Author Topic: Frozen Olive Oil  (Read 4629 times)

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Offline JConk007

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Frozen Olive Oil
« 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
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Offline Pete-zza

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Re: Frozen Olive Oil
« 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

Offline JConk007

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Re: Frozen Olive Oil
« Reply #2 on: January 20, 2009, 07:23:16 PM »
Perfect Thanks for the link Peter! looks like I'll be ok
John
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Offline jeff v

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Re: Frozen Olive Oil
« 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.

Offline JConk007

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Re: Frozen Olive Oil
« 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
« Last Edit: January 20, 2009, 10:42:11 PM by JConk007 »
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Offline Art

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Re: Frozen Olive Oil
« 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
When baking, follow directions.  When cooking, go by your own taste.

Offline JConk007

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Re: Frozen Olive Oil
« 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
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

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