In every Moroccan Souk, store and home you will find this spicy condiment used as either a base for cooking, or as a garnish to add spice to your meal. Harrissa remains a staple in the Moroccan kitchen, much like Ketchup, Tabasco or Siracha is for many American homes. Though some key ingredients remain essential to every Harissa recipe, variances do exist setting some apart from the other. Unfortunately, most brands on the shelf are using vegetable oil instead of olive oil, a lot of water and salt. Villa Jerada's has almost a half of a preserved lemon per jar, and a fair amount of fresh harvest certified organic extra virgin Moroccan olive oil. In fact, you can tell this just by the colour. The peppers we use are so red and blackened yet the final result is a beautiful orange brick harissa due to the amount of green olive oil and preserved lemons added.