There is a widespread belief in our country that real olive oil must necessarily freeze in the refrigerator, and if it does not freeze, there is additive or adulteration in it.
However, whether olive oil freezes or not is never a marker of adulteration.
Some olive oils freeze, some may not. Some may freeze at +12°C and others at +4°C.
This may vary depending on the olive variety, the age of the tree, the climate experienced that year, the altitude, the way it is processed. The consumer cannot detect the adulteration of olive oil with any method applied at home. Hence, it is necessary to purchase branded products, with quality system (hacca, ISO, etc.), having business registration numbers.
Olive oil normally freezes below a certain temperature (usually +7°C). But the way you store that oil and the chemical properties of the oil cause freezing in some cases even below the specified temperatures.
It would not be the right approach to say that non-freezing olive oil is not real. Quality and reliability assessment should not be performed solely through freezing.