    to use it quickly, you can slice each stalk in half vertically and

    insert straight into the bottle. See note above).


    3-  Using a sharp vegetable peeler, peel the skin of the lemon in

    strips, removing as little of the white pith as possible. Add the

    lemon peel to the infusion jar.


    4-  Steep infused vodka for at least 24 hours and up to two weeks

    in a cool, dark place (a closet or a liquor cabinet is perfect).

    Strain lemongrass and lemon peel by pouring mixture through

    a fine-mesh sieve and return infused vodka to the bottle.


    original recipe here:



    Mocktails! ( the virgin variety)


    5.  Peach Balsamic Sparkler


    (makes a single serving)

    8 oz. club soda 3 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.  Strawberry-Lime Cooler


    (makes a single serving)

    6 oz. lemonade

    2 oz. fresh lime juice

    2 tsp. Lucero Strawberry Red 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.


    Lucero beverage



  • Lemon & Rosemary Salmon

    June 4, 2015


    4 Servings


    4 (6 ounce) salmon fillets

    *1cup  Lucero Lemon Infused 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 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


    2 T. Lucero Single Variety Extra Virgin Olive Oil

    3 sweet onions, sliced thickly (about 5-6 slices per onion)

    1 tsp. kosher salt

    freshly ground black pepper

    2 Tbsp. sugar

    1/4-1/2 cup Lucero Red or White  Balsamic Vinegar

    ( flavors depending on your preference)

    Instructions for Onions


    1-  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.


    2-  Once onions clarify slightly (enough that you can stir them

    all in the skillet without overflowing the pan) add sugar

    and stir gently Add balsamic and stir again.


    3-  Reduce heat to low. Slowly cook onions, stirring occasionally,

    for an hour or so. Balsamic 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


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

    takes 10-15 minutes to cook the burgers over medium-high

    heat. Toast the buns In a bowl.  Combine the following well;

    mayo, mustard, and lemon juice.


    2-  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. Finish the top bun with mayo.




    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





    1-  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.


    2-  Remove with a spatula. Serve over vanilla ice cream . Drizzle

    with Lucero Peach White Balsamic 


    Experiment with any of o Lucero Balsamic Vinegars.


    Taste Note: Ascolano is Lucero Yellow Green Label-Med




  • Linguine Pasta With Scallops and Olive Oil

    May 17, 2015


    Ingredients: Serves 2




    1-  Cook linguine according to packaging instructions. Pour 2 Tbsp.

    of olive oil in a medium skillet heated over  medium heat.


    2-  Heat the olive oil for 1 minute  and add 3 cloves  of chopped

    garlic, parsley, and then the peppercorn. Saute for about  4 minutes

    until it is fragrant. 


    3-  Remove skillet from heat. Once the linguine  is done cooking,

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

    mixture. Salt to taste.


    4-  In a separate skillet add 1 Tbsp. of olive oil and make sure

    your scallops are as dry as possible.


    5-  Add the scallops to the skillet allowing 1-2 inches of spacing

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

    mins. per side.


    6-  Place the scallops on the linguine, Drizzle some

    Lucero Single Variety Extra Virgin Olive Oil and enjoy!



    Adapted from the Kitchen Minions.




  • Pineapple Explosion Burger

    May 12, 2015




    1 lb ground beef

    2 Tbsp.of soy sauce

    2 tsp. of Worcestershire sauce

    4 Tbsp. of Lucero Pineapple Balsamic Vinegar

    Grilled Pineapple Rounds


    1 can of pineapple rounds or one fresh pineapple rounds

    ½ cup honey

    ¼ cup light brown sugar

    4 Tbsp. Lucero Lemon White Balsamic Vinegar


    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.




    1-  Drain canned pineapple rounds. Combine the honey, brown

    sugar and Lucero Lemon White Balsamic Vinegar


    2-  Generously brush onto both sides of pineapple rounds.

    Add glazed  pineapple round to grill for about 2 mins. on each side.


    3-  Brush buns with 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



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

    and put the artichokes on top of the basket.


    2-  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.


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

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

    in half.


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

    innermost translucent leaves.


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

    size plastic food storage bag and shake.


    6-  Add the artichoke halves, seal and mush around so the

    marinade  coats the artichokes and gets between the leaves.


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

    have time. Even half an hour will help.


    8-  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




    ½ cup Lucero Ascolano Extra Virgin Olive Oil

    ¼ cup fresh lemon juice

    2-3 garlic cloves, chopped

    ½ tsp. alt

    ¼ tsp. pepper




    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
    currant, or nuts.



    Taste Notes: Ascolano is Lucero Yellow Label-Med





  • Irish Potato Pie

    March 13, 2015


    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.


    1-  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.


    2-  Saute olive oil and bacon in 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.


