Grapeseed Oil vs. Olive Oil
Where does Grapeseed Oil Come From, Characteristics and Uses
Oct 17, 2009
Grapeseed oil is an increasingly popular cooking oil, with a light texture and high flash point – making it preferable to old favourites like olive oil in many cases. The price point of a regular, supermarket shelf bottle is similar to the cost of virgin olive oils, costing upwards from US $8 per bottle.
Where Does Grape Seed Oil Come From?
These days, much of it is made in Italy, France and Spain. Like the name suggests, it actually is the oil from grape seeds - made by crushing or cold pressing grapeseeds, many of which are sourced as a byproduct of the wine industry. Italy exports the most grapeseed oil and uses plenty of it -- it is that country's third most commonly used fat - behind olive oil and butter.
How is Grapeseed Oil Made?
After grapes are pressed to make wine, the grape skins, stems and seeds (also known as pomace) are gathered. The grapeseeds are separated out from this mix and then dried before the oil is pressed from them. Once the oil is pressed, it is ready for bottling. Lower quality - and more affordable - oils are extracted chemically. Cold pressed oils are actually pressed out of the grapes.
How and Why to Use Grapeseed Oil?
If you're looking for a very neutral tasting oil that has a high flash point (ie: doesn't burn easily, unlike virgin olive oils) grapeseed oil is a good choice. It won't impart a strong flavour like olive oil. And it's lighter in texture than some vegetable oils, which means it's also good for cold applications like salad dressings and marinades. It is also manufactured into skin and body care products.
Characteristics of Grapeseed oil:
- High flashpoint (ie: it can handle high temperatures without burning)
- Neutral, slightly nutty flavour makes it great for stir-fries, sauteing and fondu
- Unlike virgin olive oils, it doesn't overwhelm food
- Has good emulsification properties and stands up well in creamy dressings without separating
- Great for making homemade mayonnaise
- Great for herbal infusions - try loading up a jar of grapeseed oil with sprigs of rosemary or sage. Be sure to refrigerate this treated oil and use quickly - within about two weeks
Types of Grapeseed Oil:
- Cold pressed is great for gourmet applications
- Flavour infused grapeseed oil makes good salad dressing and works well in marinades
- Supermarket brands make good basic pantry oils for basic cold and hot applications
Read More About Grapeseed Oil and Olive Oil Alternatives on Suite101
Alternatives to Olive Oil This article details the merits of other cooking oils including canola oil, nut oils, flavoured or infused oils and butter.
Grapeseed Oil Vinaigrette Recipe A recipe for a light carrot, ginger vinaigrette using grapeseed oil and a word from Canadian Chef Eric Brennan about why olive oil is not always the best choice for cooking.
