Oil Mills

After the harvested pumpkin seeds arrive at the oil mill, they are ground and then thoroughly kneaded with salt and water to form a mass. Step by step, the kneaded mass is heated to a maximum of 120 °C. It is precisely at this point that the decisive aromas are created, which provide the unique taste and smell of the pumpkin seed oil. The subsequent gentle pressing with up to 300 bar of pressure produces the green gold of Styria.

The quality of Styrian pumpkin seed oil is confirmed by the annual state award, which many southern Styrian "oil presses" can pin on the door to confirm their place among the best in Austria. You can convince yourself of the quality on site by looking over the shoulder of the oil millers during production and then tasting the valuable result with a piece of farmhouse bread.