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The density of the olive oil is 0.916 kg/liter. This density corresponds to a temperature of 17º C. The olive oil expands with the increase in temperature and therefore decreases its density.
The difference in density of between olive oil and water has been used by olive oil producers to separate the water in the olives from the olive oil. Formerly they were separated in pools through the decantation process. After a certain period of time the olive oils were in the top of the tank and the water, more dense, was on the bottom with the rest of the solid remains.
Currently the modern processes of extraction also used the difference of density of the olive oil and water to get it. The mass of the olive and the rest of the components are separated naturally according to their density by a centrifugation process.
| Temperature (ºC) | Density (kg/ litro) | Temperature (ºC) | Density (kg/litro) |
| 6 | 0,9230 | 18 | 0,9150 |
| 7 | 0,9224 | 19 | 0,9144 |
| 8 | 0,9217 | 20 | 0,9137 |
| 9 | 0,9210 | 21 | 0,9130 |
| 10 | 0,9204 | 22 | 0,9124 |
| 11 | 0,9197 | 23 | 0,9117 |
| 12 | 0,9190 | 24 | 0,9110 |
| 13 | 0,9184 | 25 | 0,9104 |
| 14 | 0,9177 | 26 | 0,9097 |
| 15 | 0,9170 | 27 | 0,9090 |
| 16 | 0,9164 | 28 | 0,9084 |
| 17 | 0,9157 | 29 | 0,9077 |
I have always heard that olive oil "grows" in the frying pan when it is heated. This is something that can be seen easily when the temperature is increasing. But, How much it really grows?
To make a calculation, we need to know the oil expansion module. This is between 7, 2.10-4 and 7, 9.10-4. (Assuming for calculation 7, 9.10-4).
Supposing that the olive oil is heated from 20 ° C to 180 ° C for frying, it grows a 12,7% in the frying pan.(α x ΔT; 7, 9.10-4 x (180 - 20)).