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Olive oil is good for you. It is leagues ahead of every other type of plant oil bar perhaps coconut oil. That being said, the olive oil supply in the US has many issues.

Firstly, the types of olive oil -

Extra virgin olive oil: the highest quality oil and the first batches that come off of the press. Also the best for you.

Virgin olive oil: still high quality, comes from the second press of the olives. Still good for you. Does not taste quite as good.

Olive oil: decent, better than seed oils but inferior to most things that are not seed oils. Comes from further processing of the raw olive fruits.

Lampante olive oil: a byproduct from pressing low quality or already heavily processed olives. Rancid and nasty. Not purchasable from grocery stores, but it's important to know what lampante oil is.

Refined olive oil: goyslop-ified olive oil. Overly processed standard olive oil.

What to watch out for when buying olive oil:

Imports from Europe. Several companies (which have not been caught by police yet) will cut ev olive oil with either inferior olive oil or even lampante, or seed oils, and then bottle it for import to the United states. This is particularly a problem in Italy because of the mafia, but has happened in the past with spanish olive oil before too. Know what you're looking for. Real Imports from italy should have everything down to the farm that it came from listed on the bottle by italian law. Spanish Imports must still have the nation and region of origin listed as well. Dubious "italian" olive oil in a plastic bottle that says nothing is probably adulterated.

A safe bet is buying American produced olive oil in glass bottles. It's not the greatest olive oil, but you can trust that it's real because it has to pass through a lot of guidelines that Imports don't.

Another point: plastic bottles. Real evoo usually comes in glass (unless it's in bulk, in which case it does oftentimes come in large plastic bottles). This is true for Europe as well as america.

The taste test: the best way to be 100% sure is to taste it. If it tastes like nothing, it's fake, it is cut with slop. Spanish olive oil should taste fruity and nutty, italian olive oil should taste vegetal and herbaceous (I don't remember what American olive oil tastes like, sorry, but I would 100% guarantee that it does not taste like nothing).

And, if you want to be even more sure, put the oil in the fridge. Vegetable oil stays the same thickness, olive oil will become more viscous. Some say that it has to harden completely like butter to be real olive oil, but this is not true. The problem with this test is that it can only detect oil cut with seed oils, it cannot detect olive oil cut with inferior olive oils.

Stay away from gosylop.

Furthermore, I consider that Israel must be destroyed