How is olive oil frozen?
Olive oil does not have a uniform freezing temperature, as this depends on the quality, the type of olive and the degree of ripeness of the fruit that has been pressed. The following table provides an indication of how the oil changes as a result of the cooling:
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| temperature | Consistency of the oil |
|---|---|
| Up to 5 degrees | The olive oil remains viscous. No crystals form yet. |
| Up to 2 degrees | The oil begins to solidify. It first becomes cloudy and then looks crystallized. |
| 2 degrees | The oil can no longer be poured. |
| - 10 degrees | The olive oil is so hard that you can no longer pierce it with a fork. |
Which containers are suitable?
Your freezer will cool down to a temperature of around - 15 degrees. This is enough to completely freeze the olive oil. You can even leave the oil in the bottle. There is no risk of this bursting because, unlike water, the oil contracts during cold sleep.
- Since olive oil quickly goes rancid after thawing, it makes sense to fill the olive oil in portions and to thaw it again as required.
- Ice cube trays are well suited for this.
- If you love seasoning oil, you can first put finely chopped herbs in the compartments and fill them up with olive oil.
How to thaw olive oil again
Take the olive oil cubes or the oil container out of the freezer and let the oil thaw at room temperature. It becomes clear and fluid again.
If it has to be done quickly, simply place the oil in a bowl that you place in a water bath that is no more than thirty degrees warm. Frozen oil cubes are thawed in this way within a few minutes and can be added directly to the food or salad.
Tips
The olive oil does not change the taste through freezing, since chemical processes that would lead to changes in the oil are stopped during cold sleep.
