Grupo Pistacyl has once again positioned itself at the forefront of innovation in the agri-food sector with the launch of its first pistachio oil. It is a product of high nutritional value, 100% natural, and with excellent properties for culinary use.
This oil is made from pistachios grown by Grupo Pistacyl in Castilla y León. After selection and shelling, the pistachio kernels undergo a cold-pressing process to obtain 100% natural oil, without any type of roasting.
This process prevents the pistachio from being subjected to high temperatures that could cause the deterioration of the mono- and polyunsaturated fatty acids inherent in this nut, thus preserving all its nutritional and organoleptic properties, which are highly appreciated by the end consumer.
In this way, a natural pistachio oil is obtained, made without the addition of any preservatives, colorings, oils, or sugar.
The result is a product with excellent nutritional properties, characterized by a high protein and fiber content, and with qualities that make it ideal for food and gastronomy, especially in haute cuisine, in both sweet and savory dishes.
An example of this are the recipes that chef Emilio Martín, from the restaurant “Suite 22” in Valladolid, will prepare during the official presentation of Pistacyl pistachio oil, which will take place on September 20th during the Gastronomic Fair in the town of Viana de Cega, Valladolid.
Pistachio oil will be the base of the “PGI Suckling Lamb Hot Dog with Pistachio Chimichurri” and “Pistachio Cheese and Praline Bonbon” pinchos, which can be sampled free of charge that day during this fair organized by the city council with the sponsorship of Alimentos de Valladolid, a guarantee brand of which the Pistachio Group is a part.
Research Projects
Pistacyl pistachio oil joins other innovative products that the agri-food group produces from this nut, such as its natural pistachio paste or the pistachio cream with fig jelly presented this year at Salón Gourmets.
This product is also one of the results of the “Pistachio Foods” research project that this family business has been developing together with the ProcerealTech Research Group at the University of Valladolid, with the aim of obtaining various food products and ingredients with high nutritional value from the integral use of the pistachios it cultivates.
Also, a result of this research was the production of the first partially defatted natural pistachio flour, with high potential for use in the food industry as an ingredient for the production of a wide range of gluten-free products, and also for the preparation of pistachio-based plant-based drinks.
“Pistachio Foods” is part of the commitment to innovation and sustainability that Grupo Pistacyl has been promoting since its inception, participating in more than half a dozen research projects.
All of this has resulted in various awards, such as the Innovative SME Seal from the Ministry of Science and Innovation (2021), the 2023 Valladolid Food Innovation Award, and the Agrifood Award from the 41st UVa Business of the Year Competition (2025).