So you might want to take some more extreme measures to make sure your beloved EVOO is actually EVOO.
Italy recently had to increase the penalties for olive oil fraud because investigations and studies are showing that olive oil fraud is increasing and the stuff you're buying at the grocery store as "extra-virgin olive oil" might actually not be legit EVOO.
The way EVOO is made requires crushing the olives and retaining the juice. The olive oil must be manually pressed and NO chemicals can be involved in the process.
However UC Davis did a study that found about 69% of imported olive oil that is labeled 'extra-virgin' is not actually 'extra-virgin' - the oils had issues ranging from oxidation, being combined with cheaper, refined oils, made from damaged olives or simple being improperly processed.
The issue isn't in the legitimacy of the 'extra-virgin' title either - when the olive oil is compromised in some way, it can affect the flavor and scent as well.
So how do you avoid these compromised oils?
First and foremost, become educated about EVOO.
Also, keep some of these tips in mind:
Look for a fresh fruit smell (good!) and avoid anything that smells like a band-aid or crayon (very bad). Never buy EVOO in a clear bottle (light damage). Find a harvest date. Look for seal of certification. Don't look for the cheapest. And resist the urge to savor (aim to finish the bottle in 30-60 days).
There you have it.