While the fridge test you conducted can indicate whether the oil is pure or not, it’s not a foolproof method as the solidification of olive oil can also depend on factors such as the temperature it was stored in before being put in the fridge, the altitude and climate conditions, and the purity and quality of the oil. It is recommended to look for certifications such as the USDA Certified 100% Pure Seal or the IOOC (International Olive Oil Council) certified extra virgin label to ensure that the olive oil you purchase is authentic and of good quality.

I switched to Pompeian Robust Extra Virgin Olive Oil. Then I started seeing reports about Pompeian being fake. I don’t have a lab so I fell back on the technique which says put it in the fridge at 33.5 degrees for a period of time–if it solidifies it is supposed to be real olive oil. My fridge stays at 35 degrees so I thought that was good enough. After 6 hours not much change but after 20 hours it was totally solidified, not even a slosh. As far as I can tell, Pompeian Robust Extra Virgin Olive Oil is real olive oil.