2019 - Volume #43, Issue #6, Page #09[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
Canadian Farmer Markets His Own Cold-Pressed OilsChefs at some top-notch restaurants love the rich oils from Jason Persall’s family farm. His business, Pristine Gourmet, is located 90 minutes southwest of Toronto, and produces a variety of cold-pressed virgin gourmet oils.
A fourth generation farmer, Persall’s family has a long history of finding innovative ways to supplement the farm’s cash crop business.
About a dozen years ago, Persall and his wife, Linda, became intrigued by stories about European farmers making their own oils. Persall began turning his soybeans into oil.
It wasn’t long before they added sunflowers, canola, pumpkins and CBD hemp to their specialty oil production. Vinegar production compliments the oils, some of which are infused with maple syrup, raspberries, and blueberries.
Persall says their oils are different than many supermarket oils because they’re made using a mechanical screw press with no added heat or chemicals. This produces oils with full flavor, aroma, texture, natural anti-oxidants, and quality rivaling a fine extra virgin olive oil. Mass produced oils are typically extracted using solvents and then refined to produce a low flavor, low color and virtually odorless oil.
Persall says “The term extra virgin means oil is extracted in the purest way possible without any additives or mixing with lower quality oil. Unfortunately, because of label restrictions, we can’t use that term, but we do label our Pristine Gourmet oils as ‘Virgin / Cold Pressed’ to communicate that these oils are as good as it gets.”
Persall’s production techniques make sure nothing is wasted. Other manufacturers seek out their food-grade ‘leftovers’, and the rest becomes animal feed.
He began selling his products by knocking on a lot of restaurant back doors in Toronto. “Much to my surprise, many chefs were looking for a direct-to-farm connection and were interested in these oils,” Persall says.
What started as a one person, one machine operation, now has four full time employees and several part time people, including Persall’s high school and college-age children. Today 6 press machines run 24 hrs. a day. Products are sold direct, on-line, and through specialty stores.
While most of Persall’s oils are sold in Ontario, they continue to expand across Canada.
Contact: FARM SHOW Followup, Jason Persall, Persall Fine Foods, 1211 Villa Nova Road, RR 1, Waterford, Ontario, Canada N0E 1Y0 (ph 519 443-4658; firstname.lastname@example.org).
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