Cooking with Grapeseed Oil

Last Fall I was introduced to Wildtree which specializes healthy seasonings, oils, and dinner/dip/dessert mixes. It has been one of the stepping stones in my learning more about healthier eating.

I wanted to share a bit about one specific product – grapeseed oil – because, before my introduction to Wildtree I had never heard of it!

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Grapeseed oil is made from grape seeds after wine production. It is therefore environmentally sound and requires no new farmland or water to produce. Versatile, delicious and good for you, grapeseed oil allows the pure flavor of fresh food to come through. Its delicate flavor and body make it perfect for sautéing, baking or frying. Try it in salad dressings, on pasta or hard breads, or use as marinades or bastes for the grill. 

• No preservatives
• Not hydrogenated
• No sodium
• No trans fats
• No cholesterol
• Lowest amount of saturated oil compared to other oils
• Good source of Vitamin E Alpha, an important anti-oxidant
• Highest concentration of poly (76%) unsaturated acid of any oil
• Helps the body produce High Density Lipoprotein
• High in Linoleic acid, also known as Omega-6 and in near identical proportions to mother’s milk
• Ideal for frying at high temps (up to 419 degrees without burning)

Wildtree offers a number of infused grapeseed oils – my favorite by far is the butter (which is non-dairy) and lemon. Melt in your mouth delicious with warm bread or pasta dishes!

I’ve pretty much made the switch to 100% grapeseed oil for all our cooking. It takes the place of olive oil when I saute/grill and canola/vegetable when I’m baking. It doesn’t change the flavor whatsoever and is obviously way healthier!

This post is not sponsored by Wildtree, I just wanted to share what I’ve learned about grapeseed oil since hosting my party. Many other brands offer quality grapeseed oil, just be sure it is expeller pressed and of high quality so you can reap all the benefits I shared!