Have you ever opened a jar of olives and noticed the shimmering liquid floating on the surface? Believe it or not, that liquid is actually residual oil that is given off by the olives themselves.
Believe it or not, we’re all familiar with emulsions. Have you ever added food oil to a pot of water while cooking? That’s an emulsion. Do you put dressing on your salad? It should be called salad emulsion – although, that may not have the same edible appeal. Do you drink milk? Emulsion. What about milk? Butter? Eggs? All emulsions.