@surftohealth88 I hate to break your bubble but all food oils including olive are produced by industrial processes.
Minimal processing are the oils labeled Extra Virgin and Cold Pressed. This just emulsifies the seed and then mechanically separates the oil by pressing or spinning. Depending on the source that extracts 30% to 50% of the oil. To get the oil out of the residue it is heated and subject to solvent extraction (hexane or ethyl acetate). These processes introduce impurities, so it then goes through a chemical clarification process. Any cheap oil, including olive will go through this process. In the US it is more likely that olive oil will be counterfeit than any other source. In EU residual solvent in oil must be less than 2 ppm. No testing is done in the US and the use of solvent in the production process does not need to be disclosed. If you find Extra Virgin Cold Pressed Canola / Rapeseed oil it will be good quality and healthy.

Wild rapeseed has about 40% Erucic acid. Through over a decade of selective breeding Canadian agricultural scientists reduced this to less than 2% (required in both US & Canada to sell for human consumption) that both improved the taste and shelf life. Like most cheap oils (Sun, Safflower, Corn, Soy, Peanut) almost all goes through the full industrial processing. As far as the name it was changed for the same reason there are not thousands of Kroc's hamburger joints across the US -- the name raises a lot of negative associations.