How does olive oil melt when it solidifies

After solidification, olive oil can be safely melted by natural reheating or heating over water. The solidification of olive oil at low temperatures is a normal physical phenomenon, mainly related to the oleic acid content and storage temperature. Olive oil contains a high proportion of monounsaturated fatty acids, especially oleic acid, which can easily crystallize and solidify at low temperatures. Move the solidified olive oil to a room temperature environment of 15-25 degrees Celsius and let it stand for 6-8 hours. The oil crystals will gradually return to a liquid state. If rapid melting is required, the water separation heating method can be used. Place the sealed olive oil in warm water below 40 degrees Celsius and slowly heat it up to avoid direct heating or microwave thawing that can damage the nutritional components. It should be noted that the heating temperature should not exceed 50 degrees Celsius, as high temperatures can cause the loss of antioxidant substances. During winter storage, it is recommended to store in a cool and dark place to maintain a relatively constant temperature, which can effectively prevent solidification.

It is recommended to divide olive oil into small bottles according to cooking needs in daily use to reduce the impact of repeated freezing and thawing on quality. Unfinished olive oil can still be consumed normally, and its nutritional value and flavor are not affected by crystallization. If flocculent sediment or rancid odor is found in the oil body, it should not be consumed. When storing, it should be sealed in a dark glass bottle to avoid light. It is recommended to use it within three months after opening to maintain the best quality. Reasonably mastering the melting method can maximize the retention of polyphenols and active ingredients such as vitamin E in olive oil.