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Grapeseed Oil

After grapes have been pressed for wine, they leave a residue call the "pomace", which is the seeds, the skin and the stems. Sometimes this is used for making Grappa with; othertimes, it can be used for making oil with. The oil is pressed from the seeds, which constitute sometimes 30 to 40% of the pomace, depending on the grape that was pressed for wine.

Most brands have a very neutral flavour, but you can buy some that have a subtle grapey taste and aroma.

It has a relatively high smoke point of 400 F (205 C.)

Most Grapeseed Oil comes from France, Italy and Switzerland. It is now also being made in America and in small amounts in the Niagara Peninsula in Ontario, Canada.

Cooking Tips

Makes good mayonnaise.


8% saturated fat -- higher than canola, but still half that of olive oil. If the Grapeseed Oil is cold-pressed and not refined, it is very high in anti-oxidants. High in Vitamin E.

See also:

Seed Oils

Achiote Oil; Canola Oil; Cottonseed Oil; Flax Oil; Grapeseed Oil; Mustard Oil; Pumpkin Oil; Safflower Oil; Sesame Oil; Sunflower Oil

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Also called:

Ggrape-stone Oil; Huile de pépins de raisin (French); Traubenkernöl (German); Olio di vinacciolo (Italian); Aceite de pepitas de uva (Spanish)


Oulton, Randal. "Grapeseed Oil." CooksInfo.com. Published 16 November 2003; revised 07 November 2007. Web. Accessed 03/19/2018. <http://www.cooksinfo.com/grapeseed-oil>.

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