Grapeseed oil is an excellent alternative to the ubiquitous – and over-used – olive oil. Don’t get me wrong, I love the Mediterranean staple as much as the next girl, but it’s over-used in cooking and cold applications and there are times when grapeseed oil would be a much better choice.

Grapeseed oil

What is Grapeseed Oil?

Just as it sounds, grapeseed oil is the oil that comes from crushed grapes. It can be produced as a byproduct of the wine industry and  it’s the third most popular cooking fat in Italy. Number one is…. well… you know.  (You may be surprised to hear that the second most popular cooking fat in Italy is butter. But that’s another story.)

What are the Characteristics of Grapeseed Oil?

• It’s light in colour and mild in flavour
• It has a high flash point, which makes it much better for frying than virgin olive oils (which are really meant for cold applications like salad dressings).
• It assimilates flavours well, so it’s good for infusions and dressings.
• It’s also cheap… costing somewhere between your basic canola oil and your better supermarket brand olive oil.
• It is thought that it may have some anti-oxidant properties.

When Would I Use It?

Use it for pan frying, deep frying, for baking and for cold applications. Grapeseed oil also comes in very posh, cold-pressed varieties (available at gourmet shops and some larger supermarkets) which are especially wonderful in cold applications like salad oils or infusions.

Is Grapeseed Oil Better than Olive Oil?

No. Yes. Sometimes? Canadian Chef  David Forestell puts it simply: “You’ve got to pick the right oil for the application. Olive oil is not always right.”