Yes, that's why it's in the article. However, in the article, the author claims there's a label certifying some types of olive oil that can help the consumer determine if the olive oil is real. How do we find the real thing? Olmsted recommends a few reliable retailers, including Oliviers & Co. in New York and New Jersey. Otherwise, look for labels reading “COOC Certified Extra Virgin” — the newly formed California Olive Oil Council’s stamp — or the international EVA and UNAPROL labels.
A lot of those labeling standards are too weak as well. Its kind of unfortunate because just like "Organic" companies find loop holes and abuse the process. I feel like there should just be a full disclosure process where producers have to disclose Origin of all ingredients as well as how long how much of the product was aged for on the certifies site. That way if you ever wanted to make sure your food was made correctly you could always spot check.