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Nov 30, 2007 10:06 AM

panic about newly arrived Olio Nuovo

Got my yearly case of Mcevoy Ranch early harvest olive oil and most of the stuff, while not exactly frozen, got so cold that all bottles were either sludgey or showed seperation.

Is this a big deal? Better to be cold than hot, right? (as long as it wasn't frozen?!)

I am sorta pissed....nine bottles are gifts and three are about to go on everything short of ice cream. :)


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  1. When this has happened to me, I've found that it goes away once the bottles warm up. Has this not happened?

    1 Reply
    1. re: winedude

      Yeah. I don't know what the scientifically determined "solidification" temp of olive oil is, but from experience, it'll totally "set up" at fridge temp of approx 40F and it'll begin to solidify on my kitchen shelves (no radiator, generally open window) after cold winter nights when I think it can get down into the low 50s in there...

    2. What winedude asked.

      Also, is the oil by any chance unfiltered?

      4 Replies
      1. re: carswell

        yes, the oil is unfiltered and yes, it seems to be "coming together".

        I have to admit that I really care about the 3 bottles that have my name on them! :) Can ya blame me?

        1. re: thegreekone

          I'm not familiar with this oil but most unfiltered oils are initially cloudy due to tiny particles of olive flesh in suspension. With time, the particles settle into a pale sediment at bottom of the bottle. Maybe in your case the chilling hastened the process. In any case, the sediment is harmless. One way to deal with it is shake the bottle before each use, though I'm not aware of any method for returning the oil to its just-pressed state.

          1. re: carswell

            opened a bottle tonight and was pleased with results. No signs of muted or deteriorated flavor.

            1. re: thegreekone

              Then definitely put it in some ice cream!

      2. You don't need to be concerned about the solid quality of the oil whatsoever, but after 1-3 weeks you should rack the oil so that some of sediments are removed. Those sediments are typically removed out of ordinary oil but not olio nuovo. Just pour it into a different bottle and leave the sediment in the old bottle.

        Good luck.

        2 Replies
        1. re: wazup1999

          I think that this is a very bad idea. As soon as you open a bottle of oil and it's exposed to oxygen, it begins to deteriorate. I use olio nuovo almost excusively (from the Southern Hemisphere during our off-months), and I NEVER open a bottle before I intend to use it. The sediment at the bottom of the bottle has no effect on the oil whatsoever.

          1. re: wazup1999

            This is not applicable to McEvoy olive oil, however. There is no sediment whatsoever.

            I just picked up two bottles from the Nan McEvoy ranch/frontoio in Petaluma, California. The oil is unfiltered, green, and aromatic. It needs a few more weeks to settle down -- as of early November, it still had a coughing acrid bite from first being pressed, but it has smoothed out nicely since then. It's a powerful oil, a finishing oil, not a regular use oil.

            Glad to see McEvoy's olive oil is back on track. For a few years, it missed the mark. Good to know those thousands of olive trees in that beautiful ranch canyon are producing such lovely liquid green-ness now.

            All olive oils will appear solidified in the freezer. If you have a large quantity of oil, store it in the frig (or dark cool place) and bring out small batches as needed for cooking. OO will turn rancid stored at regular room sooner than you know it.