Why did olive oil freeze in the refrigerator?

A frequent and almost perpetuated myth associated with olive oil is the so-called “Refrigeration Test,” a supposedly simple home test for authenticity. The myth is so widespread that there are often conflicting versions - some say the product should harden if it's real, while others say it shouldn't. If only it were that easy! This "test", unfortunately, is completely incorrect and only misleading.

Almost all oils become cloudy and eventually solidify at low temperatures. Refined ones solidify at a lower temperature than virgin olive oil.

Beneficial features

Surely each of us has come across olive oil at least once in our lives. It’s not surprising: it contains a large amount of monosaturated fatty acids, which have a positive effect on the body:

Reducing blood cholesterol levels.
Decreased appetite. This makes olive oil a dieter's best friend. At the same time, you should not be afraid of the high calorie content of the product. The product contains exclusively vegetable fats, which are completely digestible and remove harmful toxins and cholesterol from the body. It is not for nothing that in almost all diets related to calorie counting, 1 spoon of butter per day is acceptable. Moreover, it is better to take it before meals, on an empty stomach.
The product is also easily digestible, speeds up metabolism and promotes the outflow of bile and even restores cartilage tissue.
In addition, the oil is actively used in cosmetology: when interacting with olive oil, the skin becomes softer and more elastic.

Let's consider how to properly store this product, whether high-quality oil freezes in the refrigerator, and how to return it to its original state.

How does temperature affect oil storage?

You bought a bottle of olive oil. But now you are faced with the question - how to store it correctly? Or even another situation: without thinking twice, you put the butter in the refrigerator and forgot about it for two or three days. And then, when they remembered and decided to use it, they saw that the oil had thickened, hardened, or even precipitated out. And now, a hurricane of thoughts is already rushing through my head: the oil is fake, it’s gone, now throw it away, and so on.

But! We hasten to reassure you, nothing bad happened if your olive oil froze in the refrigerator. At least, there is no need to get rid of the product here and now. According to recent research conducted by Dr. John Diane, olive oils do not undergo any changes at temperatures above 4 degrees. If the temperature is from 4 to 1.5 degrees Celsius, the oil can quickly thicken and become creamy in consistency, and at a temperature of -12 degrees, olive oil freezes so much that you can’t even pierce it with a fork. However, you shouldn’t go to the other extreme and think that you bought the highest quality oil. This is just completely normal.

Why does oil freeze?

It's all about the temperature gap, so insignificant that if you don't know about it, you won't even guess what's going on. Almost all manufacturers of modern refrigerators set the default operating temperature to 3 degrees. And the freezing point of oleic acids, which make up the oil, is 4 degrees. And this difference of one degree leads to this effect. And it is for this reason that oleic acid and wax in olive oil freeze with all the ensuing visual effects.

Yes, you read that right. In addition to oleic acids, olive oil also contains wax. But we hasten to reassure you: this substance is of the most natural origin. Oil is essentially olive juice. And the olives themselves have a thin but very durable skin, which helps them retain moisture and protects them from insects. And it is the wax from this skin that is part of olive oil. When cooled, this same wax can fall out in crystals in the form of sediment, and sometimes even in the form of unattractive flakes. But this does not mean at all that the oil is bad or has deteriorated: a couple of hours at room temperature and it will return to its original state.

The product, which is exported to a country with a cold climate, undergoes additional filtration. Otherwise, the oil may precipitate right in the store, thus losing its presentation and scaring off the buyer.

Return to original state

Returning olive oil to its original state is simple. You need to put it in a dark, cool place, and after some time it will return to its original form. At the same time, it does not lose its taste or beneficial qualities at all. Many transport companies, which, for example, transport oil on airplanes, claim that a certain hypothermia of the product during transportation is a common practice.

The ideal temperature for storing olive oil is 10 degrees Celsius. It is at this temperature that it oxidizes the slowest and does not freeze.

There are two myths about this product:

If the butter is frozen in the refrigerator, it means it is of good quality. As we discussed earlier, this is simply a normal reaction of any olive oil. Each variety goes through its own path of purification and filtration. And even the highest quality product in one case can precipitate with flakes, and in another it can just thicken. This is normal. The same goes for the fact that if the oil is not frozen, it means it is fake and should be thrown away. It’s just that this product could have been filtered more thoroughly.
Butter freezes because it contains saturated fatty acids. This myth is also completely wrong, because such acids are found exclusively in fats of animal origin. Such fats are found in butter, lard or margarine, which give the product a solid consistency at cold temperatures. Olive oil either does not contain such fatty acids at all or contains minimal amounts. And that is solely due to the presence of wax in the product. By the way, if you are still confused by the fact that olive oil contains wax, let’s give a simple example: even the most ordinary apple has a waxy coating. Because of this, by the way, it has a slightly shiny effect.

