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Did I ruin my Olive Oil?

m
Marie_Vermont Jan 4, 2010 12:09 PM

I bought a new bottle of Extra Virgin Olive Oil (Organic for whatever it matters) and in a moment of hurry and stress, I put it in the fridge.

Now the reason I bought this bottle, was because my last one had this awful musty flavor. I'm unsure if it's because of the bottle I put it in, or if it was just old, but it tastes like my basement smells.

ANYWHO....my EVOOsolidified, and now it's warm and melted again, have I ruined it???

Marie in Vermont

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  1. t
    triggs73 Jan 4, 2010 12:10 PM

    taste it

    1. shaogo Jan 4, 2010 12:17 PM

      This was the topic of a recent post on another board, probably Genl. Chowhound.

      So long as you allow it to clarify again, (and, some agreed, shake it up a bit) it's okay to use. No waste, no worries.

      1. trufflehound Jan 4, 2010 12:28 PM

        EVOO will solidify when cool. Just let it warm to room temp and enjoy it.

        1. j
          janniecooks Jan 4, 2010 01:34 PM

          As the previous posters have said, it's fine, let it come to room temp. Don't keep it in the refrigerator. And smell the oil, and commit that aroma to memory, for when your oil no longer smells good that way it does when first opened, it's gone rancid. If you find that olive oils turn rancid on you, consider buying smaller bottles.

          1 Reply
          1. re: janniecooks
            oliveoilemporium Jan 26, 2010 06:17 PM

            You didn't ruin your olive oil...yet. While some people do choose to put their olive oil in the fridge it is not recommended or necessary. Olive oil should be kept in a tightly sealed glass container (preferably with dark glass), and in a dark cupboard, and in a cool dry place. Once it sits in room temp for a short time it will clear again and be fine, but what will damage olive oil is the constant changing of temperature (chill/thaw) over time. Olive oil is very sensitive to light, oxygen, and temperature. If it has gone bad, you will be able to smell it and taste it. Visually you will never be able to know for sure. As janniecooks mentions above, small containers are also ideal, but still use dark glass. Using small containers, means you are not exposing your entire supply to air every time you open it to use it.

          2. bushwickgirl Jan 4, 2010 09:13 PM

            Here's the aforementioned link on a earlier olive oil discussion:

            http://chowhound.chow.com/topics/675623

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