Chilling avocado oil does not harm it, and the oil will return to its normal consistency when it is warmed. The ideal temperature to store avocado oil to reduce oxidation but to avoid clouding is around 50°F.
Oil that has not been winterized will clump and form needle-like crystals at refrigerator temperatures as the longer chain fats and waxes in the oil congeal, but the oil will not completely harden unless chilled further. Some avocado varieties form waxes that produce long thin crystals, others form waxes that congeal into rosettes, slimy clumps, clouds, a swirl of egg white like material, or white sediment that the consumer may fear represents spoilage. These visual imperfections also may form outside the refrigerator during the winter when oil is exposed to cold temperatures during transport. The white color in the hardened oil does not indicate spoilage and is not an indication that it is high in saturated fat.
