We’re big fans of Youtube channel Reactions, whose videos explain the simple and complex chemistry we encounter in our everyday lives. We use olive oil more or less every day — it’s our go-to ingredient for sautéing, drizzling and frying. That’s more than enough reason to become an olive oil expert on the basics, like how the oil is extracted from olives (and why you don’t want any actual chemicals involved in that process). You’ll also pick up critical lingo like monounsaturated fatty acids and plant phenols as well as tips on discerning flavor notes and what each note means. And thanks to Reactions, you can do it all in five minutes or less.