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.