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Pistachio Oil Is Rich, Round, and Delicious

Fine Cooking Issue 37
Photo: Judi Rutz
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I’ve long enjoyed using walnut, hazelnut, and almond oils for the depth and intensity they deliver. Recently I found another nut oil that offers great flavor, and versatility, too. California Press’s Pistachio Oil is a first-pressed nut oil that packs rich, round pistachio flavor (the pistachios—whole and halves only—are gently toasted before pressing). Drizzle the oil over goat cheese or garlic toast, or over grilled vegetables or seafood. Use it for dunking bread, for flavoring marinades, and in vinaigrettes, especially those destined for hardy, bitter greens. Matching wine with salads is often tough, but including this pistachio oil in a vinaigrette (I like to temper its intensity with a neutral oil like canola) allows the toasty, nutty flavors of an aged Chardonnay to sing with salad instead of clash with it.

A 250ml bottle costs about $20, plus shipping. To order, call The California Press at 707-944-0343.


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