Doc Sandoz
Member
- Joined
- Jun 21, 2020
- Messages
- 821
Good olive oil becomes quite solid and opaque white when chilled. I put some "avocado oil" in the fridge to test it. This particular brand, at least, after 24 hours is only slightly thicker than at room temp and still completely clear, you could easily pour it. I suspect it is adulterated with seed oil and thus has a higher PUFA profile than it should (around 10%, about the same as olive oil). Any reason other than added PUFA that "avocado" oil won't solidify when chilled?