Why is Olive Oil Awesome?
Season 4 Episode 17 | 4m 34s
We explore olive oil chemistry!
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.
From
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Problems playing video? | Closed Captioning Feedback
Why is Olive Oil Awesome?
Season 4 Episode 17 | 4m 34s
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.
From
Problems playing video? | Closed Captioning Feedback
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