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Extra Virgin Olive Oil congeals; other brand does not?
I use extra virgin olive oil all the time, but this week tried a different brand.
I turn the heat off in my house when I'm out, I know that olive oils congeal at lower temperatures, but my usual brand does not, but my new brand thickens considerably at the same temperature; I can't even pour it out it becomes so thick.
So, why the difference? Obviously there's a fat content difference, but why? Are some olives more fatty? Or do they filter the fat with some oils and not others?
Oookay, I guess very few people know anything about olive oil here. Hm... I should try the Italian YahooAnswers
2 Answers
- dizwarLv 71 decade agoFavorite Answer
Olive oils contain at least four different types of fats: oleic, linoleic, diglyceride, and triglyceride. Each solidifies at different temperatures and in different ways. For example, some olive oils become waxy, while others become clumpy or cloudy. Some olive oils have not been winterized during processing, and this can also compromise the appearance and quality.
Source(s): http://chowhound.chow.com/topics/675623 (see comments from bushwickgirl Dec 23, 2009 01:26AM, and danieljdwyer Dec 22, 2009 08:02AM) - bergmanLv 45 years ago
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