Why Can’t You Buy Fresh Olives?

Reactions - Uncover the Chemistry in Everyday Life

Youtube ID: oStoeHntfG8

Reactions Science Videos | 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.


Olives: Safe Methods for Home Pickling

How do you make olives edible?

How Olives are Made

Oleuropein in Olive and its Pharmacological Effects

Effects of the Olive-Derived Polyphenol Oleuropein on Human Health

Raw Olives

The Bitter Truth About Olives

Improvements in Methods of Pickling Olives

Are olives dyed to make them black?

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives

Debittering of Olives by Polyphenol Oxidation

Olive History

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.


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