Harissa Infused Olive Oil Recipes
Do you have a recipe to share? Please feel free to submit recipes and pairings you love.
Click here to purchase Harissa Infused Olive Oil
Harissa Infused Olive Oil
From the Barbary Coast of North Africa, this Popular in North Africa and the Middle East, the combination of smoked chili peppers, garlic, caraway, coriander and cumin delivers an unforgettable classic Moroccan flavor.
From the Barbary Coast of North Africa, this Popular in North Africa and the Middle East, the combination of smoked chili peppers, garlic, caraway, coriander and cumin delivers an unforgettable classic Moroccan flavor.
Pairings:
Try pairing Harissa Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Harissa Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Pineapple White Balsamic
- Espresso Dark Balsamic
- Strawberry Balsamic
Common Uses:
- Use as a spicy bread dipper
- Give some heat to couscous, stews, soups, your favorite spaghetti sauce & burritos!
Our Recipes:
Caitlin's Vegan Taco's
|
Ingredients:
1 Onion 3 garlic cloves 1 cup of lentils 2.5 cups of broth 2-3 T tomato paste |
1 T NHHS chili powder 2-3 t NHHS cumin 1 head of cauliflower corn tortillas MOV Harissa olive oil to taste |
NHHS= New Hampshire Herb & Spice MOV= Monadnock Oil & Vinegar
|
Directions: Chop and saute onions and garlic with harissa olive oil after around ten minutes add spices and tomato paste. let simmer for a minute before adding broth and lentils. Bring to a boil and then simmer for 20-30 minutes. Chop and coat cauliflower with harissa oil and season with salt. Add to preheated (425) oven and cook for around 30 minutes. Place lentils in corn tortilla and top with cauliflower, cilantro and scallions. For the non-vegans I make a sauce with sour cream, lime juice and siracha. Enjoy! |
CJ's Scallops in Thai broth
|
Ingredients:
|
|
Directions:
In a small saucepan heat the coconut milk, scallions and lime leaves to just a boil, reduce to low and simmer for 10 minutes. Remove from heat and add the Lemongrass, Ginger, and Fish Oil. Cover with a lid and set aside. Remove lime leaves before serving. In a Medium saute pan, heat the oil. Season the scallops with salt and pepper and sear on both sides. Scallops should be just translucent and velvety in consistency. Remove from pan and add the Zucchini, Squash, and Tomatoes. Saute for 30 seconds (add a bit more oil if necessary).
Plate the dish in shallow bowls or recessed plates. Ladle 1/2 cup of the coconut broth into the plate. Place five of the scallops around the perimeter. Spoon 1/2 the vegetable mixture into the center. Arrange a small clump of Cilantro on top of the vegetables. Squeeze a lime wedge over all. Drizzle Harissa Oil into the broth.
Enjoy!
In a small saucepan heat the coconut milk, scallions and lime leaves to just a boil, reduce to low and simmer for 10 minutes. Remove from heat and add the Lemongrass, Ginger, and Fish Oil. Cover with a lid and set aside. Remove lime leaves before serving. In a Medium saute pan, heat the oil. Season the scallops with salt and pepper and sear on both sides. Scallops should be just translucent and velvety in consistency. Remove from pan and add the Zucchini, Squash, and Tomatoes. Saute for 30 seconds (add a bit more oil if necessary).
Plate the dish in shallow bowls or recessed plates. Ladle 1/2 cup of the coconut broth into the plate. Place five of the scallops around the perimeter. Spoon 1/2 the vegetable mixture into the center. Arrange a small clump of Cilantro on top of the vegetables. Squeeze a lime wedge over all. Drizzle Harissa Oil into the broth.
Enjoy!
Harissa Aioli
|
Ingredients:
|
|
Directions:
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
Enjoy!!
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
Enjoy!!
Oven Baked Spicy Harissa Olive Oil Kale Chips
Ingredients:
- 4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed
- 2 tablespoons MOV Harissa Olive Oil
- 1 teaspoon Paprika (optional)
- 1/2 teaspoon fine Sea Salt
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa Olive Oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.
Enjoy!!!
Roasted Pepper & Potato Frittata with Harissa Aioli
|
Frittata Ingredients:
|
Aioli Ingredients:
Aioli Directions: In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups |
Directions:
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.
In a heavy 12" oven proof saute pan (cast iron is ideal here) heat the MOV EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
Serves 8
Enjoy!!
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.
In a heavy 12" oven proof saute pan (cast iron is ideal here) heat the MOV EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
Serves 8
Enjoy!!
Pistachio-Stuffed Mushrooms
(from one of our cooking demos)
|
Ingredients:
|
|
Directions:
Clean the mushrooms, remove stems from caps and finely chop the stems.
Saute stems and onions in 1/4 cup of Harissa olive oil
Add breadcrumbs, pistachios, Tuscan Herb blend and mix well.
Spoon stuffing into mushroom caps.
Place mushrooms on a baking sheet, drizzle with the remaining Harissa olive oil.
Bake at 350F for 5 minutes and serve hot!
Yield: Serves 10 - two caps per each
Enjoy!!!!
Clean the mushrooms, remove stems from caps and finely chop the stems.
Saute stems and onions in 1/4 cup of Harissa olive oil
Add breadcrumbs, pistachios, Tuscan Herb blend and mix well.
Spoon stuffing into mushroom caps.
Place mushrooms on a baking sheet, drizzle with the remaining Harissa olive oil.
Bake at 350F for 5 minutes and serve hot!
Yield: Serves 10 - two caps per each
Enjoy!!!!