I drink the ES at room temperature because I can chug it down faster. As for the olive oil, it does need to be at room temperature to have it pass to the liver right away. If taken chilled, for one thing oil thickens up when chilled, making it harder to drink. (Olive can even become solidifed in the refrigerator.) But also, the body will wait to let the oil be absorbed until the stomach has raised the temperature of the olive up to body temp. Most people don't want to have that much oil sitting in the stomach for perhaps an hour or more before the absorption process begins. It greatly increases your chances of throwing up. And, you would be throwing up the oil without its having an opportunity to trigger the liver into contracting.