Olive oil can start to crystallize from 7-8 degrees. In the studies, it has been observed that oils that freeze at -30, -35 degrees. Considering that the normal internal temperature of the refrigerator is +4 degrees, not every oil placed in the refrigerator will freeze.
The fact that it does not freeze may be related to the type of olive from which the olive oil is made and the production technique. Or it can freeze at lower temperatures in very high polyphenol oils. On the other hand, oils mixed with different oils can also freeze in the refrigerator.
Therefore, this test is not a definitive indicator of whether the olive oil is genuine or not. Whether it is true or not can only be understood as a result of chemical analysis.
To reach the real olive oil that will leave no room for doubt in your mind:
