The chemistry of olive oil (video)


By —— Bio and Archives June 20, 2017

Comments | Print Friendly | Subscribe | Email Us

WASHINGTON—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. Extra virgin olive oil is the most expensive (and most delicious) variety, in part thanks to its low acidity. Check out the latest Reactions video for more olive oil chemistry, including how to keep yours fresh and how to best use it to give your food a flavor boost



American Chemical Society -- Bio and Archives | Comments

American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.

Learn more about ACS

Commenting Policy

Please adhere to our commenting policy to avoid being banned. As a privately owned website, we reserve the right to remove any comment and ban any user at any time.

Comments that contain spam, advertising, vulgarity, threats of violence, racism, anti-Semitism, or personal or abusive attacks on other users may be removed and result in a ban.
-- Follow these instructions on registering: