Moroccan · Condiment
Harissa-Infused Olive Oil (Chilli Drizzle)
A quick chilli oil built on Moroccan spicing, warm olive oil gently infused with harissa, garlic, cumin and paprika until it turns fiery red and fragrant, then bottled to drizzle over eggs, soups, grilled vegetables or bread. It carries the flavour of harissa in pourable, glossy form — a spoonful adds instant warmth and colour.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 16
- Level
- Easy
Ingredients
- 250 ml olive oil
- 2 tbsp harissa paste
- 2 garlic cloves, lightly crushed
- 1 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp salt
- 1 strip of lemon peel
Method
- 1
Warm the oil
Gently warm the olive oil with the crushed garlic, cumin seeds and lemon peel over low heat until fragrant but not frying — do not let it get hot enough to sizzle hard.
- 2
Add the harissa
Whisk in the harissa, paprika and salt and warm through for a few minutes so the flavours meld and the oil turns red.
- 3
Infuse
Take off the heat and leave to infuse for 20 minutes as it cools.
- 4
Strain and bottle
Strain out the garlic and peel if you want a clear oil, or leave them in for a stronger flavour, and bottle.
Chef's tips
- Keep the heat low; the oil should perfume gently, not fry, so the garlic does not burn and turn bitter.
- Leaving the solids in gives a stronger, muddier oil; straining gives a cleaner drizzle.
- Store in the fridge and use within a couple of weeks, bringing it back to room temperature before drizzling.
Frequently asked questions
Is it safe to keep garlic in oil?
Store the oil in the fridge and use it within about two weeks. For longer keeping, strain out the garlic, since raw garlic in oil at room temperature carries a botulism risk.
What do I use it for?
Drizzle over fried eggs, soups, hummus, grilled vegetables, pizza or flatbreads — anywhere you want a hit of harissa warmth and a glossy red finish.