Why is the oil in my homemade dressing becoming almost solid in the fridge?

Question

its just olive oil, wine vinegar and seasoning. i thought maybe my fridge was too cold so i turned the temp up, but it hasnt helped. the oil was so solid that i had to break it up with a spoon and when i shake the bottle, the oil barely mixes with the vinegar.

Answer 1

mine did the same thing too

Answer 2

Oil and vinegar don't mix well, but that aside most olive oils have a fairly low point of soldification. Just take it out of the fridge ahead of time or warm a few seconds in the microwave

Answer 3

Olive oil will become solid in the fridge. I usually run hot water over it and shake it or zap it in the mic for a few seconds.

Answer 4

clean Orange French dressing- a million/4 c Olive Oil (greater advantageous Virgin) clean squeezed juice of one orange (i exploit Navel oranges) Splash of crimson wine or balsamic vinegar a million/2 tsp chopped clean thyme (i admire lemon thyme) Parsley, clean or dried (elective) Kosher salt & clean floor pepper to style do not make up the French dressing until almost waiting to serve. Whisk each and every thing jointly thoughroughly. The ingredients will emulsify and stay properly blended for a speedy time, so serve immediately. this does not make a ton of dressing, in spite of if it extremely does go a lengthy way. i might say that this might honestly be sufficient for 6 human beings. savour :)

Answer 5

Olive oil does that, dont worry. Just let it sit out til it's room temperature, shake, and it's ready to use!

Answer 6

it all depends on what oil you used... if its something like lard or anything that is usually solid it will go hard as it gets colder...
and if u use some olive oils or vegetable oil's the oil sticks all the other ingredients together forming it into the one block of stuff.. if that makes any sense!!?!

Answer 7

why keep it in the fridge in the first place?