I know this belongs into the kitchen forum, but I thought more people are checking the campfire. This is to important not to be revealed to as many people as possible:
I was told by a reputable olive oil expert that an easy test is to put your olive oil into the fridge (which normally is not recommended) if it solidifies chances are your olive oil actually is what is supposed to be. If not, likelihood is that is is cut with other cheaper oils or does not contain any olive oil at all. I just tested my Spectrum extra virgin olive oil, and no solidification over night. Just sent an email to the company.
