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I read that many spreads are non hydrogenated, so then how are they made solid?

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    100% olive oil? Many products contain small amounts of olive oil in addition to whatever else they are primarily made of. – Catija May 21 '15 at 5:14
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Olive oil contains a certain percentage of saturated fats, which are probably separated out and used. Alternatively, there is a process called interestification that is sometimes used to make more solid forms of non-solid fats without hydrogenation.

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I can't say for sure, but it's possible that it's simply achieved through temperature -- olive oil will solidify in your refrigerator.

(I make basil infused olive oil, which I then keep in the fridge. You have to keep it in a jar so you can extract it, because it won't pour at fridge temps)

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