Three oils, three culinary flavors. Styrian Prekmurje pumpkin oil intertwines in this combination with cold-pressed pumpkin oil, which is lighter in color due to the cold pressing process, is not as thick, and has a delicate aroma and taste.
"When eating raw pumpkin seeds. To these two oils, they added cold-pressed sunflower oil from the Kocbek oil mill, which is indispensable in our cooking."
The region of Štajerska and Prekmurje has a long tradition of growing oil pumpkins and processing pumpkin seeds into pumpkin oil, dating back to the 18th century. This is evidenced by the first oil press, which was established in Štajerska as early as 1750.
The Kocbek oil mill still maintains the processing tradition that began in 1929. They cooperate with local (domestic) producers and use exclusively raw materials (pumpkin seeds) of Slovenian origin.
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