Which Is Healthier (and Which Should I Cook With): Grapeseed Oil or Olive Oil?

Not all cooking oil is made equally, in case you missed it. But it can get fairly confusing when weighing the advantages and disadvantages of the various solutions. Olive oil and grapeseed oil are two examples. Can they be switched out for one another? Do you prefer one over the other, and if so, why? We did some research and discovered all there is to know about these two common cupboard items. The good news is that they are both incredibly beneficial to your health. Even better, our guides on grapeseed oil and olive oil will provide you with all the information you require regarding the health advantages and ideal applications for each.

Grapeseed Oil vs. Olive Oil: Health Benefits

Olive oil and grapeseed oil have relatively comparable nutritional profiles, including the same amounts of fat and calories (13.5 grams of fat and 120 calories per tablespoon). The fundamental difference between the two is that whereas olive oil has a higher concentration of monounsaturated fats, grapeseed oil is higher in polyunsaturated fats. Additionally, grapeseed oil has 27% of the Daily Value of vitamin E compared to olive oil's 13%, making it a better source of vitamin E than olive oil. Even so, it's fair to state that grapeseed oil and olive oil are comparable in terms of their health advantages. This is because, according to study, mono- and polyunsaturated fats, as opposed to saturated fats, are believed to greatly lower the risk of heart disease.

In fact, a 2014 study that was published in Lipids in Health and Disease found that monounsaturated fatty acids, specifically those found in olive oil, helped to "reduce overall risk of all-cause mortality (11 percent), cardiovascular mortality (12 percent), cardiovascular events (9 percent), and stroke (17 percent)." Regarding grapeseed oil, this 2010 study, which was published in PLoS Medicine, found that substituting the polyunsaturated fats in the oil for saturated fats results in a 19% reduction in the "overall pooled risk" of coronary heart disease. The lesson? There's really no need to pick a preference because both types of oil provide health benefits, even though grapeseed oil will provide you with a higher amount of vitamin E. (on this front, at least).

Grapeseed Oil vs. Olive Oil: Cosmetic Uses

Because they contain high levels of antioxidants, which work to protect cells from harm, reduce inflammation, and fight the effects of aging on the inside and the outside, grapeseed and olive oils are commonly used in skin and hair care products. Both kind of oil also have inherent moisturizing qualities that assist maintain the skin barrier and give your skin a silky, smooth finish. Thus, grapeseed and olive oils are also present in hair serums that work to restore moisture to dry hair. But there's no need to spend a fortune on pricey products; all it takes is a few drops of essential oils in your preferred body lotion or shampoo to reap their aesthetic advantages.However, it's important to note that grapeseed oil is thought to be non-comedogenic, whilst olive oil is thought to be slightly comedogenic (meaning it might clog pores). If you have acne-prone skin, it would be advisable to only apply the latter.

Grapeseed Oil vs. Olive Oil: Taste

The flavor profile of grapeseed oil and olive oil differ significantly from one another. In fact, olive oil's rich flavor, which can range from fruity to spicy, significantly improves a dish in comparison to grapeseed oil's bland, neutral flavor, which is unlikely to have any noticeable impact on your palate at all. Because of this, olive oil and grapeseed oil are more suited to various uses in the kitchen (but more on that later).

Grapeseed Oil vs. Olive Oil: Cooking Uses

Both grapeseed and olive oil have skin-enhancing properties that only require topical use, but if you want to benefit from the heart-healthy unsaturated fats that both contain, you'll need to know how to use them effectively in cooking. Start at the smoke point (i.e., how much heat an oil can handle before it starts to burn). With a stunningly high smoke point of 420°F, grapeseed oil triumphs in this contest over olive oil, which has a little lower smoke point of 375°F.

The health-promoting polyunsaturated fats found in grapeseed oil may actually be quite unstable when exposed to high temperatures repeatedly or for extended periods of time, and once those polyunsaturated fats start to degrade (i.e., oxidize), they are no longer at all good for you. Nevertheless, the smoke point alone does not give a complete picture. As a result, grapeseed oil works best in recipes that cook quickly at a high heat, such stir-fries. Additionally, it is a great choice for any recipe that calls for a neutral cooking oil, including those for pasta sauces, salad dressings, baked goods, and other dishes.

Regarding olive oil, chances are strong that you already have a decent understanding of its versatility in the kitchen. Olive oil is a poor choice for deep frying since it will burn at high temperatures. However, using olive oil for high-heat cooking poses no risk to your health since it contains monounsaturated fats, which are far more stable than their polyunsaturated relatives. As a result, you can rely on olive oil for baked products, spaghetti sauces, salad dressings, lengthy simmering sautés, stir-fries, and pretty much anything else you can think of.Due to its rich and complex flavor profile, high-quality olive oil is not only a chef favorite for cooking but also for drizzling on a variety of finished meals.