The process you describe as “waxing” is in fact the passage of the triglycerides from liquid in to the solid state. It doesn’t affect the triglycerides in itself, the only problem is that some minor components of the olive oil, like the chlorophylls and the polyphenols, will drop out of solution. This will affect the overall composition of the olive oil, in particular it’s chemical stability (i.e. shelf life).

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João Correia
Cascais - Portugal
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