Græsolie

Græsolie is a term used in some Danish-language sources to mean “grass oil,” referring to oils derived from grasses in the Poaceae family. The phrase is not a standardized category in international labeling, and its usage can vary by region or tradition. In many contexts, græsolie is a way of signaling a grass- or grain-based oil, but in everyday markets oils are typically labeled by their seed source (for example, majsolie for corn oil, solsikkeolie for sunflower oil, rapsolie for rapeseed oil).

Production and processing

Græsolie is produced by mechanical pressing of cleaned seeds or by solvent extraction, often followed by refining steps such as degumming, bleaching, and deodorization to improve stability and flavor. Cold-pressing may be used for specialty or niche products to preserve flavor and nutrients.

Composition and properties

The fatty acid profile and other properties of græsolie depend on the plant source. Maize (corn) oil, a common grass-derived oil, generally contains a high proportion of polyunsaturated fats (notably linoleic acid) and vitamin E, while oils from other grasses like millet or sorghum have differing but related profiles. Refined versions tend to have a neutral flavor and high heat stability suitable for cooking, while less-refined varieties may retain stronger grassy notes.

Uses

Culinary uses include frying, baking, and dressings, particularly where a neutral or mild flavor is desirable. Græsolie may also appear in cosmetic formulations or industrial applications in regions where grass-derived oils are favored for economic or agricultural reasons.

See also

Vegetable oil, cereal oil, maize oil.