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.
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