How To Unsolidify Olive Oil and Make It Liquid Again
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If the olive oil you want to consume is solidified, you can’t use it immediately. We need to turn it back to its normal, liquid state.
And while doing that, you have to follow some guidelines in order to keep olive oil’s healthy nutrients intact, and in this post, I’ll show you the methods I’d use to unsolidify olive oil.
QUICK ANSWER:
- To unsolidify olive oil, simply bring it back to room temperature. Leave the bottle on your kitchen counter for a few hours until it fully liquifies. If you need it faster, immerse the bottle in warm (not hot) water for 5–15 minutes. Avoid microwaving unless you’re in a rush, as it may affect the oil’s quality.
Olive Oil Usually Gets Cloudy in Temperatures Below 40°F (5°C).
Olive oil solidifies below about 40°F (5°C) because of its natural waxes and fatty acids. This is especially true for extra virgin olive oil, which is less processed and more prone to forming crystals.
Oil can solidify in two ways – by forming crystals or by becoming cloudy. Olive oil usually becomes cloudy when you store it in a fridge, and that’s because at low temperatures, the oil gets more viscous, and its molecules move more slowly. That makes it easier for them to clump together and form a cloudy state.
But if your olive oil has crystals at the bottom, then those are real crystals, not clumps of molecules. Most of the time, this happens to extra virgin olive oils with low acidity. They contain natural waxes that can crystallize at low temperatures. This process starts from the bottom of the bottle, so you’ll see crystals forming there first. But don’t worry – these are still edible, although they might change the taste (usually for the worse).
Olive Oil usually solidifies in temperatures below 40°F (5 °C) (which is why you should never keep olive oil in the refrigerator). You can make it liquid again by following the tips I’ll show you below.
3 Ways to Unsolidify Olive Oil
Before everything, I suggest you learn the proper way of storing olive oil (check here). Okay, now that you know it, let’s see the solution to the problem of solidified olive oil.
1. Keep The Bottle on The Counter.
Wait patiently for an hour or so. The olive oil will liquefy again. This method is so far the best and the most natural method to unsolidify olive oil. However, as you can see, it can take several hours for olive oil to liquify completely.
So, if you’re in a rush, you should check other methods for unsolidifying olive oil.
2. Immerse The Bottle In Hot or Warm Water.
If you don’t have time to wait for the olive oil to melt, place the bottle in a bowl of warm water for 5 minutes or so. You can also fill your sink with warm water and float the bottle in there for about 15 minutes.
This method shouldn’t affect the olive oil quality, especially the taste and smell, so consider this method safe, even though the 1st method is the best.
3. Microwave The Bottle For a Few Seconds.
Microwave the olive oil for 10 seconds at a time until it liquifies. Stir between heating sessions because microwaves tend to heat unevenly. Personally, I don’t like using this method since microwaves are an unnatural thing, and they aren’t the best for the olive oil taste and smell (in my opinion).
Is Solidified Olive Oil Still Good?
Yes, solidified olive oil is still perfectly safe to use. Whether it’s turned cloudy, formed crystals, or even fully frozen, the quality and nutritional value of the oil aren’t lost. What you’re seeing is just a natural reaction to cold temperatures—nothing harmful or permanent.
In fact, extra virgin olive oil is especially prone to this because it contains natural waxes and healthy fatty acids that harden in the cold. Once the oil returns to room temperature, it will return to its usual liquid state with no change in taste or texture—assuming it hasn’t been repeatedly frozen and thawed.
What If the Olive Oil Was Frozen?
If your olive oil has been frozen solid, don’t worry. Freezing does not degrade its core chemistry. Just let it thaw slowly at room temperature—don’t rush it with high heat, as that can affect flavor. I’ve stored olive oil in cold environments before, and once it warmed back up, it was as good as new.
People Also Ask….
No, freezing doesn’t damage olive oil. Once thawed, it returns to its original liquid form without any loss in flavor, aroma, or nutritional value, as long as it hasn’t been repeatedly frozen and thawed.
The fridge test is mostly a myth, but it can be a rough starting point. Pure extra virgin olive oil tends to become cloudy or solidify in the fridge due to its natural waxes and fatty acid profile. However, this isn’t a foolproof test. Some adulterated oils may also solidify, and some authentic oils might not, depending on the olive variety and processing. If your olive oil stays completely clear and fluid in the fridge, it could be a sign that it’s blended with other oils like sunflower or soybean oil.
Technically, you can prevent solidification by mixing olive oil with a more stable oil like sunflower or canola oil. But as an olive oil enthusiast, I don’t recommend it. You’re compromising flavor, health benefits, and purity – storing your olive oil properly instead is better.
Conclusion
The best thing you can do is to prevent olive oil from solidifying and try to keep it in dark places with temperatures between 10 and 14 degrees Celsius. However, if the olive oil somehow becomes cloudy or solidified, now you know a few ways of returning it to its normal state.
I hope that now you know how to unsolidify olive oil so it’s liquid again and you can use it in your kitchen.
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