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Old 01-23-2005, 11:42 AM   #11
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Originally Posted by Bangbang
When in doubt throw out.

Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 01-23-2005, 09:30 PM   #12
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Some delicate moulds would break up if the bottle were shaken vigorously. Moulds are strange things, they can grow almost anywhere and in almost anything. I don't suppose you have access to a microscope do you (even a kids one), you would be able to see the mould filaments then.... but don't panic too much, most moulds are harmless (think brie, antibiotics LOL!).


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Old 01-23-2005, 11:59 PM   #13
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Originally Posted by artichoke

Probably more furry than smooth, and they weren't opaque, though not transparent either. I find it odd that a lot of them "dissolved" after the bottle was in my house for a few hours.. would mold do that? The ones I saw in the store today had a lot more little balls in them than mine did by the time I brought it back.
Sounds to me more like oil that had turned into little "butter balls" than mold, especially since they "melted" after changing envirment. Still Im with bang, when in doubt throw it out. Working in food buisness has taught me that you should take any iregularity seriosly (especially expiration dates!).
My english, she's not so good... I meant to say I did it with the malice of forethought.
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Old 04-17-2007, 06:49 PM   #14
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Olive Oil is OK

We just came home from the store with a 1L size of EVOO and it was full of exactly what you described as little white balls, some floating throughout, some sinking to the bottom and some clinging to the sides of the glass bottle. The Store Manager assured us that it was OK and was simply caused by the cold during shipment from Italy and that it would disappear as it warms up in our house.

Dubious, we took it home, left it on a warm air vent in the kitchen while we went out for a few hours and when we came home, guess what ... it was as clear as any EVOO we had ever had. And it tastes great, too.

So, relax and enjoy your EVOO.

~ Erik
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Old 04-17-2007, 07:10 PM   #15
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Next time, buy your olive oil in a three liter tin can!

Out of sight, out of mind.
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Old 04-18-2007, 02:54 AM   #16
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Olive oil solidifies when very cold and remelts when warmed up. Solidified olive oil usually takes the form of white globby blobs in the bottom of the bottle. These are absolutely nothing to worry about.

Has anyone here bought anchovies in olive oil and then kept them in the fridge? You'll have seen that the oil solidifies and turns white. Turn them out onto a plate and leave to warm up and the oil goes runny again.
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Old 05-14-2007, 03:03 PM   #17
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would it be possible for mold to grow in oil? i can't even imagine that?
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Old 05-15-2007, 01:46 PM   #18
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I don't believe oil molds. if so, probably not easy. for that matter, oil properly covered does not spoil, at least most varieties. I will warn you that after being heated the chemical compounds in oil change and it becomes very very unhealthy. if you re-use oil, be ware of this. brown, get outta town, seriously throw it out. I use my oil 2-3 times and renew. I find it much healthier doing this.
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Old 05-15-2007, 02:22 PM   #19
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All fats, including all vegetable oils will turn rancid in time. You can delay the process by proper storage.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 05-26-2007, 11:09 AM   #20
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Olive oil is expensive and taste like *** anyways...

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