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The Scientific Truth Behind Olive Lyes


In a brackish episode of the PBS Digital Studios series Reactions, narrator Kyle Nackers explains why olives can’t be eaten raw or fresh off the tree. It’s due to oleuropein, an extremely bitter natural chemical that encompasses 14% of the fruit. In order to rid the olives of their bitterness, they need to be salted and packed in a briny solution. This process can take weeks, so olive producers turned to a chemistry based shortcut that removes the chemical in far less time.

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