Pariani Roasted Bronte Pistachio Oil 100ml

Description

Pariani roasted Bronte pistachio oil is an intensely nutty dressing made from one of the world’s finest varieties of pistachios. Bronte DOP pistachios are so sought after, they’re also known as Sicily’s ‘green gold’.

The vibrant green nut oil is made from roasted and cold-pressed Bronte DOP pistachios and has the intense aroma and flavour of pistachios. Drizzle it straight over fish, seafood and salads. It’s even a fabulous partner for pastries, fruit and ice cream.

Bronte DOP pistachios are grown on the slopes of Mount Etna. The volcanic soil provides the perfect terroir for pistachio trees, and they flourish in this area. Bronte pistachio trees take around 10 years to fully mature and start bearing the precious nuts. They are harvested entirely by hand, and the trees then take a year to ‘rest’ before they produce more pistachios.

Bronte DOP pistachios are a Slow Food Presidium. This means that the traditional growing and harvesting methods are preserved – no fertilisers, artificial irrigation systems or machines are used – and the Bronte region with its unique ecosystem is protected.

Pariani are an Italian family business who work with farmers across Sicily and mainland Italy to find the finest Italian fruits and nuts. Their superb quality products are the inspiration for many creative cooks and chefs.

Ingredients: 100% roasted Bronte DOP pistachios.

Delivery

Delivery Option Price
Hermes Economy ? £3.99
DHL Express ? £6.99
Parcelforce Age-Verified ? Suspended due to COVID-19
For international and other delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

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