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You're eating a lot of fake, rotten olive oil — here's how to find the real stuff

• Know that certain words are meaningless. Words like "light," "natural," or "pure" are all unregulated terms and don't carry any meaning.
  In the US, terms like "first pressed," "cold pressed," and "first cold pressed" are also unregulated and therefore meaningless — those terms date back to old ways of making oil that are rarely used now.
• Only buy "extra virgin" olive oil. Even if much of that is faked, know that things just labeled "olive oil" or "pure olive oil" are even more likely to be poor quality.
• Olmsted also recommends certain producers, including
  •  McEvoy Ranch from California;
  • Cobram Estate from Australia; or
  • Oro Bailen from Spain.
• Certain retailers also stock high quality oils, including  
  • T.J. Robinson's Fresh Pressed Olive Oil Club (available online);
  • Zingerman's, in Ann Arbor, Michigan (available online);
  • Oliviers & Co. (available online);
  • recommendations on extravirginity.com.
• Certain certifications are excellent signs of quality.
  • For California oils, you can look for "COOC Certified Extra Virgin."
  • The "EVA" label from the Extra Virgin Alliance is a global certification.
  • Italian olive grower association UNAPROL has a "100% Quality Italiana" certification that's another great sign.
• If you can find a harvest date on a bottle, that's great — you don't want anything older than one year old.
• Fresh is key. You don't want to expose the oil to light, which will degrade it, and it starts to go bad as soon as you open it. For that reason, Olmsted recommends small cans or bottles that you use quickly.

source  Kevin Loria, Tech Insider

A daily dose of OLIVE oil may lower risk of dying from Dementia

Study shows Extra Virgin Olive Oil staves off multiple forms of dementia in mice

What is the White Stuff in Olive Oil?

While loose fragments in your olive oil can be an indicator of the product going bad, that’s not always the case. Cold temperatures are probably the culprit behind your olive oil’s coagulation.

Like a variety of other fruits, olives have waxy, protective coatings. (Think about the shiny peel of a Honeycrisp apple.)
When olive oil is placed in a cold environment, the natural waxes start to separate from the liquid, and come together in small fragments or clumps.
The white stuff in olive oil might not look appetizing, but this process is natural and won’t harm the flavor.

How to Get Rid of It

How can you tell if your oil is going bad or if it’s simply cold? If you’re on the fence about whether something is good or not, err on the side of caution. However, to know for sure, all you need to do is warm the oil up a bit.

According to Olive Oil Marketplace, quality oil that has separated due to freezing temps will return to its clear, normal consistency after it warms up. If you notice waxy white flecks floating around in your oil, let it come to room temperature.
If things still look cloudy after some time, soak the bottle in a warm water bath. It should completely clarify if it’s good to use.