    3-  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 Tbsp Lucero Extra Virgin Olive Oil

    1/4 red onion, sliced

    4 slices sourdough bread

    2 Tbsp. olive oil, for brushing the bread

    4 Tbsp. 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.

    Enjoy National Sandwich Day, Jan 14th!



    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


    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

    3 large eggs

    1 cup Lucero Deluxe Chocolate Olive Oil

    ¾ cup whole milk



    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




    1 (16-ounce) container sour cream

    1/3 cup sugar

    3 Tbsp. Lucero Extra Virgin Olive Oil

    1 tsp.  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



    1-  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°.


    2-  Stir together yeast, 1/2 cup warm water, and 1 Tbsp. sugar in

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


    3-  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  remaining flour

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


    4-  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


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

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

    on each rectangle, leaving a 1-inch border.


    6-  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 or toll

    together to form an oval ring, moistening and pinching edges to-

    gether to seal. Repeat with second dough roll.


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

    30 minutes or until doubled in bulk.


    8-  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 Tbsp. butter, melted

    2 Tbsp. fresh lemon juice

    1/4 tsp. vanilla extract

    2 to 4 tbsp. milk


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

    adding extra milk, 1 tsp. at a time, until spreading consistency.


    Cream Cheese-Filled King Cake Variation


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

    Omit 1/3 cup softened butter and  ground cinnamon.


    2-   increase 1/2 c sugar to 3/4 c. Beat 3/4 cup sugar; 2 8 oz

    packages cream cheese, softened; 1 large egg; and 2 tsp.

    vanilla extract at medium speed with an electric mixer until



    3-  Spread cream cheese mixture evenly on each dough rectangle,

    leaving 1-inch borders. Proceed with recipe as directed.



    Note:  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 tsp. vanilla

    1/2 cup all-purpose flour

    vanilla ice cream, for serving


    Preheat the oven to 425 degrees F


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

    baking sheet.


    2-  Microwave Chocolate Olive Oil, bittersweet chocolate and

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

    Whisk until the chocolate is also melted.


    3-  Stir in the sugar until well blended. Whisk in eggs (whites

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


    4-  Divide the mixture among the custard cups.  Bake until the

    sides are firm and the centers are soft, about 13 mins.


    Let stand 1 minute. Invert on individual plates while warm and

    serve with vanilla ice cream.



    Recipe adapted from Ree Drummond

    and the FoodNetwork




  • Balsamic Berry Pancakes

    January 20, 2015



    4 Tbsp

    Blackberry, Strawberry  or Pomegranate

    balsamic vinegar

    1 1/2 cups of mixed berries

    1/2 cup of water

    1 cup of sugar

    2 Tbsp cornstarch



    1-  Prepare the Lucero Balsamic Vinegar sauce in a small

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

    Simmer for few minutes. Add your favorite Lucero Berry

    Balsamic Vinegar and cornstarch.


    2-  Continue cooking until it reaches a syrupy consistency.

    Serve pancake warm with the sauce along with some

    fresh berries and sliced bananas; if desired.


  • Purple Sweet Potato Cauliflower Soup

    January 13, 2015





    Prep Time: 10 mins:

    Cook Time: 20 min:Servings: 6 one cup servings


    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. to 1 cup soup)

    3 tsp  Hojiblanca Extra Virgin Olive Oil, (½ tsp to 1 c. soup)




    1-  Peel  1 pound purple sweet potatoes. Chop into 1-inch chunks

    and place the chunks in a small pot with the cauliflower florets the

    water, salt and pepper


    2-  Over high heat bring vegetables to boil. Reduce heat to medium

    and continue cooking until vegetables are fork tender.


    3-  Using a hand blender or potato masher, mash vegetables until

    smooth. You can also bring the mixture to room temperature and

    put into an electric blender and then return mixture to the pot.


    4-  Season with nutmeg, ground cloves, ground pepper. Place over

    low heat and stir in  vegetable stock and the lemon juice. Cook for

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


    5-  When ready to serve, garnish with  fresh leaves and blossoms of

    thyme (1 tsp for each cup of soup) and 1/2 tsp. of extra virgin olive

    oil 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 With 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.


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

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


    2-  Add one egg at a time and start mixing the dough. Then add

    thevanilla extract, Chocolate olive oil and lemon  zest. Give it

    one final mix and the dough is ready.


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


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

    the refrigerator.


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

    1-inch balls and drop in the confectioner’s sugar.


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

    paper. 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

    Ingredients for Chanukah Latkes

    (Potato Pancakes)


    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 Tbsp.)

    1/2 tsp. 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



    1-  In 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.



    2-  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.


    3-  Transfer the remaining grated potatoes to the bowl of a food



    4-  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.


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

    matzo meal, (or potato starch) white pepper and 2 tsps. of salt.



