This is a classic “what’s the difference between a duck” question. Until very recently there was no controls on the content of olive oil. Thats why it wasn’t produced here in the U.S. to any large degree. When American olive oil producers complained about the imports being not all olive oil, regulations were set, and testing began, at least in California. Some of the imports turned out to have no measurable amount of olive oil at all. olive oil content, and acidity depends on where its grown, and when its harvested and processed. I know there is rigorous testing on any product called “virgin, or extra virgin, olive oil, but regular old olive oil that in Europe is considered lamp oil is primarily made from the skins, and pits, of the olive, and is subjected to a lot of processing. This processing no doubt involve some sort of food safe solvent. So the short answer is, only the producer knows for sure what’s in plain old garden variety olive oil. I’ll just keep using venison, or mutton, tallow.
Hungry Horse