Every great superhero needs a partner. For Tunisian Olive Oil, it is undoubtedly Harissa. If you haven't tried this North African flavor combination, you are missing out on one of the culinary world's most perfect pairings.
Every great superhero needs a partner. For Peanut Butter, it's Jelly. For Tomato, it's Basil. For Tunisian Olive Oil, it is undoubtedly Harissa.
If you haven't tried this North African flavor combination, you are missing out on one of the culinary world's most perfect pairings.
1. The Yin and Yang of Flavor
- The Heat: Harissa is a paste made from roasted red peppers, Baklouti chilies, garlic, and spices. It is smoky, spicy, and intense.
- The Cool: NAOUAL Extra Virgin Olive Oil is rich, fruity, and smooth.
- The Magic: When you mix them, the fat of the olive oil cuts the sharp heat of the peppers, while carrying the garlic and spice flavors across your tongue. It transforms a "hot sauce" into a luxurious, complex dip.
2. The Nutritional Synergy
It's not just about taste; it's about biology.
- Capsaicin: The compound that makes peppers spicy is fat-soluble.
- The Result: Eating Harissa with olive oil helps your body absorb the heart-healthy capsaicin more effectively than eating peppers alone.
3. How to Serve It (The "Tunisian Dip")
This is the standard appetizer on every table in Tunisia, from roadside stalls to 5-star hotels.
- Take a shallow bowl.
- Add a spoonful of Harissa.
- Add a spoonful of Tuna (optional).
- Drown it in NAOUAL Olive Oil.
- Serve with warm baguette.
Rip, dip, and eat. It is the simplest, most delicious appetizer you will ever make.
Spice up your life (and smooth it out).