This type of oil is obtained from the processing of grape seeds, with the skin and pomace. Its richness in vitamin E and polyphenols makes it a natural antioxidant and a great ally for cardiovascular activity. It is suitable for frying thanks to its very high smoke point (235 °). Straw yellow in color, it has a basically neutral flavor and aroma.
Origin
The dried grape seeds, as well as the skins and pomace, with which the grape seed oil is produced, come exclusively from Italian territories.
Especially good on…
Used raw, it goes very well with many fresh cheese, vegetables and salads, especially if combined with a few drops of balsamic vinegar. It also brilliantly enriches the flavors of white meats, soups, risotto, cold dishes, fish and shellfish.
