Olive oil will solidify, and extra virgin olive oil will be turbid and solidified when the external temperature is lower than 7℃. This is an abnormal natural phenomenon, just like honey. When the temperature rises, it will become clear and transparent without losing any characteristics, and its fragrance, taste and color will be restored.

Olive oil can be stored for 1-2 years;

The characteristics of olive oil are closely related to the process of oil production. High quality olive oil is cold pressed and needs to be separated from low pressure to high pressure. Low-pressure virgin olive oil is light yellow in color and is the most ideal cold oil and edible oil. The oil body is bright and viscous, showing light yellow, yellow-green, blue-green, blue and blue-black. Dark olive oil has high acid value and poor quality. Pigments and other nutrients in refined oil are destroyed.