What is the density of olive oil and what does it depend on?

The density of olive oil is an important factor to consider
when choosing between one oil or another, which can directly affect the quality and
flavor, and that you will find on the label of the bottle.

When we talk about density, we refer to the relationship between the mass and the volume of the oil, which will determine the amount of mass (kg) within a certain volume (liters).

The water has a density of 1 kg/liter, which means that one liter of water
it has a mass of one kg, hence it is the reference substance for
calculate the density of a substance.

Density of olive oil

The density of olive oil is 0.916 kg/liter at 20ºC, according to the system.
international measurement established by the UN, as long as it is taken the
sample at a temperature of 16-18ºC.
This means that, when exposed to that temperature, the weight of the oil of
olive will be approximately 916 grams, subject to variation
significantly if temperature changes occur.

For this reason, when water is mixed with oil, they do not blend, but the oil
it always rises to the surface, given that it has a lower weight.

What is the density of extra virgin olive oil? 

The density of extra virgin olive oil remains at 0.916 kg/liter
at 20ºC, which is the reference taken to measure the density of all the
vegetable oils.

Although, as we will see later, the density of AOVE can range from
the 9.910 to 0.920 kg/liter, varying depending on the temperature at which it
expose, the chemical composition or the storage conditions.

Try our selection of extra virgin olive oils.

What must be taken into account is that the density is the same for
all olive oils, regardless of whether it is virgin, virgin
extra, refined or lampante, as well as the type of olive that has been used
for its preparation.

How does temperature affect the weight of olive oil? 

The density and weight of olive oil can vary significantly
depending on the temperature to which it is exposed, decreasing as
that the temperature increases.

With the rise in temperatures, the oil expands and is able to
increase its volume by up to 15%. You can try it yourself,
taking a frying pan and putting oil to heat. You will see how as it goes
"As it heats up, the oil you have put to warm will go"
expanding.

For example, at 200ºC, the density of olive oil is reduced to 0.80.
kg/liters, which means it will expand and take up more space than anything else
get out of the bottle. Hence, in the world of cooking, it is said that the oil
grows in the pan.

Therefore, when stating what the weight of olive oil is, one should take into
it counts the temperature, since the colder it is, the heavier it will be.

Likewise, with the cold, the density of extra virgin olive oil increases
up to 0.928 kg/liters, which is the measure it reaches when exposed to
a temperature of 0ºC.

In this way, the same amount of olive oil in the fridge would occupy
much less space than in the bottle, reducing its size by 1.5%
approximately. If you don't believe it, put a little oil in the fridge or in
the freezer and check it.

Does the density of AOVE affect its quality?

Although it is not a determining factor, the density of virgin olive oil
extra (AOVE) is indeed related to the quality of the product,
especially when it is in the oil mill, we store it at home or
we use it in the kitchen.

For example, in the oil mill, to extract the olive oil without impurities, the
temperature cannot be greater than 27ºC, being this one of the main
requirements to be qualified as AOVE.

When storing it at home, it is important to keep it in a place with a
appropriate temperature, that is dry, dark, and away from any source of
heat that could affect density. Furthermore, it has been shown that the
constant temperature changes could damage the properties of the AOVE
by altering its composition.

And, on the other hand, it is important to highlight AOVE as the best oil for
cooking, as it has a more stable chemical structure, it
that allows it to perfectly withstand high temperatures, with the value
added that it will reduce the caloric content of oils and will facilitate the
digestion.

As we have seen, the density of the reference olive oil in all
its modalities are 0.916 kg/liter at 20ºC, but this and, therefore, its weight,
may vary depending on the temperature to which it is exposed, increasing to
as the temperature drops.