Video: Why you can't buy fresh olives

Why you can't buy fresh olives (video)
Credit: The American Chemical Society

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:

Explore further

Video: The chemistry of olive oil

Citation: Video: Why you can't buy fresh olives (2018, April 10) retrieved 16 July 2019 from
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Apr 10, 2018
These food processors of old are just trying to get rid of a good thing. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The phenolic compound oleuropein has pharmacological benefits include antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect.

If 14% oleuropein proved to be too much, try 1 or 2 %.

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