It’s a common myth that real olive oil should turn solid in the fridge. In reality, olive oil behaves differently depending on its natural composition. Because it contains a mix of fats with different melting points, genuine extra virgin olive oil may become cloudy, thicken, or form small crystals rather than fully solidifying.

This variation is influenced by factors such as olive variety, growing region, and harvest conditions. For example, oils made from Spanish varieties like Picual or Arbequina can behave differently to Greek oils, meaning some batches may remain more liquid while others firm up more quickly. This is a natural characteristic of authentic olive oil and part of what gives each origin its unique flavour and texture.

Importantly, independent research, including studies from the UC Davis Olive Center, has shown that the “fridge test” is not a reliable way to determine olive oil purity. Reputable suppliers, such as Honest to Goodness, instead rely on strict laboratory analysis and long-term, valued relationships with reputable suppliers. International standards set by the International Olive Council use detailed chemical and sensory testing to verify authenticity.

We source certified organic extra virgin olive oil from select regions in Greece and Spain, choosing each batch based on seasonal quality and availability. Every batch is tested for purity and quality at origin before shipment, so you can be confident you’re receiving 100% authentic extra virgin olive oil.