[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/cellercornudella.cat\/wp-content\/uploads\/2026\/02\/oli_glacat_1.jpg” title_text=”iced_oil_1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Extra virgin olive oil is a natural, unrefined product, and is mainly composed of fatty acids. When the temperature drops (usually below 12\u201315 \u00b0C), some of these components begin to partially solidify. <\/span><\/p>\n This means that:<\/span> It is a completely reversible physical phenomenon. It is not a defect. <\/span><\/p>\n 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: <\/span> When you return it to room temperature (around 18\u201322\u00b0C), it all melts away and regains its usual texture and appearance.<\/span><\/p>\n Interestingly, often yes. <\/span> 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. <\/span><\/p>\n \u00b7 Store between 15 and 20 \u00b0C 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. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Extra virgin olive oil is a natural, unrefined product, and is mainly composed of fatty acids. When the temperature drops (usually below 12\u201315 \u00b0C), some of these components begin to partially solidify. This means that: \u00b7 Small white crystals appear \u00b7 The oil becomes thicker or cloudy \u00b7 It looks \u201ccurdled\u201d or thick It is […]<\/p>\n","protected":false},"author":18,"featured_media":13092,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[264],"tags":[],"class_list":["post-13121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/posts\/13121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/comments?post=13121"}],"version-history":[{"count":5,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/posts\/13121\/revisions"}],"predecessor-version":[{"id":13126,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/posts\/13121\/revisions\/13126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/media\/13092"}],"wp:attachment":[{"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/media?parent=13121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/categories?post=13121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cellercornudella.cat\/en\/wp-json\/wp\/v2\/tags?post=13121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u00b7 Small white crystals appear
\u00b7 The oil becomes thicker or cloudy
\u00b7 It looks \u201ccurdled\u201d or thick<\/span><\/p>\nWhat exactly is happening?<\/span><\/h3>\n
\u00b7 Molecules are ordered<\/span>
\u00b7 They form microcrystals<\/span>
\u00b7 The oil loses transparency<\/span><\/p>\nIs this a sign that it is a good oil?<\/span><\/h3>\n
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. <\/span><\/p>\nHow to preserve it well?<\/span><\/h3>\n
\u00b7 Away from direct light<\/span>
\u00b7 Well closed<\/span><\/p>\n