Harissa Infused Olive Oil

Most harissa recipes call for a variety of roasted red and green chili peppers, garlic, coriander, caraway, saffron, mint, and olive oil. Ours is no different. The result is a complex, aromatic oil that works beautifully as a marinade for lamb, chicken, fish, and shellfish, but is equally delicious as a finishing oil for legumes, stews, and grains. Once you try it on hummus you won’t go back.

Use For Marinades for lamb, poultry, fish, and shellfish · Chicken tagine · Lamb stew · Grilled vegetables · Spicy grain salads · Hummus · Legumes

Pair With

Dark Balsamic: Blackberry Ginger, Torino Chocolate, Espresso, Italian Herbs of Naples, Pomegranate, Tuscan Strawberry

White Balsamic: Balsamico Bianco, Cranberry Pear, Sicilian Lemon, Key Lime

Whole Fruit Balsamic: Italian Mango, Watermelon Mint

Wine Vinegar: Pedro Ximenez Sherry, Vinoso-Barbaresco, Champagne

Tips Swirl into hummus before serving and finish with a sprinkle of smoked paprika for an effortless, restaurant-worthy appetizer. Also incredible as a base for a quick Shakshuka, just sauté your onions, tomatoes and peppers in our Harissa oil before adding the eggs.

Product of Spain or Portugal (EVOO base sourced based on current harvest availability)