Casual Connoisseur

Valley Scene Magazine

Casual Connoisseur

Grapeseed Oil Goes Green!
By Gerry Furth

It took only one taste to convince me that lemon infused Salute Santé grapeseed oil is so tasty, delicate and rich that simply sprinkling it over just about vegetable, fresh or while it is cooking, unleashes its taste.

And all to your health if you do! Grapeseed oil is not only healthy; it is probably the healthiest of all oils and the least fattening. It is a superb source of antioxidant vitamin E and is 75% essential linoleic acid, also known by the name Omega B. It contains no cholesterol, no sodium and is low in saturated fat.

Salute Santé!® Grapeseed Oil is made from grapeseeds after the wine is pressed. There is no need for hybrid or genetically engineered crops, nor new farmland, crops or water to produce. The Humers also use energy-saving practices For example, the "press cake," left over from making the oil, provides 66% of the fuel for their production equipment!

It is for these reasons that this month, added to their awards for extraordinary taste and health properties, the purveyors of 100% natural Salute Santé! have been "certified as green" by the respected CABN (Co-op America Business Network), for "the company's commitment and achievements to solve today's tough social and environmental problems."

Founders, Nanette and Valentin Humer, president and CEO, are grateful for the attention for another reason. Nanette's sigh of relief was audible even over the phone.

"After 13 years of producing and distributing the oil from Napa, it's still uphill."

"This is a great honor," says the lean, friendly Valentin, a former professional chef in Europe. "From the beginning, we set ourselves apart by marketing an ecologically sound product - a by-product of the wine industry - by using grapeseeds after the wine pressing. We are eco-friendly in everything from how our grapes are chosen to production methods and even our recycling programs."

But it is the Hummer's intense belief in their product that has carried it this far. Valentin himself, for example, convincingly urged my New York foodie friend and me to try the product - after he joined our conversation about preparing a dish while we were all shopping in a Napa kitchen store. And though the oil is a bit more expensive, we were thrilled with it.

My favorite remains lemon- flavored Salute Santé! Grapeseed Oil. Drizzle a small amount of this "gold" on a salad, and then drizzle even less of some good balsamic vinegar on it. Voila! It is so subtle and so richly satisfying, it towers over any complicated dressing. The more I use the oil on salads and in cooking fish or in barbeque ribs, the more I love it.

Basil, Rosemary and Roasted Garlic flavored grapeseed oils shine with flavor in heartier dishes, such as Tomato Tarts, Zucchini and Basil Soup with Squash Blossoms. The oils are an ideal liquid spice for every form of cooking or in simple, scrumptious dips. One favorite is substituting the oil for butter as a dip for cooked artichokes.

Its excellent emulsification properties make grapeseed ideal for whipping mayonnaise and creamy dressings guaranteed not to separate, along with savory marinades and salad dressings that will not cloud when chilled. The oil alone or in a prepared dish is always ready to use right out of the fridge. You see this instantly in the clear color!

Imagine Chili Grapeseed Oil in Pepper & Chili Bruschetta, Artichoke Dip or Cream of Winter Squash Soup. Mouthwatering. And doesn't Grilled Peaches with Grapeseed oil and Vanilla Ice Cream sound like perfect for dessert in any season?

Top culinary professionals, such as Executive Chef Bill Starbuck of Along Came Mary, Inc. Catering Company, have adopted grapeseed oil as their cooking oil "because of its light, somewhat nutty and neutral flavor," explains Bill, "and its elevated smoke point of 485 degrees. You can sauté, fry or bake without smoking, burning or spattering."

Grapeseed oil, in fact, has long been the secret of gourmet chefs because of its amazing ability to enhance ingredient flavors, without overpowering them, and leaves no greasy aftertaste. The low saturated fat content and thin viscosity of Salute Santé Grapeseed Oil, guarantees it won't solidify and freeze in low temperatures, unlike vegetable oils which tend to gel.

The Humers also have always gone the distance with packaging. UV-resistant, recyclable glass bottles and cans protect the oil from the harmful effects of light, unlike competitor's petroleum-based, plastic bottles. Sums up Humer with a laugh, "Oil and plastic just don't mix!"

For information and recipes: www.grapeseedoil.com or phone (707) 251-3900.

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