Criteria for a quality product

The choice of oil depends on the purpose of its use in cooking . For fresh consumption, use a product marked Extra Virgin. This means that no chemicals were used to purify the raw materials during its production. The product is produced from fresh olives using manual or mechanical crushing.

Its smell is bright, rich, with fruity, tomato, herbal and even almond notes . Color varies from golden yellow to green. The variety of olives and the time of their harvest affect the shade of the product. The taste is bitter, slightly spicy. This oil is used to season salads, vegetable, fish and meat dishes, and soups.

How to recognize a low-quality product ↓
We check the quality by the label ↓
Places of content: habits and smart choices ↓
Packaging ↓
Conditions for storing olive oil ↓
Shelf life of olive oil ↓
Rules for storing an open bottle ↓
In what container should you store olive oil ↓
Temperature ↓
Where should it be stored ↓
Can it be stored in the refrigerator ↓
Frozen storage ↓
Why does oil spoil ↓
How to tell if the oil has gone bad ↓
3 ways to “extend life” ↓
Make fragrant preparations ↓
Make anti-cellulite soap ↓
Bleach kitchen towels ↓

We recommend reading: Dried Horseradish Roots

For frying, use a product marked Refined olive oil . It undergoes repeated processing - refining - and is inferior in taste and beneficial properties to virgin oil. However, when heated to 220°C, it does not release carcinogens, since it does not contain phospholipids that are prone to oxidation. The aroma is weak, the color is golden, the taste is mild.

Some manufacturers mix Extra Virgin with Refined olive oil . This product is used for preparing fried, baked and stewed dishes. The composition of the product is indicated on the label and marked Virgin Olive Oil.

Pomace Olive oil made from pomace is on sale . The residues after pressing Extra Virgin are subjected to thermal and chemical treatment, after which no taste, odor, or nutrients remain in the oil. It is easy to understand which oil is in front of you based on the cost and composition indicated on the label. There is no benefit to the body from consuming such a product.

Advice. Place the bottle in the refrigerator for 15 minutes. Sediment and flakes indicate that the product has become thicker, which means you have high-quality oil.

Quality criteria:

Acidity . It indicates the percentage of fatty acids. The lower it is, the better the product. For Extra Virgin it is 0.8%, for Virgin Olive Oil it is no more than 2%.
Smell and taste . Tasting allows you to evaluate these qualities. The main indicator of product quality is a bitter aftertaste and a slight sore throat. The aroma should be rich and bright.
Texture . Real virgin oil is thick and viscous, and when rubbed into the skin, it is quickly absorbed, despite its fat content.
Information on the label . It indicates the country of origin and location of the spill (ideally they should match), the date of production, full details of the importing company with address and contact phone number. The IGP designation indicates that the collection and pressing were carried out in countries with strict product quality control procedures (Spain, Italy and Greece), but the purification and bottling took place in other countries. The DOP mark means that the oil has gone through all stages of production in one place.

How to recognize a low-quality product

Extra virgin olive oil oxidizes quickly and is the most expensive to produce . To reduce costs, unscrupulous manufacturers use a trick - they mix it with refined olive, sunflower, and rapeseed, which is why the final product does not have a pronounced aroma and is stored for more than 1 year.

A low-quality product is indicated by a rancid, sour smell, lack of slight bitterness and low price.

Interesting fact! Residents of hot countries use olive oil to protect their skin from ultraviolet radiation - mix it with lime juice and rub it on the body and face.

We check the quality according to the label

The success of product storage is determined already at the purchase stage. When looking at the assortment of store shelves, you need to:

study the label - check the expiration date, make sure that the manufacturer and packer of the product are in the same country;
determine the usefulness - it is advisable to take a bottle of cold-pressed oil, since such a product contains the maximum amount of useful substances;
pay attention to the container - it is important that the container in which the oil is sold is made of thick, dark glass; you can also purchase the product in a tin container.

The most valued oil is labeled “Extra virgin” from Greece, Italy, Tunisia, Spain, and Cyprus. This mark indicates the high quality of the product.

Checking oil quality

As we can see, freezing olive oil does not at all entail a loss of beneficial or taste qualities. However, if you want to know ways to check the quality of oil, then keep a few folk life hacks:

If you fry something in a frying pan with olive oil, do not rush to wash the dishes. Just pour a little detergent into the pan, and a minute later add cold water. If the oil is of good quality, the product will turn white.
Good oil, if heated, is very easily absorbed into the skin. In addition, it leaves behind a pleasant olive aroma.
The oil should have a characteristic floral taste. This is a clear sign that it was made from fresh olives picked within 24 hours. A vague aroma and taste is a sign that the olives were over-aged.
If the oil tastes a little bitter, this is normal and even correct. But, if the bitterness appears not in the throat, but already on the tongue, it means that the quality of the oil is not the best.

