I recently have been seeing posts about Starbucks bringing out a strange coffee with olive oil as an ingredient. I was always under the assumption that olive oil would separate from water and not mix. There must be something I’m not seeing here, and googling will not give me the answers. Do they do something to the olive oil perhaps? Thanks.
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Typically an *emulsifier* is used such as Soy Lecithin. This allows the oil to form into very fine droplets that can be suspended in water. This is because the droplets are small enough such that the force of random molecular motions bumping against the droplets becomes more significant than their buoyancy. This allows them to avoid floating to the top, at least in the short term. They will eventually seperate.
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