Grapeseed oil is a vegetable oil extracted from the seeds of grapes Vitis vinifera L., and is a by-product of the wine industry. The seeds contain only 12-18% oil by weight, a relatively low proportion, so production requires large quantities of seeds (about 100 tons of seeds to produce 12-18 tons of oil). It is extracted by two methods: cold pressing for the virgin oil, and solvent extraction followed by refining for commercial uses.

Interest in grapeseed oil dates back to Italy and France in the twentieth century as an economical way to make use of the grape seeds left over from wine production, which were discarded as waste. Production is directly tied to the wine industry, so the wine-producing countries lead it: Italy, France, Spain, Argentina, Chile, and the United States.

Grapeseed oil has a composition very rich in linoleic acid (70% omega-6), followed by oleic acid (16%) and palmitic acid (7%). The omega-6:omega-3 ratio is about 200:1. It contains a high proportion of vitamin E (tocopherols) and antioxidant proanthocyanidin compounds. It has a high smoke point of up to 216°C, a light green-yellow color, and a neutral flavor.

USDA-FAS data are not available for grapeseed oil production, as it is a specialty oil. Global production is relatively small and concentrated in Italy, France, and Spain. Its price is relatively high due to the complexity of the extraction process and the large quantity of seeds required. The oil is governed by Codex Alimentarius standard CXS 210-1999.

Grapeseed oil is used in cooking and frying thanks to its high smoke point and neutral flavor, in salads and marinades, and in the making of fine mayonnaise and sauces. Industrially, it goes widely into the making of cosmetics and skin care (serums, face creams, hair oils) thanks to its light texture and content of antioxidants. It is used in massage oils and natural therapy.