Does Olive Oil Solidify In The Fridge?

The exact point of solidification depends on the fatty acid profile, cultivar, and how the oil was grown and milled. Extra virgin oils often contain trace amounts of waxes and moisture that haven’t been stripped out, and these elements tend to solidify first. The waxes come from the skin of the fruit, and healthy plants produce more waxes to protect the fruit from moisture loss and sun damage. Additionally, Oil milled from greener fruit, and fruit that was milled quickly after harvest tend to have more intact waxes, as they break down with enzymatic and biological processes. These waxes contain phytosterols and long chain fatty alcohols in trace amounts, which are known to reduce cholesterol and inflammation. Although they are present in very small amounts, these are beneficial compounds that add to the flavor profile and health benefits - we want them!

Yes. Solidifying doesn’t harm olive oil. It’s just a physical change, not a chemical one.

You might notice some cloudiness or a slight grainy texture at fridge temp, but once it comes back to room temperature, it’ll return to its normal consistency and flavor.

Not unless you have to. The best way to store olive oil is in a cool, dark place, ideally between 55°F and 70°F. Refrigeration is helpful if you live somewhere very hot or if you’re trying to store oil long-term, but it’s not necessary in most kitchens.

For more tips, check out our post on how to store olive oil.

This idea has been floating around for years: if your olive oil doesn’t solidify in the fridge, it must be fake. It’s a fun test, but not necessarily one that can prove, with any certainty, anything specific about an oil.

Most refined oils won’t solidify because the waxes and heavier compounds have been stripped out. Oils with significant amounts of other vegetable oils blended in will also be unlikely to solidify. But even among real extra virgin oils, behavior in the fridge varies. If you pop your oil in the fridge overnight and it solidifies, there’s a good chance that it does, in fact, contain only extra virgin olive oil, but many good EVOOs will only become cloudy at most.

What does help identify good oil? Look for a harvest date. Choose dark glass or opaque packaging. Know your producer, and look for a seal indicating that an oil has been independently certified as extra virgin - meaning the oil has been submitted to a professional tasting panel and also for chemical analysis. And if you’re looking for high-antioxidant oil, read our post on polyphenol rich olive oil.

No need to panic, or toss the bottle. Just bring it back to room temp. You can let it sit out in the pantry for a day or two and it will re-liquefy. If you are in a hurry? Let’s say you are in a cold climate and just received a package of our cold pressed EVOOs and the bottle arrived cloudy or solidified from the delivery truck, but you’re throwing a dinner party tonight? If you need it to be liquefied ASAP, just put it in a bowl of tepid water. Not hot, just enough to gently warm it up. Avoid microwaving it or placing it near direct heat. Olive oil is delicate. Gentle warming is key. In all other cases, it’s best to allow the oil to come to temperature at room temperature.

So: does olive oil solidify in the fridge? Yes, usually. And it’s totally fine. It doesn’t mean your oil is bad. In fact, it probably means it’s minimally processed and full of the complex natural compounds that make extra virgin olive oil so special.

Solidification is just part of the natural cycle of a real food. And like all real foods, it’s best enjoyed fresh and stored with care.