Why Is Olive Oil So Extra? with Professor Selina Wang

Why Is Olive Oil So Extra? with Professor Selina Wang

By Earwolf

Getting Curious with Jonathan Van Ness

Wednesday, 2 March

This episode’s dedicated to our main squeeze: olive oil. Professor Selina Wang joins Jonathan to discuss olive oil varieties, processing, and fraud—yes, fraud! Plus, Jonathan gets clarity on why they can’t bear to eat an olive but can’t get enough of olive oil.

Prof. Selina Wang is an Associate Professor of Cooperative Extension at the Department of Food Science and Technology at UC Davis. Her mission-oriented research and teaching focuses are food quality and purity; fruit and vegetable processing; and food sustainability. 

You can follow her on Twitter @SelinaWangPhd and Instagram @profselinawang, and keep up with her work at selinawang.com. Her lab is on Instagram, Twitter, and YouTube @UCFoodQuality.

Want to keep up with all things olive oil? Professor Wang recommends reading the Olive Oil Times.

Join in on the conversation, and find out what former guests are up to, by following us on Instagram and Twitter @CuriousWithJVN. 

Transcripts for each episode are available at JonathanVanNess.com.

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