This EVOO is unlike any other and oh so versatile. Its unique blend of spices and mouth feel has garnered quite the cult following…so we brought it back to the store.
Great way to kick off 2018!
This spicy oil is most popular in North Africa and the Middle East. Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavours. We’ve added more peppers to this by popular demand, making it one of our hotter infused Olive Oils.
Give some zest to stews, soups, hummus, your favourite spaghetti sauce & burritos. Rub it on poultry, steak or lamb, sauté shrimp, cook your eggs in it, coat rice, quinoa or couscous before adding water to the pot.
Pair with Espresso, Tangerine, Vanilla dark balsamic, or Sicilian Lemon or Mango white balsamic.
Roasted Root Vegetables
1 lb butternut squash
1 lb sweet potatoes
1 lb celery root
1 lb rutabagas or turnips
1 lb parsnips
½ lb carrots
½ lb Yukon or red potatoes (optional)
Freshly cracked pepper and sea salt
Generous amount of EVOO (Harissa, Basil, Tuscan Herb, Chipotle or Herbs de Provence)
*Optional additions: beets, red or white onion, fresh thyme or rosemary sprigs
Preheat oven to 400.
Peel and dice all vegetables (except potatoes) into large cubes, about an inch.
In a large bowl, combine all ingredients, sprinkle generously with salt and pepper and coat thoroughly with olive oil.
Roast in oven uncovered on greased baking sheet, turning occasionally until tender and golden brown, about 45-50 min.
Remove from oven and serve (perhaps with a drizzle of Traditional, Maple or Red Apple Balsamic. Optional?)