The maximum amount of oleic acid. The high-oleic sunflower is characterized by the high proportion of monounsaturated fatty acids and the low proportion of polyunsaturated fatty acids. It is therefore particularly heat-resistant and is ideal for baking and roasting. Natural and unadulterated, the mild taste is also convincing in salads, dips and marinades. Our sunflowers are sown in April and delight domestic insects during the flowering period from June to the end of August. In mid-September, as soon as the leaves die off and the petals come off, harvesting begins with the combine harvester. After harvesting, the sunflower seeds are post-dried before they are pressed by hand in our farm's own oil mill using the cold pressing process.