Palm oil is one of the most traded oils in the world oils and fats market for food applications. This has led to many studies on aspects such as nutritional, food design and formulation, and its crystallisation behaviour. Palm oil crystallisation behaviour has important implications in the manufacture of food products such as margarines and shortenings where physical properties depend largely on the fat crystals. This article reviews the effects of chemical composition (fatty acid and mono-, di- and tri-acylglycerol composition), crystallisation conditions and the presence of additives on the crystallisation of palm oil. In addition, the crystallisation kinetics, thermal properties, polymorphism and recrystallisation of palm oil will also be discussed.