What is your reason for saying this? The article does discuss rancid, not just mis-categorized pressing.
The article almost reads like the US is getting old expired oil from Europe, while it's actually getting good oil that has just been produced in a different way.
The linked report [1] goes into deeper detail: They take into account adulteration of "extra virgin" oil with refined oil, water and oil past its expiration date. They call the later "rancid" olive oil because olive oil never really gets rotten, over time (a couple of years at most) it tastes worse because most of the organic components degenerate until it is essentially just liquid fat. That's as bad as olive oil can get, and in that state it could not be sold in most countries of origin.
[1] https://web.archive.org/web/20170607233619/http://c1.oliveoi...