Grape seeds

At the centre of some grapes sit the seeds or pips, produced in large amounts as by-products of winemaking. They carry up to about 17 percent oil and 15 percent protein, and industry puts both to work: the seeds are a source of grape seed oils and of full-fat or defatted flour. The oil’s fatty acid profile centres on palmitic, stearic, oleic and linoleic acids, suiting it to cooking and cosmetic uses. Drying the seeds promptly after pressing prevents mould before extraction.