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, 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.
