Grapeseed oil is the quiet workhorse of the kitchen. Light, clean and neutral, it's the oil you reach for when you don't want the oil itself to take over a dish. If you've picked up a bottle and wondered how best to use it — or whether it deserves a place next to your olive and sunflower oils — this guide covers what it tastes like, how to cook with it, and how to choose a good one.

What is grapeseed oil?

Grapeseed oil is pressed from the seeds of grapes — the small seeds left behind after winemaking. The best versions are cold pressed and unrefined, pressed without heat or chemical solvents so the oil keeps its natural light character. The result is a pale, clean oil with a mild flavour and a notably high smoke point, which makes it one of the more versatile oils you can keep on hand.

Our cold pressed Grapeseed Oil is a single-ingredient oil bottled in glass, with nothing added.

What does grapeseed oil taste like?

Grapeseed oil is prized for what it doesn't do — it doesn't dominate. The flavour is light, clean and gently nutty, far more neutral than oils like walnut or pumpkin seed. That makes it ideal when you want the other ingredients to shine rather than the oil itself.

How to use grapeseed oil

Because of its clean taste and higher heat tolerance, grapeseed oil is a true all-rounder. Here's where it works best:

• Light sautéing and pan-frying — its higher smoke point handles medium-high heat better than delicate finishing oils.
• Dressings and vinaigrettes — its neutral flavour lets herbs, vinegar and mustard come through cleanly.
• Mayonnaise and emulsions — a classic choice for homemade mayo, where a neutral base is exactly what you want.
• Marinades — carries flavours without adding its own.
• Baking — a light, neutral oil for cakes and bakes where you don't want a strong oil flavour.

If you're after a stronger, nuttier character for finishing dishes, a cold pressed walnut oil is a good companion to keep alongside it.

What to pair it with

Grapeseed oil's neutrality makes it endlessly flexible. It's at home in light salad dressings, delicate fish and chicken dishes, fresh herb sauces, and any recipe where a heavier oil would overpower. Use it as your everyday base and save bolder oils for finishing.

How to choose a good grapeseed oil

Three things to look for:

• Cold pressed and unrefined — keeps the oil's natural character rather than stripping it.
• Single ingredient — just grapeseed oil, nothing blended in.
• Bottled in glass — protects the oil from light and helps keep it fresh.

How to store grapeseed oil

Keep it in a cool, dark cupboard away from direct sunlight with the cap closed tightly. Treat unrefined oil as a fresh ingredient and use it within a reasonable time of opening.

Frequently asked questions

Can you cook with grapeseed oil?

Yes. Its higher smoke point makes it well suited to light sautéing and pan-frying, as well as dressings and baking — one of the reasons it's such a versatile everyday oil.

What does grapeseed oil taste like?

Light, clean and gently nutty — neutral enough to let other ingredients shine.

Is grapeseed oil vegan?

Yes. A single-ingredient cold pressed grapeseed oil is naturally vegan and gluten-free.

How is grapeseed oil different from olive oil?

Grapeseed oil is lighter and more neutral than olive oil, with a higher smoke point and far less of its own flavour — better when you don't want the oil to dominate the dish.

Ready to try it? Explore our cold pressed Grapeseed Oil (250ml) — single ingredient, unrefined and bottled in glass.