Extra virgin olive oil is not olive oil!

A bit of our lack of knowledge and a bit of usage of not accurate wording from chefs side, we have ended up watching on the web and on TV, episodes on cooking and chefs calling the extra virgin olive oil just oil!
Of course, calling the extra virgin olive oil just Oil is incorrect and inaccurate, olive oil is not accurate either though. ”Oil” should be wiped off from our culinary vocabulary. In certain countries, we have seen people calling it “regular” but they mean is the refined olive oil which is a a very low quality (=extremely low quality), product.

Extra virgin olive oil is not oil and it is not even olive oil.  If all of us love the olive juice, we should start naming this natural product properly. Simirarly, we would not call a silver piece as golden piece because both of them are metals, would we?
There is an exception for the usage of ”olive oil” though: ”olive oil” is the name of the juice from olives generally and by itself it consists of a category of products. One of the reason this exception exists in several languages is to differentiate ”olive oil” from the other vegetables oils (juices from vegetables), generally cheap and without health benefits at all, such as sunflower or rapeseed oil.
Let’s see together why extra virgin olive oil can not be named as olive oil.
There are several types of juice from olive:

1. Extra virgin olive oil:  It has superior taste quality and does not have taste faults. Its lab analysis should show results below certain limits: one of them is acidity and more specifically of no more 0.8 % on free fatty acids. It appears to have a plethora of health benefits especially the organic ones. The lower than 0.8% acidity, the better quality of the extra virgin olive oil is. An extra virgin olive oil with acidity 0.5% is better than the one with acidity of 0.7%. This implies better harvesting method i.e. careful selection of olives and better process condition in the olive mill.
2. Virgin olive oil : its quality appear to be lower than the extra virgin olive oil while acidity can be up to 2% on free fatty acids. Taste wise appears to have defects on aroma / scent and flavour. It is suitable for sale/consumption.
3. Olive oil: it is a low quality product as it is refined product from
   

a. bad quality virgin olive oil,
b. previously used virgin olive oil mainly in cooking and frying, and
c. other oxidised virgin olive oil products.
In our opinion, consumers should not consume this product at all. It appears to have no health benefits and no taste or aromas at all.

1. Pomace oil: Extremely unpleasant smell and taste. This must not be consumed by humans. It is dangerous if consumed by people.

It is obvious that as we move from extra virgin olive oil to pomace oil, the taste quality lowers massively to the degree where pomace oil can cause serious harm to humans if consumed.
In certain countries, there is a usage of ”pure olive oil” and we can say categorically that there is no such thing as purity in olive oil as olive oil is a very low quality product which is derived from the refining process of used ”olive oil” products (through cooking, baking, and other oxidised olive oil products). 
Our advice here is to always read the label of the product! It is our obligation as consumers to do so! By law, in all countries, all olive oil products must have label with all the above information clearly stated.
Source: https://organicekiosk.com/oliveoilcategories/