Olive oil freezing temperature

Unlike water, which has a fixed freezing temperature at 0°C, it is not possible to talk about a specific and invariable temperature in olive oil. This is due to the fact that while water is composed only of H2O molecules, olive oil is formed by various particles called triglycerides, the freezing temperature of these particles varies between 23 and 0°C.

The consequence of this temperature diversity in freezing is that lumps form in the olive oil, which do not reflect any anomaly in the product, because as soon as the temperature rises, these lumps will disappear.

Out of interest, we can assure you that olive oil does not lose its properties when frozen.