At what temperature does olive oil freeze? Does it affect its quality
Unlike water, which has a set freezing temperature at 0°C, we cannot talk of one precise and unchangeable temperature for olive oil. It comes from the fact that water is only composed of one molecule of H2O, while olive oil contains several particles called triglycerides (depending on the composition of the fatty acids). The freezing temperature can vary between 23 and 0°C, even though if we are conscious that it starts getting solid at temperature below 7°C, which is the common temperature of a fridge.
Olive oil is composed of a series of triglycerides which can be different depending on the weight or the percentage that the different types of fatty acid represent in each cultivation. Among the major part of them, we can note that: oleic acid (55,00-83,00 %), is the main fatty acid, followed by the linoleic acid (≤ 1,00 %), and then, by palmitic acid (0,30 – 3,50 %). These previously mentioned fatty acids, affect the olive oil quality and must be taken in consideration.
Does the olive oil solidification have an impact on its virtues?
The consequence that the diversity of freezing temperature has, is that it can create lumps in the olive oil. They are not the result of any defect and they will disappear as soon as the temperature rises again. Therefore, if you see olive oil with lump in the supermarket, you must know that it does not come from a defect but it just means it is at cold temperature. It is quite frequent that it was transported in cold storage o simply that the temperature in the supermarket is low.
The freezing of olive oil does not have an impact on its benefits and it does not affect its quality. In fact, a homemade and traditional method is to keep olive oil in the fridge over winter. Knowing that the solidification is a natural and reversible phenomenon it can help conserve it, you just have to put it back at a temperature above 23°C and it will be liquid again.
You should consider the importance of the conservation place for your olive oil in order to enjoy it for as long as possible.
