This is how pumpkin seed oil is made

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Dark pumpkin seed oil

Pumpkin seed oil - specialty from Styria

On our journey along the Sausal Wine Route in the Styria we had the opportunity to see in an oil mill how healthy pumpkin seed oil was made in the past and today. Pumpkin seed oil is one of the most important products from the southern Styria region Austria. Again and again you can see fields along the streets on which the orange pumpkins grow in summer.

From this you make the oil, which then refines salad dressings and even ice cream in the restaurants and cuisines of the region. It does not look very appetizing because of its dark color. But the pumpkin seed oil is very healthy and tasty. It has an almost nutty taste. That's one of the reasons why pumpkin seed oil is not just used for salads.


Whisked egg comes into the pan
Whisked egg comes into the pan


For this you use the pumpkin seed oil

We have often enjoyed it on desserts. It tastes particularly delicious with ice cream. You simply drop the oil over the ice instead of alcoholic drinks. Or you can make the typical Styrian egg dish from it. This is a simple egg pancake. You prepare them like scrambled eggs, except that you don't use them as often. The whisked egg is fried in pumpkin seed oil. And when the egg mass is stocked, you pour a little pumpkin seed oil over it again. Or you can use one of the spray bottles that are available in Styria and spray a few splashes of the oil onto the egg dish. It doesn't look appetizing, but it tastes delicious. The eye doesn't eat here. Instead, the stomach and the palate rejoice.


Styrian egg feed
Styrian egg feed


How to make pumpkin seed oil

This is an interesting process. It grinds and compresses the cores first. This has already been done in pre-industrial times. And at some farms or wineries in the region, this is still the case today. Most buy their oil in the supermarket or directly from the producer. We visited the oil mill Hartlieb in Heimschuh. The place is below the Sausal wine route, A visit can be well combined with a pleasure tour of this wine region.


Old oil press for pumpkin seed oil
Old oil press


While in the past the oil in wood presses was forced out of the cores by physical force, today it is done by machine in large metal presses. The operation has remained the same: first you crush the cores. Then you squeeze the oil from the kernels. And finally, it is bottled.


Clay jars and bottles for pumpkin seed oil
Clay jugs and bottles


It is interesting that you can visit the oil mill Hartlieb both the conventional way of oil production and a modern oil press. And of course there's the oil for tasting. The chef personally prepared a Styrian egg dish in a cast-iron pan in the museum, which we served on a homemade farmhouse bread as a second breakfast.


Ground cores
Ground cores
Squeezed pumpkin seed cake is made after the production of pumpkin seed oil
Pressed pumpkin cake


A good impression of the production of pumpkin seed oil is provided by Petar's Video:


If you would like to see how Styrian pumpkin seed oil is made, you can do so here:

Oil mill Hartlieb

A-8451 home shoe

The oil mill is recommended by Slow Food Styria.

Travel Arrangements

Parking at the airport

Here you can reserve your parking space at the airport.

Arriving by plane and / or car

Arrival by plane, bus or train*. The nearest airport is Graz. The best way to travel from there is by rental car or your own car in order to be able to enjoy the pumpkin seed oil from Styria.

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Accommodation in Kitzeck

Hotels and accommodation in Kitzeck in the Sausal * You can also easily book through our partner

Do you also know:


You can also find travel tips for culinary delights in our TravelWorldOnline. Slow travel Travel Tips is also available at this link. Discover others Wine regions in Austria.

Source pumpkin seed oil: own research on site. We would like to thank Steiermark Tourismus for supporting this trip. However, as always, our opinion remains our own.

Text Pumpkin Seed Oil: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline

This is how pumpkin seed oil is made

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn

8 thoughts too "This is how pumpkin seed oil is made"

  1. Hey you two,
    I love pumpkin seed oil. Always eat salads with me, sometimes even over risotto or soups, I had not thought about ice cream yet. The next time we have vanilla ice cream at home, I'll give it a try - thanks for the cool tip :)

    Best regards,
    from the travel log PASSENGER X

  2. Very exciting and informative article! I personally love pumpkin seed oil especially for salad and also for vanilla ice cream with a few drops of this delicious oil. Egg feed with pumpkin seed oil, I will definitely try it out;)

  3. It's interesting that they give such an insight into oil production.
    I find pumpkin seed oil very intense, nothing for every day, but excellent with salads to bring a very special touch in there. With a small bottle, you can go out forever, because it is so intensely concentrated.

    I can imagine that too well for ice cream. Since you could certainly taste very nice through a variety of dishes, right? Where else do you have such a selection of pumpkin seed oil dishes?

    Best regards,

    1. That's right, Daniela. Pumpkin seed oil is used in Styria for many dishes. We really like it, especially because it is very healthy. Therefore, it is usually not enough for us until the next trip: D.

      Best regards,

    1. Very much, Sabine. We always like to look behind the scenes and learn more about the things we get to know on the way.

      Best regards,

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