Among the many cooking oils in the supermarket, you would be hard-pressed to find one that’s economical, versatile, and healthy.
Grapeseed oil, with its neutral flavor and high heat tolerance, stands out as one of the better options. As with other oils on the shelves, not all grapeseed oil is created equal. To get your money’s worth, you need to learn a thing or two about selecting it. We’ve put together this guide to help.
What Is Grapeseed Oil?
Grapeseed oil, as you can infer from its name, is a cooking oil made from grape seeds — the byproduct of winemaking.
Its neutral taste and high smoke point make grapeseed oil a popular choice, offering versatility for home cooks.
Grapeseed oil is not as nutrient-rich as other cooking oils, like avocado oil or olive oil, but it does contain unsaturated fat, a.k.a. “the good fat” known to improve cholesterol levels.
How Grapeseed Oil Is Made
Grapeseed oil is made from the grape seeds left over from the production of wine. After the grapes have been pressed to make wine, the discarded seeds are crushed, and the oil is extracted from them using various techniques.
The extraction can be mechanical, using a hydraulic press (which functions like a vice) or an expeller press (which operates like a screw). Alternatively, chemical extraction involves elevated temperatures and solvents to separate the oil from the solids.
The pale yellow-green oil is either bottled directly for distribution to grocery stores or transported in large containers to another location for bottling. There, it’s often blended with grapeseed oils from different sources or batches before sale.
Types of Grapeseed Oil
Depending on the method of extraction, grapeseed oil can be either unrefined or refined.
Unrefined grapeseed oil is extracted solely by mechanical processing and is therefore not exposed to high temperatures or chemical solvents during its production. As a result, the oil maintains the seeds’ flavor compounds and nutrients.
Refined grapeseed oil, on the other hand, is produced by using high temperatures and chemical solvents to separate the oil from the crushed grape seeds. Due to the heat, the volatile flavor compounds have been burned off, making it have no flavor, no smell, and a light color.
Unrefined grapeseed oil boasts a stronger aroma and richer flavor. However, its lower smoke point means it can produce smoke and develop an acrid taste at lower temperatures.
Choosing the Best Grapeseed Oil
When selecting grapeseed oil at the grocery store, choose 100% unrefined grapeseed oil from a reputable producer.
Since light and heat can cause oils to go rancid, reach for a dark-green glass bottle or tin can; this type of packaging prevents the oil from being exposed to too much sun.
Cooking oils have a limited shelf life, so look for a harvest date printed somewhere on the bottle or container. The harvest date tells you when the grapes were harvested, and the seeds crushed. The more recent the date, the fresher the oil.
If you can’t find the harvest date, it’s likely that the oil was made from a blend of oils of undisclosed freshness, or that it’s more than 1–2 years old and already past its prime. In such a case, the best-by date is your second-best indication of the oil’s freshness. The farther out the date, the fresher the oil.
“Natural” or “all natural” doesn’t really tell you anything. In contrast, the term “organic” is more useful because it means the grapes were grown without the use of pesticides. Don’t be taken in by “non-GMO;” there are no genetically modified grapes on the market, at least not yet.
Evaluate the supermarket’s storage conditions. Was the oil placed near a window, covered or otherwise, potentially exposing it to sunlight or heat? Does it seem covered in dust, which suggests the oil has been on the shelves for a while? All of these are important clues that reveal the oil’s age.
How to Use Grapeseed Oil
Grapeseed oil, known for its light and almost neutral flavor, is a versatile choice for virtually all your cooking.
Use it for stir-frying, sautéing, and even roasting due to its relatively high smoke point. In cold dishes or dressings, its unobtrusive taste ensures that the other ingredients’ flavors remain at the forefront.
You’ll want to opt for grapeseed oil when you’re seeking an oil that subtly supports without dominating the dish. It’s particularly effective in dressings and marinades where the nuances of spices and herbs should shine.
Storing Grapeseed Oil
Like other cooking oils, grapeseed oil should be stored in a cool, dark place, away from sunlight and heat.
The best places to do this are in the pantry, kitchen cabinet, or a large enough cupboard. Avoid the windowsill, atop the fridge or dishwasher, and near the stove or oven. Cupboards with hot water pipes should also be avoided, as those pipes can emit heat.
If you purchase grapeseed oil in bulk and pour it out into smaller containers, opt for a dark-glass bottle or a stainless-steel oil dispenser with a sealable spout. Air exposure can oxidize the oil, which can cause it to go rancid faster than it otherwise would.
Grapeseed Oil’s Shelf Life
When stored correctly in a cool, dark place and in a tightly sealed container, unopened grapeseed oil can last up to 2 years. Select grapeseed oils with the most recent harvest date or farthest-out best-by date for the longest shelf life.
Once opened, the grapeseed oil begins to degrade. Consume it within 6 months from the date of opening for the best quality. If kept longer, the oil may go rancid, developing off odors and undesirable flavors.
Frequently Asked Questions
Are grapeseed oil and canola oil the same?
While both grapeseed oil and canola oil are neutral-flavored cooking oils with similar smoke points, they are distinct. Grapeseed oil is derived from grape seeds, whereas canola oil comes from the seeds of the canola plant.
What is the smoke point of grapeseed oil?
Grapeseed oil’s smoke point is 420 °F (215 °C). When heated past this temperature, the oil will burn, producing a bluish smoke in your kitchen and imparting a bitter flavor to your food.
Is grapeseed oil good for frying?
To put it simply, yes. Grapeseed oil is a fantastic option for searing, sautéing, and deep-frying because of its neutral flavor and high smoke point.
Is grapeseed oil good for baking?
Grapeseed oil is a smart choice for baking due to its lack of odor and taste. It can be used as a 1:1 substitute for any other oil.