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News releases from the UC Division of Agriculture and Natural Resources
Comments:
by Bill Botkovich
on May 30, 2013 at 9:37 AM
While useful for lay consumers (like me) to better understand the limitations of the 'Fridge Test' for measuring relative qualities of olive oils, this article requires me to read between the lines for figuring out a more important test: Whether or not the "olive oil" labeled bottle in front of me is olive oil at all, or a completely different (fraudulently substituted) oil. I'm running the Fridge Test on a suspect bottle right now. This "olive oil" has been in my fridge at a relatively constant 42F degrees for one week now... and there is absolutely NO sign of any solidification in the bottle at all. Is this a suggestion (a strong suggestion?) that the oil in this bottle is not olive oil... or do I need to lower the temperature to make sure? If so... how low? I've queried the food company about this, and they've come back to me citing limitations of the Fridge Test in measuring olive oil qualities almost mimicking Mr Vossen's comments above. Hopefully the lay public can derive some sort of value from this article other than it serving as a potentially obfuscating PR piece for the "olive oil" food industry. So... are my own test results here suggestive/strongly-suggestive that there's something in my bottle other than REAL olive oil?
by Kate
on November 8, 2013 at 4:44 PM
Bill, You took the thoughts right out of my head! I too did the "fridge test" and my oil failed miserably. I am replacing it with one that solidifies.
by Randall
on March 7, 2014 at 7:37 AM
If the olive oil completely hardens, then it's a sign that it might be fake.  
 
The researchers fridge test did not never fully solidified after 180 hours.  
 
The only good thing about olive oil completely hardening says is it's very low in polyunsaturated facts.(omega 6)
 
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