Recipes Ideas For Holiday Gifts

October 21, 2018



If you like to create and share food from your own kitchen, these

quick and easy recipes are healthy ideas for thoughtful, holiday

gifts.  Although these recipes don't require actual canning,

they should, neverthelss,  be stored in the refrigerator and

enjoyed soon after gifting.


Ascolano, a sweet medium intensity olive oil was used to make

these gifts, however the best oil is the one you enjoy everyday.

Happy cooking!


Marinated Olive Recipe

This is a general recipe you can tailor to your own tastes.


2 cups brined table olives

1 cup Lucero Extra Virgin Olive Oil, plus more as needed

1 to 2 cloves of garlic, thickly sliced

1 pinch fennel seeds

1 dried chili pepper or pinch of chili flakes

1 orange, for zest only




Use a peeler to make 3.5” by 2” strips of zests.  Combine all

ingredients and put into Mason jars.  To avoid any extra

mixture is completely covered with oil.  Store in refrigerator.


Arugula Pesto Recipe


Arugula, also known as rocket or rucula by greengrocer, is a

leafy green with a natural peppery, mustard like flavor. It's

best to be careful and select young leaves to avoid an overly

bitter flavor. Here is an easy variation on the classic basil

based pesto.




¼ cup pine nuts

1 to 2 cloves of garlic, smashed

2 1/2 packed cups arugula leaves

1/2 cup freshly grated Parmigiano Reggiano

½ cup Lucero Extra Virgin Olive Oil, plus extra for

covering the finished product

Maldon English Flake Sea Salt




1-  Toast pine nuts and cool

2-  Combine pine nuts, garlic, arugula and Parmigiano

Reggiano in a blender

3-  Process while drizzling in olive oil until fairly smooth

Season with salt and spoon the pesto into gift jars and cover

with more olive oil.  Store refrigerated.


Garlic Confit Recipe

This recipe technique mellows and softens garlic to a sweet

taste and tender, spreadable consistency while also flavoring the

olive oil.  Please heed the storage rules and note  the safety

warning at the end!




6 to 7 large heads of garlic

1 ¾ to 2 cupsLucero Extra Virgin Olive Oil, as needed

¼ tsp black peppercorns

2 bay leaves

10 sprigs fresh thyme


1-  Separate and peel garlic cloves then combine with

oil and herbs in small baking dish. Add more oil if needed

to cover cloves


2-  Cover with foil and bake for 350° oven for about 30 mins.

or until the cloves are soft & lightly browned.  Allow the

ingredients to cool then store in the refrigerator completely

covered with olive oil.




Cool the garlic and oil quickly and refrigerate immediately!

Use a clean jar with a tight seal to store the confit in the

refrigerator and use within 3 to 4 weeks. Always use a clean

spoon to remove garlic.


If you give the confit as a gift, ensure it stays refrigerated

and that you  include strict storage instructions and safety

warning  in the gift tag like this:



Garlic is an extremely  low-acid vegetable. When stored

improperly, it has the potential to produce the toxin that

causes botulism, an illness that can be fatal of not treated



Roasted Red Peppers Marinated in Extra Virgin

Olive Oil Recipe


We shared our technique for roasted red peppers last summer

for use in a red pepper and feta salad.  Now you can use the

same idea to create a gift for friends!


Preparation Technique


1-  Wash and dry bell peppers and keep them intact.  Place them

directly on your grill or even directly on a burner on your

stove top and allow them to char to the point of blackening the



2-  If you have a sensitive smoke alarm have your over-the-stove

fan running and/or open a window.  Use metal tongs to turn

the peppers to roast each side evenly.


3-  When satisfied, use your  tongs to place the charred peppers

in a plastic bag, perhaps the  one you used when you

purchased the peppers.  Take  great  care to not let the hot

tongs touch the plastic and twist the  end closed to let the

hot pepper finish cooking by steaming.


4-  Once the peppers have cooled (okay if still a bit warm),

remove them from the bag and then remove and discard the

charred skin. Remove the top, slice along the side, and roll

each pepper open to expose the seeds and any excess

membrane you’ll want to remove.


Slice into strips. Insert the prepared pepper strips into a

gift jar and cover  with olive oil.


Chermoula Sauce Recipe


This green Chermoula sauce is another easy, delicious,

and healthy variation of sauces like pesto. It's originally from

North Africa and traditionally used on grilled fish in Algeria,

Libya, and Tunisia where the proximity to the Mediterranean

Sea inspires delicious recipes for fish.


This version is from Morocco, near the Mediterranean and

Atlantic coastline.  Try it on winter vegetables to brighten them

Imagine using chermoula on squash or grilled cauliflower

steaks! It also makes a terrific foil for meats such as lamb

or chicken. Or just enjoy it for its original purpose, as a sauce for

grilled fish


3/4 tsp cumin seeds

1 to 2 cloves garlic, smashed

½ tsp lemon zest

1 tsp smoked paprika

¼ tsp chili flakes

½ tsp Maldon English Flake Salt

¾ cup Lucero Extra Virgin Olive Oil, plus extra for

topping off jar

1 ½ packed cup cilantro

1 packed cup flat leaf parsley

¼ cup lemon juice


1-  Toast cumin seeds in a dry skillet until fragrant.  Let cool,

then grind to a powder.


2-  Put cumin, garlic, lemon zest, paprika, chili flakes, salt and

half  the olive oil in a blender.  Puree until smooth.


3-  Add cilantro and parsley, process and drizzle in remaining

olive oil until combined.  Taste mixture and add salt if



Store in jar, covering with a thin layer of oil.

Keeps 2-3 days.


Rosemary Pecan Recipe


We suggest you double the recipe because you’ll probably

be eating as many as you put in little jars!




3 tbsp Lucero Extra Virgin Olive Oil

3 cups pecans

2 sprigs of rosemary

¼ tsp. smoked paprika

Maldon Flake Salt or Maldon Smoked Flake Salt


1-  Mix the first four ingredients together.


2-  Bake in a single layer on a cookie sheet in 350° oven

until toasted and season with Maldon Salt to taste.



From the Lucero Kitchen

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