Olive oil in the refrigerator – yes or no?

Many people instinctively reach for the refrigerator in summer – even for olive oil. Sounds logical, right? After all, everything stays fresh there. But with good oil, the opposite is true. Why cold does more harm than good – and how to store your oil properly.

Why storing olive oil in the refrigerator is not a good idea

Olive oil is one of the most popular oils – and a classic in the pantry.
It contains many monounsaturated fatty acids , so it is naturally relatively stable.

However, olive oil can become cloudy or flocculated in the refrigerator – this is completely harmless , but inconvenient and impairs the mouthfeel.
Cold temperatures also cause the oil to lose aromas and taste flatter.

Therefore, the rule is: better a pantry than a refrigerator – olive oil prefers stability to cold.

How we store our oil at Sarmakinas

Even in Messinia, our oil doesn't get an ice bath. After pressing, it rests at constant temperatures between 14 and 18 °C in stainless steel tanks , protected from light and oxygen. This ensures that the quality remains stable until it's bottled – and later, ends up in your kitchen.

“From tree to your kitchen” also means for us: from the right climate to the right place.

How to properly store olive oil at home

Store in the dark:
UV radiation degrades antioxidants – therefore, use dark bottles.

Seal airtight:
Oxygen is the enemy of all freshness.

Cool, but not cold:
14–18 °C is ideal – not next to the stove or window.

Extra tip:
Extra virgin olive oil is more delicate than refined olive oil and deserves special care.

And if your oil does become cloudy: simply bring it to room temperature – it will clear up all by itself.

Conclusion

Refrigerator? No thanks.

Real olive oil doesn't need frost, but rather respect and the right climate . This is how it stays as it should be – vibrant, aromatic and full of character.