When olive oil gets cold, for example in the fridge or during transport in winter, white flakes form or the oil turns thick and cloudy. This comes from natural components such as waxes and saturated fatty acids, which solidify at low temperatures.
The oil has not gone off. At room temperature it becomes clear and liquid again within a few hours. Taste and quality stay the same. Olive oil still does not belong in the fridge: a cool, dark cupboard is the better place.
