La Tourangelle is the first oil mill in California to produce pistachio oil using traditional French methods and locally-grown pistachios. After harvesting, the nuts are washed, sorted, sun-dried for several days and stored for further drying. The pistachio kernels are then ground and roasted in cast-iron kettles. The resulting warm paste is pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. The oil has intense pistachio flavors and a luxurious, dark green color. This oil adds a rich pistachio taste suitable for medium-heat cooking or as salad dressing, pasta, grilled meat or fish, baked pastries, and perfect to dip with bread.