Turning pumpkin seeds into oil


The nutty, roasted scent of pumpkin seed oil from Stöger hints at its enticing earthy flavors. Dark olive green, the oil is made with hull-less seeds of organic Styrian pumpkins grown in Austria on the Stöger family farm in Neuruppersdorf. The seeds are first slow-roasted and then cold-pressed (about $15 for 100 ml., $21 for 250 ml., $35 for 500 ml.) Byfield resident Marietta DeAngelo at 15 was an exchange student living on the Stöger farm. Now, 25 years later, she runs Culinary Imports in Rowley with her husband, Alan, and imports the Austrian family’s oil, as well as their pumpkin seeds. A drizzle of the oil adds a buttery and nuanced flavor to any dish or a salad dressing. Use it as a dipping sauce, as you would olive oil. Swirl it into ice cream or yogurt to add a toasty pumpkin taste. A little goes a long way.Available at Fastachi, 83 Charles St., Boston, and 598 Mount Auburn St., Watertown, 617-924-8787 (for both locations); Debra’s Natural Gourmet,98 Commonwealth Ave., Concord, 978- 371-7573; Shubie’s Marketplace, 16 Atlantic Ave., Marblehead, 781-631-0149; Lula’s Pantry, 5 Dock Sq., Rockport, 978-546-0010; Tendercrop Farm, 108 High Road, Newbury, 978-462-6972; or go to

Ann Trieger Kurland can be reached at