More olive oil facts... Avoid those potato chips!

Did you know there is nothing special about cooking with olive oil in processed foods. But many companies brag about using olive oil in their products. It can be a main selling point for potato chips.
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In fact they should be avoided all together. 
Usually the type of olive oil used is Pomace oil. 
Pomace oil is highly processed olive oil. It's loaded with hexane gas and then heated, de-gummed, bleached, de-ordoerized etc... All the health properties of real olive oil are far gone. "Pure", "Light" and other inferior grades of olive oil should be avoided too.

In fact pomace oil does not even need to be made at an approved food grade facility in Italy. Pomace oil was always meant for fuel oil. It was never suppose to end up in the food chain. But greedy Italian companies figured if they could add just enough good extra virgin oil and/or flavor enhancers to it then they could sell it at a very high margin.

There have been many recalls on Pomace oil for things like being contaminated with mineral oil. I think I even saw that some countries like Spain have banned it. Unregulated olive pomace oil sometimes contain harmful components known as polycyclic aromatic hydrocarbons (PAHs) like benzopyrene, which research has shown to be highly carcinogenic and mutagenic.

So avoid any other foods that lists olive oil on the ingredient list. They would most likely never use Extra Virgin. And if they did the cooking process would destroy the oil and turn it rancid.
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BTW chefs love to cook with an olive oil blend. It's usually blended with canola and sometimes soy. But again we are back to bottom of the barrel olive oil quality.
I'm never impressed when I hear something is cooked with olive oil. In fact I avoid it all together.