Many "extra-virgin" olive oils — including big names such as Bertolli, Crisco, Fillipo Berio and Mazola — don't taste good enough to merit that description, according to Consumer Reports.
By definition, extra-virgin olive oil is supposed to be flawless, but only the top nine of the 23 products CR's experts recently tried were free of flaws. More than half tasted fermented or stale. Two even tasted a bit like . . . let's just say a barnyard. That problem can occur if oil is stored in vats containing sediment that has begun to ferment.