Emile Noël Pumpkin Seed Oil Review

Let's talk Pumpkin Seed Oil. I posted a recipe here at the beginning of the month and shared this oil with all my foodie friends. Pumpkin Seed Oil has been a well hidden secret to all of us up to this point and based off their responses, the secret is about to be shared.

I started to look around to find out how this is typically served. It has such a lovely fatty mouth feel with an intense nuttiness I haven't experienced from any other oil. Emile Noël, creates their artisanal oils using a cold press, which is so critical in the production of nut oils because heat can dramatically change the flavor and quality of an extracted oil. Further, their oils are organic non-GMO fair trade so I consider them the standard by which all other oil millers are judged.

Popular ways to serve PSO is over vanilla ice cream which creates a delicious nuttiness. Think: the essense of nuts, a silky mouth liquid mouth feel accompanied by the creamy sweetness of ice cream. Another popular way to serve this is over greek yogurt. It is rumored to turn a delightful green color.

Aside from those ideas, PSO can be used in a similar method to truffle oil. It's not to be heated, as the health benefits dissolve with heat and the nutty flavor quickly turns to burnt. But it can be used to dress anything up with a subtle taste of the fall harvest.

Here's a quick recipe that required virtually no cooking but really impressed many of my dinner party and brunch guests. Some noted that it gave them a holistic feeling having pumpkin soup, eating the seeds and tasting pumpkin seed oil in the same bite.

Seeded Pumpkin Soup

Ingredients:
2 boxes Trader Joe's Pumpkin Soup or make your own using this recipe (do not double).
4 tablespoon greek yogurt
4 teaspoon pumpkin seed oil
4 teaspoons pumpkin seeds

Directions:
1. Heat pumpkin soup in a saucepan. When heated to simmering, pour into 4 bowls.
2. Dollop each bowl with 1 tablespoon of greek yogurt. For a more formal presentation, place yogurt in a ziploc bag, cut a small hole in the corner tip of the bag, and squeeze out the yogurt in swirls.
3. Drizzle each bowl with 1 teaspoon of pumpkin seed oil over the yogurt.
4. Garnish the center of the bowl with pumpkin seeds.
5. Serve immediately.

This recipe, along with the earlier bruschetta recipe, has really made me fond of using PSO during the fall. I can imagine drizzling this over a homemade pumpkin pie ice cream, mixing with cream cheese to put into a holiday cheese ball, or just garnishing a plate of scrambled eggs.

I highly recommend adding Emile Noël's Pumpkin Seed Oil to every foodie's holiday pantry because it's such an interesting add to Thanksgiving and dishes. I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.