Fats can actually be frozen. When used correctly, they can even make everyday kitchen work much easier. You can freeze both spreadable fats and oils without any problems. Refined variants, such as herb butter or garlic in oil, are also safe in the freezer.

Oil can be frozen

Freeze oils

At cold temperatures, oils initially have a viscous consistency and at sub-zero temperatures a creamy-solid consistency. To prevent oil that has been stored conventionally from going rancid over time, you can freeze it in freezer-safe containers. Ice cube molds are particularly suitable for portioning out the oil. Alternatively, you can use sealable boxes, freezer bags, and even jars to freeze oil.
Herbs frozen in olive oil are particularly refined and practical for cooking:

  1. Wipe dirt off the herbs. Wash them only when absolutely necessary and then dry the herbs carefully.
  2. Chop the herbs and place in ice cube molds.
  3. Cover the chopped herbs with plenty of olive oil.
  4. Let the herb cubes freeze for a few hours.
  5. Break the frozen herbal oil cubes out of the mold and fill them into freezer bags or other sealable containers.
  6. When cooking later, simply add a frozen cube to the pot or pan. The oil liquefies and gives the dish an intense herbal aroma.

Oil will keep frozen for at least three months past its sell-by date. Oils should be allowed to thaw slowly in the refrigerator and then consumed promptly.

Freeze spreads

If butter or margarine is on sale, you can confidently grab it and store the fat spread that you don't need immediately in the freezer. Both should be gently thawed in the refrigerator if necessary.

margarine

When it comes to margarine, it is important that it is a full-fat product, not semi-fat margarine. In this case, freezing would separate the fat from the water it contains, which would negatively change the consistency of the margarine.
You can put margarine in its sales packaging in the freezer. It stays there for up to nine months.

butter

You can leave the butter in the butter foil to freeze. However, it is advisable to also store them in an airtight container in a freezer bag or sealable box so that they do not take on the taste or smell of other freshly frozen foods. You may also want to split up the packet of butter so you don't have to defrost everything at once.
Butter is also a special treat if you refine it with herbs and freeze it in advance. You can also freeze the finished herb butter in ice cube molds as described above.
Frozen butter lasts three months beyond the best before date. Thaw them in the fridge or add them straight to the pan from frozen when cooking. Incidentally, a frozen butter cube is also suitable for thickening sauces.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

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