White Clumps in Olive Oil: Are They Dangerous?

Believe it or not, despite the constant ups and downs in temperatures lately, we’re still in winter—a season when olive oils can be visibly “affected” by the cold: a slightly different hue, a thicker texture…

In recent days, there’s been a lot of talk online about one of these cold-weather changes that stand out in olive oil when it’s exposed to lower-than-usual temperatures.

We’re talking about white clumps—tiny white “beads”—that many people wonder if they’re related to the expiration of olive oil, spoilage, or a drop in quality.

What Are the White Clumps in Olive Oil?

Just like many everyday foods, olive oil can solidify when exposed to low temperatures.

The white clumps you see in the bottle—like the ones shown in the header image—are simply the result of chilling the oil.

These clumps may settle on the bottom of the bottle and also float within the liquid.

In other words, those white “beads” are nothing more than olive oil that has partially solidified.

More precisely—and for a slightly more scientific explanation—white clumps appear when some triglycerides (the basic molecules that make up olive oil) crystallize at temperatures below about 18 °C (64 °F). Around this point, the clumps start to become visible.

Why Doesn’t the Whole Bottle Freeze?

Unlike water, for example, olive oil doesn’t freeze uniformly because it’s a mix of different molecules: oleic, linoleic, palmitic, stearic acids, and more.

When the white clumps appear, the temperature is low enough for some of these molecules to crystallize, but not all of them—each has its own point at which it solidifies.

For instance, oleic acid (the most abundant fatty acid in EVOO) begins to thicken below about 5.5 °C (42 °F).

Others, like linoleic acid, may start solidifying closer to −2.8 °C (27 °F).

Do White Clumps Affect Olive Oil Quality?

If white clumps have appeared in your olive oil, don’t worry. These small white “beads” do not harm the oil’s properties, quality, or culinary performance.

How to make them disappear: simply place the bottle somewhere warmer (room temperature works well). As it gently warms, the oil will return to its normal state and the clumps will dissolve.

So, olive oil with these clumps is not spoiled, nor is it harmful to your health—as many social media users have wondered.

In fact, many experts consider these clumps a sign of natural composition and purity (you’ll notice them more often in unfiltered or minimally processed oils).

Image source: @GOMINOLASDPETRO

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