True pistachio oil is 100% made out of pistachio nuts.

Other nut oils taste of the nuts they are made out of, and this is also the case with pistachio oil, but pistachio oil has a very strong taste. It has a deep, slightly musky, earthy taste. The oil is also notable for its colour – a bright green.


There are all sorts of uses for pistachio oil:

  • It can be drizzled over steamed or lightly boiled vegetables, especially green beans
  • It’s good in a vinaigrette paired with a sweetish acid, such as orange juice, thick balsamic vinegar, or pomegranate molasses. Also with tarragon vinegar sweetened with honey.
  • As a dip for bread
  • On a crostini of figs and a soft white cheese such as brie or camembert, or goats’ cheese
  • It’s especially good with bitter greens – endive, watercress and rocket
  • It’s interesting on seafood – shrimp or prawn, for example, together with some garlic and lime
  • Drizzle over steamed fish, especially oily fish such as salmon, trout, sardines and tuna (drizzle over a salad niçoise)
  • Drizzle over grilled chicken breasts
  • Drizzle over pasta and grated Parmesan
  • It goes particularly well with avocado – serve on pumpernickel with a spritz of lime
  • Drizzle judiciously over baklava
  • Brush nectarines, peaches or apricots with pistachio oil, grill and serve with vanilla ice cream and chopped pistachio nuts, chopped amaretti biscuits and a drizzle of honey.
  • Make a nut mousse comprised of two parts double cream to one part toasted pistachios, add sugar and oil to taste
  • It goes well with any crumble or pie containing apples or pears
  • It’s good added to nutty biscuits and cookies