The production of pumpkin seed oil is a very time consuming process. Until the pumpkin seed oil is used in the kitchen, something happens from sowing and harvesting to processing. The Styrian pumpkin is grown in springtime and usually matures in September at the latest in October. At this time it has already fully developed its typical yellow-green color.

Not only the harvest takes a lot of effort but especially the processing of the pumpkin seeds. During harvest the dark bulbous seeds are triggered, washed with clear water and dried slightly at approximately 50 ° C. The cleaned and sorted pumpkin seeds are dried to a water content of under 8%. The right drying process is very important for the quality of the oil.





In the oil mill, the kernels are ground to a doughy mass and slightly heated by adding a little water and salt. Kneading the dough is an important process in the production chain.
The dough comes into the roasting pan, which is slowly and gently heated to allow the added water to evaporate again. The kernel mass is roasted while stirring constantly.
So the numerous valuable ingredients of the pumpkin seeds are preserved. The extraction of the oil requires alot of feeling, patience, and experience of the oil press master, and this is usually his well-kept secret. Because this is the key to the unique smell and taste of Styrian pumpkin seed oil.





The result is an unique oil of unmistakable green color with a smell of nuts and intense in taste. It is the product of gentle pressing. Charismatic in taste Styrian pumpkin seed oil is a product associated with Styria like no other food.
Due to the very good shelf life of the kernels, you can press fresh pumpkin seed oil in every season. For one liter of pumpkin seed oil, the seeds of 30 – 35 pumpkins are needed. the "Styrian pumpkin seed oil" can be kept well sealed and protected from light for about nine months. The optimal storage temperature is approximately 15 ° C.