GETTING CURIOUS | Why Is Olive Oil So Extra? with Professor Selina Wang

Getting Curious with Jonathan Van Ness

Sony Music

Science, Self-improvement, Comedy, Education, Society & Culture

4.9 • 21.5K Ratings

🗓️ 2 March 2022

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

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

Transcript

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0:00.0	Welcome to Getting Curious, I'm Jonathan Van Ness and every week I sit down for a gorgeous conversation with a brilliant expert to learn all about, all about something that makes me curious.
0:13.0	On today's episode I'm joined by Professor Selina Wong, where I ask her,
0:18.0	How did olive oil become the complex stunning multidimensional creature that they are today.
0:25.0	Welcome to getting curious as is Jonathan Vanes. I am so excited for this
0:30.0	week's topic. The it is olive oil. The who is Dr. Salina Wong, who is an
0:37.1	associate professor at UC Davis in the Department of Food Science and
0:41.8	Technology between 2011 and Technology.
0:42.8	Between 2011 and 2022,
0:45.5	Dr Wong was the research director
0:47.8	of the UC Davis Olive Center.
0:51.0	Welcome, how are you you Dr. Wong?
0:53.4	I'm good.
0:54.4	Thank you so much for having me.
0:56.6	My students are so excited.
0:59.6	So thank you for helping me to increase my coolness factor?
1:04.0	Oh my gosh, honey, I can tell from even just the Zoom
1:08.1	with your cool glasses, your coolness factor
1:11.0	was already soaring.
1:12.1	And with your scholarship it like
1:15.3	qualifies that point by like 50-fold look at me using like research terms
1:18.7	qualifying okay but wait hard-hitting journalistic question number one.
1:24.0	What is olive oil?
	...

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