Grape Seed Oil Question

[mdzehnder]

I'm looking to purchase some grape seed oil to use for high temperature applications and for when I don't want to use my good olive oil. My local supermarket carries the Grapeola brand (bottle looks like this http://www.amazon.com/Kusha-Grapeola-...) at a fairly reasonable price.

My question is, does anyone know anything about how this brand is produced? I prefer to purchase expeller-pressed whenever possible when it comes to oils. The bottle doesn't say anything, and I can't find anything online. Anyone know anything about it?

Thanks!

[jmnewel]

I can't speak to the method of production, but I have used this as my saute oil for quite a while. I am very happy with it.

[DougRisk]

Can I recommend that you do not use Grapeseed (or Canola, or Rapeseed or Corn) oil for your cooking.

Yes, it does have a high Smoke Point, but it is also relatively high in poly-unsaturated fats, which oxidize fairly easily.

Personally, if you are looking for an inexpensive high heat oil I would go with "Vegetable Shortening" made specifically from non-hydrogenated Palm Oil (they usually come in blue tubs from Hain and can be found almost everywhere) or High-Oleic Sunflower Oil. Simply check the ingredients on the Sunflower Oil, it will specifically mention that it is High Oleic.

[mdzehnder]

The use of the term, "shortening" in the name would seem to indicate to me that it's not an oil at all, but a solid. Am I wrong?

[DougRisk]

You are absolutely right. It looks just like shortening, but it does not involve any hydrogenation. Granted, room temp Palm oil is also solid so, AFAIK, most of their processing of the fat has to do with "bleaching".

Not ideal from a complete nutrition POV, but better than many other options.

[ChiliDude]

http://www.wildtree.com/Products/Grap...

[mdzehnder]

Thanks!