Epicurean vomFASS Oil has New World Roots

November 6, 2015
By Toni Jakovec

When the Colonists landed in North America they found the Indians growing and using pumpkins.  The new Americans enthusiastically embraced this large, ungainly fruit.  Once the harvest from the early colonies was shipped back to Europe, the pumpkin and its exquisite oil were eagerly embraced and spread rapidly throughout Europe.

pumpkin oilToday pumpkin seed oil is a culinary specialty grown primarily in the former Kingdom of Hungary, which is now southeastern, Austria, eastern Slovenia, Central Transylvania, the Orastie-Cugir region of Romania, northwestern Croatia and adjacent regions of Hungary.

Austria has been granted the PDO (Protected Designation of Origin) appellation from the European Union.  This PDO appellation means that the pumpkin seeds used for vomFASS Styrian Pumpkin Seed Oil must have their origins in specifically indicated regions and can only be pressed in Styria.  The importance of this regional designation is to protect the unique local variety of pumpkins, and the hull-less seeds within, that must be used exclusively in Styrian Pumpkin Seed Oil.

vomFASS FazZination Styrian Pumpkin Seed Oil is a robustly flavored, fairly thick oil, of a deep khaki-green color.  The oil is nutty in both flavor and aroma and excels in cold dishes.  The nutty notes make it a beautiful compliment to vomFASS fruit vinegars such as the Apple Balsamic,  Honey Balsamic Star, Pomegranate Balsamic.

As a finishing oil, vomFASS FazZination Styrian Pumpkin Seed Oil is outstanding drizzled on oatmeal, starches, and especially ice cream.

Stop by your local vomFASS store and savor the flavor of this spectacular fall harvest product.  It may have you rethinking tonight’s vinaigrette…..

Here’s a great idea for any Halloween pumpkins you might have sitting around.  Don’t be daunted by the list of ingredients, as most of them you will have on hand.  This recipe is quite easy to make and the presentation and delicious result is well worth the effort.

Autumn Stew


  • 5-7 lb.  pumpkin, tureen shaped
  • 2 T.      vomFASS Madonia Extra Virgin Olive Oil
  • 1 lb.     mild Italian Sausage
  • 1 lg.     onion, chopped
  • 1          leek, chopped
  • 14 oz.  frozen petite whole onions, thawed
  • 2          carrots, chopped
  • ½ cup  celery, chopped
  • 2 tsp.   garlic, minced
  • 1 tsp.   vomFASS salt
  • ½ tsp.  vomFASS Ground pepper
  • 12        tiny new potatoes, quartered
  • 2 T.     Dijon mustard
  • 2 cup   chicken stock
  • ½ cup  Your favorite vomFASS dry White Wine
  • 2 tsp.   fresh rosemary, minced (1 t. dried)
  • 2 tsp.   fresh thyme leaves, minced (1 t. dried)
  • ½ cup  fresh parsley, chopped & divide
  • 2 T.      butter
  • ½ lb.   shiitake mushrooms, quartered, stems discarded
  • 2 T.      butter, room temperature
  • 1½ T.   flour
  • vomFASS FazZination Styrian Pumpkin Seed Oil


  1. Preheat oven to 350 degrees.
  2. Cut pumpkin around the stem, creating a good sized opening; trim lid.  Clean out seeds and membrane and discard.  Bake pumpkin and lid on a parchment lined sheet pan at 350 degrees for 20 minutes.  Remove from oven and set aside.
  3. Heat vomFASS Pepone Extra Virgin Olive Oil in heavy pot and brown sausage.  Meanwhile, chop the onion, leek, carrots, and celery and quarter the potatoes.  Remove browned sausage from pot and set aside.  In the same pot sauté all the onions, leeks, carrots and celery until browned.  Add garlic and cook until fragrant, about 30 seconds.  Sprinkle with vomFASS salt and pepper.  Add potatoes.  Stir in sausage and mustard.  Add stock, vomFASS wine, rosemary, thyme and 4 tablespoons parsley.  Bring to a boil and simmer, uncovered, for 30 minutes or until potatoes are tender.  While vegetables simmer, sauté shiitakes in 2 tablespoons of butter.  Stir into stew.  Bring stew to a boil.
  4. Preheat oven to 375 degrees.
  5. In a small bowl, using your fingers or a pastry cutter, combine the 2 tablespoons of room temperature butter with 1 ½ tablespoons flour.  Add this mixture a bit at a time to the stew.  Transfer stew to the pumpkin.  Place on baking sheet and bake for 15 minutes.  Remove from oven and stir in remaining 4 tablespoons of parsley.  Serve, scraping bits of pumpkin with each spoonful.  Drizzle a bit of vomFASS Pumpkin Seed Oil on each serving.


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