Ville Pulkkinen’s enthusiasm for oils started already in the 90s.
Adobe Stock/AOP, Minna Nurro
At the beginning of October, Lemmon Luomun Mamma’s pizza oil won the title of organic product of the year in the consumer category. Valio’s A+ organic natural yogurt was awarded in the professional category. Executive director of the Organic Union Susann Rännäri said in the announcement that the winning products came out on top thanks to their good taste and ease of use.
The reason behind Mamma’s pizza oil seasoned with organic herbs is Ville Pulkkinen, who is a home economics teacher by training. Pulkkinen became interested in flavored oils already in the 90s and has been increasing his knowledge of the world of oils over the years.
The oils of the Pulkkinen Lemmon Luomu company are produced in Lempäälä. The raw materials for the oils are organic and, if possible, also domestic.
Mamma’s pizza oil is made by extracting organic herbs into rapeseed oil. Cold-pressed rapeseed oil from the Alavute oil press is used as the oil base, which Pulkkinen chose after tasting all the oils available in Europe. So there was enough of a basis for comparison.
– The taste of Alavu oil is incredibly rich and it may even be perceived as a bit aggressive compared to competitors’ oils, but in my opinion it is the best possible. This oil also makes baked goods a beautiful saffron yellow.
THE FACTS
In the Organic Product of the Year competition, Birkkala farm’s organic tin malt and Ketokamu’s KUKKIS Eastern vegetable puree soup received honorable mention. Luumuliitto has organized the competition since 2009. In addition to Luomuliitto’s representatives, the competition’s jury includes trade and professional kitchen industry experts.
You can taste the oil
Pulkkinen is happy that Finns’ taste in oil is slowly changing towards a natural trend, i.e. that oil should have aroma and taste. In the past, a strong trend was that the oil must be as neutral as possible.
– People have come to say that putting pizza oil on top of a portion of noodles or in a box of macaroni gives a wonderful change to everyday food.
Pulkkinen’s enthusiasm for food struck him as a child, because his mother was a restaurateur.
– For my parents, food has always been important, even exhaustingly important, because Sunday lunches always lasted a long time. Friends always cursed that it took three hours again when you went to eat, he says with a laugh.
– Sometimes it happens that a hobby becomes a profession and you get used to it, but I haven’t gotten used to it yet.
Pulkkinen’s goal is to expand his company little by little. Bigger workspaces and an expansion of the product range are expected next year.
– I try to do good above all else. When it comes to creation, and keeping the environment as the most important value in the background, it is an incredible motivator to work as well.
Lemmon Coriander pesto
1 pot of cilantro
1 dl (35 g) almond chips
3 cloves of garlic, chopped
1 ½ dl (75 g) grated parmesan cheese
½ dl Mamma’s Pizza oil
½ dl cold-pressed rapeseed oil (olive oil also works)
1 teaspoon of salt
1. Put all the ingredients in a bowl and chop them well with scissors. You can also use a stick blender.
2. Enjoy with pasta, noodles or potatoes.
THE FACTS
With the same recipe, you can also make a more traditional pesto. In this case, replace the cilantro with fresh basil. You can make tomato pesto by adding a dozen sun-dried tomatoes. The product can be stored in the refrigerator for at least a couple of weeks. The most important factor in terms of shelf life is to use a clean scoop when dosing.