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Solidification of olive oil

Solidification of olive oil

You can find our single portion packs with extra virgin olive oil packed with a frozen pizza, fresh pizza or carpaccio. When your meal comes out of the fridge or freezer there is a chance that the olive oil will solidify. Because olive oil solidifies at a low temperature; below +7 °C. Solidification is a characteristic of really good olive oil. The olive oil solidifies and takes on a different and lighter colour. The change of colour is not a sign of deterioration. The quality stays perfect.
 
Solidification is the hardening of liquid by means of a temperature difference. So, it is not a problem if the olive oil has changed colour. While the pizza is in the oven or when you prepare the carpaccio on a plate, the olive oil reaches room temperature, making it liquid again.

Dosette

Written by - Lonneke Mulder

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