Speaking of olive oil, we lost 20 liters of our family's oil into the bowels of the USPS international cargo depot in the spring. Shipped with no issue from Italy, got to the U.S., and then poof.
Yes, agreed. I tried it once for searing steaks in a cast iron pan. It does have a high smoke point, but I just went right back to rendering a little beef fat in the pan and searing in that. Ribeyes are fatty enough that they go straight onto the hot cast iron and I never have trouble with them sticking.
My firm had a client who went to federal prison for honey laundering. Mislabeling country of origin. Maybe it wasn't honey either. It happens.