Reactions breaks down the chemistry of these salty, oily stone fruit

Why you can't buy fresh olives (video)

By American Chemical Society —— Bio and Archives April 10, 2018

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WASHINGTON, April 10, 2018 — Olives grow on trees. So why have you never seen a fresh, tree-ripened olive in the produce section at the grocery store? Why are they always swimming in salty brine? Oh, and did you know that black olives are actually green? Watch as this video from Reactions breaks down the chemistry of these salty, oily stone fruits:

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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.