Why Is Olive Oil So Extra? with Professor Selina Wang

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. Love listening to Getting Curious? Now, you can also watch Getting Curious—on Netflix! Head to netflix.com/gettingcurious to dive in. Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook. Our executive producer is Erica Getto. Our associate producer is Zahra Crim. Our editor is Andrew Carson. Our socials are run and curated by Middle Seat Digital. Our theme music is “Freak” by QUIN; for more, head to TheQuinCat.com. Getting Curious merch is available on PodSwag.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices