We're excited to introduce one of The Olive Scene's newest additions! Our Roasted Pumpkin Seed Oil is nutty, smoky, and fragrant - perfect for cooler weather.
Although pumpkin oil has its roots in Austria and Slovenia, ours is American-made. The pumpkins are grown in Genova, New York, where the seeds are also roasted and pressed.
How can Roasted Pumpkin Seed Oil have a nutty flavor? If you've ever had pepitas, you'll understand. Its deep flavor is quite intense, which makes it a better finishing oil than cooking oil.
In addition to its amazing flavor, Roasted Pumpkin Seed Oil is also high in antioxidants, vitamin E, mono and poly unsaturated fats. It's also free of cholesterol and trans fats! It's a guilt-free way to add flavor to dishes.
We love it in salad dressings, especially when paired with our fall-friendly dark balsamic vinegars. Try it with Fig, Cinnamon Pear, Traditional, Vanilla, Vermont Maple, Red Apple or Black Currant balsamic vinegars. We also like to pair it with some of our more acidic white balsamic vinegar flavors to brighten up dishes, such as Cranberry Pear, Gravenstein Apple, and Honey Ginger white balsamic vinegars.
Drizzle a tablespoon of Roasted Pumpkin Seed Oil over roasted vegetables, especially winter squash, sweet potatoes, cauliflower, and broccoli. It also adds a rich, nutty flavor to beans, sautéed greens, green beans, roasted fish, and cream-based soups.
Our Roasted Pumpkin Seed Oil really shines on pasta prepared with a cream or butter sauce. Ravioli (especially pumpkin or butternut squash ravioli!) are to die for when tossed in an alfredo sauce or a brown butter sauce, then finished with a drizzle of Roasted Pumpkin Seed Oil and a sprinkle of freshly grated Parmesan cheese.
It's also an incredible addition to baked goods, oatmeal, fruit-based desserts, waffles, and pancakes. In Austria, it's even a treat to drizzle Roasted Pumpkin Seed Oil over vanilla ice cream. If the idea of baking with this oil intrigues you, you must try our Baked Apple recipe.
Like most nut oils, Roasted Pumpkin Seed Oil has a low smoke point (250 degrees) and can spoil if not stored properly. Once opened, store the bottle in the refrigerator and allow to return to room temperature before using. Use within three to six months of opening to ensure the best quality.