Dee wrote on Sun, 30 Sep 2007 14:31:27 -0400:


DD> "James Silverton" > wrote in
DD> message news:udRLi.965$6Y5.836@trnddc07...
??>>> I never seen that that freezing and thawing olive oil
??>>> makes any
??>> difference but it's a nuisance to wait.
??>>
MK>>> Ciao,

DD> I don't freeze mine, but it does turn pretty much solid in
DD> the refrigerator. But usually there remains enough soft on
DD> top-middle that I can get a wee-bit out. I've always
DD> wondered about this wee-bit, why it didn't go along with
DD> the rest of it.

DD> I usually keep a small portion of the bottle in a
DD> jar/pourer beside the stove for cooking. Then when that's
DD> gone, I'll get some out of the refrigerator. Sometimes I
DD> will even transfer the whole bottle to a quart jar to keep
DD> in the refrigerator, so I can spoo it out.

I'm not sure that using the small amount that might remain
liquid is a good idea since olive oil is a mixture with
components of different solidification points. The part you get
might taste different from the bulk liquid mixture.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not