Life's Too Short for Bad Olive Oil (Encore)
Summary
Hosts Christine, Kyra, and Rosie welcome back Wirecutter writer Michael Sullivan to discuss how to select and store high-quality olive oil. They cover the "HALT" acronym for degradation factors, emphasize checking harvest dates over best-by labels, and debunk myths about refrigeration. The team also conducts a blind taste test to identify fresh versus rancid oils, offering actionable tips for shoppers.
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