At a temperature of 16 degrees Celsius, the average density of olive oil is 0.916 kg/liter. As the temperature increases, the density decreases as the olive oil expands. In other words, the higher the temperature, the less the oil weighs. In the Olive Oil Density chart, we can see how density decreases as temperature increases.
Olive Oil Density by Temperature
| Temperature (°C) | Density (kg/L) | Temperature (°C) | Density (kg/L) |
|---|---|---|---|
| 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 |
Why is density important in olive oil production?
To understand how olive oil is extracted from the olive paste, it is necessary to understand that oil is less dense than water and the paste itself. In other words, olive oil weighs less than water and the paste. This is why olive oil floats on the surface in a glass of water, and vegetable residues settle at the bottom. This difference in density is what allows the oil to be extracted from the paste, first through a horizontal centrifugation process and second through a vertical centrifugation process, or, as Suerte Alta advocates, through a decantation process.
Horizontal centrifugation: how oil is separated from the olive paste
When the olive paste is centrifuged, a ring forms in which the oil remains in the center, and the vegetable water and solid parts remain on the outside. This way, it is possible to extract the oil with some vegetable water.
Vertical centrifugation and decantation: how water is removed from olive oil
The second step is to purge the oil of vegetable water and any remaining impurities. For this, most mills use a vertical centrifuge system. This process centrifuges the liquid oil to completely remove moisture and residual impurities from the oil. To facilitate this cleaning, some hot water is added to the oil. This process has the advantage of being very fast, and the oils are left free of vegetable moisture. However, polyphenols, being soluble in the added water, are partially lost, decreasing their content in the oil.
Cortijo de Suerte Alta uses another method to clean the oil from the horizontal centrifuge. This involves static decantation in small decanting tanks. The oil is kept for one day in these tanks, and since water and suspended solids weigh more than the oil, they settle at the conical bottom of the decanter, allowing the oil to be purged. This method is slower and requires daily cleaning of the tanks used, but the oil obtained retains all its polyphenols as it has not been washed with water.
Density of olive oil versus other vegetable oils
Olive oil is a vegetable oil. All vegetable oils are less dense than water: they all weigh less than water. However, within this group, some are denser than olive oil, such as sunflower, soybean, or peanut oil. Others have lower density, such as palm, coconut, corn, rapeseed, linseed, cottonseed, or safflower oil. You can see the density of different vegetable oils at 20°C in the table ‘Density of Different Vegetable Oils’.
Frequently Asked Questions about Olive Oil Density
At 16°C, one liter of olive oil weighs approximately 0.916 kg. Its weight varies with temperature: the warmer the oil, the lower its density, and therefore, the less it weighs. At 16°C, one liter of olive oil weighs approximately 0.916 kg. Its weight varies with temperature: the warmer the oil, the lower its density, and therefore, the less it weighs.
Because olive oil is less dense than water; that is, it weighs less per unit of volume. This difference in density is precisely what allows the oil to be separated from vegetable water and solid residues during the production process at the mill.
As temperature increases, olive oil expands and its density decreases. At higher temperatures, the oil weighs less per liter. This behavior is relevant both in the extraction process and in the packaging and preservation of the product.
Sunflower oil, soybean oil, and peanut oil have a higher density than olive oil. Conversely, oils such as palm, coconut, corn, rapeseed, linseed, cottonseed, or safflower oil have a lower density.
