When the temperature is low, will the olive oil in the glass bottle freeze?

 

If the temperature is too low, not only will people be "frozen", but edible oil will also have similar problems. Recently, a customer reported that the olive oil at home was "frozen" and white flocs or solidification appeared in the bottle. He was worried that there would be quality problems and it would affect consumption. Can it still be eaten?

Reasons for olive oil crystallization

(1) What is crystallization?
At a certain temperature, liquids will undergo a physical change from liquid to solid, and edible vegetable oil is no exception. At a certain low temperature, edible vegetable oil will gradually change from clear and transparent to translucent, and floccules and crystals will appear, and finally completely turn into a solid state. (Similar to the phenomenon of water freezing)

 

(2) What is the substance that causes olive oil crystallization?
Extra virgin olive oil is an oil product directly extracted from the fruit of the olive tree by physical methods such as mechanical pressing. Extra virgin olive oil contains wax fats, monounsaturated fatty acids, and polyunsaturated fatty acids. When the temperature is below about 7°C, wax fats will precipitate and olive oil will naturally crystallize. However, it is difficult for non-genuine extra virgin olive oil to crystallize between 0°-7°C.

 

(3) Why does the same bottle of oil crystallize in different places?

For the same bottle of olive oil, the temperature of the bottom contact surface is relatively low, so it usually starts to solidify from the bottom. Sometimes, the bottom of the bottle appears flocculated or solidified, while the upper layer is still liquid. Therefore, when the external temperature changes, different solidification states will appear. Some solidify first, some solidify later, some semi-solidify, and some completely solidify. This is normal.

 

Characteristics of olive oil crystallization

1. Hazy:
The appearance of olive oil is not transparent, as if there is fog inside, sometimes in a clumping shape, sometimes scattered.

2. Flocculation:
The appearance of olive oil is opaque, viscous, and has large white or yellow particles floating in it, appearing flocculent or rice soup-like.

3. Crystallization:
Fish-shaped transparent or translucent crystals appear in the olive oil. They are small in size and large in number. They often float in the oil or hang on the bottle wall.
4. Freezing:
A translucent jelly-like paste appears in olive oil, which has poor fluidity.
5. Solidification:
The appearance of white or yellow paste-like solids in olive oil is a normal natural phenomenon and does not affect consumption.

 

How to store olive oil
Part.1 Store away from light
Extra virgin olive oil contains chlorophyll, especially green fruit oil is green, which is prone to photochemical reactions. Avoid direct sunlight, use dark bottles for filling, and store away from light.

 

Part.2 Low constant temperature storage
Extra virgin olive oil is a fruit oil, which is made by low-temperature cold pressing. It is rich in vitamins and squalene polyphenols. It is easy to decompose when exposed to high temperatures. It should be avoided from being stored in a high temperature environment. Do not place it on the heater, floor heating or stove. It is most suitable to keep it at an ambient temperature of 19°C. It should be placed in a cool place.

 

Part.3 Oxygen-free storage
Extra virgin olive oil is very rich in physiologically active substances. After eating it at home, remember to tighten the bottle cap and put it in the refrigerator to avoid oxidation reactions.

 

Part.4 Do not use plastic or iron barrels to store oil
Using plastic or iron barrels to store olive oil may cause the risk of excessive plasticizers or heavy metals. It should be stored in dark glass bottles or stainless steel barrels. Once the original packaging is opened, the best way to preserve it is to consume it as soon as possible.

 

How to eat crystallized olive oil?
When it solidifies at low temperatures, its quality does not change at all. Just continue to store it normally indoors. When the temperature rises, it will return to clarity and transparency, and the nutrients will not be affected. Its aroma, taste and color will also recover, and it can continue to be used.