Who was the genius that came up with the idea to infuse oil with spices? Every culture has their oil infusion. My mother always have a jar of oil infused with sweet paprika and hot paprika ready to use in the fridge. In fact, most of the Moroccan Jewish I know. We use it in matbucha, tagines, mezzes. My mother makes it with canola oil, while I prefer olive oil or avocado oil. Also, I add a pinch of smoked-paprika and chili flakes instead of hot paprika. Which I can then use in Chinese dishes as if it was chili oil.

You can use it in recipes that calls for harissa or dips and mezzes:
hummus
eggplant & tomato
steamed or burnet eggplant
Moroccan carrot salad.
The oil also gives a nice touch to braised dishes:
Moroccan style braised potatoes & chickpeas
vermicelli noodles
avocado toast
Endless possibilities.

You can use it instead of harissa over dips such as hummus, mezze such as eggplant & tomato, cooked salads such as steamed or burnet eggplant and Moroccan carrot, braised vegetable dishes such as Moroccan style braised potatoes & chickpeas , vermicelli noodles and avocado toast.