The cold press ‘Lot Eight Harissa olive oil’ is for anyone with a taste for spicy food. The Harissa  Olive Oil is made by milling fresh olives with chillies, smoked paprika, coriander, caraway and other aromatic spices. 

Traditionally created to accompany meats, fish, stews, couscous, pasta and vegetable dishes, at Lot Eight we use it with most recipes asking for a touch of spiciness.

Take your tastebuds on a magic carpet ride to the Middle East, where you dine in the souk (market) and the air is spiced with the smell of Harissa.

How to Use

Such a wonderful and aromatic spiced oil, it blends beautifully with hearty vegetable casseroles or the lightest of salads with shredded kale, spinach, roasted carrots and beetroot, the addition of this oil will bring a flavoursome treat to you.

Add it to mince for tasty meatballs, create spicy scrambled eggs, potatoes or drizzle over hummus before serving with warm flatbreads.

Make falafel and add the oil as a drizzle with tahini and blend well, before serving dollops of this inside a pita pocket for maximum flavour.

Add to burgers for a zing or schmear over roasted vegetables, add to salad dressings or combine with yoghurt to serve with a curry.

Lift the skin on a roast chicken and rub the oil onto the breast and legs before roasting. At the end of cooking, pour the leftover juices and Harissa Oil over the chicken and the roasted vegetables for maximum flavour.

If you are gluten-free, making seed bread will take on the additional flavour and the Harissa Olive Oil is fabulous when adding diced and sauteed peppers plus tahina to the mixture.