Sort them and let them dry in a pan or on paper towels.
Mix seeds with the olive oil.
Add the salt.
Spread the seeds in a single layer and bake for 20 minutes or until light brown at 170oF. It is critical to keep the baking time to absolutely minimal and at the specific low temperature. In this way you preserve the nutrients of the Olea Gold EVOO and of the pumpkin seeds.
