EXTRA VIRGIN COLD PRESSED

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!

OUR EXTRA VIRGIN COLD PRESSED GRAPESEED OILS

Asparagus Soup (Spargelsuppe) with Morels

Asparagus Soup (Spargelsuppe) with Morels

  Asparagus Soup (Spargelsuppe) with Morels Adapted from fantasticfungi.com, this recipe is delicious and super elegant, and doesn’t call for cream. An Austrian classic, it is perfect as asparagus and morels come into season! Delicious as a Vegan or Vegetarian...

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Banyuls Vinaigrette

Banyuls Vinaigrette

  Banyuls Vinaigrette Here is a simple vinaigrette recipe that elevates any salad! Over fresh garden greens, or fancy seafood this recipe will become a favorite! A Jean-Louis Palladin recipe, I finally discovered Banyuls vinegar and am so happy I did! 2/3 cup...

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Ahi Tuna Tartare on Taro Chips

Ahi Tuna Tartare on Taro Chips

  Ahi Tuna Tartare on Taro Chips 10 oz Ahi tuna (sustainably caught)1 Asian pear2 Tbsp Pickled ginger1 Shallot3 Tbsp Soy sauce1 Tbsp Mirin ((Sweet cooking wine))1 Jalapeño pepper1 bunch Chives1/2 tsp Dijon mustard1 Yuzu1 Meyer lemon3 Tbsp Salute Santé! Extra...

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Crab Louie Salad

Crab Louie Salad

  Crab Louie Salad Salad 2 Heads butter lettuce2 Hard boiled eggs4 Cornichons, 1/4 inch dice1 Stalk celery, 1/4 inch dice1 Avocado1 lb Crab meatVinaigrette1 Green onion, finely...

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Sweet Maine Shrimp Louie Salad

Sweet Maine Shrimp Louie Salad

  Sweet Maine Shrimp Louie Salad Salad 2 Heads butter lettuce2 Hard boiled eggs4 Cornichons, 1/4 inch dice1 Stalk celery, 1/4 inch dice1 Avocado1 lb Sweet Maine shrimpVinaigrette1 Green onion, finely diced1 tsp Dijon mustard1 Cup Salute Santé! Cold Pressed...

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Persimmon Pudding

Persimmon Pudding

  Persimmon Pudding An all time favorite of ours - nothing more delicious than ripe persimmons! Fresh persimmons were one of my favorite discoveries moving to California from NYC - beautiful and delicious - a perfect combination! And thanks to our friend Anne she...

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Chanterelle Scrambled Eggs & White Truffle

Chanterelle Scrambled Eggs & White Truffle

  This dish is the perfect for brunch or any meal! You can add any mushrooms, but so wonderful to catch Chanterelles in season around the holidays! 1 cup chanterelle mushrooms4 eggs, scrambled2 cups seasonal greens (Spinach, Kale, Broccoli Rabe)2 cloes fresh...

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Wild Mushroom Risotto

Wild Mushroom Risotto

  Wild Mushroom Risotto Comfort food never tasted so good! With the first rains and cool weather approaching, this delicious bowl of warm, cheesy risotto complete with hearty mushrooms is sure to please! 1 cup risotto rice1 cup white wine1 cup broth2 Tbsp butter3...

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Parsley Potatoes

Parsley Potatoes

  Parsley Potatoes A family favorite - we serve these along side grilled fish or meat and even fried schnitzel! Make sure to use yellow finn or Yukon gold potatoes which will give this dish its "buttery finish! 1 lb yellow potatoes (yellow finn or butter as...

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Fried Shiitake Mushrooms

Fried Shiitake Mushrooms

  Fried Shiitake Mushrooms A great dish as a starter or main dish! Crispy, delicate crust lets you taste the mushrooms! Great vegan option! 1 LB shiitake mushrooms ((or other firm mushroom))2-3 cups grapeseed oil for deep frying 1/3 cup fresh parsley, cut into...

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