An Oil for That Final Finish

NEW YORK — For Ulrike Sitter, pressing plant seeds for oil is a tradition she has imported from her native Austria, where toasted pumpkinseed oil is a culinary staple. Sitter does her work at the Entrepreneur Space in Long Island City, Queens, making hempseed, rapeseed, sunflower-based chile and camelina seed (tea seed) oils from crops grown upstate. For now, she produces her pumpkinseed oil from Austrian seeds, but she expects to have New York-grown pumpkin seeds soon. Each oil is best used as a finishing oil to season food, though camelina oil — earthy and with a high smoke point — is effective for cooking. — Ulli’s Oil Mill organic oils, each 3.4 ounces, camelina, $18; raps (rapeseed), $15; hemp, $20; chile oil, $20; Austrian pumpkinseed, $20, ullisoilmill.com.

Posted 12:01 a.m. Jul 11, 2018 — Updated 12:01 a.m. Jul 11, 2018

By

Florence Fabricant

, New York Times

NEW YORK — For Ulrike Sitter, pressing plant seeds for oil is a tradition she has imported from her native Austria, where toasted pumpkinseed oil is a culinary staple. Sitter does her work at the Entrepreneur Space in Long Island City, Queens, making hempseed, rapeseed, sunflower-based chile and camelina seed (tea seed) oils from crops grown upstate. For now, she produces her pumpkinseed oil from Austrian seeds, but she expects to have New York-grown pumpkin seeds soon. Each oil is best used as a finishing oil to season food, though camelina oil — earthy and with a high smoke point — is effective for cooking. — Ulli’s Oil Mill organic oils, each 3.4 ounces, camelina, $18; raps (rapeseed), $15; hemp, $20; chile oil, $20; Austrian pumpkinseed, $20, ullisoilmill.com.

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