Oil

[UncleEbenezer]

Most winters I have a bit of an issue with olive oil becoming cloudy with the colder weather. It's still usable in cooking, though when it happens to a salad-grade oil it loses its appeal. As the warmth returns in spring, it clears up as if nothing had happened. And it can be temporarily cleared up in winter by immersing the bottle in warm water.

So far this year the olive oil is clear and liquid. But the ground nut oil has gone cloudier than I've ever seen in olive oil, and so solid that it doesn't flow if I re-orient the bottle (e.g. as if to pour it).

Are there any tricks I can use to get/keep clear oil, other than brute-force warmth?

[Slarti]

Store it in the airing cupboard, or by/on the heating boiler?

I have to say, our kitchen has never got so cold as yours must be.

Slarti

[Hardgrafter]

Apparently at less than 50°F / 10°C it goes cloudy. So don't store in a fridge or cold larder. Shows you probably have the genuine stuff.

http://www.stilltasty.com/questions/index/137/page:2

[UncleEbenezer]

But the ground nut oil has gone cloudier than I've ever seen in olive oil, and so solid that it doesn't flow if I re-orient the bottle (e.g. as if to pour it).

And now with a week (or whatever) of mild weather, the ground nut oil has largely become clear and liquid again.

The olive oil remains clear: both the extra-virgin and the cooking-grade oil. But in previous years when it's gone cloudy, it's remained resolutely cloudy until the warmth of spring. Not like the ground nut oil responding to a mild spell in winter!