STAY SPICED! Pumpkin seed oil from the Maiergut estate

SHORT DESCRIPTION
Robust, nutty, deep green, and unmistakable: Our pumpkin seed oil from the Maiergut farm in the Innviertel region is made from pumpkins grown on our own land and gently pressed in a traditional Austrian oil mill – pure and unadulterated. With its intense color and full-bodied flavor, it's a true all-rounder for salads, soups, spreads, and even sweet dishes.

USE
Pumpkin seed oil should only be used cold. It is not heat-stable and loses both its flavor and valuable nutrients at high temperatures. It is ideal for refining leafy salads, pumpkin soup, beef carpaccio, or as a topping on toasted bread – its nutty character adds depth of flavor to any dish. It also goes wonderfully with vegetables, cheese, or in homemade dips.

GOOD TO KNOW
Pumpkin seed oil is a regional specialty with a long tradition – especially popular in Austrian and southern German cuisine. Its deep green color and characteristic flavor are typical, and it wonderfully complements both savory and sweet dishes. Our tip: Vanilla ice cream with a few drops of pumpkin seed oil and roasted pumpkin seeds – a surprising dessert highlight.

TASTE
This oil impresses with a robust, slightly sweet nutty flavor and a smooth consistency. It adds a warm, rich depth to any dish, complementing both savory classics and creative desserts. Its characteristic dark green color is not only visually appealing but also a testament to its true quality.

PRODUCTION
From field to bottle – our pumpkin seed oil is handcrafted with great care: • Cultivation: The pumpkins come from our own fields and grow in the fertile soil of the Innviertel region. The golden-yellow fruits are deseeded directly in the field in autumn, and the pulp is left behind as natural fertilizer. • Drying: The seeds are washed with pure water and gently dried under warm air. • Pressing: The seeds are then ground into a paste in a stone mill. This is mixed with water and salt and gently roasted while stirring – traditionally over a wood fire. • Pressing: The roasted pumpkin seed flour is pressed in layers while still warm. The resulting oil rests in cans for several days to develop its flavor and clarity – entirely without filtration or refining. • Utilization: The remaining pumpkin seed pulp is used as high-quality animal feed – for resource-efficient, sustainable production. Approximately 2.5 kg of pumpkin seeds are needed to produce one liter of oil – the result is a pure natural product from 100% Innviertel agriculture.