On 4/24/2013 5:46 AM, Julie Bove wrote:
> "Broadback" > wrote in message
> ...
>> In Waitrose yesterday, wanted some of the above, however both bottles on
>> display had a thready looking sediment in the bottom, is this a problem or
>> will a good shake make it OK?
>
> It's probably due to temperature. Although I've not seen what you describe.
> If it is too cold, it will look cloudy at the bottom. Colder still it will
> appear to be almost solid.
>
>
It is my understanding this is how you can tell if you've got *real*
olive oil rather than some mish-mash blend of oils labelled "olive".
Put it in the refrigerator. If it appears to solidify you've got the
real deal. (I'm sure if I'm wrong someone will correct me; I can't
remember where I read/heard this.)

Jill