Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Rebecca Brayton: An olive oils taste depends on the location where the olives are grown. Hi, I'm Rebecca Brayton and welcome to wathchmojo.com and today, we’ll be learning more about olive oil.
What is the difference between you know extra virgin olive oil and virgin olive oil?
Effy Ligris: Extra virgin is basically a press, it's a single pressing and it's a cold press so there's no heat application to it. With the new technology that’s available nowadays, it's usually one pressing. The old technology would have more than one pressing, you wouldn’t get maybe a virgin olive oil supposed to an extra virgin. And if the acidity is too high, they have to correct it either with chemicals and that’s called the refined oil. So that would not necessarily qualify as an extra virgin olive oil.
Rebecca Brayton: Now what is olive oil best used for? I mean I know it's not cooking oil.
Effy Ligris: You're better off using it in its raw form. You can apply it on top of the food at the end of the cooking process. You can do pesto with it. You can make raw sauces with it, chimichurri sauce.
Rebecca Brayton: What is it's supposed to take like?
Effy Ligris: There are varying degrees of taste starting with intense medium and light. And that of course will depend on the type of olive you have, when you harvest and the type of climate and the soil that it's grown in. So, if you have life a really fresh early harvest olive oil sometimes it have like green grassy nodes, artichoke, tomato leaf, some fuzz and bitterness, then there's always a bit of a kick at the back of your throat when it's fresh. The more ripe the olive gets, the more mellow-y the flavor is.
Rebecca Brayton: So can you tell us about this competition?
Marrie-Laure Galfout: This is the third edition of the olive oil competition. This is the most important international olive oil competition in North America. This year, we've had 100 participants from 13 different countries. Each participating olive oil chooses in which category he wants his product to be judged. So there is light fruit flavor, medium fruit flavor and strong fruit flavor. And then we have a jury that is made up of experts in the olive oil industry.
Rebecca Brayton: What countries are typical olive oil producers?
Marrie-Laure Galfout: We have a lot of participants that come from Italy and Spain. But there are emerging countries that we can find this year such as Slovenia there's an olive oil from Palestine. We have a lot of participants from Chile as well.
Rebecca Brayton: What denotes a good quality olive oil?
Marrie-Laure Galfout: Usually an olive oil that is appreciated is an olive oil that is fresh and which you can sense that the fruit was pressed while it was still fresh.