The seeds are sewn at the end of April and harvested at the end of September. They are washed, dried and roasted before being slowly stone-ground. The resulting paste is allowed to stand for a few days or until the oil has picked up its deep green colour. This oil offers aromas of gingerbread and lightly toasted grain, recalling nature and fields. Its smooth taste, similar to that of walnut, offers a slight bitterness.
Use it with meats, selections of cooked meats, tenderloin with morels, and trout with hazelnuts or scrambled eggs. It also works well with green salads, pumpkin soup, and sheep's or goat's cheese. It's also suitable for use in desserts: parfaits, soufflés, vanilla ice cream or Austrian knödel.
Pumpkin seed oil pairs particularly well with balsamic vinegar from Modena.
100% virgin pumpkin seed oil.
Ground and toasted seeds.