I wonder if it's the excess refining that cheap oils undergo. The book, "Fats that heal, Fats that Kill" reveals how the original oil goes through multiple heating and cooling stages, chemicals (toxic) are added and boiled away, stabilizers are added etc. etc. This renders the "oil" into something that can sit on the shelf unrefrigerated. As such it's been "plasticized" and not really food anymore. The old saying, if it spoils, eat it before it does and if it won't spoil, throw it out applies, I think.

Olive oil, for the most part must be refrigerated, at least after opening. Many are cold pressed, first pressings, no preservatives etc. Could this be at least ONE of the reasons that olive oil responds well to modification?

What if one were to acquire a "virgin" oil such as the draining of peanut oil from pure, natural peanut butter?