Here’s a question we get a lot during the winter. Even though our storage facilities are climate controlled, our packages aren’t. The bottle may take a couple of days to travel, which means that during the winter months, bottles will sometimes arrive frozen. There is nothing wrong about olive oil arriving frozen.
Is frozen olive oil bad?
Not at all. Most extra virgin olive oil starts to solidify between 40-50 degrees. Studies show that keeping extra virgin olive oil in the cold for a year or more actually extends it freshness by preventing oxidation of the fatty acids and polyphenols.
What needs to be done once it freezes?
Once stored at room temperature, it will go back to its liquid form within a few hours and this is where it can be stored and used.
To that point, should I store my olive oil in the fridge?
You can, but it's not required.
The Governor and kyoord olive oils are made from Lianolia Variety of olives. Scientific studies conducted on many different olive oils, showed that our oils are some of the most stable even at room temperature, and the loss of polyphenol was minimal in the first year after harvest. If you are planning to store your oil for a longer period - up to the best by date which is 2 years from harvest - you might want to consider refrigerating it.
If you have back-up bottles of our olive oil, and room to spare - those can be stored in the fridge.
Best short term storage: Store in a cool dark place in the kitchen or pantry, or directly on your counter but away from the stove!
Best long term storage: Cool dark place or In the fridge. Pro tip: a wine fridge set to 50-55 degrees is the best option to store olive oil at home.