Each fall, Styrian pumpkin farmers descend upon their fields to harvest their crops. But these pumpkins are not destined for doorsteps. In the Steiermark, pumpkins are prized for the rich, flavorful oil that is pressed from their seeds. This magnificent finishing oil is as essential to Austrian cuisine as schnitzel and sachertorte, and Styrians use it in the same quantities that Italians use olive oil – about 1 liter a month.
Here in our small village in Southeast Austria, we continue this tradition on farmland that has been tilled by our family for years beyond count. Our small farm yields enough pumpkins to supply our friends and neighbors the oil they use to flavor breads, salads, soups and desserts – with just enough left over to share with you.
The process of producing Styrian Pumpkin Seed oil is labor intensive. Harvest is a busy time: all affairs are set aside and we converge in one place to carefully wash, roast and press the seeds that have met our rigorous standards. Although there are many available shortcuts, we prefer to produce our oil the traditional way, roasted and pressed in small batches, as attention to detail is what separates a good oil from a great one.
As a result of this careful precision, we are proud to have been awarded the 2017 Gault Millau endorsement, an internationally recognized symbol of quality. Additionally, our pure Styrian Pumpkin Seed Oil is classified as a product of European Protected Geographical Indication. This designation requires us to meet a strict set of guidelines which ensure that our oil possesses all of the qualities that make Styrian Pumpkin Seed Oil unique.
