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"Wait, what is wrong with "light" olive oil?" I didn't see this addressed nevertheless, so Matt, my understanding is the fact that the "light" label implies more refined. "In the U.S., flavorless and typically reduced quality (refined) oil is sold as "lite" or "light" oil. " That is lifted from oliveoilsource.com, which also says that there's a lot oil "of such poor quality that it must be refined to produce an edible product", and so they place a term that has positive connotations ("light") on the label and sell it here.
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