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Grapeseed oil

Grapeseed oil suppliers and sourcing guide

Grapeseed oil comes from the seeds of the wine grape, Vitis vinifera, recovered as a by-product of wine and juice making. Seeds are separated from the pomace, dried and then usually solvent-extracted and refined; smaller volumes are expeller- or cold-pressed. Refined grapeseed oil is pale and neutral, with linoleic acid as its main fatty acid. Brands buy it for dressings, cooking oils and as a light carrier oil in cosmetics.

See suppliersWhat to ask for on the COA
Also known as
Vitis vinifera seed oil · Grape seed oil
Facts checked
November 2026

Forms and grades of grapeseed oil

Suppliers sell different products under the same name. Specify the one you need.

  • Refined

    Solvent-extracted, refined, bleached and deodorized oil with neutral flavor, the main commercial grade.

  • Expeller-pressed

    Mechanically pressed oil made without hexane, then refined or sold lightly filtered.

  • Cold-pressed virgin

    Unrefined oil with a green tint and grape aroma, sometimes sold by grape variety.

  • Organic

    Oil from certified organic grape seeds, usually pressed rather than solvent-extracted.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Fatty acid profile
Fatty acids by GC as methyl esters, compared with the expected range for the oil; the main check against blending with cheaper oils.
Free fatty acids and peroxide value
Free fatty acids (or acid value) by titration and peroxide value (for example AOCS Ca 5a-40 and Cd 8b-90); both rise as the oil ages or is handled poorly.
PAH (benzo[a]pyrene)
Polycyclic aromatic hydrocarbons by GC-MS or HPLC, since direct drying of seeds with combustion gases can raise them.
Residual hexane
Hexane by headspace GC for solvent-extracted oil.
Color
Lovibond color, which separates refined from virgin oil.

Storage, lots and expiry

Storage and shelf life

Grapeseed oil is high in linoleic acid, so keep it sealed, cool and out of light, and limit headspace once opened. Shelf life is set by the supplier specification, with peroxide value retested on aged stock.

Lots and expiry dates

Record the extraction method (solvent or pressed) and grade for each lot. PAH results and peroxide value are the lot results most worth comparing.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Grapeseed oil suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking grapeseed oil suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of grapeseed oil can brands buy?

Common forms include refined, expeller-pressed, cold-pressed virgin and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for grapeseed oil include?

Expect fatty acid profile, free fatty acids and peroxide value, pAH (benzo[a]pyrene), residual hexane and color, each with its method, specification and result for that lot.

How should grapeseed oil be stored?

Grapeseed oil is high in linoleic acid, so keep it sealed, cool and out of light, and limit headspace once opened. Shelf life is set by the supplier specification, with peroxide value retested on aged stock.

What is the regulatory status of grapeseed oil?

The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines grapeseed oil as derived from the seeds of the grape (Vitis vinifera). Health Canada's Fixed Oil Products monograph lists grape seed oil from the seed of Vitis vinifera.

More oils and fats

All 61 oils and fats

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