Gastronomy:
Pistachio oil, with its powerful flavour, doesn't go with everything. However, it can be found in both savoury and sweet dishes (fruit pastries). It is perfect on all kinds of green salads: endive, romaine, lamb's lettuce, combined with balsamic vinegar or lemon juice. Pair it with avocado, red beetroot. For fruit, raw apple or pear. The combination with fish, whether smoked or grilled, is also very successful.
Botany:
The pistachio tree belongs to the Anacardiaceae family. It is a small deciduous, branched fruit tree with a grey trunk, growing up to 10 metres tall and living for several hundred years. Originally from Asia, it is mainly cultivated in Mediterranean regions, particularly in Sicily and Turkey, as well as in the United States.
Its leaves are oval-shaped and grey-green in colour.
The fruit is a dry drupe with a hard, smooth outer shell that splits open when ripe. This shell contains an edible seed (the pistachio), light green to yellow in colour, depending on the variety. Colour is an important indicator, as the greener and larger the pistachio, the more flavourful it is. The best come from Syria. Pistachio trees only produce fruit every two years.
Dietetic interest:
With its high content of unsaturated fatty acids, pistachio oil is beneficial for health.
Cosmetic interest:
Excellent for the skin, pistachio oil nourishes, softens and moisturises the epidermis thanks to the vitamins it contains. Used in massages, it penetrates easily and provides the skin with suppleness and softness.
Tasting notes
COLOUR : Bottle green, slightly amber
AROMAS : Expressive, predominantly roasted almond and, of course, pistachio, clear and pure
FLAVOURS : A good, but rather simple, aromatic attack; good length on the palate.
CONCLUSION /HARMONY : A rather simple, powerful oil to accompany raw vegetables, carpaccio
