I think the article does reflect the actual state of the oil sold in the USA. The linked report [1] goes into deeper detail: They take into account adulteratio

I think the article does reflect the actual state of the oil sold in the USA. The linked report [1] goes into deeper detail: They take into account adulteration of "extra virgin" oil with refined oil, water and oil past its expiration date. They call the later "rancid" olive oil because olive oil never really gets rotten, over time (a couple of years at most) it tastes worse because most of the organic components degenerate until it is essentially just liquid fat. That's as bad as olive oil can get, and in that state it could not be sold in most countries of origin. [1] https://web.archive.org/web/20170607233619/http://c1.oliveoiltim.es/library/ucd-2010-report.pdf https://web.archive.org/web/20170607233619/http://c1.oliveoi...