Click on photos to enlarge

I had the pleasure this summer of discovering (GSO) Grape Seed Oil of Australia, at the Fancy Food Show in New York. The company is based in Brisbane, Australia and supplies food and personal products that are made from grape seed oil that is produced from Italian grapes.

When I scanned their literature I was immediately struck by their slogan, "Do your heart a favor." Being so involved with wine, I am intrigued by the many by-products that are produced from grapes. During the year, I have discovered crackers, vinegars, mayonnaise, and woodchips that have wine as a major ingredient. GSO has even taken the concept further by producing a great line of personal products made from Grape Seed Oil; Hand Cream, Sunscreen, Shampoo, Conditioner, and Soap bars, to name a few. These personal products are sold in modern, well-designed packaging and provide excellent moisturizing benefits.

The folks from GSO forwarded me samples of their products for testing and evaluation. The consignment contained two different containers of cooking grade grape seed oil. When the samples arrived, I called on Chef Michael Meehan of the Seafood Barge Restaurant in Southold, New York, and asked him if he would like to experiment with the grape seed oil. It turned out that Chef Meehan has been cooking with Grape Seed Oil for about three years. "People are definitely aware of the oils that are used in restaurants. It is a good time for grape seed oil." said Chef Meehan.

Nutritional Benefits of Grape Seed Oil:

• Cholesterol Free
• Very Low in Saturated Fats
• Contains Linoleic Acid and Antioxidants
• Non-intrusive Flavor
• High quality frying at high temperatures
• No salt, additives or preservatives
• Rich in Vitamin E
• Contains high-density lipoprotein, which helps reduce high blood
  pressure
• Highly efficient, requires 50% less oil than other cooking oils
• Food is crispier and less greasy, due to higher cooking
  temperature (due to higher smoke point than olive oil)
• Low Saturated Fat Level;
  -Grape Seed Oil 8%
  -Olive Oil 16%
  -Peanut Oil 18%
  -Butter 66%

Chef Meehan created two distinctly different dishes for me using grape seed oil.

SEAFOOD BARGE SEAFOOD SALAD
With Verjus and Grape Seed Oil

A tasty fresh and light salad with Mussels, Scallops, Shrimp, Calamari, beans, baby greens, and North Fork Arugula. The grape seed oil had a noticeably lighter taste than Olive Oil.

Serves 4

• 8 pcs Calamari, cleaned
• 24 pcs Shrimp, shelled and deveined
• 16 Sea Scallops
• 1/4 lb. Baby Lettuce, cleaned
• Lemon Grape Seed Oil Dressing
• 1 Red Pepper, roasted and sliced
• Salt and White Pepper

Lemon Grape Seed Oil Dressing

• 1/4 cup Fresh Lemon Juice
• 3/4 cup Grape Seed Oil

• Pour Lemon Juice in bowl
• Slowly add oil, whisking constantly
• Add salt and pepper to taste

To Assemble:

Grill or Steam Seafood

• Slice Calamari into rings
• Slice Shrimp into quarters
• Chill seafood
• Toss Seafood with Baby Lettuce and Roasted Peppers in Lemon Dressing
• Season with salt and pepper to taste
• Place one Tortilla in center of four plates
• Divide Tossed Salad equally

Serve with: Sauvignon Blanc or Chardonnay

GRILLED MONTAUK SWORDFISH
WITH HOMINY, FRESH SHELL BEANS
and RED PEPPER INFUSED GRAPE SEED OIL

My sampling was conducted during the fall. Chef Meehan showed his original flare by decorating the plate with a local baby pumpkin. His sushi quality, grilled Montauk Swordfish was served rare and moist which is the preferred way as dry swordfish tastes like cardboard! The fish was drizzled with a tangy and excitingly tasty Red Pepper infused Grape Seed Oil sauce. The oil extended the sauce without an oily effect.

Serves 6

RED PEPPER OIL

2 Red Peppers, juiced and reduced to syrup 1/4 cup Grape Seed Oil

• Place Red Pepper juice in a mixing bowl
• Whisk in Grape Seed Oil slowly
• Season with Salt and Pepper to taste

HOMINY

• 2 cups Cooked White Hominy
• 1 Red Pepper diced fine
• 1 Cup Fresh Shell Beans
• 2 Ounces Chardonnay or dry white wine
• 1 Cup of Chicken or Fish Broth
• 2 Ounces Sweet Butter whole
• Salt & Pepper to taste

VEGETABLES

• Place Vegetables in Sauté pan
• Add Wine and reduce halfway
• Add Broth and reduce halfway
• Finish with Butter, Salt and Pepper

SWORDFISH

• 6 (Six to Eight Ounce) Swordfish Steaks
• Grape Seed Oil for grilling
• Salt and Pepper to taste

COOKING

• Heat a Barbeque Grill
• Dip Swordfish in oil for grilling
• Grill approximately 3 minutes per side

TO ASSEMBLE

• Place Vegetable Stew in middle of plate
• Place Swordfish in center of stew
• Drizzle Red Pepper Oil around edge
• Garnish with Fresh Herb Sprigs

Editor's note:
I kept the smaller 750ml bottle of Grape Seed Oil and personally used it for cooking at home. The oil has a neutral taste that translates to a lighter taste. Ičve cooked eggs, chicken, shrimp, and grilled cheese sandwiches using the grape seed oil. The oil emits a unique and neutral scent during cooking. All foods seemed less greasy with the grape seed oil than when cooked with olive oil.