It is normal for olive oil to solidify in winter.

When the temperature falls below 7 degrees Celsius, extra virgin olive oil will cloud and solidify. This is a very normal and natural phenomenon. When the temperature rises, it returns to its liquid state and becomes clear and transparent, without losing any of its qualities, and its aroma, taste and color are restored.

The quality of olive oil depends on the variety of olive tree, the growing conditions, the pest and disease control, the ripeness of the fruit at the time of harvesting, the way in which it is handled after harvesting, the way in which it is processed, the way in which it is stored, and so on.

Extended Information

Olive oil is rich in oleic acid, a monounsaturated fatty acid, as well as vitamins A, B, D, E, K and antioxidants. Olive oil is considered to be the most suitable oil for human nutrition among the fats and oils found so far.

Olive oil is characterized by a large number of monounsaturated fatty acids. Monounsaturated fatty acids in addition to supplying the body with calories, but also adjust the ratio of high and low density lipoprotein cholesterol in human plasma, can increase the level of high-density lipoprotein HDL (good cholesterol) in the body and reduce the level of low-density lipoprotein LDL (bad cholesterol), thus preventing the body from cholesterol overdose.

So, for those who are used to consuming meat, which leads to excessive intake of saturated fatty acids and cholesterol, choosing olive oil as cooking oil can effectively perform its function of lowering blood lipids, thus preventing the occurrence of hyperlipidemia, fatty liver, and protecting the heart, which can help to reduce the risk of hypertension, coronary heart disease, cerebral stroke, and other diseases of affluent people.

Source of reference

Baidu Encyclopedia-Olive Oil