Guide
How to use Styrian pumpkin seed oil
Treat Styrian pumpkin seed oil like a finishing oil: cold or warm food, never a screaming pan. Small amounts, added late, make the roasted flavour count.
The basic rule
Cook with a neutral oil. Finish with Styrian pumpkin seed oil. That single habit protects aroma and keeps dishes balanced.
Start with half a teaspoon per portion. Taste. Add more only if the dish still wants it. On salads, whisk a little vinegar or lemon with salt, then stream in the dark oil.
Reliable uses
- Green salads — the classic Styrian move with vinegar and onions
- Tomato plates — ripe fruit, soft cheese, herbs, dark oil
- Soups — cream soups and purees love a spiral on top
- Eggs — soft scramble or fried eggs off the heat
- Potatoes — warm boiled potatoes with salt and chives
- Bread — a tasting spoon with coarse salt
For full dishes, see our recipe collection.
How to store it
Keep the bottle tightly closed, away from direct sun, in a cool cupboard. Refrigeration is optional; if the oil thickens slightly in the cold, let it return to room temperature before serving.
Wipe the rim after pouring. Oxidation starts at the neck of a sticky bottle faster than you think.