Ulli's Oil Mill
Organic Cold-Pressed Oils & Protein Powders
Austrian-Inspired from Sustainably Farmed Oilseeds
"Let food be your medicine and medicine be your food." - Hippocrates
Our organic oils are cold-pressed using an Austrian stamp-pressed tradition in small batches. This process limits the frictional heat generated, creating a more nutrient-rich oil compared to conventional expeller pressing. All of our products are made with non-GMO ingredients from farms local to upstate New York. We are committed to creating a local oil-seed culture that incorporates a healthy crop rotation.
Our oils are beneficial for your whole body! Try our pumpkin oil & protein in your skincare regimen as a moisturizer or in a homemade sugar scrub.
Fun Fact: The leftover presscake from cold-pressed oils is a plant-based protein, full of flavor and nutrients. It's delicious in smoothies, cereal, savory and sweet baking, and is gluten-free!
I came to America in 2011 from Austria. After becoming a mum and living around Union Square Farmers Market, I immediately missed the rich Austrian tradition of local, cold pressed oils with which I was raised. I longed for eating simply with just a few seasonal, local ingredients. I wanted to give my two daughters a similar childhood; one that is exposed to nature and with delicious, healthy food. This is what inspired me to create Ulli's Oil Mill.
Channeling my lifelong inspiration to do something meaningful, I decided that Ulli's Oil Mill would not only provide delicious Austrian style, cold-pressed oils. It would also help create an oil-seed culture connecting local farms to local markets. Thus began my journey to meet farmers in upstate New York who shared my vision and would produce the rare variety and quality of seeds long enjoyed in Austrian homes.
My Oils are the realization of this dream and the fulfillment of the values shared by my family, our Austrian culture, our local farmers and now--you! Enjoy!
In The News
- Ulli's Hemp Oil was a 2019 Good Food Award Winner.
- Ulli has been featured in the NYT twice and is approved by Michelin star chefs.
For Ulrike Sitter, pressing plant seeds for oil is a tradition she has imported from her native Austria, where toasted pumpkinseed oil is a culinary staple. The New York Times - An Oil for That Final Finish