Just as with wine, the cultivation area and climate influence the characteristics of a grapeseed oil. Different grape varieties result in diverse flavor profiles. The unmistakable nutty-fruity note of this gourmet oil refines salads, soups, meat, and fish.
Quick facts about grapes
| Scientific name | Vitis vinifera (grapevine) |
|---|---|
| Family | Vitaceae |
| Origin | Egypt, Iraq, Syria, India | Parts used | Seeds |
What is grapeseed oil?
Grapeseed oil is obtained from the seeds of the grapevine. It is a by-product of winemaking: the pomace (pressed residues of skins and seeds) is dried, and high-quality oil can be pressed from the seeds.
How is grapeseed oil produced?
High-quality grapeseed oil is produced through cold pressing. Since the seeds are very hard, this is a labor-intensive process — about 40–50 kg of seeds are required for 1 liter of oil. This explains the price of this special cooking oil.
What does grapeseed oil taste like?
Grapeseed oil has a mild, nutty-fruity aroma with a subtle freshness and a hint of sweetness. Depending on the grape variety and cultivation, the characteristics vary slightly — similar to wine itself.
Use in the kitchen
- Salad dressings: Very neutral, adds flavor to vinaigrettes without being overpowering
- Marinades: For fish and meat
- Over soups: A few drops as a finish
- Baking: In bread and cake bases
- Infusing with herbs: An ideal base for homemade flavored oils
Note: Do not heat high-quality, cold-pressed grapeseed oil — the delicate aromas do not withstand high temperatures.
Storage
Dark, cool, and tightly sealed. Use within 6 months of opening.
