Few foods spark as much debate as butter vs margarine. One is often framed as “natural,” the other as “processed.” But when it comes to your health, the science tells a more nuanced story. If you’re trying to eat healthier, reduce your saturated fat intake, or support...
A shadowy corner of the Internet would have you believe that common kitchen staples you probably have in your pantry right now are poison. Social media personalities have waged war against the so-called “Hateful Eight”: canola, corn, cottonseed, grapeseed, soy, rice...
If you notice white particles, cloudiness, or slight thickening in your extra virgin olive oil, there’s nothing wrong with it.
This is a natural, temporary reaction to cold temperatures and often a sign of pure, minimally processed olive oil.
Here’s why your olive oil might have gone cloudy, and how to bring it back to its clear, liquid state.
Extra virgin olive oil contains natural fats that can begin to solidify when exposed to cooler temperatures (typically below 10°C).
When this happens, you may notice:
Here is an example of olive oil that has been exposed to cooler temperatures, causing some of its natural fats to solidify.
The small white particles and cloudy appearance you see are a normal, temporary change.
As the oil warms back to room temperature, it will gradually return to its clear, liquid state without any impact on quality or taste.
Olive oil is made up of natural compounds, including triglycerides and waxes. They solidify at different temperatures.
When the oil gets cold, some of these components begin to crystallize, creating the white particles or cloudiness you’re seeing.
This same process happens with many everyday foods.
Some common examples you’ve probably seen before:
A natural temperature change: solid when cold, liquid when warm.
Cold temperatures may change how your olive oil looks, but it does not impact its quality.
In fact, this natural reaction is a sign of pure, minimally processed olive oil.
During colder winter months, olive oil can be exposed to low temperatures during shipping, storage, or even in your home.
This can temporarily cause cloudiness or crystallization, but it does not harm the oil.
To bring your olive oil back to its clear, liquid state:
As the oil warms, it will naturally return to normal.
No, cloudiness alone does not mean your olive oil has gone bad.
Often, haziness or white particles are simply a natural reaction to cold temperatures. You’ll know your olive oil has spoiled if it smells and tastes off. Olive oil that’s past its prime smells waxy, like old crayons or candles, and tastes flat and greasy.
If your olive oil smells and tastes great, but has some white particles or cloudiness, it is safe to use.
Yes, the white particles are harmless and will dissolve once the oil warms up. They are a natural part of high-quality olive oil and do not impact its safety, taste, or nutritional value.
Store it at room temperature and it should return to its normal liquid state within a few hours. If it has been exposed to very cold conditions for an extended period, it may take longer.
If the olive oil remains cloudy even after being at “room temperature,” it’s likely because the temperature in the room itself is below the ideal range of 20–25°C.
For example, if your pantry is extra-cold, or you’ve been storing your olive oil close to an AC vent, try moving it to a warmer cupboard.
In some cases, certain natural compounds in the oil might remain solidified or cloudy, even after coming to room temperature. This is still normal, especially for high-quality extra virgin olive oils. You can still use your olive oil as usual, or wait a little longer; over time, it will gradually clear up.
Never store your olive oil in the refrigerator. For best results, keep it in a dark place at a temperature between 20–25°C.
Keeping your olive oil out of the light and at room temperature helps maintain its freshness and prevents cloudiness caused by cold.
You can, but it’s unnecessary. These solids will naturally dissolve back into the oil as it returns to room temperature.
Filtering them out won’t improve the quality of the oil and may remove some beneficial compounds.
If you have any concerns about your product, feel free to contact our team. We’re always happy to help.
Few foods spark as much debate as butter vs margarine. One is often framed as “natural,” the other as “processed.” But when it comes to your health, the science tells a more nuanced story. If you’re trying to eat healthier, reduce your saturated fat intake, or support your heart health,…
A shadowy corner of the Internet would have you believe that common kitchen staples you probably have in your pantry right now are poison. Social media personalities have waged war against the so-called “Hateful Eight”: canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower. According to certain TikTok-ers and…