Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil pressed from the seeds of various varieties of Vitis vinifera grapes, an abundant by-product of winemaking. Grape seed oil is used for salad dressings, marinades, deep frying, flavored oils, baking, massage oil, sunburn repair lotion, hair products, body hygiene creams, lip balm and hand creams. Most grape seed oil is produced in Italy, with other producing nations including France, Spain, and Argentina. Although known to Europeans for centuries, grape seed oil was not produced or used on a large scale until the 20th century, largely because grape seeds contain a lower percentage of oil as compared to other oil-producing seeds, nuts, or beans. Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 420 Â°F (216 Â°C), so it can be safely used to cook at high temperature. Grape seed oil can be used for stir-fries, sautÃ©ing and fondue. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as an ingredient in salad dressings or as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices. It is also used as an ingredient in homemade mayonnaise. One is able to use less grape seed oil for precisely the same reasons that the cosmetics industry likes it, the emollient and film-forming virtues. The metabolic energy density of grape seed oil is comparable to that of other oils: about 120 kcal per tablespoon (34 kJ/ml). However, because less oil is needed for cooking, it can be used within a low-fat diet especially when combined with good frying techniques (such as using enough oil, not overcrowding the pan, and having the oil at the correct temperature) which reduces the amount of absorbed oil.