Grapeseed oil is a byproduct of wine production, pressed from the seeds of the used wine grapes. Olive oil is made by pressing olives. Both oils are used in cooking applications and provide a healthy list of essential fatty acids. They have different applications in food preparation.
Fats
Grapeseed oil and olive oil are both made up of fats including monounsaturated, polyunsaturated and saturated fats. Monounsaturated and polyunsaturated fats are both beneficial for helping to lower your levels of "bad" LDL cholesterol, which in turn helps lower blood pressure and decrease the risk of heart disease. Saturated fats are less healthy, but nearly equal in these two oils. Grapeseed oils are higher in omega-6 polyunsaturated fatty acids, while olive oil is higher in omega-3 monounsaturated fatty acids. Because most diets already include a high percentage of omega-6 acids, grapeseed oil is not recommended in large doses. Olive oil has the better fat profile because of its larger percentage of omega-3s.
Flavor
Grapeseed oil is valued for its neutral flavor while olive oil often has a very rich, distinct taste. The lack or presence of flavor makes these two oils better suited to different applications. For example, when you are cooking delicate foods such as fish and vegetables, grapeseed oil is preferred because it maintains the integrity of the food's flavors. Olive oil is preferable in salad dressings and sauces where the flavor of the oil complements rather than competes with the flavors of the food.
Smoke Point
When an oil reaches its smoke point, it begins to burn, losing its lubricating abilities and adding bad flavor to foods. Grapeseed oil has a smoke point of approximately 420 degrees Fahrenheit while olive Oil has a smoke point of approximately 320 degrees Fahrenheit. Thus, grapeseed oil is favorable for higher-heat applications. With grapeseed oil you can not only saute foods but shallow-fry them. However, you should not deep fry foods using either oil.
Considerations
Grapeseed oil is not as readily available as regular olive oil and as a result is usually more expensive. If you can find and afford it, however, consider keeping both grapeseed oil and olive oil in your kitchen. Use olive oil for normal frying and sauteing for its superior health benefits and use grapeseed oil sparingly, as called for in high-heat cooking applications. When using either oil, do not use more than you need.
Member Comments