Cold temperatures are the primary factor that thickens olive oil.
Here's a breakdown of why and how:
- Natural Waxes: Olive oil naturally contains waxes.
- Temperature Sensitivity: These waxes are temperature-sensitive.
- Crystallization: When olive oil is exposed to temperatures around 45-50°F (7-10°C), these waxes begin to solidify and crystallize.
- Cloudiness and Thickening: This crystallization process causes the oil to become cloudy and thicken, sometimes even appearing solid.
In Summary: The waxes naturally present in olive oil, responding to cold temperatures, are what cause it to thicken.
