Extra virgin olive oil is a natural, unrefined product, and is mainly composed of fatty acids. When the temperature drops (usually below 12–15 °C), some of these components begin to partially solidify.
This means that:
· Small white crystals appear
· The oil becomes thicker or cloudy
· It looks “curdled” or thick
It is a completely reversible physical phenomenon. It is not a defect.
What exactly is happening?
Olive oil has a high proportion of oleic acid (a monounsaturated fat). Unlike saturated fats (like butter), it does not solidify completely easily, but with enough cold:
· Molecules are ordered
· They form microcrystals
· The oil loses transparency
When you return it to room temperature (around 18–22°C), it all melts away and regains its usual texture and appearance.
Is this a sign that it is a good oil?
Interestingly, often yes.
Unfiltered or lightly manipulated extra virgin oils may exhibit this effect more visibly. It is a sign that it has not been refined or chemically altered.
However, just because it doesn’t solidify doesn’t mean it’s bad. Each variety (arbequina, picual, empeltre…) has different compositions and reacts differently to cold.
How to preserve it well?
· Store between 15 and 20 °C
· Away from direct light
· Well closed
Avoid the refrigerator if not necessary. If it has “curdled”, leave it at room temperature for a few hours and it will return to normal.