Olive oil begins to solidify at low temperatures, with significant changes occurring below 50°F.
At temperatures around 50°F (10°C), most olive oils will begin to cloud and partially solidify. As the temperature drops further, around 45°F (7°C), the olive oil can take on a gel-like consistency. Below this temperature, olive oil can solidify into a more solid block. The solidification process starts from the bottom of the container and gradually moves upwards. It's important to note that this change is reversible; bringing the oil back to room temperature will restore its liquid state without affecting its quality.