Instructions

1 First, remove the “expired” olive oil from the kitchen. Find a storage place for it so that when your family members see the oil, they will not mistake it for fresh.
2 Use old oil to make homemade olive oil soap. There are many soap recipes using oil. The resulting soap is great for dry skin.
3 Coat outdoor wood or metal items with olive oil. Dip a brush in olive oil and “paint” fences or other wood items to cover and protect the wood from sunlight and other external influences. Apply a thin layer of olive oil to outdoor signs and lawn designs to reduce exposure to the sun and other elements.
4 Use expired olive oil as a lubricant. Pour expired oil into a spray bottle. Spray door and gate hinges to keep them from rusting and working well. Wipe scissors, pruning shears, and other tools with an olive oil soaked rag to keep them lubricated and working. Apply olive oil to a stuck zipper to get it back into working order.
5 Use olive oil as a cosmetic product. Including: - for facial skin care - as a hair conditioner (apply to dry hair, comb it, rinse off after about an hour), - to remove makeup - to soften the skin of the feet - as a bath oil - as a hand scrub and feet (rub olive oil into the skin, then rub sugar on hands to peel off old skin, and then wash off),
6 Polish furniture with old olive oil. Mix olive oil and lemon juice (or vinegar) two to one to make your furniture shine. Or use one olive oil with a rag.
7 Remove the dye from your leather by rubbing it with a little olive oil. Wash with a washcloth to remove any remaining oil and paint. This will not only remove the dye, but will also soften your skin.
8 Rub a little oil onto leather items such as shoes and belts to freshen them. Before you coat the entire piece with olive oil, test the oil on an unseen part of the piece first to see how it will look when it dries.

1 How to get rid of bad foot odor
2 How to prevent contact lenses from falling out
3 How to Shave Your Face with Shaving Oil to Prevent Razor Razor Razor
4 How can you use expired olive oil?

We recommend reading: When the Simirenko Variety Apples Ripe

RuHow.ru is a place where everyone can learn

Free legal advice:

the simplest, most convenient and reliable way to solve

permission from the administration of this site and

Storage

Olive oil should be stored in a dark place, protected from light. This rule also applies to the delivery of oil to stores. Therefore, if you want to buy good oil, give preference to darkened bottles, or even better, tin cans. Important: you should be careful with tin containers. No matter how well the oil is stored in it before opening, it begins to deteriorate just as quickly after unpacking. This is due to the fact that the product begins to oxidize when interacting with oxygen. If metal also begins to participate in this process, it begins to proceed many times faster. So the most ideal option would be to purchase the oil in a tin container and pour it into a dark glass bottle at home. If there is none, then ceramic or porcelain containers may be suitable.

Some experts believe that the highest quality olive oil only lasts 9 months (unopened bottle) before becoming a useless vegetable fat.

It is important to know! Manufacturers write on glass containers exactly the expiration date for an unopened bottle. An unpacked bottle, even if it has been left in the refrigerator for the entire period of time, still loses its properties after 3 months. Moreover, please note that if the oil is frozen, that is, placed at a temperature below 12 degrees, then within 24 hours from the moment of defrosting it will completely lose its quality. Also, the oil should not be overheated - at temperatures above 30 degrees the product deteriorates very quickly.

Shelf life of olive oil

The standard shelf life of olive oil after opening is one month. Further, depending on the manufacturer, the product may retain its benefits for another 1-2 weeks, or may deteriorate.

Many manufacturers indicate that unopened oil can be stored for 2 years, but during this period the substance remains safe, although it loses its beneficial properties. You should not stock up on the product; one bottle costs 9-12 months. How much benefit remains in it during this time depends on the container and storage conditions.

It is important to pay attention to the indicated harvest date.

A quality product - made immediately after the olives are harvested.

If raw materials are not processed within 3-5 days, they will ferment and lose their benefits. Another defect after long-term storage of olives is the appearance of mold. A product made from such raw materials becomes harmful for consumption.

In unopened industrial packaging, the oil will be stored for 1-2 years without any damage to quality. Shelf life differs depending on the type of container, grade of product and storage conditions. In an unopened container, the duration is as follows:

in dark glass – 2 years;
in tin packaging – 1 year;

refined and unrefined – 1 year;
cold pressed – 2 years.

After opening, the product is usable for 3 months. Even if the manufacturer indicated longer periods.