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Episode 17, Season 4<br> Why is Olive Oil Awesome?

Season 4 Episode 17

About the Episode

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. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation.

Aired: 06/19/17 | Expires: | Runtime: 4m 34s