Gastronomy :

Pistachio oil has a powerful flavor which does not go with everything. Nonetheless, it has its virtues in both sweet (pastries and fruits) and salty dishes. It is perfect for all sorts of green salads : endive, romaine, field salad (mâche) blended with a balsamic vinegar or just lemon juice. Delicious with avocadoes, red beets, or fruits such as apples or raw pears. Works beautifully with smoked or grilled fish, both are equal successes.

Botany :

The pistachio tree belongs to the Anacardinaceae family. This small branched deciduous fruit tree, with a gray trunk, can reach a height of 10 meters and live several hundred years. Originating from Asia, it is now cultivated especially in the Mediterranean, notably Sicily and Turky, as well as the USA.

Its leaves are oval shaped and have a gray-green color.

The fruit is a dried drupe with a hard, smooth outer shell which splits open at maturity. This fruit holds an edible nut within (the pistachio) of a light green to yellow color, depending on the variety. Color is an important indicator, since the bigger and greener the pistachio, the more flavorful it is. The best pistachios come from Syria. The pistachio tree gives fruit only every two years.

Nutritional Value  :

High in unsaturated fatty acids, pistachio oil is an interesting oil for health.

COULOR : Bottle green, a tiny bit ambered

AROMAS : Expressive and dominant grilled almond and pistachio of course, clean and pure

FLAVORS : A good aromatic assault but rather simple ; the duration is average and without big surprise ; the toasted note largely dominates

CONCLUSION /HARMONIE : Rather simple oil with an average potency combined with raw vegetables, carpaccio