    6-  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.


    7-  Fry over moderate heat, turning once, until latkes are golden

    and crisp on both sides, about 7 minutes.


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

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

    and dill. Try one of these potato pancakes with avocado slices.




    Fried latkes can be kept at room temperature for up to 4 hours.

    Reheat them on a baking sheet at 375 degree F  in your oven for

    about 5 mins.



    All Lucero olive oils 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)




    1-  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



    2-  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.


    3-  Spoon the mousse into 4 custard cups, dividing evenly. Chill

    well in the refrigerator for at least 4 hours or up to overnight.

    Sprinkle with the chocolate shavings and serve immediately. 


    Adapted from Williams-Sonoma Good for You,

    by Dana Jacobi (Weldon Owen, 2013)




  • Winter Citrus Salad

    November 24, 2014




    2 naval oranges

    2 mandarins

    2 blood oranges

    1 lime

    1 pink grapefruit

    fresh herbs such as thyme or mint for garnish

    Lucero Satsuma Mandarin Balsamic Vinegar,

    or Lucero Rosato Balsamic Vinegar to taste

    1/4 cup pistachio nuts, chopped

    a few pomegranate seeds for garnish


    OPTIONAL: Thick organic natural yoghurt

    Try using Lucero Pomegranate Balsamic Vinegar





    1-  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.


    2-  Drizzle the balsamic of your choice onto the citrus salad just

    before serving. Garnish with pistachio and the garden herbs with

    pomegranate seeds if desired.





  • Maple Balsamic Salted Caramels

    November 24, 2014



    Makes approx. 60 1/2" caramels


    2/3  cup Lucero Bianco White Balsamic Vinegar

    2/3  cup heavy cream

    heaping 1/2 tsp salt

    1/4 tsp coarse salt

    1/2 cup maple syrup

    1 cup sugar

    4 tbsp butter

    cooking spray




    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

    mixture begins to bubble lightly. Turn off and cover to keep




    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.


    10-  Using a sharp knife cut the caramels into small squares.

    Wrap cut caramels in parchment or wax paper.




  • 3 to 1 or 2 to 1 Vinaigrette Recipe

    November 10, 2014



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

    1 Tbsp. Tequila Jalapeno Kiss mustard 1/4 tsp. salt,

    1/2 tsp. 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





    To make different types of vinaigrette, do the following:


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

    oils with garlic infused olive oil.



    Herb: Add 2 Tbsp. chopped fresh herbs, such as thyme ,parsley

    or tarragon.


    Blue Cheese: Add 1/2 c. crumbled blue cheese like Roquefort.



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


    Inspired by Martha Stewart




  • Lucero Roasted Tomato Tapenade Lasagne

    November 3, 2014




    - 1 lb ground beef

    -  ½ lb  mild 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 the 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




    1/2 cup whole milk

    grated zest and juice of 1 orange

    1 cup almond meal

    1 cup fine sugar

    1 cup yellow cornmeal

    1 1/2 tsp. baking powder

    1/2 tsp.baking soda

    1 tsp. salt

    3/4 cup Lucero Meyer and Eureka Agrumato Olive Oil

    3 eggs

    1 tsp. almond extract

    candied orange slices for garnish*

    2-3 Tbsp. Lucero Holiday Satsuma Balsamic Vinegar




    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). Test the cake

    by inserting a toothpick. It should come 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 Meyer and Eureka Lemon Olive Oil 

    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 Parmesan

    into large shard. Sprinkle them on the arugula and watermelon.

    Add a pinch of 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 Tbsp. toasted sesame seeds

    1/4 cup chopped fresh flat-leaf parsley




    Preheat the oven to 450 degrees.


    1-  Combine the balsamic, honey, brown sugar, and soy sauce, in

    a mixing bowl. Add the chicken drumsticks. Marinate for 2 hours.


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

    the skin is caramelized, about 30 to 35 minutes.


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

    kill the bacteria


    4-  Reduce the heat to simmer. Cook over low until thick, about

    15 minutes. Reserve.


    5-  Use a pastry brush to coat  cooked chicken with marinade.

    Finish with a sprinkle of sesame seeds and chopped parsley.




  • Summer Caprese Salad

    May 20, 2014



    2 cups Lucero Traditional Balsamic Vinegar

    3 whole ripe tomatoes, sliced thick

    12 ounces, weight mozzarella cheese, sliced thick

    fresh basil leaves

    Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    (We like the  Lucero Robust Extra Virgin Olive Oil

    for drizzling too.)

    kosher salt and freshly ground black pepper




    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 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 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


    1-  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



    2-  In another bowl, whisk together the yogurt, 1 cup sugar,

    eggs , lemon zest, vanilla and Lemon Olive Oil.

