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Joined oct 10, 2005. Hello, one way to keep it from getting solid in the refrigerator is to. Emulsify it with the acid or other liquid in the blender. I use olive oil to marinate, it is usually good enough to contribute.
All the vegetable oils do not solidify in the fridge at regular temperature but when exposed to freezing temperatures, a great majority of oils will get cloudy and subsequently solidify. When compared to processed oils, extra virgin olive oil solidifies at a lower temperature (like ordinary olive oil or vegetable or seed oils). However, it is still possible for the oil to turn solid. To prevent this from happening, store olive oil in the refrigerator. The colder temperatures slow down the rate of evaporation. This keeps the oil from turning into a solid. You should only use cold oils within 3 months of purchase. Good extra virgin olive oil does solidify in cold temps. Commercial salad dressings almost never use it and if they do its low quality and or not much is used.
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