Grape Seed Oil is a Polyunsaturated Oil that can be used for Medium/High Heat or High Heat Depending on the Brand and the Oil.
Grapeseed Oil
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Grape Seed Oil is also known as Grapeseed Oil or Grape Oil and is a product of pressing Grape seeds under tremendous pressure.

Grape Seed oil has been produced for centuries in Europe where, in 1569, Emperor Maximilian II of Italy granted a monopoly to press Grape Seed Oil.  In those days, the grape seeds were placed in giant vats, mixed with water, and covered.  During the following winter, they were pounded every few days until they finally yielded a mash.  This mash was then gently heated to separate the oil from the water much in the same way that traditional hand-pressed coconut oil is made today.


After being pressed for wine, grape seeds can be pressed to yield Grape Seed Oil. One ton of grapes are needed to make one 8 ounce bottle of Grape seed oil.  Cold-pressed Grape Seed oils are rare and hard to find because it is difficult to press the seeds without solvents and high pressure (which results in heat). Most Grape Seed Oil encountered is refined.


Because Grape Seed Oil is also frequently used for the skin (and stabilized with chemicals), the first thing to do when purchasing Grape Seed Oil is to make sure you are looking at a food-grade item.

Once looking at a food grade Grape Seed Oil, check if it is a cold-pressed product. As compared to hydraulic pressing or expeller pressing, cold pressing preserves most of the complex nutrients and flavors.

Cold Pressed Grape Seed Oil is very sensitive to heat, light and time. A dark bottle may help with the light. Matching your purchases to your consumption, will help avoid tossing out bad oil. 


Oxygen, heat, light and time cause oils to oxidize and become Rancid.

If it is Cold-Pressed and un-stabilized, and you use it infrequently, Grape Seed Oil should be tightly capped and kept, in the refrigerator. It is a Polyunsaturated Oil and therefore less stable than other oils. If it is used frequently, a refined Grape Seed Oil or stabilized a cool dark place like the pantry should suffice. Also, dark colored bottles can help protect oils from light and the sun.

If you do refrigerate your Grape Seed Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form.

Unrefined oils are less stable and will only keep 4 or 5 months. Buy them in small quantities and use them. If you wish to keep it longer, consider freezing a portion of your Grape Seed Oil until needed. 

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad. 

Culinary Uses

Grape Seed Oil has a mild green color with a pleasant odor. Not all Grape Seed Oil on the shelf is intended for consumption as a food. Make sure you are working with a food-grade Grape Seed Oil before proceeding to cook with it.

Grape Seed Oil is a polyunsaturated oil that can be used for Medium/High Heat or High Heat depending on the brand and the oil’s Smoke Point which can range from 399 to 485°F* (203 to 251°C).

Grape Seed Oil is Pan Frying, Sauteing, Salad Dressings and Margarine.  

*Smoke Points will depend on the quality & processing of the Grape Seed Oil. Salute Sante brand has a good reputation and we want to thank them for some of their interesting information on Grape Seed Oil. 

Nutritional Value USDA
Amount Per 100g
Calories 884
%Daily Value*
Total Fat 100g
Saturated Fat 9g
Polyunsaturated Fat 69g
Monounsaturated Fat 16g
Cholesterol 0mg
Sodium 0mg
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.