{"id":6739,"date":"2026-08-14T10:36:14","date_gmt":"2026-08-14T08:36:14","guid":{"rendered":"https:\/\/suertealta.siguetuproyecto.com\/blog\/what-temperature-does-olive-oil-freeze-at\/"},"modified":"2026-09-15T12:17:40","modified_gmt":"2026-09-15T10:17:40","slug":"what-temperature-does-olive-oil-freeze-at","status":"publish","type":"post","link":"https:\/\/suertealta.siguetuproyecto.com\/en\/blog\/what-temperature-does-olive-oil-freeze-at\/","title":{"rendered":"What temperature does olive oil freeze at?"},"content":{"rendered":"
<\/div>\n

This experiment explains why different olive oils freeze at different temperatures.<\/em><\/p>\n\n

Given public interest in how different oils react to cold, we analyzed the behavior of several olive oil samples from the 2019\/2020 harvest season in a refrigerator, at 6\u00b0C.<\/p>\n\n

The samples<\/em> analyzed<\/h2>\n\n
    \n
  1. Olive oil, contains… (white label, 90% refined and 10% virgin blend)<\/li>\n\n\n\n
  2. Suerte Alta Coupage Natural EVOO<\/li>\n\n\n\n
  3. Suerte Alta Marqu\u00e9s de Prado Arbequino EVOO<\/li>\n\n\n\n
  4. Suerte Alta Second Extraction VO<\/li>\n<\/ol>\n\n
    \n

    KEY FACT<\/h4>\n\n\n\n

    After 24 hours in the refrigerator at 6\u00b0C, the Coupage Natural EVOO and the white label oil (refined) behaved very similarly: showing no signs of freezing. The Arbequino Marqu\u00e9s de Prado showed initial signs of freezing, and the second extraction oil froze to 50%. <\/p>\n<\/div>\n\n

    Why doesn’t Coupage Natural<\/em> freeze like other EVOOs?<\/h2>\n\n

    Coupage Natural differs mainly in acidity (0.2\u00ba vs. 0.4\u00ba for refined) and, above all, in polyphenols (1,000 ppm vs. 25 ppm). The wax level also influences this: the more waxes an oil has, the sooner it freezes. Coupage Natural, due to its cold processing and low malaxation, has a very low wax level. <\/p>\n\n

    <\/p>\n\n

    \"\"<\/figure>\n\n

    How the harvest<\/em> time affects it<\/h2>\n\n

    A Picual EVOO harvested in early November and cold-processed at 25\u00b0C (like Suerte Alta’s) has a very different analysis from the same olive harvested in January and processed at 30\u00b0C: the former would be a premium EVOO (25 ppm waxes, 1,000 ppm polyphenols) and the latter, a mid-range EVOO (50 ppm waxes, 300 ppm polyphenols). In a cold test, the mid-range one will freeze sooner. <\/p>\n\n

    \n

    Frequently asked questions about olive oil<\/em> freezing<\/h2>\n\n\n\n
    \n
    \n