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The rich pistachio flavour combines excellently with balsamic vinegar, sherry vinegar, red or white wine vinegar, to make a tasty vinaigrette for salads. To preserve the flavour, it is best used cold and added to a dish at the last moment. Delicious with grilled meat or fish, beef bourguignon, pasta with cheese, or as a dip for bread. Also good when making cakes and pastries, especially in combination with apples or pears.

The pistachio oil is made according to a traditional, 150 year old French method. After harvesting the nuts are washed, sorted, dried in the sun for several days, and then stored for further drying. They are then ground and slowly roasted in cast iron kettles. The resulting paste is cold pressed in a hydraulic press and after mechanical extraction is lightly filtered and bottled. This method of production ensures a rich pistachio flavour.