Reactions | Why is Olive Oil Awesome? | Season 4 | Episode 17 | PBS
Jai Ho
Educational videos and stories
More about this video
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation.
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation.
0 Comments
Public comments are shown after moderator approval.
Add a comment
Comments are reviewed before they are visible to everyone.
No comments yet
Be the first to share a thought. Comments appear after moderation.