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Organic Extra Virgin Cold-Pressed Grapeseed Oil | Single-Farm Spain
Clean flavor, cold-pressed, bakery-approved. Our Organic Extra Virgin Cold-Pressed Grapeseed Oil is sourced directly from a family-run farm and winery in Socuéllamos, Castilla-La Mancha (Spain) and pressed once (first cold press) from carefully cleaned seeds. Lightly filtered, never refined—just a fresh, neutral oil that lets ingredients shine in dressings, roasting, sautéing, and bread dipping.
Why it stands out
- Single-farm & organic: traceable origin from a small Spanish producer (Hermanos Delgado).
- Extra virgin, cold-pressed: first mechanical extraction for a clean, fresh seed aroma.
- Neutral taste, smooth finish: ideal when you want the food—not the oil—to lead.
- Versatile in the kitchen: great for dressings & marinades, moderate-to-medium-high heat roasting/ sautéing, pizza veg, pangrattato, focaccia & doughs.
- Baker’s choice: perfect with warm sourdough, flaky salt, and cracked pepper.
How to enjoy
- Dip & drizzle: over fresh-baked sourdough, roasted vegetables, or grain bowls.
- Dressings & aioli: whisk with lemon, Dijon, honey, and sea salt.
- Roast & sauté: use for clean-tasting veg (try your pizza toppings).
- Crunch upgrade: toast sourdough pangrattato (crumbs + oil + garlic + herbs) and finish pasta or salads.
Origin & method
- Farm: Bodega EHD (Hermanos Delgado), Castilla-La Mancha, Spain
- Method: seeds washed → first cold press → light filtration → bottled; no chemical refining.
Ingredients & storage
Ingredients: 100% organic extra virgin grapeseed oil.
250ml. Product of Spain
Storage: Keep sealed, cool, and away from light. Use within months of opening for best flavor.
FAQ
What makes this “extra virgin” and “cold-pressed”?
It’s the first mechanical press of carefully cleaned grape seeds at low temperature, then lightly filtered—no chemical refining.
Can I cook with it?
Yes. It’s excellent for dressings and finishing, and works well for moderate-to-medium-high heat cooking like roasting vegetables and sautéing. (Avoid prolonged smoking.)
How is it different from olive oil?
It’s more neutral in flavor, so it won’t compete with delicate ingredients; great when you want a clean finish.
Where is it from?
A family-run, organic farm in Socuéllamos, Castilla-La Mancha, Spain—we source it directly.
Clean flavor, cold-pressed, bakery-approved. Our Organic Extra Virgin Cold-Pressed Grapeseed Oil is sourced directly from a family-run farm and winery in Socuéllamos, Castilla-La Mancha (Spain) and pressed once (first cold press) from carefully cleaned seeds. Lightly filtered, never refined—just a fresh, neutral oil that lets ingredients shine in dressings, roasting, sautéing, and bread dipping.
Why it stands out
- Single-farm & organic: traceable origin from a small Spanish producer (Hermanos Delgado).
- Extra virgin, cold-pressed: first mechanical extraction for a clean, fresh seed aroma.
- Neutral taste, smooth finish: ideal when you want the food—not the oil—to lead.
- Versatile in the kitchen: great for dressings & marinades, moderate-to-medium-high heat roasting/ sautéing, pizza veg, pangrattato, focaccia & doughs.
- Baker’s choice: perfect with warm sourdough, flaky salt, and cracked pepper.
How to enjoy
- Dip & drizzle: over fresh-baked sourdough, roasted vegetables, or grain bowls.
- Dressings & aioli: whisk with lemon, Dijon, honey, and sea salt.
- Roast & sauté: use for clean-tasting veg (try your pizza toppings).
- Crunch upgrade: toast sourdough pangrattato (crumbs + oil + garlic + herbs) and finish pasta or salads.
Origin & method
- Farm: Bodega EHD (Hermanos Delgado), Castilla-La Mancha, Spain
- Method: seeds washed → first cold press → light filtration → bottled; no chemical refining.
Ingredients & storage
Ingredients: 100% organic extra virgin grapeseed oil.
250ml. Product of Spain
Storage: Keep sealed, cool, and away from light. Use within months of opening for best flavor.
FAQ
What makes this “extra virgin” and “cold-pressed”?
It’s the first mechanical press of carefully cleaned grape seeds at low temperature, then lightly filtered—no chemical refining.
Can I cook with it?
Yes. It’s excellent for dressings and finishing, and works well for moderate-to-medium-high heat cooking like roasting vegetables and sautéing. (Avoid prolonged smoking.)
How is it different from olive oil?
It’s more neutral in flavor, so it won’t compete with delicate ingredients; great when you want a clean finish.
Where is it from?
A family-run, organic farm in Socuéllamos, Castilla-La Mancha, Spain—we source it directly.
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