​Pistacia palaestina fruits "butom" and its extracted oil were characterized. The wild grown plant contains appreciable percentage of lipids (44.7%) and protein (6.25%). The weight of 1000 fruits was 56.15 grams, refractive index, specific gravity, saponifiables, unsaponifiables, and iodine number of extracted oil were 1.472, 0.914, 194 mg KOH/g oil, 2.3 g/kg oil, and 86.7 mg I 2 /100g oil, respectively. Extracted Pistacia palaestina oil contains significant amounts of α-tocopherol (80 mg/kg), δ-tocopherol (20 mg/kg), and β-and γ-tocopherol (11 mg/kg). Diphenyl-1-picrryylhydazyl (DPPH) free radical scavenging activity expressed as IC 50 μl/extract and IC 50 µg phenol compounds were 25.1 and 45.5, respectively. These results were correlated to the phenolic compounds (1820 mg/100g) and flavonoids (525 mg/100g). Results of this study indicate that butom fruit contains greater amounts of nutrient elements compared to several nuts including almonds, hazelnut and pistachio and can be an important source of oil production in the food industry.​