    Slowly whisk the dry ingredients into the wet ingredients.


    3-  Mix the blueberries with the remaining Tbsp. of flour, and fold

    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.


    4-  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.


    5-  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.


    6-  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 Sweet Roasted Garlic 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.




  • Muffin Tin Roasted Garlic

    April 3, 2014




    Preheat the oven to 400°F.



    1-  Peel away the outer layers of the garlic bulb skin, leaving the

    skins of the individual cloves intact. Using a knife, cut off 1/4

    to a 1/2 inch of the top of cloves, exposing the individual cloves

    of garlic.



    2-  Place the garlic heads in a baking pan; muffin pans work well for

    this purpose. Drizzle a couple tsps. Lucero Single Variety Extra 

    Virgin Olive Oil over each head using your fingers to make sure

    the garlic head is well coated.


    3-  Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or

    until the cloves feel soft  when pressed.



    4-  Allow the garlic to cool so you can touch it without burning

    yourself. Use a small small knife cut the skin slightly around each

    clove. Use a cocktail fork or your fingers to pull or squeeze the

    roasted garlic cloves out of their skins.



    5-  Eat as is (Yum!) or mash with a fork and use for cooking. Can

    be spread over warm French bread, mixed with sour cream for

    a topping for baked potatoes, or mixed in with Parmesan and





  • Chocolate Olive Oil Strawberry Cheesecake

    January 29, 2014





    2 packages of graham crackers

    6 Tbsp. of butter, melted

    2 Tbsp. of sugar

    2 8-ounce packages of cream cheese, room temperature

    1 14-ounce can sweetened condensed milk

    2 Tbsp. fresh lemon juice

    1 Tbsp. vanilla extract

    4 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2 Tbsp. Lucero Strawberry Balsamic Vinegar

    chocolate bar for shavings if desired


    1-  Put the graham crackers in large resealable plastic bag and

    crush them with a rolling pin until very fine crumbs form.


    2-  Pour crumbs into a medium bowl; stir in sugar. Add butter

    and Lucero Deluxe Chocolate Olive Oil, stir until combined.


    3-  Press the crumb mixture into a 9-inch pan, spreading it

    1 1/2 to 2 inches up the side; press flat. Chill crust in freezer

    at least 10 minutes.


    To make the filling


    1-  Beat the cream cheese in a large bowl with an electric mixer

    set at medium-high speed  until smooth. Add condensed milk a

    little at a time, scraping the sides of the bowl as necessary.


    2-  Beat in lemon juice, vanilla and Strawberry Balsamic .


    3-  Pour the filling into the crust. Smooth the top with a rubber

    spatula and refrigerate until firm. About 2 or 3 hours.


    Serve with strawberries or shave the chocolate bar on top of

    the cheesecake, and then serve.




  • Crunchy Chickpeas With Rosemary Olive Oil

    January 28, 2014



    2 15-ounce cans of chickpeas, drained, rinsed, and dried

    2 Tbsp. Lucero Rosemary Infused Extra Virgin Olive Oil

    1Tbsp. finely chopped fresh rosemary

    1 Tbsp. kosher salt

    1 tsp. garlic powder

    1 tsp. black pepper



    Preheat oven to 400º.


    1-  Toss the chickpeas with oil and seasoning. Spread on a large

    baking sheet and bake, uncovered, for 45 minutes, or until golden

    brown and crunchy.



    2-  Chickpeas can be roasted up to 1 day ahead. Cool completely

    and store in an air-tight container. You can serve these at room

    temperature or briefly reheated, about 5 minutes at 400º.


    --Water is the enemy of crunch, so make sure you remove as

    much, moisture as possible after rinsing the chickpeas. Use paper

    towels to remove any surface moisture, and if you have time, let

    them air-dry for 30 minutes before tossing with oil and baking.




  • Crushed Mandarin Olive Oil Truffles

    January 14, 2014



    ½ cup heavy cream

    8 oz chopped dark chocolate

    2 Tbsp. Lucero Mandarin Orange Olive Oil Agrumato

     Satsuma Mandarin Balsamic Vinegar to

    taste cocoa powder for dusting






    1-  Heat heavy cream, do not let boil.


    2-  Mix in chopped chocolate, stir until all melted.


    3-  Whisk in Olive Oil or Vinegar until you can taste it. Add more

    for stronger flavor.


    4-  Allow to cool, cover and place in fridge for 2 hours (or the

    freezer for 5-10  minutes).


    5-  Scoop into small balls with melon baller or spoon.


    6-  Roll into spheres in your hand quickly (chocolate starts to

    melt). Roll into cocoa powder.




