Author Topic: Frozen Olive Oil (Read 4168 times)

JConk007 · « **on:** January 20, 2009, 04:49:50 PM »

Ok
I just purchased a semi nice around $20 bottle of Extra Virgin Oilive Oil for cooking and pizzas, and ..like a jerk, left it in the car last night. Yes It was 10 degrees last night, and yes it froze

will it be (I mean taste) OK ,can I use it? should I ditch it and start over? Is there such a thing as an Olive oil Pop?
no experience with this one
Thanks forum.

Johnny Ice cube

Pete-zza · « **Reply #1 on:** January 20, 2009, 05:01:42 PM »

John,

Let it warm up and it should be OK: http://www.oliveoilsource.com/olive_chemistry_freezing.htm.

Peter

JConk007 · « **Reply #2 on:** January 20, 2009, 07:23:16 PM »

Perfect Thanks for the link Peter! looks like I'll be ok
John

jeff v · « **Reply #3 on:** January 20, 2009, 08:07:58 PM »

Mine "gels" in the fridge when I make vinagrettes all the time. You should be fine.

JConk007 · « **Reply #4 on:** January 20, 2009, 10:39:54 PM »

Thanks Jeff but like I say it was more than gellin it was an Olive oil pop

so..
Are we getting the Pep. from tdeane??

JC

Art · « **Reply #5 on:** January 21, 2009, 09:40:59 AM »

I believe the freezing point of olive oil is around 21 degrees, but it starts to get "slushy" at just under 36. Art

JConk007 · « **Reply #6 on:** January 21, 2009, 09:52:34 AM »

Art,
Based on the information provided in the link by Peter. It depends on a few factors
Mine was not cloudy from beeing cold
and Not slushy at at 36
The poor little fruit was frozen
J

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Author Topic: Frozen Olive Oil (Read 4168 times)

JConk007

Frozen Olive Oil

Pete-zza

Re: Frozen Olive Oil

JConk007

Re: Frozen Olive Oil

jeff v

Re: Frozen Olive Oil

JConk007

Re: Frozen Olive Oil

Art

Re: Frozen Olive Oil

JConk007

Re: Frozen Olive Oil