Olive Oil Flakes: That’s What it Means

Olive oil flakes – that’s the reason

Flaking occurs in olive oil during certain storage:

• Olive oil flakes in the fridge or at temperatures below about 10 degrees Celsius.
• This is due to the secondary plant substances that are contained in high-quality olive oils in particular.
• These include waxes from the skin of the olive.
• These waxes settle to the bottom after prolonged standing and flake at low temperatures.
• If your olive oil is flaky, that doesn’t mean it’s unpalatable. You can continue to use the oil.
• When the olive oil is heated or stored in a warm place, most of the flakes dissolve again.

Proper storage of olive oil

With the right storage of the oil, you avoid it flaking.

• After you have bought your olive oil, it has a shelf life of around 2 years.
• However, the storage has to be right for this. You should store the photosensitive oil in a dark place such as a closet or pantry.
• The temperature is also important for correct storage. A temperature of 8 to 15 degrees Celsius is ideal.
• Be careful not to store the oil at a temperature above 25 degrees Celsius.
• The oil can also be stored in the refrigerator. It lasts even longer here, but this causes the oil to flocculate.
• Since olive oil is also sensitive to air, it is important that you always close the bottle tightly.