how to freeze olive oil

Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.
The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC.The wild olive tree originated in Asia Minor in modern Turkey.

It is not clear when and where olive trees were first domesticated: in Asia Minor in the 6th millennium;along the Levantine coast stretching from the Sinai Peninsula to modern Turkey in the 4th millennium; or somewhere in the Mesopotamian Fertile Crescent in the 3rd millennium.
ACTUAL FREEZING TEMPERATURE
To determine the actual freezing temperature, Dr. John Deane put several oils in the freezer with a thermometer. At 40°F, most of the oils had not hardened or formed any crystals. At 35°F, most were firm enough that they could not be poured but were as soft as butter at room temperature. As the temperature lowered, more components of the oil solidified. At 10°F, the oils were hard enough that a fork could not penetrate them. Determining at what point to call the oil "frozen" is a matter of semantics. This slow increase in hardening as the temperature is lowered is in sharp contrast to a pure substance such as water that switches from a liquid to solid phase at an exact temperature.
MYTHS ABOUT FREEZING OLIVE OIL

Myth: Hardening Proves Extra Virgin Status.
There is a rumor that true extra virgin olive oil, placed in a small quantity in a glass bowl and refrigerated for a while, would become crystalline. A chemically refined olive oil with some virgin oil added to it, however, would form a block when frozen.

At the Olive Oil Source, we doubt that this is a valid observation. While refined or pomace oils will usually be stripped of their waxes, thus making them more likely to form a block, and while it is more common for a refined oil to be winterized to be used in a cheap dressing, many excellent extra virgin oils do not form "crystals". We have watched the production process of many premium oils, from the olive to the bottle, which form a solid block when frozen. Unfortunately, detecting fraud is more difficult than just freezing the oil.

Myth: The Fact that Olive Oil Hardens in the Refrigerator Means That It Is Saturated.
Olive oil is not a saturated fat. All fats will harden if they get cold enough, whether they are saturated or not. As we saw above, olive oil often hardens, but not because it is saturated. It has not been refined as seed oils have been, to remove waxes. The presence of waxes does not make the olive oil saturated or unhealthy, it just means it is a natural product.

As a general rule, the more saturated the fat, the more likely it will be hard at room temperature. Beef and pork lard, margarine, butter, and the saturated tropical fats in cookies, packaged foods, and snack foods are all solid at room temperature. This improves their shelf life, makes packaging easier, and improves "mouth feel" but is not necessarily good for your health.