  • Balsamic Crepes

    December 16, 2013





    2 cups   fresh fruit, chopped into small pieces

    2 Tbsp.  honey

    1/2 cup Lucero Peach White Balsamic Vinegar

    or Lucero Satsuma Mandarin Orange Balsamic Vinegar






    1-  In a small sauce pan add all ingredients, and bring to a

    low boil over medium high heat, continuously stirring for

    5 to 10 minutes depending on the fruit used.


    2- Remove from heat and set aside to fill crepes. (if you use

    bananas heat the balsamic and add to sliced bananas

    after it cools)






    3           eggs

    1 1/4     cups milk (or  milk substitute)

    2 Tbsp.  Lucero Ascolano Extra Virgin Olive Oil

    1 cup     all-purpose flour

    2 tsp.     sugar (optional)

    1/2 tsp. pure vanilla extract (optional)

    Lucero Five Star Extra Virgin Olive Oil for cooking

    Pinch of sea (or kosher salt)






    1-  Whisk  eggs, milk,  Ascolano Extra Virgin Olive Oil 

    and vanilla


    2-  Blend flour and salt into liquid mixture. Cover and refrigerate

    one hour.


    3-  Heat crepe pan over medium-high heat and brush with oil.

    Pour 1/4 cup of crepe batter into pan, tilting to completely coat

    the surface of the pan. Cook 2 to 5 minutes, turning once, until

    golden. Repeat with remaining batter.


    4-  Place crepe on a plate. Spoon filling into crepe, top with


    Serving Suggestions: powdered sugar, nuts. cream cheese,

    whipped cream, honey, etc.


    Taste Note: Five Star is Lucero Purple Label-Mild-Delicate

    Ascolano is Lucero Yellow Green Label-Med





  • Olive Frittata Ascolano

    December 10, 2013




    2 Tbsps. Ascolano Extra Virgin Olive Oil

    1/2 cup (about 6 stalks) asparagus, chopped into 1-inch pieces

    1/4 cup bacon (cooked and roughly chopped)

    1/4 cup Monterrey Jack cheese

    1/4 cup greek ripe olives (whole, pitted, drained well if canned)

    8 eggs




    Preheat your oven's broiler.


    1-  Heat the Ascolano Extra Virgin Olive Oil in the skillet(s) at

    medium heat. Add chopped asparagus and chopped bacon .

    Saute to crisp the bacon.


    2-  Add olives and stir. In a bowl whisk the eggs and pour them

    slowly into the skillet(s). Do not stir!


    3-  Sprinkle with cheese and cook for 2-3 minutes or until sides

    begin to set.


    4-  Transfer to the oven and broil for 2-3 minutes or until just

    set and slightly golden.



    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

    Recipe adapted from Jenna at A Savory Feast



  • Roasted Rosemary Turkey Thighs

    November 20, 2013



    two turkey thighs (approximately 2 1/2 lbs total)

    2 Tbsp. Lucero Rosemary Infused  Olive Oil

    salt and pepper to taste

    2 sprigs of fresh rosemary


    Preheat oven to 350°F



    1-  Pat  turkey thighs dry with paper towels then salt and pepper

    them and let them sit for 30 minutes.


    2-  Rub the rosemary infused olive oil onto each turkey

    thigh then garnish with fresh rosemary. Set the turkey on

    a baking rack set inside a a shallow roasting pan. This will keep

    the turkey out of the dripping and be crispy all around.


    3-  Roast, basting occasionally with the pan juices, until internal

    temperature of 170 to 175° F is reached, ( about 1-1/2 hours).


    4-  Remove from pan, cover loosely with foil, and let rest about

    15 minutes before serving.




  • Satsuma Mandarin Cranberry Sauce

    November 20, 2013

    Sweet Homemade Cranberry Sauce for Thanksgiving Dinner



    1 1/4 cups white sugar

    1/2 cup Lucero Satsuma Mandarin Balsamic Vinegar

    1/4 cup water

    1 (12 ounce) package fresh cranberries

    1 cinnamon stick

    1 Tbsp. orange zest






    1-  Combine 1 1/4 cup sugar, vinegar, and water in heavy medium

    saucepan over medium-high heat.


    2-  Bring to a boil, stirring until sugar dissolves. Mix cranberries,

    cinnamon stick, and orange peel into the liquid.


    3-  Reduce heat, and cover partially. Simmer until berries burst,

    about 10 minutes. Remove from heat.


    Cool completely, sauce will thicken as it cools. Discard cinnamon




    Adapted from




  • Butternut Squash Wonton Ravioli

    November 5, 2013



    1  ½ cups mashed, cooked butternut squash

    3 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

    1 cup ricotta cheese

    1/2 cup grated Parmesan, plus more for garnish

    1 egg white

    salt and pepper, to taste

    1 pinch nutmeg

    1 pinch dried sage

    1 tsp. garlic powder

    1 tsp. onion powder

    1 package wonton wrappers

    kosher salt & freshly ground black pepper, for serving

    3 Tbsp. water




    Preheat oven to 350.


