In fact, there is no classification of pure olive oil in domestic requirements, and it is not a standard name in European and American countries. Generally divided into virgin olive oil (or extra virgin olive oil) and pomace.

Among them, extra virgin olive oil is produced by the first physical cold pressing technology of fresh fruit, and the standard is the most stringent. It can be taken orally directly, and the daily dosage is less than 25ml, which can quickly regulate constipation and other diseases, but it has very limited effect on general gastrointestinal regulation (olive oil is mainly various high-quality fatty acids, and fatty acids have little effect on general gastrointestinal regulation).

Olive fruit residue is also called cooking olive oil in some countries, that is, chemical extraction oil extracted by cooking olive oil with pressing residue or raw broken fruit as raw materials, and vitamins other than fatty acids in the oil are exhausted. It can't be taken orally, and it is mostly used in cooking, food additives, baking, etc.

Domestic pure olive oil or natural olive oil is mostly a mixture of pomace and low-grade virgin olive oil, and some small brands may also be a mixture of corn oil and other refined vegetable oils, even pure olive oil can't be mentioned, let alone "pure natural".