Pistachio oil is a vegetable oil extracted from the kernel of the fruit of the pistachio tree Pistacia vera L., the pistachio known for its distinctive green color. The kernel contains 45-50% oil by weight. It is extracted by cold pressing only, to preserve its unique emerald-green color and distinctive flavor. It is one of the most expensive vegetable oils in the world, given the high price of the source pistachios.

The pistachio tree is native to the broader Middle East, especially Iran, Afghanistan, and Syria, where it has been cultivated for more than nine thousand years (remains were found at the Jarmo site in Iraq). Its cultivation spread to the Mediterranean region, and California became a major producer from the 1970s. The United States, Iran, Turkey, Syria, and Greece lead global production.

Pistachio oil has a composition rich in oleic acid (51-55% omega-9), linoleic acid (30% omega-6), and palmitic acid (10%). The omega-6:omega-3 ratio is about 60:1. It is distinguished by its unique light-green color from the chlorophyll pigments in the kernel, and a rich, concentrated pistachio flavor. It contains vitamin E and natural antioxidants, as well as lutein and zeaxanthin (carotenoid pigments beneficial for the eyes).

USDA-FAS data are not available for pistachio oil production, as it is a specialty luxury oil. Most of the pistachio crop is consumed as roasted nuts or in sweets and confections, and only a very small portion is converted into oil. Syria and Iran produce traditional pistachio oil by hand in limited quantities. Italy (especially the Bronte region in Sicily) produces a luxury pistachio oil with a protected designation of origin. The oil is governed by Codex Alimentarius standard CXS 210-1999.

Pistachio oil is used in food in fine confections (especially Italian and Middle Eastern), pistachio-flavored ice cream, cakes and pastries, and as a luxury addition to salads and sauces. Industrially, it goes into high-end cosmetics for its moisturizing properties and vitamin E. In Arab cuisine it goes into the making of Eastern sweets such as kunafa and baklava in small amounts to enhance flavor.