Pistachio oil

Huile de pistache

What it is

The kernels are roasted before pressing, which is where the depth comes from — pressed raw the oil is thin and grassy. Its green is chlorophyll and does not last: an open bottle fades to khaki in a couple of months, and the flavour goes with the colour.

In the kitchen

Never cook it — past about 120 °C the roast note flattens and turns bitter. In a vinaigrette use one part pistachio oil to two of a neutral oil; alone it is too heavy to coat a leaf.

Goes with

Pistachio Apricot Raspberry Goat cheese White chocolate Lamb Belgian endive Honey

Same species

Antep pistachio Bronte pistachio Mastic Pistachio Pistachio paste

Also used with

Tapioca maltodextrin

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