Hi Barb,
If it is in a large bottle, then it does take quite a while for the olive oil to thicken. If you keep it on the door, it will take longer than if you had it stored near the back of the fridge. I used to store my olive oil in the fridge, but now I just keep it in a kitchen cabinet. It doesn't get rancid. Kirkland was rated as meeting the established standards for olive oil. If you scroll further sown the article Jan posted, you will see this.