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,

Jason,
I believe that your second reason, the fact that the oil is unfiltered, is the more likely cause. What you see is small bits (sometimes only 1mm in largest dimension) that are suspended in the oil. Many discerning oil lovers will actually look for this type of oil, as it is a (almost ironclad) guarantee that the oil hasn't been filtered.

All that said, however, it might be, if the oil is from Manzanillo fruit, that there is a "waxy" substance that comes out of solution as the oil ages. It will disappear after some time in warmth. I have no idea what it may be, chemically that is. So I leave that to others more qualified than I.

Cheers
John Attwood
Tamworth NSW Au

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"I spent most of my money on booze, women and fast cars, the rest I wasted" George Best (arguably one of the best footballers ever!) R I P

John - thanks for the reply. The waxy material that you mention does seem to fit the bill as the material i'm talking about, though we have the leccino cultivar rather than manzanillo.
We will probably filter our oil this year. Though i'm sure there has been great depate on this forum about the cost/benefits of filtering....
Jason

Hello Jason,

I agree with John, if the oil is unfiltered it most certainly water and solids that still are in suspension. You should wait for these to settle and them do another decantation. Because if you leave them in the oil these substances will go in to fermentation producing of flavors.

Cheers,
João Correia

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João Correia
Cascais - Portugal
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skype: JoaoJCorreia

We have had the same type of problem with a waxy solid forming when the oil has been exposed to temperatures below 10 C for any period of time. It has occurred across a range of cultivars to a varying degree. Koroneki has been the worst. This oil has all been processed through a disc separator after extraction; some even twice and it is thus not normal sediment. The solid disappears with slow warming but green marks can remain on the side of the bottles. We are looking for an explanation.

Our main concern is whether or not the "waxing" will affect the life of the oil.

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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msn: jorgegranja@yahoo.co.uk

skype: JoaoJCorreia