Olive oil begins to solidify at around 54°F (12°C) and can completely freeze at approximately 10°F (-12°C). This variability is due to the different fatty acids present in various types of olive oil, which can affect its freezing point. Most refrigerators maintain a temperature around 40°F (4°C), which is cold enough to cause olive oil to thicken and become cloudy, but not fully freeze it. Conversely, placing olive oil in a freezer set to 0°F (-18°C) will lead to it becoming solid (American Olive Farmer).

When olive oil is exposed to cool temperatures, it may appear cloudy or form crystals. This phenomenon occurs because the triglycerides and natural waxes in the oil start to solidify. Initially, the oil will become cloudy before it eventually solidifies completely. This process is gradual and can vary based on the specific type of olive oil and its chemical composition (Brightland).

It is indeed possible to freeze olive oil. If you choose to do so, it is advisable to use a covered silicone ice cube tray to store it in small portions. This method allows you to easily thaw only what you need without having to defrost an entire bottle (Brightland). However, it’s essential to note that while freezing does not harm the oil, it is typically not necessary for most users.

While freezing olive oil is physically possible, it may not be the best practice for everyone. Here are some considerations:

Storage Recommendations: Olive oil is best stored in a cool, dark place, such as a pantry. Properly stored, extra virgin olive oil can last between 12 to 18 months before it goes rancid (Brightland).
Flavor and Quality: Freezing does not affect the nutritional value or taste of olive oil. However, repeated cycles of freezing and thawing might alter its consistency and flavor over time (OliveOil.com).
Preservation of Fresh Herbs: One popular reason for freezing olive oil is to preserve fresh herbs. By combining chopped herbs with olive oil in an ice cube tray, you can create convenient flavor boosters for your meals (American Olive Farmer).

A common misconception is that if olive oil solidifies in the refrigerator, it is extra virgin. This is misleading; both extra virgin and refined olive oils can solidify due to their chemical makeup (American Olive Farmer). The presence of cloudiness or crystals does not necessarily indicate the oil's quality.

Freezing olive oil does not harm its nutritional profile or alter its flavor in the short term. However, frequent temperature changes can lead to moisture condensation, which may affect the oil's quality (Olive Oil Source).

In summary, olive oil can indeed freeze, with its solidification occurring at temperatures below 54°F. While freezing does not compromise its nutritional value or flavor, it is generally advisable to store olive oil in a cool, dark place rather than in the freezer. For those looking to preserve fresh herbs or extend the shelf life of olive oil, freezing in small portions can be a practical solution. Understanding how olive oil behaves in cold temperatures ensures you can enjoy its benefits in your culinary adventures.