The best olive oil to use for these cookies is one that is on the sweet, rather than peppery, side. Sometimes the label will describe the oil’s features (similar to the label on some wine bottles.) Otherwise smell and taste it.
I use Trader Joe’s dry roasted and unsalted pistachios. For an even more roasted flavor, I roast them for an additional 5 minutes at 325 degrees F. before chopping them in the food processor. That step is totally optional. It just deepens and enhances the roasted flavor.
Prep time does not include freezing the cookie mixture.
Finely chopped chocolate works much better than mini chips for the coating because the chips make it somewhat difficult to cut the log into slices.
I use a ruler to make sure the log is about 12 inches long, but you can estimate if you prefer. The exact length is not crucial, as long as the slices once cut are each about 1/2 inch thick.