I have a bottle of unopened virgin olive oil. It seems to have
separated. And when I shake it, it combines again, but is cloudy. Is
this oil still good?

No Sounds like it has somehow picked up bacteria. Get rid of it.

"TomKan" > wrote in message
ups.com...
> I have a bottle of unopened virgin olive oil. It seems to have
> separated. And when I shake it, it combines again, but is cloudy. Is
> this oil still good?
>

TomKan wrote:
> I have a bottle of unopened virgin olive oil. It seems to have
> separated. And when I shake it, it combines again, but is cloudy. Is
> this oil still good?

If it wasn't filtered, it will have some sediment in it.

Or if it's cold, some of it might solidify and look cloudy, particularly
at the bottom. Warm it slightly and see if the cloudiness goes away. If
it does, turn your heat up a bit and it'll never happen again.

Pastorio

"TomKan" > wrote in message
ups.com...
> I have a bottle of unopened virgin olive oil. It seems to have
> separated. And when I shake it, it combines again, but is cloudy. Is
> this oil still good?
>
What is happening, if it is cold, is that some of the higher melting point
triglycerides are falling out of solution.Warm it a little and it may clear,
if it does, all is well. Can't imagine bacteria would grow in it, no water!
cheers
Wazza

TomKan wrote:
> I have a bottle of unopened virgin olive oil. It seems to have
> separated. And when I shake it, it combines again, but is cloudy. Is
> this oil still good?

Oh, no, it's terrible. Beyond hope saving. Better send it to me.

Or - fill the sink with hot water, stick the bottle in it, let it sit
for a while, shake it, let it sit a little longer. Did the sediments
melt away?

June

Wazza wrote:


> What is happening, if it is cold, is that some of the higher melting point
> triglycerides are falling out of solution.Warm it a little and it may clear,
> if it does, all is well. Can't imagine bacteria would grow in it, no water!
> cheers
> Wazza

It certainly could be rancid. I've never
personally had it happen (I use a lot of olive oil
naturally) but it coulddddddddddd...

Goomba38 wrote:

> Wazza wrote:
>
>> What is happening, if it is cold, is that some of the higher
>> melting point triglycerides are falling out of solution.Warm it a
>> little and it may clear, if it does, all is well. Can't imagine
>> bacteria would grow in it, no water! cheers Wazza
>
> It certainly could be rancid. I've never personally had it happen (I
> use a lot of olive oil naturally) but it coulddddddddddd...

But you can't see rancidity. The appearance doesn't change, just the
smell and flavor.

Pastorio

TomKan > wrote:
>I have a bottle of unopened virgin olive oil. It seems to have
>separated. And when I shake it, it combines again, but is cloudy. Is
>this oil still good?

Some virgin olive oils are not finely filtered and have
microscopic solids in them.

--Blair
"Throw it away. One of those
microscopic solids could be
Sheldon's brain."

Blair P. Houghton > wrote in
:

> TomKan > wrote:
> >I have a bottle of unopened virgin olive oil. It seems to have
> >separated. And when I shake it, it combines again, but is cloudy. Is
> >this oil still good?
>
> Some virgin olive oils are not finely filtered and have
> microscopic solids in them.
>
> --Blair
> "Throw it away. One of those
> microscopic solids could be
> Sheldon's brain."
>

If there isn't a rancid oil smell, It is fine. Usually means the oil was
stored somewhere cold.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
>
> If there isn't a rancid oil smell, It is fine. Usually means the oil
was
> stored somewhere cold.

It's probably a blend... blended estate oils often separate. There's
nothing bad about it, they're supposed to separate, give it a shake
before using or pour into a spouted tin so you can't see the
separation. Quality estate EVOO will not be nearly as well
filtered/clarified as the bulk commercial stuff, so the sediment will
precipitate out of suspension and it will look cloudy, but it's
perfectly good.

Sheldon

Monsur Fromage du Pollet wrote:
>
> Blair P. Houghton > wrote in
> :
>
> > TomKan > wrote:
> > >I have a bottle of unopened virgin olive oil. It seems to have
> > >separated. And when I shake it, it combines again, but is cloudy. Is
> > >this oil still good?
> >
> > Some virgin olive oils are not finely filtered and have
> > microscopic solids in them.
> >
> > --Blair
> > "Throw it away. One of those
> > microscopic solids could be
> > Sheldon's brain."
> >
>
> If there isn't a rancid oil smell, It is fine.

In my experience you cannot always smell rancidity.
I have a number of times went by smell and ended up
with a rancid taste in my food. I would taste it
to make sure.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Sheldon

I have never heard anything so absurd relative to olive oil. We make
olive oil, estate oil, and we blend often. The reality is that blends
do not separate as olive oil - and all the acids and oil molecules - are
the same. There may be a slight difference in acidity, or flavonoids,
or any one of a myriad of chemicals that give olive oil its variety of
flavors. However these chemicals are basically the same, and will not
separate. If a producer has done a gravity separation of the oil from
the water in the olives, and has not allowed enough settlement time,
water may be in a layer below the oil. However this is water, and has
nothing to do with blending oils

Frankly the major problem with large - or small firms - who cheat and
add lesser oils to their blends is that no one can tell the difference.
To summarize: olive oil is olive oil.

Now if one buys an olive oil diluted with corn, or safflower, peanut or
many other oils, a good lab can tell the difference. That is a topic
for another thread.

Regards

Jerry @ the Artisan
http://www.theartisan.net



"Sheldon" > wrote in message
oups.com...
>
> Monsur Fromage du Pollet wrote:
>>
>> If there isn't a rancid oil smell, It is fine. Usually means the oil
> was
>> stored somewhere cold.
>
> It's probably a blend... blended estate oils often separate. There's
> nothing bad about it, they're supposed to separate, give it a shake
> before using or pour into a spouted tin so you can't see the
> separation. Quality estate EVOO will not be nearly as well
> filtered/clarified as the bulk commercial stuff, so the sediment will
> precipitate out of suspension and it will look cloudy, but it's
> perfectly good.
>
> Sheldon
>