    1-  Cut squash in half and scoop out seeds. Drizzle with

    Olio Novello and season with salt and pepper. Cook for about

    1 hour, until a fork can easily be inserted into squash.


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

    squash into a mixing bowl. Add salt, black pepper, onion powder,

    garlic powder, ground sage and nutmeg. Stir in ricotta cheese,

    egg white, and 1/4 cup Parmesan cheese, mixing until the filling

    is combined.



    3-  Place a wonton wrapper onto a working surface. Wet the tip

    offinger in water, and run it all along the outer edge of the

    wonton skin to moisten. Place about 1 tsp. of filling in the center

    of the wonton. Fold the wonton in half to make a triangle, and

    press the edges to seal. Repeat with the remaining wonton



    4-  Bring a saucepan of lightly salted water to a boil. Drop the

    filled raviolis into the boiling water, a few at a time, and cook

    until they float to the top, about 2 minutes.


    5-  Drain the raviolis, top with your favorite pasta sauce (we

    recommend a white sauce or just a drizzle of olive oil). Sprinkle

    with black pepper, and extra Parmesan cheese to taste.




  • Tomato and Olive Bruschetta

    September 24, 2013




    1 small loaf of bakery bread, cut into 3/4 inch slices

    3 medium tomatoes

    ¾ cup Lucero Olives

    3 Tbsp.  Lucero Green Olive Tapenade

    2 Tbsp.s chopped fresh basil

    1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil, plus additional

    for drizzling on bread

    1 Tbsp. Lucero Traditional Red Balsamic Vinegar

    1 tsp. lemon juice

    ½ tsp. freshly minced garlic

    salt and pepper to taste

    Optional: goat cheese




    Preheat broiler to low



    1-  Place bread on lined baking sheet.


    2-  Drizzle bread with olive oil. Toast under broiler until lightly

    golden  and crisp.


    3-  While bread is toasting, quarter the tomatoes, scoop out and

    discard seeds. Dice tomatoes, combine with other ingredients

    in large mixing bowl.


    4-  Top warm bread with tomato and olive mixture, enjoy!


    Optional: Spread goat cheese on warm bread and top

    with tomato mixture.


    Taste Note: Ascolano is Lucero Yellow Green Label-Med





  • Bruciante Style Smoked Basil Pizza by Lucero

    September 11, 2013

    Celebrate a Far Norther California treat,  Bruciante Wood Fired Pizza...
    yes you can still taste the Smoky Basil pie! Try this do it yourself version
    of the original.




    prepared pizza dough or your own homemade

    red pizza sauce (homemade is best)

    mozzarella cheese

    smoked mozzarella cheese

    fresh basil, cut or whole whatever you prefer

    grated myzithra cheese

    Lucero Basil Infused Extra Virgin Olive Oil


    Preheat oven to 500 degrees F



    1-  Preheat your baking surface. A pizza stone works best, but if you

    don’t have one turn a cookie sheet over and use the bottom.

    Roll or toss the dough into a round on a floured wooden cutting




    2-  Spread the red sauce carefully onto the dough and put the

    cheeses on top (2/3 regular mozzarella to 1/3 smoked) and then

    the basil.



    3-  Slide the pizza onto the hot pizza stone and into the oven

    for  about 6-8 minutes or until the crust browns. Once out of

    the oven, drizzle with Lucero Basil Infused Olive Oil ,  then

    grated myzithra.


    Cut the pie and enjoy!





    Reheating tip: Again, a pizza stone works well for reheating, but

    if you don’t have one, use an iron skillet on top of the stove to

    reheat any pizza.  Preserve the texture and skip the microwave!



  • Lucero Nut Mix

    August 1, 2013




    1/2  cup raw almonds

    1/2 cup  raw cashews

    1/2 cup raw pecans

    2 Tbsp. garlic powder

    2 Tbsp. onion powder

    2 Tbsp. celery seed

    4 Tbsp. Lucero Ascolano Extra Virgin Olive Oil.

    salt and pepper to taste




    Preheat oven to 300 degrees F.



    Spread nuts onto baking sheet and toast nuts for 15 minutes.

    In a large bowl mix the toasted nuts, seasoning and

    Lucero Ascolano Extra Virgin Olive Oil.



    Place nuts back onto sheet and bake for another 15 minutes.






  • Lucero Pork Green Chili and Homemade Whole Wheat Tortillas

    July 30, 2013


    Created at the 35th Annual Gilroy Garlic Festival, Pork Green Chile
    Featured   here with homemade whole wheat tortillas!


