Is solidified olive oil a problem?
We often receive questions from customers about olive oil that has solidified. Is something wrong with the oil? Has the flavour or quality been compromised?
The good news: solidified olive oil is perfectly natural and has no negative effect on its quality.
Why does olive oil solidify?
All vegetable oils have a specific melting and solidifying point — the temperature at which they change between liquid and solid states.
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Coconut oil solidifies at around 25°C.
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Sunflower oil at about -1°C.
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Olive oil solidifies around -6°C, though this may vary slightly as it is a natural product.
If you've stored our olive oil in a cold pantry during winter or received it after cold transport, it might appear cloudy or even solid. Don’t worry — this is simply a physical change and says nothing about the oil’s quality.
What does affect the quality of olive oil?
The real threats to olive oil are:
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Oxygen – accelerates spoilage.
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Light – breaks down antioxidants and reduces shelf life.
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Heat – negatively affects aroma and flavour.
That’s why we package our olive oil in tins or dark bottles and advise storing it in a cool, dark place, away from the stove or direct sunlight.
A tip when buying olive oil
If you see olive oil in clear glass bottles under bright lights in the supermarket, it's a red flag.
You shouldn't be able to see good olive oil. At our company, it's all about substance over appearance. Our extra virgin olive oil is cold-pressed and carefully packaged to preserve flavour, aroma and nutrients.
Discover the taste of real olive oil
Curious about what real olive oil tastes like? Explore our collection and experience the difference yourself.
Our extra virgin olive oil is cold-pressed, farm-direct, and full of character.
👉 Explore our olive oil range
