Up Next
Back to Show
Reactions
Why is Olive Oil Awesome?
Season 4
Episode 17
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.
Support Provided By
5:34
Will we ever have painkillers as good as opioids, but without the risk of addiction?
5:11
Catalytic converter theft is on the rise, and that’s partly because of their chemistry.
8:22
Is a dog or chemical detector better at finding a bomb? We find out!
8:08
We explore how are we using what we know to look for it throughout the galaxy.
8:08
We’re catching up with experts we talked to at the start of the pandemic.
10:04
We tracked it down to investigate if it’s as “banana-y” as the myth claims.
7:26
We explore the sugar molecules in breast milk that make it so difficult to recreate.
7:25
What’s the chemistry behind those smells, and why do they make us so happy?