The vine is one of the oldest cultivated plants. It was cultivated by the Egyptians, in 3500 BC, and by the Babylonians and Indians. Many varieties of Vitis probably developed during the tertiary period, but the only one that survived the Ice Age in southern Europe and in the regions of Western Asia was the Vitis vinifera variety. The Greeks and the Romans preserved the vineyards and later introduced them to Germany – even in Great Britain – with the legions. In Europe, a great variety of climatic and topographical factors were developed, giving rise to the evolution of different varieties. Today, there are vines all over the world.

The grapes are used mainly for the production of wine and juice. The grape seed oil obtained from the seeds (with an oil content of 6-20%) has a secondary role. The first historical references to grape oil appeared in 1569, when Emperor Maximilian granted a musician the privilege of producing grapeseed oil.

The yellow-green, clear, semi-dry oil emits a characteristic weak odor and has a bittersweet and bitter taste. It is rich in oleic and linoleic acids and is squeezed from the shredded seeds or extracted using a solvent, and subsequently refined (refined grape seed oil). Grape seed oil (also known as ‘grape wine seed oil’ or ‘old Drusen oil’) is a good table oil and was used as such during times of need in Italy, France and Württemberg. Prior to this, grape seed oil was used to be mixed with linseed oil and used as a product for surface coatings.

Currently, grape seed oil is used as an additive in soaps and in cosmetic preparations (body care). In the food sector, grape seed oil has once again become fashionable for frying, cooking and dressing salads. Grape seed oil is also still used, on a small scale, as a component in the production of linoleum.