Harissa oil

Harissa oil

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(1 ratings)

Ready in about 10 mins


Makes about 300ml/10fl oz
Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 dried chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp caraway seeds
  • generous pinch dried mint leaves, crumbled



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ tsp sea salt
  • 2 garlic cloves, peeled and smashed
  • roughly 300ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.

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Comments (2)

oliverratcliffe's picture

For real Harissa oil add a few drops of rose water, I also prefer adding some more chilli as I like it hot!!

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