Delivery to: Metro Manila
Delivery to: Metro Manila

Tava Hada Pilpelta Spicy Harissa Olive Oil

Filled with flavor and heat

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Tava Hada Pilpelta makes use of the leftover harissa oils to create an incredibly flavorful and spicy condiment. It uses the best quality olive oil, and has all the rich heat infused from the harissa.
France Europe

TASTING NOTES FROM THE CURATOR

The Tava Hada Pilpelta Spicy Harissa Olive Oil makes use of what was left in the harissa-making process. An Extra Virgin Olive Oil infused with all the essences of harissa; it’s slightly fruity but filled with rich, earthy, spicy aromas and flavors. It’s preservative-free, colorant-free, additive-free, and gluten-free.

PREPARATION AND PAIRINGS

This spicy harissa olive oil from Tava Hada Pilpelta is a very versatile ingredient. Drizzle it onto your salads, your eggs, your pizzas, and your pastas. Use it as a base for your savory sauces, or as a marinade for your steaks and chicken. You can even use it to make Aglio, Olio e Peperoncino.

AUTHENTIC HARISSA

Harissa is a hot chili pepper paste that originated in Mexico, and found its way to North Africa in 1492, through the Columbian Exchange. Its name comes from the Arabic verb, “harasa,” which means “to crush or press,” and refers to the process of crushing chili peppers into a paste. This paste is mixed with olive oil, garlic, and other spices to create harissa.

Tava Hada Pilpelta was founded by William Lellouche, who was born in Marseille to Algerian Jewish parents. He worked in air-condition unit installation, then worked in the food industry in various jobs before he found himself in an Italian restaurant, working his way up from cook to chef.

He’s always loved food, and when someone gave him a bird’s eye chili, he asked a Tunisian friend of his for a harissa recipe (harissa is the unofficial national sauce of Tunisia). He tested that recipe for three years before the final form of his harissa launched in January of 2020. The name comes from the first half of a Talmudic proverb, “One spicy pepper is better than a basketful of squash.”

He sold his Harissa Prestige to various large local Jewish shops in the community, but when the pandemic hit, had to pivot a little. So, he reached out to chefs who had some free time due to various restaurant and shop closures, to great success. Tava Hada Pilpelta is now found in many big gourmet shops, and even used by top chefs everywhere.

Storage Instructions

Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.

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