Steirisches Kürbiskernöl

Appearance & taste

Steirisches Kürbiskernöl is a 100 % pure first-pressing oil, thick and dark in colour. It is dichroic: in transmitted light it looks dark green-reddish. The oil tastes nutty and has a smell typical of its kind; depending on how strongly the seeds are roasted, a more or less pronounced roasted flavour is added.

The fat content is at least 99 %. Linoleic acid (37–60 %) and oleic acid (25–44 %) together make up about 80 % of the fatty acids, with palmitic acid (10–20 %) and stearic acid (3–7 %) in addition.

Because the oil is sensitive to light, it must be filled into light-proof containers, usually dark glass bottles. Each sales unit carries a consecutive control number through which the producer and the date of pressing can be traced.

Production

Only seeds of the Styrian oil pumpkin from certified seed of varieties approved in Austria are used. These varieties were tested in the growing areas and are adapted to the climate and soils; according to the specification, varieties that are not adapted are very susceptible to disease. Because the oil pumpkin is cross-pollinated, minimum distances are meant to prevent crossing with hybrids and inbred lines.

Pressing takes place in the defined area using the traditional method developed in Styria. The finely ground seeds are mixed with water and salt into a paste and slowly heated in a pan with a stirrer. This lowers the water content and creates the typical flavour. The duration and temperature of this roasting determine the colour and flavour of the oil. The oil is then pressed from the roasted mass purely mechanically or hydraulically, without further heat.

Origin & history

The pressing area covers southern Styria (the districts of Deutschlandsberg, Graz, Graz-Umgebung, Hartberg-Fürstenfeld, Leibnitz, Südoststeiermark, Voitsberg, Weiz) and southern Burgenland (Jennersdorf, Güssing, Oberwart). The seeds may also come from some districts of Lower Austria, among them Hollabrunn, Horn, Mistelbach and Melk. The warmth-loving oil pumpkin needs plenty of rain in early summer, no late or early frosts and a warm autumn. According to the specification, the Illyrian climate of south-eastern Styria and southern Burgenland, with high temperatures and 600 to 800 mm of rainfall a year, is particularly well suited to this.

Pumpkins have demonstrably been grown in Styria for about 300 years. The original type of the Styrian oil pumpkin, whose seeds have an unlignified seed coat, only arose in the 19th century through a mutation and was further bred in Styria. The hull-less seeds led to the region’s typical, gentle pressing method. The oil is called the “black/green gold” of Styria; around the oil there are folk events, a dedicated pumpkin-seed costume and annual pumpkin seed oil awards.