Harissa is a hot sauce or paste used in North African and Middle Eastern cuisine. You can use this paste over chicken, roasted vegetables, in salad dressings, yoghurt, or as a rub.


1/2 c Juno Koroneiki or Leccino extra virgin olive oil
4 cloves garlic, chopped
2 shallots, chopped
1 tsp chopped thyme
2 red chillies, seeds removed
3 red capsicums, chopped
1/2 tsp coriander seeds
1/2 tsp ground cumin
1/2 tsp caraway seeds
juice of 1 lime
1 tsp salt


Heat 2 tablespoons of the Juno Koroneiki or Leccino extra virgin olive oil in a large sauté pan over medium heat.

Add the garlic, shallots, thyme, red chillies, and red capsicums. Sauté until the shallots are translucent, about 2 minutes. 

Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.

Transfer to a blender with lime juice, salt, and the remaining 6 tablespoons of Juno Koroneiki, or Leccino  extra virgin olive oil. Puree until smooth.

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