Ultrasound prevents olive oil from going solid in the fridge

The harmless but unsightly crystallization that occurs when olive oil is stored in a fridge could be prevented by ultrasound treatment, Spanish scientists say. They are seeking an international patent for their method, which includes applying ultrasonic pulses of 300-350W to olive oil in an opaque glass bottle, ideally for ten minutes, then removing any air in the bottle by ‘sparging’ with an inert gas such as argon.