Do check the source of your olive oil first of all, inquire beyond the label & call companies to see how they really process their oil. Many use hexane (petrochemicals) to extract the pits before pressing. Buy stone-pressed! And know that many olive oils even if extra virgin, etc. are cut w/cheap, refined, filler oils like hazelnut, sunflower etc that are lowgrade & then also heated on the backend. Natch they do not have to tell you this. Bariani is one of the purest on the market, used by lots of hard core raw foodies. Do a taste test & you will see the difference immediately if there are synthetics/chemicals in your oil. The bottle should always be dark to reduce oxidation. If it's a clear bottle, know it's low quality and rancid. Your issue may not be olive oil per se, but the quality of what you're eating.