Halt is the acronym for it, but heat, air, light, and time are the things that really degrade oil.

So exposing it to the air, the light, and then the time, obviously, like, the longer you wait,

but more likely it's going to go rancid.

That's kind of an easy way to remember, like, oh, what should I be doing

with this? How should I be storing this all of all? That's an easy way to remember it.

Those just happen to be the same things that make us look old, right? Heat, air, light, and time. Yeah, exactly. Yeah, I guess it applies to us, too. I'm Christine Cyriclissette.

I'm Cairo Blackwell.

I'm Rosie Garan, and you. I'm Kyra Blackwell.

I'm Rosie Garan, and you're listening to The Wirecutter Show.

Today we're talking about olive oils.

Yes, I love olive oil. I love all of, too. Especially in the summary, especially on like some really fresh veg. Oh, yeah.

Oh, yeah. On a super ripe tomato. Or like when you make your own homemade salad dressing. Yeah, that's good.

I recently heard this hot take by a food journalist who said if you're going to splurge on anything at the grocery store, it should be oil or vinegar. And I kind of subscribe to that. I like being adventurous with taste testing different olive oils. That's interesting. I've never thought about the thing that I would spend the most on. Like what, like I think about that with a wardrobe, like always shoes. Got to get the good shoes. But, but yeah, I could see that. I have a couple of items that, yeah, butter. These things that are the fats that you cook with. Yeah, I like the idea, but honestly, I'm just going to splurge on like the protein every single time. I'd rather spend my money there. But I get it. Well, given it is prime tomato season, olive oil is the thing that you want in the summertime. We thought this would be a great time to talk about our olive oil review with our writer, Michael Sullivan, who has been on the show before. He's awesome. He is just a wealth of knowledge. He is going to come on with us today and talk

about olive oils, the ones we've tasted, the ones we recommend. But also, he's going to give us a real

schooling on how to shop for olive oil. So if you're out there in the grocery store deciding what you're

going to buy, I think you'll be able to walk away from this episode with a lot of really actionable

tips on how to get a great bottle. Yeah, and it turns out one of the ways to identify

good olive oil is to taste it. And we're going to do a little bit of that as well. That's right.

So we're going to take a quick break. When we're back, we us now is Michael Sullivan. He's a senior staff writer on our kitchen team, and he's reviewed a ton of kitchen gear for wirecutter.

And he joined us last October, actually, to talk about kitchen gear that will last a lifetime or close to it.

So for our review of olive oils, Michael researched over 40 oils and tested over a dozen.

And he used to work at an olive oil store. So cool. Michael, welcome back.

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