For years I used canola oil, vegetable oil, peanut oil and olive oil. Then I ventured into the better extra virgin olive oils and realized I can tell the difference. But what about all those other oils on the shelf? I think grapeseed oil is worth discovering. It’s lighter than olive oil, a bit nutty and easy to fry with or it makes a great salad dressing. I use it as I do olive oil with a bit of vinegar or lemon, some Dijon and salt & pepper, a great light dressing. It has become a pantry staple.
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