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All olive oils con­tain a small amount of sat­u­rated fatty acids that solid­ify at refrig­er­a­tor tem­per­a­tures, Contrary to pop­u­lar myth, whether an olive oil solid­i­fies or not at refrig­er­a­tor tem­per­a­tures is no indi­ca­tion of its qual­ity.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.