Olive oil is an extraordinarily robust fruit juice so freezing temperatures just won’t affect its nutrient content.
Recent research by Mulinacci et al (2013) has proven that freezing temperatures have no effect on olive oil quality.
Basically, a bunch of very smart chemists from Italy discovered that
freezing extra virgin olive oil for 12-18 months not only had no impact on its nutrient content—compared to olive oil stored in the dark at room temperature for
the same period of time—it even improved its aromatic
profile.Read more here.