Our oil maker has a thing about smoked paprika. She will use it to make her famous chicken and potato dish which uses cumin, bay, chilli and smoked paprika. Like most of the oils we produce at Lot Eight, Moorish is a product of the flavour combinations used by our oil maker and her desire to share them with food lovers.

This blend (nicknamed the chorizo oil) has already been used by the oil maker to make paella, chicken and potato bake, scrambled eggs and shakshuka. This blend can be used as a base oil as well as a finishing oil. We recommend both.

How to Use

Breakfast has never tasted better than when serving Shakshuka, a combination of tomatoes, onion and poached eggs cooked together with the addition of Moorish

The spice of life comes to life with paella, a Spanish favourite, combining seafood, sliced chorizo sausage and rice cooked long and slow, so add a dash of Moorish when serving.

As easy as it is, serve a pureed white bean soup made with tinned cannellini beans, garlic, stock and garlic, to be served with crusty bread and the addition of Moorish Oil to the soup, for balance and finesse. It will soon become a family favourite.

We all love freshly made bread and by using Moorish in your baking, you will salivate with the flavours, as a dipping oil or in the dough for maximum flavour and dip into dukkah.

A night off for the chef and its pizza on the menu. Make baby meatballs and add Moorish Oil to the mixture. Caramelise sliced leeks or onions and layer over the base and add the meatballs, some tomato sauce or sugo and the meat balls. After cooking, drizzle over Moorish oil and then sprinkle with a little sour cream to blend the exotic flavours.

Whole baked fish rubbed inside with Moorish and stuffed with sliced potato, sliced peppers and onion, comes to life fresh from the sea.