What's funny is that you don't need a label like this to not be olive oil, most "olive oil" in the US isn't really olive oil, it's a blend with a bunch of additives and it's actually spoiled and been packaged up for US-based suckers:

https://www.forbes.com/sites/cathyhuyghe/2014/03/05/the-scam...

You should also NOT BE COOKING with olive oil in most cases. It has a very low smoke point compared to things like Grapeseed Oil or refined Safflower Oil so it's not good for baking, pan frying, or other common cooking techniques. https://en.wikipedia.org/wiki/Smoke_point

If you are going to go through the effort to use Olive Oil, find a store that carries olive oil from trusted producers with a batch date. NOTE: This is most likely not a supermarket.

One of the big challenges with eating food in the US is that the FDA does little to nothing to make sure consumers are aware of what's good quality and good for you.

If you weren't already aware of it, a large percentage of things found in US-based supermarkets have little to no nutritional value and are bad for your body. You should generally stick to things that spoil in the outer isles but there's a lot of research to be done to find proper foods in the US.

Often, local chefs will teach classes about shopping. They can be incredibly valuable and save you thousands of dollars over the next few years on your grocery bill.