Grapeseed oil, which tends to have a less assertive flavor and a lighter body than olive oil, is just catching on in the United States. Finger Lakes Extra Virgin Grape Seed Oil, cold-pressed from the winemaking leftovers of about 25 wineries in the region, is a new one with real personality. Fairly viscous, with a greenish color and an herbaceous flavor, it has more in common with fine olive oil than most grapeseed oils. It’s excellent in salad dressing, as a finishing drizzle and for some sautéing jobs, especially vegetable-based stir-fries. It’s also good to brush on meat, poultry or seafood as it grills, and it’s tailor-made for mayonnaise.