Refridgerating Virgin Olive Oil

C

cbolding

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I was watching the Oprah show the other day and there was a doctor on the show who was giving tips on how to eat healthy. One thing he said was to refridgerate your cooking oils, maybe not all oils, but canola oil, olive, etc. Because leaving it on the counter will allow the (dont know the technical word) "nutrients" to escape. He said the same thing for raw nuts. So I began putting these in my fridge.

WELL....Come to find out, my oils have turned a more solid form and my olive oil is now off white colored. hhhmmmm???
Anyone know anything about this?
 
sounds like your fridge is a bit too cold.

cold storage will slow down oil turning rancid...but as long as you don't buy huge bottles and use them slowly, they shouldn't go rancid.

but it IS smart to keep oils in a dark cupboard/pantry. if it sits in sunlight all day, every day, that will increase rancidity rate and will likely break down some nutrients.
 
It's normal for oils (like olive oil) to turn cloudy when refrigerated. If you took it out of the fridge it would go back to clear.

In fact that is one of the tests to see if what you have is genuine olive oil (believe it or not some oil that is NOT actually olive oil has been sold as olive oil in the US). If it turns cloudy it's the real thing, if it stays clear when refrigerated, it's not.
 
Yeah, oil seperates and sets. Just shake it up.
All liquids have a freezing point where they turn solid, for water its 0'C, oil is about 1-5'C depending on purity.
Your fridge should be around 5'C.
 
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