Pumpkin Seed Oil – Black Gold
For almost all of them it is the first encounter with this precious dark oil. And everybody is always impressed by its rich flavour. Even though pumpkin seed oil is produced in areas a little bit further from Zagreb (Zagorje, Međimurje, Podravina, Slavonia and Baranja), it is very common and well received in our local cuisine. It is traditionally deep-rooted in many parts of continental Croatia, as well as in the neighbouring Central European countries like Slovenia, Austria, Hungary, Northern Serbia. Obviously, it is part of our Austrian-Hungarian heritage.
“The final stage in the production of pumpkin seed oil.” Image credit: Časlav Matijević
Produced by pressing roasted seeds of a certain variety of pumpkin, the oil is quite unique and difficult to describe if you have never tried it. Its colour is dark green, almost brown or black, it's highly viscous and the flavour is very distinctive, nutty and intense. Nutritionists agree that it is very healthy, rich in friendly polyunsaturated fatty acids, vitamins, antioxidants and many other nutrients. No wonder its is sometimes called black gold. Yet somehow, we have been discovering its benefits only lately, and we folks from the continent see the pumpkin seed oil as our answer to all the hype surrounding top quality olive oils from Istria.
“Pumpkin fairs, like Bučijada in Ivanić Grad, are the best opportunity to try some great pumpkin seed oils.” Image credit: Bučijada Ivanić Grad FB
Pumpkin seed oil is not meant to be used in cooking, because heating destroys most of its precious nutrients. So it is normally served cold, most often in dressings and dips, where its richness significantly upgrades any ordinary salad or a similar dish. Traditionally we use it in bean salad and potato salad. If a person from Zagreb is somehow somewhere served a bean salad without pumpkin seed oil, expect to hear a loud scream of shock and horror. It also works wonders on lamb's lettuce and shredded cabbage salads. Just dipping a slice of freshly baked cornbread in good pumpkin seed oil is a delicacy on its own. Or you can pour it on Zagreb's iconic appetizer sir i vrhnje – cottage cheese and cream – to get something familiar, but with a twist.
“A typical welcome in a Plešivica winery – some bubbles, cold cuts and homemade bread soaked in pumpkin seed oil.” Image credit: Taste of Croatia
Autumn is the season of pumpkin soup, and if you want to serve it properly, decorate it with a handful of toasted pumpkin seeds and a few drops of oil. Since it is so thick and flavourful, it gives a nice kick to hearty dishes like beef stew, when added during cooking. To see how pumpkin seed oil works in more elaborate dishes, I refer send my foreign guests to La Štruk bistro, specialized in the local dish called štrukli. There’s a version where pumpkin seed oil and pesto is added to the standard cottage cheese and cream stuffing and it really blows you away. In summer, a very elegant yet simple dessert in these parts consists of serving a scoop of vanilla ice cream with chopped toasted pumpkin seeds (a mix of nuts can also be added) and pumpkin seed oil. As strange as it may sound, it is no less delicious than chocolate ice cream with olive oil, following a similar idea.
“It is only natural to garnish a nice autumn pumpkin soup with some oil.” Image credit: Taste of Croatia
So when it comes to pumpkins, abundant all around us – carve them, roast them, cook them, but don’t forget that the real treasure is hidden in the seeds, and it flows out in the form of pumpkin seed oil. It’s definitely not a question of acquired taste, because from my experience, it appeals to the majority of first-time tasters. Northern Croatia’s liquid black gold complements Zagreb’s gastronomy in so many wonderful ways.
“Finta family farm is well-known for their pumpkin seed oil, check their stand at Dolac market.” Image credit: Finta FB
Header image credit: Taste of Croatia
Author: Morana Zibar / Taste of Croatia