Grapeseed Oil

Most grapeseed oil comes from Italy, France and Switzerland and is extracted from the seeds of grapes, a byproduct of the wine-making industry.

Predominant Type of Fat: Polyunsaturated
(9% saturated, 15% monounsaturated, 76% polyunsaturated)
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Best Use: Baking, Sautéing

Cooking Methods
Neutral- and light-flavored grapeseed oil can withstand medium high cooking temperatures, and works well for sautéing or baking. Good quality grapeseed oil can be used along with olive, walnut and avocado oil on salads, raw veggies and in dips, sauces and salsas. Mix it with garlic and basil and rub it into French bread then lightly toast and top with grated cheese. Because it is a light oil, it holds flavors beautifully.

Shopping and Storage Tips
Keep in mind that most grapeseed oil is chemically-extracted, so it may be difficult to find a source of utmost quality. Quality manufacturers of refined grapeseed oil use ethanol alcohol instead of hexane, a harsh chemical solvent, to extract the oil.

Due to high levels of polyunsaturated fat, grapeseed oil should be kept in the refrigerator for up to six months.

Did You Know?
Grapeseed oil has excellent emulsification properties, which makes it ideal for salad dressings that do not cloud when chilled or whipped mayonnaise and dressings that do not separate when chilled.