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
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
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.