Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at why tree-ripened fresh olives aren’t available in stores.
If you tried to eat an olive right off of the branch, it would taste pretty terrible due to a bitter compound called oleuropein. In order to remove oleuropein, you can soak olives in water or ferment them in salt brine, but both processes take several weeks.
A quicker solution is to soak the olives in sodium hydroxide, also known as lye. If air is mixed in during the treatment, the olives turn black when exposed to oxygen.
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By Rory Arnold, Earth.com Staff Writer
Video Credit: American Chemical Society