Clemente Grape Seed Oil

Clemente presses the exquisite grape seed oil from carefully cleaned seeds from certified organic cultivation. At 75.6%, the cold-pressed grape seed oil is particularly rich in linoleic acid and valuable antioxidants.

In Southern Italy, tradition has it that the family first-born son is named after his paternal grandfather to carry on with the family name’s tradition. At the end of the 19th century, Berardino Clemente started trading almonds and oil. His son Michele, and his grandson Berardino were able to properly follow up with their father and grandfather’s activity.

Properties

Clemente grape seed oil contains true miracle cures such as the polyphenol procyanidin (OPC), which is important for cell protection and should, therefore, reduce the risk of cancer. The vitamin E content in Clemente grape seed oil is three times that of olive oil. It contains around 90 percent unsaturated fatty acids, including around 70 percent of the particularly valuable linoleic acid.

Taste

The taste of Clemente grape seed oil can vary from bitter to sweet, with a characteristic hint of grapes and nut. Refined grape seed oil tastes very mild to almost neutral; cold-pressed grape seed oils, on the other hand, have a sweet to the bitter and often clearly fruity aroma.

Clemente grape seed oil impress gourmets above all with their fine taste. Clemente grape seed oil with its fine aroma of grapes and nuts is one of the top oils - also due to the optimal composition of healthy unsaturated fatty acids.

Clemente grape seed oil can be heated up because of its high smoke point. You can use it well for roasting and deep-frying. It goes well with many foods. The nutty taste also goes well with cheese. It is not only used in the kitchen but also often in cosmetic products such as night and moisturizers.

Ingredients

Clemente grape seed oil contains 70 percent linoleic acid and 15 to 20 percent oleic acid. In contrast, there are only a few omega-3 fatty acids in the oil. In addition to vitamins and trace elements, the grape seeds also contain very special substances, the procyanidins. These occur as colorless or yellowish chemical compounds. These accompanying vitamins ensure that the effects of the vitamins contained can be absorbed particularly well by the human organism.

In addition to the well-known vitamins C and E, procyanidin is also the best radical scavenger, i.e. an antioxidant.

The production of Clemente grape seed oil

Clemente grape seed oil is made from finely selected grape seeds.

During the pressing process, the seeds of the grapes, as well as skins, leaves, stems and other foreign substances, are opened. The kernels are then sifted out of this pomace and, before they are processed, cleaned and freed of pulp. Then they are gently dried before the valuable grape seed oil is produced.

Two methods are possible for producing grape seed oil. On the one hand, the grapeseed oil can be produced by refining and on the other hand by cold pressing.

Refining: During refining, the grape seeds are heated to a temperature of approximately 170 degrees and then pressed. A special solvent is used so that the oil can be better removed from the cores. Unfortunately, due to the high heating, ingredients are lost and the oil from the grape seeds is rather inferior.

Cold pressing: With cold pressing, which on the one hand produces gentle and on the other hand a high-quality oil, cores are gently pressed out by the cold pressing. So all ingredients are preserved. However, cold pressing has one major disadvantage - it is not as productive as refining and significantly more grape seeds are required.

In the production of Clemente grape seed oil, the valuable vegetable oil is filtered again after cold pressing. During filtration, the oil is pressed through paper or fabric after pressing so that larger particles can be screened out. From there it is then bottled and sold.

Clemente grape seed oil in the kitchen

Clemente grape seed oil is a popular salad oil that can be perfectly combined with classic vinegar. The oil can also be mixed with other oils. A classic dressing with olive oil, grape seed oil, and raspberry vinegar enhances rocket and leafy salads. The sour, nutty taste of grape seed oil is best preserved when used cold. We also recommend it for marinades, dips and as a culinary highlight with steamed vegetables.

How long does it last?

Clemente grape seed oil oxidizes in the air like any other oil. Unopened, the refined, i.e. hot-pressed oil is stable for almost a year in cool and dark storage. The cold-pressed grape seed oil, on the other hand, oxidizes very quickly and should always be used up within a few days.

With cold-pressed grape seed oil, this is different because of the high content of unsaturated fatty acids - the rule here is that when it comes into contact with light and air, it quickly tastes rancid. Therefore, keep cold-pressed grape seed oil as short as possible and store it dark and cool (ideally in the refrigerator).

In Southern Italy, tradition has it that the family first-born son is named after his paternal grandfather to carry on with the family name’s tradition. At the end of 19th century, Berardino Clemente started trading almonds and oil. His son Michele, and his grandson Berardino were able to properly follow up with their father and grandfather’s activity.

A good source of antioxidants from vitamin E

Suggestion: Use it for all your cooking needs.

68 fluid ounce (2 liter)

Ingredients: 100% pure grape seed oil

Packaging: Plastic Bottle

Product of Italy