Do your jugs or bottles of extra virgin olive oil have some lumps at the bottom, small whitish-looking balls? This is what happens if olive oil freezes.

If you are wondering why, I will tell you it is because oil freezes when it is below 7ºC. Our Almazara Real oil has frozen at room temperature since we have had some very low temperatures.

Because it possesses various fatty acids that solidify at different temperatures, those lumps are formed, as the oil does not freeze homogeneously, unlike what happens with water.

But then, does the flavor change if the olive oil freezes?

The most important thing to know is that this does not affect its nutrients, components, or qualities at all. Neither its qualities nor its flavor are affected by the formation of these solidifications due to freezing. Upon exposing it to a warmer temperature again, these lumps dissolve and the oil returns to its previous state.

Therefore, it is a natural and reversible phenomenon, due to the triglycerides which differ in weight and percentage of fatty acids.

Of course, we are talking about it freezing at a low room temperature. Due to its preservative properties, oil can withstand being stored well in a dark place without very high temperatures. It should never be kept in a refrigerator, much less in a freezer.

Do not worry at all about your Almazara Real oil; it is a quality EVOO with personality that does not disappoint.

Store it well, keep it away from heat and light, and keep it perfectly sealed.

And for more than a year, you will have freshly pressed EVOO.

I hope you consume it long before then!

Personally, these whitish balls give me a good feeling, as it is a characteristic of good olive oil.