Austrians enjoy their pumpkin seed oil like Italians enjoy olive oil – it makes a versatile condiment oil for us on soups, fish, vegetables and even hot cereal. Pumpkin Seed Oil is finally making its way onto the American pantry shelf. Our roasted Pumpkin Seed Oil (RPSO) is 100% pure varietal oil made from oilseed pumpkins grown in upstate New York. The oil has a rich brown color and flavors of toasted sesame and roasted mushroom. It has a more complex flavor profile than its Austrian cousin, Styrian pumpkin seed oil.
The oil makes a wonderful complement to grilled vegetables, roasted fish, or sautéed leafy greens. Try on fresh pasta or squash soup for a rich, distinctive alternative to olive oil.
RPSO is all-natural, expeller-pressed unrefined oil for finishing and flavoring your favorite dishes. It is 100% pure varietal oil made with non-GMO pumpkin seeds grown by Martin Farms in central New York. All of their seeds are non-GMO and are not treated with any chemicals or preservatives after being separated from the fruit. Food & Wine Magazine named this oil one of its “Must-buy Condiments.”
- Single ingredient: 100% non-GMO expeller pressed pumpkin seed oil.
- Flavor profile: savory, sesame, roasted mushrooms, pistachio
- Uses: drizzling over vegetables, salads, soups. Smoke point is only 250 degree F, so avoid high heat. Wonderful drizzled on goat cheese, steamed cauliflower or green beans, or broiled fish. For a simple but elegant salad dressing, blend with equal parts apple cider vinegar and season with sea salt.
- Shelf life: one year but best consumed as fresh as possible; flavor mellows over timer; keep cool and enjoy within 2 months of opening.
- Nutrition: oil is high in vitamin A, E, essential fatty acids like omega-3, mono- and polyunsaturated fats, low in saturated fat. No trans fat or cholesterol.
Pumpkin seeds are roasted, pressed and bottled at our Stony Brooks kitchen in Geneva, New York.
Expeller pressed means that oils are extracted using a chemical-free, mechanical process. The harder the nut or the seed, the more pressure that needs to be applied to extract the oil. This pressure results in more friction and higher heat.
Strictly defined, cold pressed–the method used for delicate fruit like olives–means that the pressing temperature is kept below 122 F. While many expeller pressed oils use the description “cold-pressed,” this is often used loosely and there is no regulatory standard. We prefer not use the term “cold pressed” for our oils, since the mechanical friction of the press does add some heat (reaching temperatures of approximately 140F), but these temperatures are low enough that the taste, nutrients and overall quality of the oil are retained.
How oil is extracted does matter–for taste, product quality, and environmental health. You may have noticed the different oil options that are available to you on the shelves of your supermarket. Canola oil, for example, might say, “expeller pressed” or “cold pressed” on the bottle. Or it might just say “canola oil.”
Producer: US-Stony Brook Crush Date: Crushed Fresh every Order(current batch 12/25)
