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We're really enjoying the videos from Reactions explaining the science behind some of our favourite foods, like how to cook the perfect fried chicken.
Another video of theirs, below, answers one of those questions that continually pops-up: just what is the difference between plain, virgin and extra virgin olive oil?
It’s all in the production process: to be called 'virgin' the oil has to be extracted entirely mechanically, with no chemical extraction, while to qualify as 'extra virgin' it has to be close to perfect olive oil, with no flavour defects.
The video below explains it in much greater detail, a well as how to cook with olive oil it and the science behind its reported health benefits, so take a look.
You might also want to read these six tips on buying olive oil from the man who supplies France’s top chefs.
Don’t Miss: 25 cooking oils and how to use them
