As a result of their efforts, we are starting to see the origins of olive oils on cans and bottles, albeit in very fine print. But that's only half the battle. The other half is to put Turkish names on Turkish oils to be sold in the United States. In this regard, Turkey is moving in the same direction as Spain, though it is several years behind. Oils that have between 1 and 3 percent oleic acid are considered to be virgin oils.
Most olive oil sold in the United States is pure.
The rest is extra virgin. Though polyphenols are not the only substances in the olive with health-promoting effects, when compared to other commonly used culinary oils such as sunflower, soy etc., they are quite unique and far more beneficial. It's the polyphenols which really set Extra-Virgin Olive Oil apart from any other oil and any other form of olive oil. The more refined, the smaller the amount of polyphenols.