March 1, 2022

EP. 254 — 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.

Transcript

Getting Curious with Jonathan Van Ness & Professor Selina Wang   JVN [00:00:00] 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. On today’s episode, I’m joined by Professor Selina Wang, where I ask her: How did olive oil become the complex, stunning, multidimensional creature that they are today? Welcome to Getting Curious, this is Jonathan Van Ness, I am so excited for this week’s topic. The IT is olive oil. The WHO is Dr. Selina Wang, who is an associate professor at UC Davis in the Department of Food Science and Technology. Between 2011 and 2022, Dr. Wang was the research director of the UC Davis Olive Center. Welcome. How are you, Dr. Wang?   SELINA WANG [00:00:53] I’m good. Thank you so much for having me. My students are so excited, so thank you for helping me to increase my coolness factor.   JVN [00:01:03] Oh my g

Recent Episodes

May 31, 2023

In the coming weeks, the Supreme Court of the United States will hand down decisions that could have major implications for LGBTQIA+ rights, racial justice, tribal sovereignty, and beyond.

May 24, 2023

We’re dripping in jewels this week on Getting Curious! What does it mean for a diamond to be “hard”? Are lab-grown gems made to perfection? What’s the difference between rubies and pink sapphires?

May 18, 2023

New Orleans was one of America’s most important cities in the early 1800s. It was also one of the most deadly. This week, to mark the new season of Queer Eye, we’re exploring New Orleans history with Dr. Kathryn Olivarius in a special two-part episode.