Whether you have it with bread or use it to cook, olive oil is awesome. But a lot of chemistry can make or break a product. Extra virgin olive oil is the most expensive (and most delicious) variety, in part thanks to its low acidity. And peppery notes are thanks to antioxidants that contribute to olive oil's healthy reputation. Check out the latest Reactions video for more olive oil chemistry: https://youtu.be/lg1Jy9kx1Kk.