Harissa is a hot paste used in North African and Middle Eastern cuisine. Use it to paste over chicken, roasted vegetables, in salad dressings, yoghurt, or as a rub.


1/2 c Juno Picual 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


  1. Heat 2 tablespoons of the Juno Picual  extra virgin olive oil in a large sauté pan over medium heat.
  2. Add the garlic, shallots, thyme, red chillies, and red capsicums. Sauté until the shallots are translucent, about 2 minutes. 
  3. Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.
  4. Transfer to a blender with lime juice, salt,  Juno Chilli Infused Olive Oil and Juno Garlic Infused Olive Oil. Puree until smooth.  You can also add a dollop of Juno Lime Agrumato Olive Oil for good measure

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