Below 6°C, there is a slow increase in hardening of olive oil as the temperature is lowered. At 2°C, olive oil has more or less the consistency of butter at room temperature. At -10°C, it is hard enough that a fork cannot penetrate it.
Chilling or freezing olive oil does no harm and the oil will return to its normal consistency when warmed.
On the other hand, the oxidation process (which is responsible for the degradation of flavour) increases with temperature. Keeping oil at low temperature is a good practice.
In fact, it’s so good that a patent has been issued for a method of freezing olive oil so that it retains its original properties. Why not serve your best olive oil frozen, like butter? That’s what Costas the Greek suggests in his blog!
Sources:
Cloudy Frozen Olive Oil by John Deane.
Preserved Olive Paste, WIPO (WO/2008/122320).
Frozen Olive Oil and Six-toed Cats, Costas the Greek blog.
Thank you great article : Extra Virgin Olive Oil
olive-oil-extra-virgin.blogspot.com
Posted by: Amine | Thursday, January 20, 2011 at 02:03 PM
I cook with coconut oil or buettr more than 90% of the time. I never cook with olive oil. I only used it as a dressing.The smoke point is only used to determine when the oil will start to smoke. If olive oil has a smoke point of 350 degrees it does NOT mean that you can cook with it at a temperature of up to 350 degrees.Just keep it simple folks. Cook with saturated fat its stable. Coconut oil, buettr, ghee and tallow or lard if you want.Use olive oil as a dressing. I LOVE sesame oil awesome flavors but just drizzle that on some foods a little goes a long ways!
Posted by: madhav | Thursday, June 28, 2012 at 02:15 PM
When I have an excellent Olive Oil, I want to TASTE IT and keep the recpie simple!Pasta, Fresh tomatoes, Fresh Basil, Fresh Garlic, S&P, and PLENTY of wonderful Olive Oil. Simply slather up some good bread with Olive Oil, S&P, Shredded Parmesan and toast in oven.
Posted by: Javier | Sunday, July 01, 2012 at 12:29 AM
there are lots of bad posts around internet, so it’s very good that i found your website which is so good
Posted by: rc car | Tuesday, January 08, 2013 at 03:53 AM
Hi Jessica!I think that would be palm oil you are looking for like couonct oil, it is mostly saturated fat so it is very heat stable! I don't have much experience with it as I've never bought it or used it myself though so I don't know where to get it/which brands etc
Posted by: Viktorina | Tuesday, March 05, 2013 at 12:31 AM