Sometimes the food industry reminds me of the cosmetics industry: just when you think it is saturated and everything has been invented, many new wonderful items emerge that you can not live without. Grapeseed Oil is a new love of mine and I have only begun to explore. Please join me in my quest:
Grape seed oil (also known as grapeseed oil) is pressed from the seeds of various varieties of grapes, an abundant by-product of winemaking. It is used in dressings, marinades, flavored oils, baking and is popular for frying because of it’s high smoke point. Grape seed oil is also highly coveted in the cosmetics industry but we will stick to its cooking applications here. However, be forewarned: make sure that you are buying grapeseed oil that is clearly marked as food grade. You can read more about it’s adoration by the cosmetics industry here and here.
Grapeseed Oil is also on the radar of the health community. According to Wisegeek, “It is a polyunsaturated oil, and contains beneficial compounds such as linoleic acid” and Wikipedia states “The metabolic energy density of grape seed oil is comparable to that of other oils: However, because less oil is needed for cooking, it can be used within a low-fat diet especially when combined with good frying techniques which reduces the amount of absorbed oil.” Granted, it is an oil so it contains plenty of fat, it is nice to have another polyunsaturate option.
My bottom line: One of the most rewarding characteristics I have enjoyed about the oil is that it is light and refreshing and does not interfere with any other flavorings, such as herbs or spices that you combine with it. I have tried making a few vinaigrettes and each time, the vinegar and flavorings are surprisingly present. I have also sauteed with it and it sealed my fate as a true fan.
Enjoy and let me know your experiences.