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
It does, but it depends on how cold your fridge itself is. If your fridge doesn't get that cold, it'll just get thicker. Compressors in fridges that are old or fridges with any kind of blockage, or even just different models that suck aren't going to get cold enough usually to solidify it like butter. A lot of people actually have fridges that fucking suck, which is why i put that disclaimer there. What makes it even more complicated is that cultivars are all very different from each other so some will harden at higher or lower Temps than others because of varying amounts of wax, but all of them should at the very least get *more* hardened at low temperatures.
The taste test is legitimately less subjective than the fridge test. Olive oils have very specific flavor profiles and those flavor profiles are strong, always. Weak EVOO does not exist. If it has a weak flavor, it is definitely cut with either refined olive oil or seed oil. If it has a sour and rancid flavor, it is cut with either lampante oil or the bottle was just in storage for too long and went rancid, the date of expiry should tell you which one is the case. If you have a way to report it to the Italian police though (this almost always happens with italian oils, more often than others), they will get absolutely fucked for it. Yes, it is taken very seriously by the italians. Hidden adulterated oil is actually a lot more rare than it used to be, but a lot of companies find loopholes with US and Italian laws to hide whatever its mixed with as much as possible (like the finest technically legal print possible, etc).
>spanish cultivar
My favorite is Lechín which is grown in Sevilla, Córdoba, and Cádiz mainly. It's quite pungent and strong. Picual is the most common variety and you've probably had it before without noticing, it's likely in the olive oil you eat, similar to Lechín but less intense. Good flavor, but I'm used to it. Arbequina is rather sweet and fruity and also strong. Hojiblanca is quite good and is also grown in Andalucia. Lastly I'll mention Royal olives, which are grown specifically in the mountains of Cazorla in Jaén. The olive oil from these olives is considered one of the best in the world, but it's also one of the most expensive. It has no bitterness at all and is lightly sweet and doesn't have much fruitiness, slightly peppery aftertaste.
Furthermore, I consider that Israel must be destroyed
Italian oils are riddled with kikery
They imported the olives from poverty stricken shitholes like Tunisia, process it in one of the southern cities like Bari or Taranto
And its dogshit quality, i'm certain kikery is involved since southern Italians are defacto niggers and jews
If you're buying Italian olive oil, make sure it comes from Liguria or Lake Garda regions
It is MILES superior to the Messina crap they peddle in the south
Or cut the nonsense and get yourself a Greek source (essentially Italians but with less judaism)
Rodian oil is by far the best your money can buy and they sell it right outside the walls of the city for like 16€ a liter (tin can)
I'd like to know more about Royal olives, are they like Kalamata? And how much would a liter cost me?