Youve probably seen grapeseed oil on the supermarket shelf, but maybe youve breezed right by it in favor of more familiar—and, lets face it, more popular-olive oil. Grapeseed oil definitely warrants your attention, though, because its extremely versatile, reasonably priced, and doesnt overshadow the flavor of a dishs other ingredients. Most grapeseed oils come from France, Italy, or Switzerland, with a few sources now in the United States; and a 17-ounce bottle typically costs under $10.
Truly The Chef’s Choice™ – It’s high smoke point (485˚F) makes it ideal for sautéing, frying and baking without smoking, splattering or burning. The excellent emulsification properties make it ideal for whipping mayonnaise and creamy dressings that will not separate when chilled.
Its wise to consider keeping multiple cooking oils in your pantry for different purposes. MasterClass breaks down some notable standbys, including peanut oil, which is great for high-heat cooking but is a serious allergy risk; vegetable and canola oils are cheap and accessible but high in unhealthy fats and grapeseed oil, which is often overlooked in the kitchen but offers a level of versatility few other oils can compete with. If grapeseed oil isnt a staple of your kitchen already, it could be worth considering.
In the vast world of kitchen oils, olive reigns supreme. A recent Tasting Table survey revealed that nearly 60% of people favor olive oil for their cooking needs, but they might want to consider broadening their horizons, at least when it comes to certain kitchen tasks. Olive oil is justly praised for its health value compared to many other oils, but it has a slightly lower smoke point compared to some other oils, between 350 and 410 degrees Fahrenheit, making it not the best option for applications like frying. Plus, regular olive oils strong flavor isnt appropriate for every dish.
Chefs hold grapeseed oil in high regard for a couple of reasons. Firstly, Martha Stewart notes that grapeseed oil has a neutral flavor, meaning you can pair it with almost anything and not have to worry about altering the overall taste of the dish. Furthermore, Masterclass notes that grapeseed oil has a smoke point between 420 and 445 degrees Fahrenheit, which is quite high among vegetable oils. Though olive oils popularity is well-deserved overall, for high-heat cooking, its better to grab a bottle of grapeseed. Plus, the neutral flavor makes grapeseed oil versatile enough to use in a variety of salad dressings, marinades, and more.
Grapeseed oil is made, as the name suggests, from the seeds of grapes discarded in the process of winemaking. According to MasterClass, commercial grapeseed oil may be produced in one of two ways: either by mechanically pressing the oil out of the seeds (a process known as cold-pressing or expeller-pressing) or by using chemical solvents to extract the oil from crushed seeds. The latter method is more efficient and more widely practiced, but many insist that the more expensive pressed product is superior. Grapeseed oil is very low in vitamins and minerals, per Healthline, but it has a high level of omega-6 fatty acids, and it appears to have antiplatelet effects as well, potentially reducing blood clots.
What is grapeseed oil?
Grapeseed oil comes from—you guessed it—grape seeds. The tiny seeds inside certain varieties of grapes can be pressed, yet the extracted liquid, which is a byproduct of winemaking, doesnt usually taste like grapes or wine. Actually, grapeseed oil is surprisingly neutral in taste. It doesnt have any of the floral or nutty taste you find in many other oils, so you probably wouldnt use it to drizzle over a just-out-of-the-oven pizza or to dip bread in during cocktail hour.
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FAQ
Why do chefs like grapeseed oil?
Why do restaurants use grapeseed oil?
Why is grapeseed oil better for cooking?
Does grapeseed oil change the flavor of food?
Is grapeseed oil good for cooking?
Grapeseed oil is touted for its neutral flavor and high smoke point. Learn how to take advantage of this increasingly popular cooking oil! Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager’s Companion. The latter won a 2019 IACP Cookbook Award.
Can one cook with grapeseed oil at a high heat?
The smoke point for grapeseed oil is about 420 °F, so as it has a relatively high smoke point and clean taste, it is an ideal all-purpose oil and can be used at high heat. Other oils used for high heat during frying are avocado, peanut, canola, sunflower, and sesame oil.
What is grapeseed oil used for?
There are so many practical everyday uses for grapeseed oil in your kitchen! Grapeseed oil is extracted from grape seeds, most often as a byproduct of the winemaking process.
Can you use grapeseed oil with mild flavored ingredients?
Do use grapeseed oil with mildly flavored ingredients. Grapeseed oil is not a flavorful oil, which means that it is perfectly suited to be used in dishes with mild ingredients. Its flavor is subtle enough that it won’t mask or distract from even the most subtle flavor profiles.