Freezing olive oil might seem odd. After all it's a liquid we usually keep by the stove for cooking, drizzling, and dressing. But what if you scored a great deal during a Friendsgiving sale (wink wink) and want to keep it fresh for months? Or maybe you live somewhere with extreme temperatures and are curious how olive oil handles the cold. Or you are just craving an EVOO slushee? Let's break it down!

Why Freeze Olive Oil? (And Should You?)

First off, olive oil doesn't really need to be frozen. Properly stored, it's good for about 12-18 months after the harvest date. But if you're dealing with more oil that you can handle, freezing might sound like a reasonable way to extend its life, right?

Freezing olive oil can alter its texture and make it cloudy. While that's not a dealbreaker, it's worth noting if you're a stickler for appearance. It's also worth mentioning that olive oil will solidify in the freezer, but will not solidify in a rock-hard manner like water. It will return to its liquid state without any noticeable flavor changes when brought back to room temperature. But if you're working with extra-virgin olive oil, freezing could cause some of its delicate flavors to fade. 

How Freezing Olive Oil Works

Unlike water, olive oil doesn't freeze at 32F. Olive Oil starts to solidify around 32F-40F, but you'll get a full on freeze between 10F and -10F. So if you're sticking a bottle in a regular home freezer, you can expect to find a creamy, semi-frozen consistency rather than a complete solid. 

This temperature trick also means olive oil is a sneaky way to test if you "extra virgin" bottle is legit. EVOO olive oil should solidify in the fridge, whereas blended oils stay liquidy. However, this isn't foolproof, since some authentic oils with specific fatty acids may not fully solidify. 

To Freeze or Not to Freeze?

Here's the verdict: if you're set on freezing, go for it! Pour the oil into a freezer-safe, airtight container, leaving some space for expansion. For convenience, try freezing in smaller portions, like in an ice cube tray. This way, you can pop out a cube whenever you need it without defrosting the whole stash (we love these frozen herb + EVOO cubes for meal prepping)

To thaw the oil, just set it on the counter at room temperature and give it some time. Thawed olive oil may look cloudy or have a grainy texture—don't panic. It's just the natural separation of waxes in the oil, and it'll go back to normal as it warms up. 

So if you've got a surplus of oil and a penchant for preserving, freezing your olive oil may be a feasible option. Just remember: while frozen olive oil is safe and functional, you might lose some of that delicate flavor and smooth texture you love.