Grounding and roasting
In order to produce Styrian Pumpkin Seed Oil P.G.I. the seeds are first ground, then water and salt are kneaded into the ground seeds and then the mixture gently roasted. The expertise of our Press Master is very important at this stage in the production, because based on his knowledge he decides when the roasting process is completed and pressing can begin.
The warm pumpkin seed mass is then pressed carefully using a traditional stamp press as part of a long process, without any additional heating. This releases the thick dark green oil. Nowadays, the oil millers have access to the most modern pressing equipment, which facilitates a gentle while also effective pressing.
The fresh pumpkin seed oil is then stored for 7 days. During this time, all of the suspended solids and fibre residue sink to the bottom as part of a natural process.
After checking the quality of our oil, the bottling takes place under hygienic conditions, without the addition of any additives or preservatives.