> Not all extra virgin or other olive oil is pure(or virgin). The
> recommended pure brands were Bariani or Oliflix.

Formerly (I think this just changed), labelling in the USA specified that
"pure" olive oil was actually chemically and heat processed from the
leftovers after the virgin olive oil was pressed.

What you want is "extra virgin" olive oil which is from the first pressing
with low acidity.

Olive oil is the only oil commonly available in a relatively unprocessed raw
form. I would avoid brands like Bertolli and go with any decent Italian,
Spanish or Greek oil that is extra virgin. These are from first pressing and
are not chemically or heat processed.

For cooking and consumption, I would strongly consider goose fat which you
can get in cans. Goosefat is very stable at relatively high temperatures,
unlike olive oil, and has a composition in fats very similar to butter.

--Richard