Why doesn't olive oil freeze in the refrigerator?

Olive oil is a valuable product whose beneficial properties are legendary. It is used not only in the food industry, but also in cosmetology. People who buy the product at home know that it has a fairly high cost, especially a cold-pressed product. In order for the oil to retain its properties and not change its taste during storage, several important rules must be followed. Can olive oil be stored in the refrigerator? Can it freeze during storage? What conditions are considered optimal for preserving its beneficial and taste properties? Answers to all of the above questions are further in the article.

Which is better, refined or unrefined olive oil?

Olive oil can be refined or unrefined. They are used for different purposes. Thus, Extra Virgen unrefined olive oil contains all the beneficial substances found in olive fruits. ... Refined olive oil is better suited for frying - for example, ITLV Clásico olive oil.

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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.

First rules of purchase

The bottling date and expiration date are the first factors influencing the choice. The shorter the bottling date, the fresher the product is, and it contains much more useful substances. Try to purchase olive oil by analyzing your needs. The optimal choice would be containers that are not very large in size.

Be sure to pay close and special attention to the storage conditions of the product in the store. This should be a place sheltered from light and also protected from low temperatures.

The most careful storage and following instructions, recommendations and advice will help the oil retain its beneficial properties and nutrients in their original form for as long as possible, since rough handling can completely and irrevocably spoil the product in just a few days.

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.

A Guide to Vegetable Oils - Freezing and More

Vegetable oil has many uses, some of which you may not even realize. There are also several cooking oil storage options that can come in handy when you need a long-term storage solution.

If you have vegetable oil on hand but just don't use it very often, freezing is the right option for you. If you buy cooking oil in bulk and it takes quite a bit of time to use, freezing is the way to go. We'll share with you different storage options so you can determine which one is best for your cooking oil.

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.

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.

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.

Force Majeure

But what to do if time is running out and there is no way to work out the rest? How to store olive oil with expiration date? In this case, you should pay attention to the recommendations of cosmetologists. This product is used to prepare regular and homemade shampoos, dishwashing and laundry detergents, face and hair masks and much more. If you are not interested in home cosmetology, just pour the leftovers into ice cube trays - they will perfectly moisturize your face in winter.

By the way, cooks also use freezing. The same molds for small cookies or ice will do. Stuff them tightly with fresh chopped herbs, cover with olive oil and freeze. In winter, these cubes can be added to salads, sauces, soups, and meat gravies. Olive oil perfectly preserves the aromas of fresh herbs, which are so pleasing during the cold season. Of course, the product will lose a significant share of its beneficial properties, but this is still better than simply throwing it away. In addition, even frozen olive oil is much healthier and safer than sunflower oil. In addition, this method is very convenient: it saves time and allows you to add summer flavors to your dishes.

When thinking about how to store olive oil, listen to the advice of manufacturers and try not to buy this product for future use; it is better to buy as much as you can use in the near future.

Everyone knows that olive oil from Greece is considered the best product. Customer reviews and many years of experience in its use confirm this fact. After all, it was there that they began to produce it, having achieved the highest professionalism in this matter over many years. But not every olive oil from Greece, which has the best reviews, is famous for its excellent quality.

Olive oil categories

Olive oils have different acidity levels. Premium products, unfiltered or filtered, are the best categories of oils. First cold pressed oil is also famous for its remarkable quality.

Olive oils can be divided into natural (virgin), which are not subjected to chemical refining, refined (refined), the well-known refined oil obtained using chemical treatments, and pomace (pomace), which is also subject to chemical treatment, usually to obtain this varieties use hexane.

Extra Virgen Olive Oil is considered the best product. It is not subject to refining, therefore it retains all the beneficial substances and has a beneficial effect on health. The best product is considered to be the one obtained by mechanical pressing. There is extra virgin olive oil, which is produced from one variety of olives, or extra virgin blended oil, in the preparation of which several varieties of olives are used.

Is it possible to freeze olive oil: storage rules

So, olive oil from Greece is considered the best, reviews of which always only confirm this, and the most useful among all products is extra virgin olive oil, since it is natural and retains its beneficial properties. And in order for all the benefits of the oil to remain in it, you need to store it correctly. The storage temperature should not exceed thirty degrees, and it should be kept in a dark place, preferably in a bottle made of dark glass that does not allow sunlight to pass through.

Many people are interested in whether olive oil can be frozen. If you freeze it, it will not lose its beneficial properties, and within a few hours after defrosting it will become liquid again.

Why in oil?

Not all products have a “vigorous look” after the freezer test. And if some vegetables and berries (bell peppers, carrots, currants, cherries) tolerate this “experience” well, then fragrant herbs lose their aroma and delicate taste. To avoid this, you can use a trick - freeze the herbs in oil. This will not only preserve their taste, but will also make it easier for you to cook: just add a cube to a soup, vegetable stew, or simply fry potatoes on it to give the dish a pleasant aroma.

What herbs to use?

Of course, only the freshest, fragrant and favorite ones! Grown on your own plot or purchased from farmers. In principle, you can try freezing any herbs, but experience has shown that rosemary, sage, thyme and oregano (oregano) retain their flavor better in oil than delicate creatures such as mint, lemon balm or dill. But, as mentioned above, there are no restrictions.

7 Steps to Freeze Herbs in Oil

1. Buy herbs. They should be fresh and “vigorous”.

2. Herbs can be finely chopped, disassembled into leaves or coarsely torn. It all depends on your preferences. Combine finely chopped herbs with whole leaves.

3. You can make a mixture from herbs, it’s even tastier. For example, mix rosemary, sage and thyme.

4. Place the prepared herbs in ice trays, filling each cell 2/3 full.

5. Pour olive oil or unsalted melted butter into the cells until it completely covers the herbs.

6. Cover the top with a lid (or foil) and leave it in the freezer overnight.

7. Once frozen, the cubes can be removed from the cells and stored in food bags or containers. Don't forget to label which herbs are which.

Find out if olive oil is safe to drink, if it freezes, and how to check if it's real. Here you can read the advice of a nutritionist and learn how to use the product correctly.

Answer:

Olive oil is produced from the southern European olive. The oil is a dark brown liquid with a slightly bitter taste. Recently, the problem of product quality has become acute. The problem is that olive oil is diluted with cheap rapeseed, which is toxic to humans.

Can anyone drink olive oil? What time of day is best to use the product?

Children are allowed to give natural oil from 6-7 months. It is better to add the product to porridges and purees. It is better not to use it on your own. Choose cold-pressed olive oil, this product is most beneficial for the baby, it contains omega-3, oleic acid and a complex of vitamins.

Consuming olive oil for stomach ulcers significantly alleviates the patient's condition. The product can reduce inflammatory processes in the gastrointestinal tract and normalize acidity. It is recommended to take a teaspoon of oil before meals.

Daily consumption of olive product will lower cholesterol levels and improve the functioning of the pancreas. Please note that the oil must be “extra”; such a product can be considered high quality.

At night, olive oil can only be consumed as prescribed by your doctor!

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.

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.

Dishes

The vast majority of olive oil varieties end up on supermarket shelves in glass containers. In the question of how to store olive oil after opening it, the bottle plays an important role. You can leave it in the same one in which it was sold, or you can pour it into a special one. Vessels for storing olive oil usually have a cone-shaped shape, narrowing towards the top. This minimizes contact with air. Ideally, the bottle should be opaque or tinted and have an airtight cap.