Try it, you'll like it. It's an incredibly easy thing to do, and it's noticeably better after 6 months or so. Also: you can't "kill" nutrients. The biggest risk

Try it, you'll like it. It's an incredibly easy thing to do, and it's noticeably better after 6 months or so. Also: you can't "kill" nutrients. The biggest risk to oil after light and heat, as I'm sure you know, is oxidation. The lower temperatures drastically reduce the speed of oxidation. If anything the frozen oil will have more nutrients than the room temperature version. Same reason throwing half a bottle of wine in the fridge/freezer works too: The freezer does strip some stuff and causes things to precipitate out, but the overall effect of drastically reducing oxidation is worth the tradeoff.