grapeseed oil

Oils & FatsYear-round. As a processed byproduct of wine production, grapeseed oil is available continuously, with harvest-dependent supply fluctuations typically concentrated in autumn grape-crushing seasons.

Rich in linoleic acid (omega-6 polyunsaturated fat) and proanthocyanidins; contains vitamin E and polyphenolic antioxidants. Low in saturated fat compared to many cooking oils.

About

Grapeseed oil is a vegetable oil derived from the seeds of grapes (Vitis species), typically extracted as a byproduct of wine production. It is a clear, light-colored oil with minimal flavor, characterized by a neutral taste and a high smoke point (around 400–420°F / 200–215°C). The oil is rich in polyunsaturated fatty acids, particularly linoleic acid, and contains proanthocyanidins and other polyphenolic compounds inherited from grape seed processing. Production involves mechanical pressing or solvent extraction of dried grape seeds, which are abundant waste material in wine regions worldwide.

Culinary Uses

Grapeseed oil is prized in the kitchen for its neutral flavor and high smoke point, making it suitable for high-heat cooking methods including sautéing, stir-frying, and deep-frying. Its clean taste does not compete with other ingredients, making it ideal for vinaigrettes, mayonnaise, and drizzling over finished dishes. It is particularly popular in French and Mediterranean cuisine, where it complements delicate flavors and light preparations. The oil's functional profile also suits it for baking and pastry-making applications.

Forms & Preparations

  • Refined oil — Processed through heat and chemical solvents to remove impurities, resulting in a clear, neutral-flavored oil suitable for cooking.
  • Cold-pressed oil — Extracted using mechanical pressure without heat or chemicals, retaining more antioxidants and polyphenols; used primarily for finishing and dressings.
  • Organic grapeseed oil — Produced from organically grown grapes and processed without synthetic chemicals; marketed for its purity and antioxidant content.

Substitutes

  • Unknown — Similar neutral flavor and high smoke point (440°F); use in equal proportions for high-heat cooking. Slightly less refined flavor profile.
  • Unknown — Comparable smoke point and neutral taste; substitute at 1:1 ratio for cooking and dressings. Slightly thinner consistency.
  • Unknown — Lower smoke point (400°F) but neutral flavor; use for moderate-heat cooking and dressings at 1:1 ratio, avoiding very high-temperature applications.
  • Unknown — Higher smoke point (510°F) and neutral taste; substitute at 1:1 for high-heat applications, though with a slightly richer mouthfeel.

Recipes Using grapeseed oil (3)

RCI-SN.003.0124.001

Gluten-Free Pizza

Gluten-Free Pizza

RCI-SF.001.0232.001

Maple Syrup Planked Salmon

mixes the hint of sweetness from the maple syrup with the rich smoky flavour imparted from the cedar plank. Using organic ingredients enhances taste, health and the environment. Serves 4.

RCI-SC.003.0210.001

Violet Mustard Crème Fraîche

Violet Mustard Crème Fraîche from the Recidemia collection