Popular in North Africa and the Middle East.
Our Harissa olive oil is made with chili peppers, garlic, caraway, coriander and cumin.
These ingredients are pounded into a paste and left overnight to develop the flavors.
Try this oil in soups, sauces, on chicken, fish and ribs.
Fantastic in Mediterranean and Moroccan dishes.
Made from premium ultra fresh extra virgin olive oil.
Blended in small artisan batches with 100% organic natural flavors.
Chocolate, Espresso, Blueberry, Peach white, Sicilian Lemon white, Pineapple white, Coconut white, Jalapeno white, Serrano honey vinegar.
3 cups cooked chickpeas
¾ cup yellow onion, chopped
1 tbsp. Harissa Olive Oil
3 cloves of garlic, minced
1 cup fresh parsley
1 cup fresh cilantro
1 tbsp. cumin
3 tbsp. flour
Salt & pepper to taste
A Falafel is very simple to make.
Preheat the oven to 250F.
Put all of the ingredients in a food processor and blend together until you get your desired consistency.
Line a baking sheet with parchment paper and grease the paper so the patties will not stick.
Use an ice cream scoop to make even sized falafel patties.
Lightly press the falafel patties down with a spatula.
Brush each patty with the Harissa olive oil that was also used in making the patty.
Doing so will make the falafel’s golden brown.
Bake for 20-25 minutes.
Enjoy in a wrap or on a sandwich with arugula, goat cheese and Tzatziki sauce.
Fig & Garlic Flat Bread
-3 flat breads
-1/4 cup onion
-1 clove garlic, minced
-½ cup leek, chopped
-½ cup fig jam
-1/4 cup goat or feta cheese
-2 cups of arugula
-olive oil, try Basil, Milanese Gremolata, any EVOO or any hot flavored oil.
-Black Mission Fig balsamic vinegar
1. Turn oven broiler on low and drizzle flat breads with olive oil.
Let slowly heat while ingredients are coming together.
2. Heat olive oil in a saute pan and add fresh garlic, onion and leeks. Saute.
3. In a small bowl combine the fig jam and fig balsamic together.
4. Remove flat breads from the oven and spread on the fig mix.
5. Sprinkle on the cheese, sauteed veggies and top with fresh arugula.
Lentil and Eggplant Stew
¼ cup mushroom and sage olive oil, plus more for drizzling
1 medium onion, finely chopped
¼ cup celery, finely chopped
4 garlic cloves, minced
1 bay leaf
3 cups of lentils, rinsed
1 can (14.5oz.) chopped tomatoes
2 quarts vegetable stock
2 medium eggplants
2 tbsp. Harissa Olive Oil
1/3 cup parsley, chopped
Salt and pepper
Pre-heat the broiler.
In a large saucepan heat 2 tbsp. of mushroom and sage olive oil.
Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Add the lentils, tomatoes and stock. Bring to a simmer over moderately high heat. Cover, reduce the heat and simmer, stirring occasionally. Cook until the lentils are tender but still hold shape (around 45 minutes)
Meanwhile, set the eggplants on a foil-lined baking sheet and rub with 2 tbsp. of mushroom and sage olive oil. Broil 6 inches from the heat. Turn occasionally until completely blackened and tender. (About 20 minutes) Let cool.
Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl: Discard the skins. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth.
Stir the Harissa olive oil and half of the eggplant into the lentil until warmed through. Stir in the parsley and season with salt and pepper. Ladle the stew into bowls; top with the remaining eggplant.
Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of extra virgin olive oil.