Olive oils may be cloudy for several reasons:
If the EVOO is cloudy it may simply be unfiltered oil and what you are seeing is olive pulp that has not had time to settle. Over time, this pulp will settle to the bottom of the bottle. If it an unfiltered oil and the cloudy bottom is nothing to worry about. Of course, if it is filtered, it could be an indication of going or gone bad, but giving it a quick sip to figure that out.
If your oil has solidified during shipping in cold weather, allowing it rise to room temperature will generally clear up the cloudiness. If after coming up to room temperature there is still some residual discoloration, you may warm the oil in a warm temperature water bath to completely clarify it. Use caution and do not use hot water, as this could affect the quality of your oil. Your oil is not harmed by cold or freezing.
Cool temperatures cause the waxy esters in extra virgin olive oil to solidify. This often happens in the winter, in cool stores or after refrigeration. To return the olive oil to its clear state, place bottle in warm water leave the olive oil at room temperature.
We get many questions about freezing olive oil, such as: what are the clouds in my olive oil, will olive oil freeze in the refrigerator, is freezing olive oil good or bad for it, and does the way it freezes say anything about its quality? We have attempted to clarify the issues below.
Most manufacturers preset refrigerator temperatures to around 37°F. Chemistry texts list the freezing point of pure oleic acid at around 39°F. Olive oil manufacturers don’t generally list a freezing temperature because it is quite variable depending on the olive variety and ripeness of the olive at processing. Unlike the properties of an element or simple compound like water, olive oil is made up of hundreds of chemicals, many of which change with every extraction.
Like most fruit, olives have waxes on their epidermis (epicarp) to protect them from insects, desiccation, and the elements. These natural waxes are what allow an apple to be shined, for instance. If an oil is sent to a cold climate, or if it will be used in a product like salad dressing where it will be stored in the refrigerator, it is often “winterized” (chilled and filtered) to remove the waxes and stearates. A standard test to determine if olive oil has been sufficiently winterized is to put it in an ice water bath (32°F) for 5 hours. No clouding or crystals should occur.
CONGEALED AND PARTIALLY SOLID REFRIGERATED OLIVE OIL
Oil that has not been winterized will clump and form needle-like crystals at refrigerator temperatures as the longer chain fats and waxes in the oil congeal, but the oil will not usually harden completely unless chilled further. Some olive varieties form waxes that produce long thin crystals, others form waxes that congeal into rosettes, slimy clumps, clouds, a swirl of egg white like material, or white sediment that the consumer may fear represents spoilage. These visual imperfections also may form outside the refrigerator during the winter when oil is exposed to cold temperatures during transport. The white color in the hardened oil does not indicate spoilage.
Chilling or freezing olive oil does not harm it, and the oil will return to its normal consistency when it is warmed. The ideal temperature to store olive oil to reduce oxidation but to avoid clouding is around 50°F.
What about heating it? Like to infuse it with herbs.. and not over heating it either but it still went cloudy? Is it still good?
Sorry just getting back to you on this.(my alerts were not sending me an alert when a comment came in) – Infusing oil with real herbs is challenging and sometimes risky. If you are using fresh garlic that could be part of the cause and is highly not recommended as fresh garlic can cause botulism and yes be cloudy. I would suggest not using it. If no garlic but fresh herbs and heated cloudy is likely as the herbs will have water content in them and can cause a cloudy state, the oil is still good but I would recommended keeping it in the refrigerator and not keeping too long. Either way infusing with fresh herbs or garlic is risky… Safest option of course is our already infused oils which are infused with the natural oils of the herbs – safer and healthier option.
I’ve been using olive oil, along with vinegar, and crushed fresh garlic for many years, perhaps as long as 30, to make my vinagrette. I usually crush one or two relatively good size garlic cloves into a small (1-1/2 or 2 cup) glass jar, add 1/4 cup Spanish wine vinegar and 3/4 cup Italian (or so the label claims) of olive oil, or, more rarely extra virgin oil the taste qualities of which believe are likely lost in my vinagrette, (which I purchase in 2 liter tins from a couple of local Italian grocers. I add about a half teaspoon of salt and grind in a bit of black pepper, occasionally adding a small amount of commercial dried Itaian mixed seasoning, e.g., Spice Hunter, or anchovy paste when making a tossed fish salad like tuna, shrimp or salmon. When I’ve completed the mix, I cap the jar, give it a good shake to mix and leave in the refrigerator for two to five hours to cool along with the greens which become nicely crisp, and the meats and/or other vegetables that will be tossed at meal time with the greens. Should I be worried about the “infusion” of the garlic with the olive oil?
If you are using our Garlic infused Olive Oil it will Probably cloud up and get pretty thick. not a problem though take it out before serving to room temp or put in Luke warm water and it will be just fine.
I have fuzz on rosemary in my olive oil that I made what could it be from?
Not for sure – sound like a fungus?
My olive oil is cloudy, but we’re in the middle of a heat wave, (100+ temperatures) not a cold freeze. I keep it in the cupboard. I can’t figure out why it’s cloudy. Can you offer an explanation?
I am not sue what brand you have or how long you have had it? Is it one of ours?
If it an unfiltered oil and the cloudy bottom is nothing to worry about. Of course, if it is filtered, it could be an indication of going or gone bad, but giving it a quick sip to figure that out. Does it taste bad?
I’ve read that frozen olive oil goes bad in just a few days after you thaw it. True or false?
False
I make smoothies with olive oil. I was wanting to make a large batch and freeze it. Is doing that okay with the olive oil?
Thank you!
sorry just getting back on this – I do not see an issue with it. it just may thicker than normal when you pull it out and may have to sit room temp for a bit.