Pistachio oil is obtained from the ripe shelled nuts of Pistacia vera L by cold extraction; the resulting crude oil is then refined. It is a straw-yellow oil with green hints and a neutral smell and taste. As it is extracted from dried fruit, it is a product with high antioxidant activity, thanks to the presence of a high percentage of omega-9 fatty acids to which omega-6 is added in a smaller percentage, plus a fraction of vitamin E, including flavonoids represent the oil's antioxidant capacity. Pistachio oil is still a little-known oil that can be used in cooking both for seasoning cooked and raw dishes.   Because of its sweet flavor, it is excellent for making sauces and vinaigrettes with lemon or wine vinegar, with which to season raw vegetables, white meat and steamed fish.   Its high smoke point (205°C) makes it a valuable ally in the preparation of baked goods, to obtain, for example, fragrant and crumbly biscuits, and in frying processes, to obtain crispy and dry food without interfering with the flavor of the ingredients used. The Pistachio and the oil obtained from it are of American origin (California).