Most people might assume that extra virgin olive oil solidified would go bad, but the truth is, it’s actually quite resilient.
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JABchem on X: Extra Virgin Olive Oil taken from storage in the garage over the last week was gloopy when its saturated molecules started to solidify due to the cold temperatures. Four
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Pompeian Smooth Extra Virgin Olive Oil, First Cold Pressed, Mild and Delicate Flavor, Perfect for Sauteing and Stir-Frying, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. OZ., Single Bottle : : Grocery
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