Cloudy Olive Oil?

16 years ago

I bought a bottle of organic Olive Oil at the local food co-op this morning. When I was unpacking my groceries at home I notice that the oil is cloudy.

Is it allright or should I return it? It is a brand I have used in the past, but never got oil that was cloudy before.

Linda

Sort by:Oldest

Comments (7)

beanthere_dunthat
16 years ago
Did the bottles get chilled on the way home? That will cause them to sloud sometimes.

Unless it smells rancid or has crystalization around the neck of the bottle, it should be fine.
doucanoe
Original Author
16 years ago
Thanks, Renee.

Nope, it didn't have a chance to get chilled, so that's not it. I'll have to open it and give it a sniff.

Linda
Related Discussions
Olives in oil with garlic - safety
Q
Comments (30)
I have a different questions that relates to the safety questions here. I have a jar of artichoke hearts in the fridge, a big jar from Costco. I've had it for months. It contains both oil and vinegar, and the oil sits in a pretty thick layer on top of the artichokes and brine. Should I be worried about safety, because the oil is creating an anaerobic environment underneath? I've been eating these sporadically in uncooked pasta sauce with no ill effect. Now I want to bake them inside some turnovers to bring to the ALS fundraising walk in my city. Of course I don't want to put strangers at risk, especially not sick strangers. Should I throw out the artichokes and stop buying big jars? If I buy new artichokes, can I assume a newly opened commercial jar is safe, or should I forget the artichokes for this potentially immune-compromised population? Melissa
...See More
Slightly Cloudy Olive Oil
Q
Comments (4)
Is the bottle a bit cold. If it is cool it can cloud because bits are starting to solidify. It is supposed to be fine to use. Another reason for a cloud near the bottom is because it is unfiltered, but I don't think that would apply to Bertolli light.
...See More
Probably OT...Olive oil bottle/drizzler question
Q
Comments (54)
rhome, I forgot you were cooking several batches - I probably would add a little more for each batch - depends on whether the wok looked oily or not. If not, then I'd add a little. Someone here, I'm afraid I don't know who, recommended "Breath of a Wok" and I got a copy for Christmas. Really helpful about technique, wok types and styles etc. Interestingly, the author makes it pretty clear that the inexpensive carbon steel woks are the best. I just heat mine until the oil begins to smoke a little. I've never timed it. I use Sclafani extra virgin olive oil. They are a local importer, in CT, and have been in the forefront of a campaign against 'adulterated' olive oils. The consumption of olive oil worldwide has skyrocketed, and the entire production of Italy cannot now possibly account for the amount being sold as "Italian". So CT is now testing oils, and discovered that several are only 10% olive oil, and the balance is groundnut oil - which is pretty serious for those with allergies. So, I'm confident with Sclafani, and their quality and flavour.
...See More
Olive oil prices - what oils do you cook with…
Q
Comments (31)
I'm very happy that I have a neighbor that taps his maples and makes syrup, he gives me the good dark stuff for baking. If he doesn't have any extra, or sells out, I have to go to other local "sugar bush" operations. Fat/grease/oil? Oh mercy. I have a vintage metal grease container, has that black Bakelite lid that says "grease", and it has bacon grease in it pretty much all of the time. I use that mostly for baking cornbread, it goes in the pan and into the oven to heat. I have olive oil, avocado oil, toasted sesame oil, chili oil, Criso that I use in ONE cookie recipe but that one has to have it, duck fat and chicken fat in the freezer which I skimmed when cooling broth, peanut oil for frying, lard that I render myself when we get pigs for the freezer and some suet that I keep for the birds. Oh, and butter, of course! I use more butter than any other kind of fat, it's in bread, biscuits and on my morning toaste. Olive oil is second because I use that when I roast vegetables, which is frequently and the butter dish and the olive oil spray dispenser are both sitting on the counter next to the cooktop. Annie
...See More
mustangs81
16 years ago
Linda, Is it unfiltered? I look for unfiltered as it's less processed, it's also cloudy.
doucanoe
Original Author
16 years ago
Aha! Yes, it says unfiltered on the label. That must be it. Just seems to me the last time I bought this brand it was clear. But it was a while ago, so I may be wrong.

Thanks!

Linda
User
16 years ago
Linda when I have bought unfiltered olive oil sometimes it's clear and sometimes not. I have no idea why but in either case it's always been good.
CA Kate z9
16 years ago
I heard from a friend of an olive maker that if the oil is too new it will be cloudy and a bit sharp flavored. He said to leave it sit in a dark, cool place (not cold) for several months and the cloud will settle to the bottom and the flavor will mellow. I needed to do this with some oil from last year and what he suggested did work.
doucanoe
Original Author
16 years ago
Thanks, Westelle, I'll try that. In the meantime I will not just "grab-n-go" from now on! LOL

Linda

Related Stories

GREEN Olive Green: Sophisticated or Drab?

By Debbie Snider

Thumbs Up or Thumbs Down: Are These Earthy Greens For You?

Full Story

GARDENING AND LANDSCAPING Urns Hold Huge Potential for Garden Decorating

By Becky Harris

Classic urns have uses far beyond holding olive oil and flowers. See how to use them as unexpected sculpture and more in the landscape

Full Story

HOUSEKEEPING How to Remove Water Rings From Wood Tables

By Bonnie McCarthy

You may be surprised by some of these ideas for removing cloudy white water marks from wood surfaces

Full Story

HOLIDAYS DIY: Shiny Gold Accents to Make Your Hanukkah Table Glow

By creative jewish mom.com

Wrap glass vessels with metallic yarn and fill them with oil and wicks for a festive and bright holiday look

Full Story

HOUSEKEEPING 12 Cleaning Projects That Go a Little Deeper — Naturally

By Youthful Habits

Eucalyptus oil for germy door handles. Baking soda for oven grime. Here are nontoxic solutions for often-overlooked cleaning jobs

Full Story

129

Waterlox Rocks on Wood Countertops

By The Lettered Cottage

Full Story

KITCHEN DESIGN Spring Clean Your Kitchen

By Vanessa Brunner

Scour our 15 ways to ditch the dirt and get rid of the gunk, leaving your kitchen spick and span in time for spring

Full Story

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

By CM Glover

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

Full Story

ECLECTIC HOMES My Houzz: Community Matters for a Canadian Café and Home

By Megan Buchanan

Celebrating food, play and life, this formerly run-down corner building is now a neighborhood treasure and a family's haven

Full Story

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

Full Story

122

Cloudy Olive Oil?

Comments (7)

beanthere_dunthat

doucanoe
Original Author

Related Discussions

mustangs81

doucanoe
Original Author

User

CA Kate z9

doucanoe
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Cloudy Olive Oil?

Comments (7)

beanthere_dunthat

doucanoeOriginal Author

Related Discussions

mustangs81

doucanoeOriginal Author

User

CA Kate z9

doucanoeOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

doucanoe
Original Author

doucanoe
Original Author

doucanoe
Original Author