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Difference between Grapeseed Oil and Olive Oil

Olive oil and grapeseed oil are used widely across the world for various purposes. They are equally good in terms of nutritional values (contents) and availability. They are cholesterol free and contain high level of unsaturated fat. Nonetheless, they are different in many aspects including smoke point, taste, and of course production.

1. Smoke Point

Smoke point is the temperature at which a substance starts to produce smoke. In other words, the combination of substances starts to break down. Smoke point is an essential aspect from the perspective of cuisine. A good vegetable oil is those that have high smoke point. When oil reaches its smoke point during cooking with high temperature, the oil will be literally useless. It cannot be reused and its flavor will deteriorate.

Olive oil has a smoke point at approximately 320-degree Fahrenheit, while grapeseed oil’s smoke point reaches up to 420-degree Fahrenheit. Grapeseed oil is probably preferable and more versatile for cooking a wide range of foods as it is good for stir-frying and sauteing at high temperature.

2. Taste

The taste of a specific vegetable oil is almost similar to the fruits from which it is extracted. Grapeseed oil has the scent and a mild taste of a grape. Nonetheless, the taste is considered neutral because it is easily masked by other types of oil. A recipe that requires the use of neutral oil may sometimes indicate that grapeseed oil is actually good alternative. On the other hand, olive oil has fruity taste and a slight scent of olive.

It is not necessary to decide which oil is better than another. It actually depends on individual’s preferences and favorite foods. Both types of oil are used in a wide range of foods in many places.

3. Production

Grapeseed oil is extracted from varieties of grape seeds. The vegetable oil is widely available as it is the by-product of wine-making industries. It is almost true to say that grapeseed oil is the unused materials of wine productions.

Olive oil is produced by pressing olives. There are two popular types of olive oil including extra virgin and refined olive oil. Extra virgin olive oil is the results of the first extraction processes (unrefined). The most popular type is the combination of refined and unrefined olive oil.

4. Nutritional Value

The contents of olive oil and grapeseed oil are exactly the same. Either is cholesterol free and contains vitamin E. A tablespoon of either grapeseed oil or olive oil contains 9.7 grams of unsaturated fat, 1.8 grams of saturated fat, and 120 calories.

The only difference is the amount of vitamin E. A tablespoon of grapeseed oil has 3.8 mg of vitamin E, while the same amount of olive oil only contains 1.9 mg of vitamin E.

Conclusion

In some aspects including nutritional value and versatility in cooking, grapeseed oil is slightly more powerful compared to olive oil. Once again, it is not actually necessary to determine which oil is better than another. Either of them offers almost indifferent benefits when used for cooking and various other purposes.