Within our pure olive oil there is a denser component which is opaque and in a semi-liquid/solid state, whilst most of the oil is pure clear, liquid. The solid component tends to sink to the bottom of the barrel or round the edges.

There are two possible reasons I can think of for this;

• The oil is stored at too low a temperature and the heavier component of the oil is in the liquid/solid phase.
• The oil is unfiltered. The solid that I’m talking about is different form the solid you get from bits of skin etc remaining in unfiltered oil, but maybe it has something to do with it being unfiltered.

Howver, i'm not sure if the first reason can be right as this solid component doens't seem to disappear when i store the oil in a warmer spot.

It would be great to hear thoughts on what this component is as it’s a substantial part of the oil (reducing our yield) and probably isn’t what the customer wants to see in their oil.

With this ‘heavier’ oil we are planning to make soap, any thoughts on that?

Thanks in advance,