Pistachio oil, pistachio oil, Huilerie Lapalisse
The noble, harmoniously nutty taste of the pistachio is also found in the oil. It is particularly suitable for the cold kitchen. In salads, it should only be combined with mild vinegars such as balsamic vinegar or raspberry vinegar. It spices up shellfish such as crabs and shrimps, tastes great with raw fish and refines vegetables. It can also be used in the patisserie.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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