Olives are fruits that grow on trees, but have you ever wondered why you’ve never seen a fresh olive in the produce section of your grocery store? And did you know that those black olives sitting atop your pizza slice probably started in groves as green olives?

As part of the series Reactions, The American Chemical Society and PBS Digital Studios produced a video that touches on the history of eating olives — it’s actually pretty recent — as well as the three chemical processes that make olives lose the terrible tasting compound, oleurpein, that prevents us from eating them fresh.

Check this out to learn more about the three chemical methods producers can use on the fruit of the Olea Europaea to bring us the salty little snacks we know and love. 

Why can’t you buy fresh olives?


Also see, VIDEO: How to build the perfect charcuterie tray.


Get groceries delivered from everybodycravespantry.com, where shipping is always free.

Follow us on Instagram.

Comments

comments

Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.