Run the water on the outside of the bottle.
I forget at what temperature olive begins to turn to a solid. This happens faster with EVOO. So, the initial presses yield an oil more likely to turn to a solid in cool temps. I only use EVOO and I find that during the winter when my house is a bit cooler all day long that my oil will begin to cloud as it "threatens" to turn solid-ish.
In the refrig, I've had my EVOO start turning within an hour or two.
Whenever I buy sundried tomatoes packed in olive oil... and if they MAKE it to the refrig (sometimes I can't help myself and eat them all or use them all in a recipe before I would need to refrigerate them), then the oil ALWAYS turns to a solid.
So... either the brand you're using uses a mix of oils or uses a latter press that is less likely to solidify... or your refrigerator isn't as cool as it should be... or you're storing it on the top shelf and the refrig gets opened too often to keep that area properly cooled.
HTH!