Related to freezing, I have a very good heuristic to detect fake oils. Since olive oil contains quite a lot of monounsaturated fats, and these become solid wit

Related to freezing, I have a very good heuristic to detect fake oils. Since olive oil contains quite a lot of monounsaturated fats, and these become solid with a bit of cold, putting olive oil in the fridge for 12 hours should make solid. I imagine it yields some false positives and negatives, but my own olive oil never fails to become solid, even at room temperature during cold winter days. Nor my neighbour's, or some niche brands I trust. Whereas commercial ones tend to fail...