Why Olive Oil is Awesome
Whether you sop it up with bread or use it to fry your fish, olive oil is an awesome food product. But a lot of chemistry goes into filling that bottle, and chemistry can make or break this product. Watch this video to learn about olive-oil chemistry, including how to keep yours fresh, and how to best use olive oil to give your food a flavor boost.
See also: Aldehyde; Antioxidant; Biological oxidation; Cholesterol; Fat and oil (food); Free radical; Ketone; Lipid metabolism; Olive; Peroxide; Phenol; Solvent; Triglyceride (triacylglycerol); Vitamin E
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