The pubs Ive been using for WVO have all,it seems, started using a different type of oil at once!!
The oil now seems to set much thicker after it has cooled and the cans say that it is
"non hydrogenated" Its virtually impossible to rough filter as it is so gloopy,and even after a weeks settling the good stuff just doesnt rise to the surface.

Can you actually use it for BD?

And does anyone know if this is a trend in the quest for cheaper or healthier oil on behalf of restaurants.
I'm finding it virtually impossible to find the old stuff....I must have been into 30 pubs and I always get a no, or they are using this non hydrogenated stuff!!!!
It would be great if someone could do a kind of idiots guide to the different types of WVO and if they are suitable for BD.

Non-hydrogenated oil is supposedly healthier for you. But the lack of hydrogenation should not account for the oil having a higher cloud point.

All your pubs most likely have the same oil supplier. Maybe you should ask to see a cube or the container that the oil comes in to see if the type of oil has changed? For example some of my cubes have soy oil and are fluid in -18F temps those with peanut oil have the consistency of butter at that temperature.