How 1 Tbsp of Olive Oil Calms Half an Acre of Waves
A Harvard lecturer demonstrates how a mere tablespoon of olive oil can calm half an acre of waves.
In a video posted online, Harvard lecturer Greg Kestin demonstrates how a tablespoon of olive oil can calm waves on a lake, explaining the science behind the phenomenon. Kestin shows that the oil molecules interact with water molecules in a way that prevents the wind from creating waves, covering a large area and calming the surface of the water.
A video posted online shows a Harvard lecturer demonstrating how a mere tablespoon of olive oil can calm half an acre of waves. The scientist, Greg Kestin, explains the science behind the mind-blowing phenomenon.
Kestin can be seen at the beginning of the footage navigating on a lake in a canoe. He then pours a tablespoon of olive oil into the water as a countdown starts.
The footage is accelerated so it resembles a time-lapse and the oil has already spread quite far during the first minute of the experiment. Two minutes in, the oil has already covered a large surface around the canoe and waves that were present on the surface have essentially disappeared.
Eight minutes later, the olive oil is covering a surface around the canoe that is equivalent to half an acre, and waves have completely calmed down in that area.
Kestin, who posts on his YouTube channel What The Physics? goes on to explain how such a tiny quantity of olive oil has basically managed to calm the waves on such a large perimeter. His explanation is rather simple and is has to do with the way oil and water molecules interact with each other.
Oil molecules are double sided with positively and negatively charged ends. The oil molecules deprotonate — they lose a positively charged proton — when they come in contact with the water molecules.
The oil molecules flip onto their negatively charged ends when they touch the water molecules, which are positively charged (Positively charged particles attract negatively charged ones, and vice versa.) The negatively charged ends of the oil molecules flip towards the surface of the water while the positively charged ends flip towards the sky.
The result is that each and every oil molecule that was contained in the tablespoon of olive oil has no choice but to spread out across the surface of the water once it touches it.
The oil molecules eventually form a layer that is just one molecule thick; that scrimpy layer of olive oil is what prevents the wind from making waves at the surface of the water.
“Usually, the wind builds up waves by getting traction on the surface of the water but here, the oil acts like a tangled shaggy carpet on top of the water, which doesn’t bend or stretch easily, so instead of making waves, the wind just drags the carpet across the water,” explained Kestin.
That’s how a mere tablespoon of oil was able to cover such a large area and calm the waves.
Just imagine what it can do for your bruschetta.
Related Articles
Jun. 25, 2025
Yeast Study Finds Solution for Olive Mill Wastewater Treatment
A new study explores using Yarrowia lipolytica yeast to convert olive mill wastewater into valuable compounds, potentially benefiting various industries.
Apr. 23, 2025
New Tool Uses Satellite Data to Combat Olive Fruit Fly
Researchers have developed a tool using satellite data to combat olive fruit fly infestations in changing climates.
Mar. 18, 2025
Exploring Olive Oil's Impact on Mental Well-being
The potential benefits of the Mediterranean diet for mental health warrant further research to identify the operative mechanisms.
Dec. 18, 2025
Climate Pressures Drive Search for New Olive Varieties Suited to Modern Groves
Climate change and labor shortages are pushing olive growers to explore new varieties that offer greater resilience, productivity and flavor diversity.
Dec. 29, 2025
China’s Olive Oil Sector Alleviates Poverty but Struggles to Compete
China’s olive oil sector has expanded rapidly with strong government backing, but experts say heavy subsidies and state control have limited efficiency, profitability and global competitiveness.
Nov. 4, 2025
Frequent Olive Oil Consumption Linked to Smaller Waistlines, Study Finds
People who consume extra virgin olive oil nearly every day tend to have smaller waistlines, according to a new study examining the dietary habits of more than 16,000 adults.
Apr. 24, 2025
New Research Reveals Impact of Malaxation on Olive Oil Phenolic Profile
Malaxation, the mixing of crushed olives during milling, greatly affects the phenolic profile of olive oil, impacting taste, stability, and health benefits.
Jun. 16, 2025
New Method Detects Olive Oil Adulteration, Reduces Environmental Impact
Researchers have developed a fast, cost-effective method to detect olive oil adulteration using side-front face fluorescence spectroscopy.