People often ask about Extra Virgin Olive Oil (EVOO) and why it will gel if placed in the refrigerator. 

The answer is that EVOO will generally gel in the refrigerator due to its chemical composition, which includes a variety of fatty acids, particularly saturated and monounsaturated fats. When the temperature drops, as it does in the refrigerator, these fatty acids begin to crystallize and cause the gelling.

But what about when EVOO does not gel in the refrigerator?  Some may feel this automatically indicates an EVOO might not be genuine.

It’s not easy to know the exact composition of the oil for certain without an accurate lab check report.  :But there can be several explanations.

1. Composition of the EVOO: Even though Extra Virgin Olive Oil contains a significant amount of monounsaturated fats (such as oleic acid), it can still have a variable composition of saturated and unsaturated fats that influence its gel at low temperatures. If the oil has a low percentage of saturated fats, it might not gel easily in the refrigerator.
2. Variety of the olive: The variety of olives used and the extraction method can influence the composition of the EVOO. Some varieties of olives do produce oils with lower melting points, which can prevent gel in the refrigerator.
3. Production and refining methods: Even if the oil is labeled as extra virgin, the production methods and any filtration processes can affect its ability to gel at low temperatures.
4. Falsification: Yes, it’s possible that your Extra Virgin Olive Oil may have been adulterated with less expensive oils that do not gel at low temperatures, such as canola or sunflower oil. This can alter its physical properties, preventing the crystallization that would normally be expected to create the gelling.

If a high-quality Extra Virgin Olive Oil does not gel in the refrigerator, it is important to consider all these possible explanations.  Looking a little deeper, EVOO generally naturally contains between 65% and 75% monounsaturated fatty acids.  The remaining part typically consists of those saturated and polyunsaturated fats mentioned before.  But the exact composition does vary, and depends on many factors, including rainfall and the overall climate, the cultivar, if it is filtered or not, and the harvest time.

So it absolutely can happen that in some years, the same plants produce olives with higher percentages of fatty acids compared to other years, which will affect the gelling qualities in a cold environment

Remember:.

• It is not easy to have one answer without an accurate lab check report.
• Additionally, the temperature of the refrigerator can affect whether EVOO gels or not. 

So make sure to obtain your EVOO from a trusted source, and gauge the most important quality first:  taste.  High quality EVOO is unmistakable!