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. Extra virgin olive oil starts to solidify at around 54 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 polyohenols.
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, why not store the olive oil in the fridge?
You backup bottles of olive oil can be stored in the fridge. However, we do not recommend that for the bottle you’re using on a daily basis since frequent freeze-thaw cycles will eventually degrade the oil. So always keep the bottle you use at room temperature.
Saying that - as long as you use our olive oil within 2 years of the harvest date - it would stay fresh, delicious, and high in polyphenols.
In short, there is nothing wrong with frozen or chilled olive oil, it will not harm or affect the quality.
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 55 degrees is the best option to store olive oil!
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