  We report on the melting dynamics of frozen olive oil in quiescent water for
Rayleigh numbers up to $10^9$. The density difference results in an upward
buoyancy-driven flow of liquid oil forming a thin film around the frozen oil.
We experimentally investigate flat, cylindrical, and spherical shapes and we
derive theoretical expressions for the local film thickness, velocity, and the
local melt rate for these three canonical geometries. Our theoretical models
compare favourably with our experimental findings.
