Life's Too Short for Bad Olive Oil
This episode, senior kitchen writer Michael Sullivan demystifies all things olive oil. He shares how to navigate the overwhelming olive oil aisle, what “extra virgin” really means, and the best way to store this kitchen staple so it will stay fresh (and won’t go rancid). Whether you're an olive oil aficionado or just looking to improve your everyday cooking, this episode is packed with essential information to help you select and savor better olive oil. The conversation covers: The enemies of olive oil: Learn the "HALT" acronym – Heat, Air, Light, and Time – and how these factors degrade your oil.What to look for on the label: Understand the crucial difference between a harvest date and a "best by" date, and why it matters. Plus, find out why dark bottles or tins are superior to clear glass.The truth about "extra virgin": Michael explains the standards for extra virgin olive oil and the complexities of international regulations, revealing why the quality on your grocery store shelf might not always match the label.How to identify rancid oil: Learn how to recognize the telltale signs of spoiled olive oil, often described as smelling like "Crayola crayons."Storage secrets: Get actionable tips on where not to store your olive oil at home (including right next to your stove and the refrigerator).Country of origin vs. quality: Michael debunks the myth that certain countries always produce the "best" olive oil and encourages listeners to explore different regions and flavor profiles.The Wirecutter tasting process: Hear about how Michael and the Wirecutter team conduct their rigorous, brand-concealed olive oil taste tests.Michael's top tips for shopping: Discover where to find hidden gems in the grocery store and how transparency from producers can be a sign of quality.And for the adventurous, stick around for a live olive oil taste test where Christine, Caira, and Rosie bravely "swirl, sniff, slurp, and swallow" to experience the nuances of different oils, from grassy and peppery to fruity and bitter.Read a full description of this episode and access a transcript here. Products we recommend:A widely-available olive oil we love: Bertolli Extra Virgin Olive Oil Rich TasteA fruity, buttery oil we love (and is great on fish and salads!): Bono Sicilia PGI Organic Sicilian Extra Virgin Olive OilA balanced green and peppery oil: Graza Sizzle Extra Virgin Olive OilA mild but fresh and silky oil: Cobram Estate California Select Extra Virgin Olive OilMichael’s favorite mail-order oils from Fat Gold Additional reading:The 5 Best Olive Oils You Can Buy at the Store in 2025 Michael SullivanInstagram: /little__michael__
We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› Wirecutter Social and WebsiteInstagram: /wirecutterThreads: /@wirecutterTwitter: /wirecutterFacebook: /thewirecutterTikTok: /wirecutterLinkedIn: /nyt-wirecutterWebsite: https://www.nytimes.com/wirecutter/Newsletter: https://www.nytimes.com/wirecutter/newsletters/ The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset. Find edited transcripts for each episode here: The Wirecutter Show Podcast
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