Olive oil and grape seed oil are widely available for cooking oils, and are of natural origin. Nutritionally, both are considered “good” because they are rich in unsaturated fats, low in saturated fat and cholesterol free fats. They are very similar in terms of nutritional value. When choosing between the two types of oil for use in different culinary needs, we must primarily consider the personal tastes and smoke points.
Olive oil is done by pressing olives, grape seed oil is done by pressing grape seeds. Olive oil is classified by the type of pressing: the extra virgin olive oil comes from the first pressing of the olives and is not refined, regular olive oil is a blend of refined olive oils and virgin. The production method generates various types of olive oil available to consumers to meet the diverse needs and tastes. The grape seed oil is produced by pressing grape seeds left after the fruit is pressed to make wine. Proponents of grape seed oil praise the ecological character of their production by eliminating waste byproduct of wine making.
Olive Oil Vs Grapeseed Oil
Olive oil and grape seed oil are virtually identical in their nutrition. Per tablespoon, both oils have about 120 calories, 1.8 grams of saturated fat and 9.7 grams of unsaturated fat. The oils from plant sources are cholesterol, so both oils, olive and grape seed, relatively good choices for a healthy heart. Although both provide vitamin E oils, valuable for its antioxidant properties, the grape seed oil contains more. It has about 3.9 milligrams per tablespoon, compared to 1.9 milligrams containing a tablespoon of olive oil.
Best Olive Oil Available on the market :
Best Grapeseed Oil available on the market :
The grape seed oil and olive oil have different flavors and odors, which is an important consideration when choosing an oil using consideration. The grape seed oil sometimes has a very mild flavor and grape flavor, but is generally neutral in taste. This means it is suitable for cooking meals with delicate flavors that could be masked by stronger flavor oil. It can be used to make bread and cakes and at any time the prescription claims neutral oil. Olive oil, on the other hand, normally retains a fruity flavor with a slight touch of olive. The olive oil is the one with more flavors; regular olive oil is softer. The strength and character of the flavors and aroma of olive oil can vary considerably from one brand to another. The flavor of olive oil complements the Mediterranean cuisine but can exceed other milder flavors. The decision on which oil to use really depends on the preferences and tastes of each.
The smoke point of cooking oil is the temperature at which it begins to smoke. The oils should never be heated beyond its smoke point, because its flavor deteriorates, oil cannot be used again (when made fried) and dangerous. The smoke point becomes a factor to consider when you want to use the oil for fried or sautéed at high temperatures. Olive oil has a relatively low I smoke point near 160 ° C, with certain brands available that can withstand higher temperatures. The smoke point is not high enough to carry out fried. The grape seed oil has a much higher smoke point near 215 ° C, so you can safely use to make good fried and sautéed.
The grape seed oil can be used for virtually any culinary need, from salad dressings to make fried. Its neutral flavor increases its versatility. The flavor of olive oil, much more distinct, limited compatibility with other foods and can exceed other milder flavors. The grape seed oil could therefore be considered a better “oil for everything.” Olive oil has more limited applications but many people enjoy the taste and cook with it whenever they can. Both are two of the healthiest oils out there.