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.
Topics discussed
Sponsor: Betterment
Intro: Olive oil storage and episode preview
Guest introduction: Michael Sullivan
Sponsors: NYC Community Trust, Apple Card
How Wirecutter tests olive oil
True or False: Common olive oil myths
Harvest date vs. Best By date
Tasting methodology and sensory evaluation
Storage basics: Heat, Air, Light, Time (HALT)
Understanding 'Extra Virgin' labeling
Regulations: California, EU, and US standards
Adulteration and purity testing
Identifying rancid oil
Freshness: Harvest timing and shelf life
Country of origin and single origin oils
Blends vs. single estate oils
Recap of buying tips
Sponsors: NYC Community Trust, Visible, Museum
Common storage mistakes and containers
Plastic bottles and oxygen exposure
Should you refrigerate olive oil?
Where to find good olive oil
Live taste test: Swirl, sniff, slurp
Taste test results and recommendations
Light banter and closing remarks
Final thoughts and show notes
Credits and Sponsor: NYC Community Trust
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