    Pork Green Chile Ingredients


    1/4 cup Lucero Ascolano Extra Virgin Olive Oil

    1-2 lbs of cubed pork

    5 cloves of garlic

    2 cups whole wheat flour

    1 cup warm water

    4 jalapeño peppers

    4 habanero peppers



    Directions For Chile Verde



    1-  Heat large  skillet on high , add  Ascolano Extra

    Virgin Olive Oil and cubed pork, saute in the olive oil until

    evenly browned. Add garlic, and whole wheat flour, stir until

    combined well. Slowly add the warm water stirring briskly, until

    you get a gravy like consistency.


    2-  Add the fresh green roasted chilies. When it starts to bubble,

    turn down to simmer for 20 minutes.



    Whole Wheat Flour Tortilla Ingredients


    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Miller's Blend Olive Oil

    water for binding

    Tortilla Directions



    1-  In a large bowl mix whole wheat flour, baking powder, salt and

    Lucero Miller's Blend Olive Oil. After mixing well, add luke warm

    water to the mixture to bind mixture, knead until no longer sticky.


    2-  Tear off hand size chunks of dough making small balls, knead

    ball of dough stacking them back into the bowl.  When finished

    creating balls, cover with cloth for 10 minutes




    (The Rolling Process)


    Preheat a  large, cast iron griddle on high.


    3- Start rolling dough balls  flat with rolling pin, in round circles,

    until about 1/8 inches thick or more .


    4-  Cook on both sides in the griddle for about 15 seconds.




    Stack cooked tortillas in cloth to keep warm


    Taste Notes: Ascolano and Miller's Blend are: Lucero Yellow Label-Med.





  • Gilroy Garlic Festival Calamari in Red Sauce

    July 23, 2013



    Serves 4


    3 lbs. calamari, (squid) cleaned and cut. Cut the tubular body

    into 1/4 inch rings and by all means use the tentacles.


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

    1/4 cup white sherry

    1 Tbsp. crushed fresh garlic

    1/2 lemon
• 1 tspdry basil or 1 Tbsp fresh

    1  tsp. dry oregano or 1 Tbsp. fresh

    1/4  tsp. dry crushed red pepper


    Red Sauce (recipe below)



Directions for Calamari



    1-  In large skillet heat olive oil at high heat. Add sherry wine

    and sautè crushed garlic.


    CAUTION: This procedure will flame up!


    Flame Up on Gourmet Alley at the 35th Gilroy Garlic Festival


    2-  If  cooking indoors , add wine and lemon juice after  calamari

    has been sautèed. Squeeze the juice of 1/2 lemon into the pan

    and place the lemon rind in the pan.


    3-  Sprinkle herbs over and add calamari. Sautè calamari for  2

    minutes on high heat. Do not over-cook!  Remove from heat and

    top with the red sauce and heat for 1 minute before serving if





    Gilroy Garlic Festival Famous Red Sauce



     1 lb whole, peeled tomatoes, canned or fresh

     1 Tbsp. Lucero Miller's Blend Extra Virgin Olive Oil

     1/2 green pepper chopped

     1 stalk celery, chopped

     1 medium-sized yellow onion, chopped

     3 cloves fresh garlic, minced



    Directions for Red Sauce



    1-  Mash tomatoes with potato masher and set aside. In a

    medium-size pan heat oil, add chopped ingredients and sautè until

    onion is transparent.


    2-  Add mashed tomatoes and simmer for 1/2 hour.  Pour red sauce

    over calamari and heat for 1 minute.




  • Vanilla Bean Ice Cream With Flavored Balsamic Topping

    July 2, 2013




    1/2 c. any flavor  Lucero Balsamic Vinegar  (13 of them!)

    1/2 c. apple juice

    1/4 c. water

    1/2 c. sugar

    Grated zest of 1 lemon

    1/4 tsp. ground cinnamon

    1 c. dried cherry infused cranberries

    1 pint gourmet vanilla bean ice cream




    1. Combine all topping ingredients in small sauce pan.

    2. Bring to a boil and stir until sugar is dissolved.

    3. Add the cranberries and reduce heat to low.

    4. Cook for 8 to 10 minutes.

    5. Let topping cool before drizzling over the ice cream.




  • Lucero Citrus Crush Firework Cookies

    July 2, 2013




    -2 1/2 cups all-purpose flour, plus more for surface

    -1 tsp. baking powder

    -1/2 tsp Salt

    -12 Tbsp. Lucero Mandarin Orange Agrumato Olive Oil

    or Lucero Meyer and Eureka Lemon Olive Oil

    -2 cups sugar

    -2 large eggs

    -2 tsp. of pure vanilla extract

    -1 cup powdered sugar

    -1 1/2 Tbsp.milk

    -3 tsp. of Lucero Lemon White Balsamic Vinegar

    -1 tube of red and blue piping gel



    Preheat oven to 325 degrees


    1. Stir flour, baking powder, and salt into a large bowl.


    2. Beat olive oil and sugar with a mixer on medium-high speed

    until incorporated, slightly yellow, and fluffy, about 2 minutes.

