Salute Santé! is proud to introduce extra virgin cold pressed grapeseed oil made from fresh grape seeds in the beautiful Napa Valley.

Salute Santé! is proud to introduce extra virgin cold pressed grapeseed oil made from fresh grape seeds in the beautiful Napa Valley. A first in grape seed oil history, you’ll love the delicious varietal taste and the aroma of a fresh grape crush. Now you can pair your culinary creation with your favorite wine!

Best as a finishing oil; enjoy the white varietals drizzled on any salad or seafood dish; the reds are great on cured or grilled meats. Chefs love the full flavor and the romance of using varietal grapeseed oils on their wonderful dishes – whether on Tuna Tartare or drizzled on grilled fish, from vinaigrettes to heirloom tomatoes or pureed soups to pasta, the flavors add finesse to every dish!

Try them for yourself! Perfect drizzled over salads, pasta, cheese or simply as a dip with bread.

Salute Santé…to your health!

We press 13 different varietals: Chardonnay, Riesling, Sauvignon Blanc, French Colombard, Viognier, Chenin Blanc from white grape seeds and Cabernet Sauvignon, Zinfandel, Pinot Noir, Merlot, Syrah and Sangiovese from red grapes seeds. Which one to choose? Just as you would pair a wine with a certain dish, finish with the same varietal oil! You will take the marriage of food and wine to a whole new level!


Roasted Carrot Salad

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Tags: Carrot, Chef Edward Lee, Dressing, Fennel, Fish, Gourmet, Healthful, Healthy, Low Cal, Pescatarian, Simple, Summer
Course: Appetizer, Salad, Side Dish
"Grapeseed oils can generally be substituted for olive oil, but grapeseed oils will impart a more vibrant and fruitier flavor than the spicier flavors of olive oil. Roasted Carrot Salad with Grapeseed Oil Vinaigrette contrasts the intensity of the oil with the rich flavor of roasted carrots. The sweetness of the carrots and the punch of the anchovies carry the vinaigrette perfectly." - Chef Edward Lee



  • Preheat the oven to 375°F. In a large bowl, toss the carrots with the plain grapeseed oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes or until lightly brown and tender. Set aside.
  • Using a mandoline, shave the fennel and radishes into very thin slices.
  • In a small bowl, combine the vinegar, Cabernet grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.
  • Compose the salad: Lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.


Chef: Edward Lee
Chef/Owner at 610 Magnolia Restaurant in Louisville, KY
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014

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