Thanks to its neutral taste, light body and high smoke point, chefs love grapeseed oil. Use in cooking where you might use olive or canola oil. Grapeseed oil is also a fine choice for light dressings when just the greens should shine. If you like the flavor of olive oil but don't want it to smoke in the pan, blend with grapeseed oil — you'll increase the temperature resistance while maintaining the beauty of the olive's flavor.
Please note that at temperatures below 37 degrees, oil may look cloudy or congealed. This does not affect taste or quality, and oil clarity will be restored as it returns to room temperature.