In Waitrose yesterday, wanted some of the above, however both bottles on
display had a thready looking sediment in the bottom, is this a problem
or will a good shake make it OK?

"Broadback" > wrote in message
...
> In Waitrose yesterday, wanted some of the above, however both bottles on
> display had a thready looking sediment in the bottom, is this a problem or
> will a good shake make it OK?

It's probably due to temperature. Although I've not seen what you describe.
If it is too cold, it will look cloudy at the bottom. Colder still it will
appear to be almost solid.

On 4/24/2013 4:09 AM, Broadback wrote:
> In Waitrose yesterday, wanted some of the above, however both bottles
> on display had a thready looking sediment in the bottom, is this a
> problem or will a good shake make it OK?

Not a problem. A minimally-processed olive oil will have some sediment
(tiny bits of olive) in the oil. Some people prefer that because it
contributes to the flavor, or because they'd prefer to purchase a
less-processed oil and the sediment is an indicator of such.

On 4/24/2013 5:46 AM, Julie Bove wrote:
> "Broadback" > wrote in message
> ...
>> In Waitrose yesterday, wanted some of the above, however both bottles on
>> display had a thready looking sediment in the bottom, is this a problem or
>> will a good shake make it OK?
>
> It's probably due to temperature. Although I've not seen what you describe.
> If it is too cold, it will look cloudy at the bottom. Colder still it will
> appear to be almost solid.
>
>
It is my understanding this is how you can tell if you've got *real*
olive oil rather than some mish-mash blend of oils labelled "olive".
Put it in the refrigerator. If it appears to solidify you've got the
real deal. (I'm sure if I'm wrong someone will correct me; I can't
remember where I read/heard this.)

Jill