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Styrian pumpkin seed oil – [ESSEN UND TRINKEN]
Styrian pumpkin seed oil

© Styria Tourism
In Austria, the Styrian oil pumpkin is predominantly planted. Styrian pumpkin seed oil is obtained from its kernels.
Styrian pumpkin
The Pumpkin came to Europe around 400 years ago and is now also at home in southern Styria in the form of the Styrian oil pumpkin. The orange pumpkins can weigh up to 50 kilograms.
Although the oil pumpkin can also be processed into dishes such as pumpkin goulash, pumpkin polenta or pumpkin jam, it is actually primarily used to produce oil. The oil is extracted from the pumpkin seeds. These taste particularly delicious when they are roasted and covered with chocolate or made into pesto.
Pumpkin seed oil
Styrian pumpkin seed oil is considered to be of particularly high quality and therefore carries the EU-protected title “Styrian pumpkin seed oil PGI.”. Pumpkin seed oil production is now largely industrialized. In some mills, the traditional production steps are retained: After harvesting, the kernels are cleaned and ground. The pumpkin seed flour is then moistened and salted so that the oils separate from the proteins. This mass is roasted and finally pressed into oil.
Recipes with pumpkin seed oil

© Styria Tourism
The finest pumpkin seed oil comes from traditional Styrian mills. A wide variety of dishes can be prepared with this oil. The oil goes particularly well with strong foods Salad, for example with lentils or beef. Another good idea: mayonnaise with pumpkin seed oil with boiled beef.
In general, pumpkin seed oil tastes good with warm meat dishes, such as veal fillet. Pumpkin seed oil tastes unusual but delicate combined with vanilla ice cream and whipped cream.