    Beat in eggs 1 at a time. Reduce speed to low.


    3. Add flour mixture, then vanilla. Refrigerate dough, wrapped in

    plastic wrap, for at least 1 hour.


    4. Roll out dough to about 1/4-inch thickness on a floured surface.

    Cut out cookies using a round cookie cutter, rerolling scraps once.

    Transfer to a baking sheet.


    5. Bake until edges just start to brown, 17 to 19 minutes. Transfer

    cookies to a wire rack, and let cool completely.


    6.  Mix powdered sugar, milk and Lucero White Lemon Balsamic

    Vinegar to make frosting. Frost cookies with white icing to cover.


    7. Immediately using piping gel pipe a red or blue dot in the center

    of cookie. Then pipe concentric rings of colors around the center

    dot (using the same color as the dot, or alternating colors).


    8. Drag a toothpick through the colors to create bursts, starting

    from the center dot and working toward the edge. Alternate

    dragging inward and outward as you work around the cookie.

    (Or drag around the cookie in 1 direction or curve the lines for

    a pinwheel effect.)


    Let dry. Repeat with remaining cookies and icings.



    photo from




  • Peachy Pineapple Balsamic Vinegar Martini

    June 25, 2013




    1.25 oz. pineapple flavored vodka

    .5 oz. Triple Sec

    .5 oz. sweet-n-sour

    .5 oz. pineapple juice

    .5 oz. Lucero Peach White Balsamic Vinegar

    One pineapple wedge



    Prepare the Martini



    In a shaker add vodka, triple sec, pineapple juice, and

    sweet-n-sour over ice and shake well.


    Strain into a martini glass and add balsamic vinegar.


    Garnish with fresh pineapple wedge.



  • Tequila Jalapeño Kiss Glazed Chicken Skewers

    June 10, 2013




    1/2 cup fresh lime juice

    1/2 cup light brown sugar

    3 Tbsp. Lucero Persian Lime Olive Oil

    4 garlic cloves, chopped

    1 Tbsp.of chopped oregano

    1 Tbsp. kosher salt

    3 lbs. skinless, boneless chicken thighs, cut to 1/2" wide strips

    1/2 cup Little Thief Tequila Jalapeno Kiss Mustard

    1/4 cup honey

    1  Tbsp. fresh lime juice




    1-  In a large bowl, combine lime juice, brown sugar, the

    Lucero Persian Lime Olive Oil

    Cover and refrigerate for about one hour at least.


    2-  In another mixing bowl add Tequila Jalapeno Kiss Mustard,

    honey, lime juice, mix together and separate half into a small

    bowl for serving.


    3-  Soak 24 bamboo skewers in water for 30 minutes.

    Light a grill. Thread chicken onto the top third of the skewers;


    4-  Grill over moderate heat, turning, until golden browned and

    almost cooked, 8 minutes.


    5-  Brush the chicken with the reserved 1/2 of the mustard and

    grill until glazed and cooked through. Serve the skewers with the

    remaining mustard.




  • Grilled Bell Pepper Bruschetta

    June 3, 2013




    8 slices of bread

    3 Tbsp  Lucero Hojiblanca Olive Oil  for brushing

    2 orange bell peppers, halved lengthwise

    1 pint cherry tomatoes, quartered

    3 Tbsp. of Lucero Traditional Balsamic Vinegar

    3 Tbsp. Lucero Crushed Meyer Lemon Olive Oil

    coarse salt and ground pepper

    1 ounce Parmesan cheese, grated (with a few

    copped fresh herbs added if desired.)




    Heat grill to medium-high.


    1-  Brush bread with olive oil and place on grill Toast until golden

    brown on both sides.


    2-  Add peppers skin side up, cover, and cook until beginning to

    soften, 5 minutes. Turn peppers over and cook

    until charred, about 4 minutes.


    3-  Remove from grill and let cool.

    Cut peppers into thin strips.



    4-  In a medium bowl, combine peppers, tomatoes, balsamic

    vinegar and olive oil. Season with salt and pepper. Top bread

    with pepper mixture and Parmesan.


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


  • Easy Grill Zucchini and Tomatoes

    May 28, 2013



    2 sliced zucchini

    2 diced tomatoes

    4 diced garlic cloves

    3 Tbsp. Lucero Lemon Extra Virgin Olive Oil

    chopped fresh basil

    salt & pepper

    Parmesan cheese






    Combine all ingredients in an Aluminum foil pouch. Grill on high

    heat for 15 minutes. Top with parmesan cheese and serve!



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