'I also think that if you filter EVOO to the extent that it raises the smoke point (creating your "refined extra virgin olive oil"), you're going to have a lighter colored, less flavorful oil that you could no longer sell as EVOO.'
The next time you go to the store, look very closely at the extra virgin olive oils. You will notice quite a range in coloration. Some of them are almost as light in color as light olive oil. Remember, extra virgin olive oil is classified as such because of its acid content, not because of its purity.
OK, this is getting to the point where it's just an argument. I don't really associate this message forum with nasty arguments so I'm not going to try to escalate things.
I simply don't think there's any such thing as refined extra virgin olive oil. As far as the color goes: "The color of olive oil is dependant on the pigments in the fruit - Green Olives give a green oil because of the high chlorophyll content. Ripe olives give a yellow oil because of the carotenoid (yellow red) pigments. The color of the oil is influenced by the exact combination and proportions of pigments. A simple equation would be Color = Chlorophyll (Green) + Carotenoids (Yellow red) + other pigments. Color is not an official standard but it certainly excites the consumer." Professor Stan Kailis, University of Western Australia, Perth, WA
I think EVOO is, by definition, unrefined and minimally processed. I think when you talk about a refined EVOO (which I don't think exists), you're referring to a highly filtered EVOO, which would still be unrefined and wouldn't have a smoke point much higher than standard EVOO. If you were to significantly alter the EVOO to substantially increase the smoke point, I think it would be altered to the point that it would no longer be considered EVOO. When you talk about increasing it's "purity" by refining it, I think you would actually make it less pure because you would be removing the pure flavor & color of the EVOO.
You can add whatever adjectives in front of the term "extra virgin olive oil" that you'd like. The simple fact is, you can't really do very much to "refine" it and still call it EVOO. It just is what it is, which is unrefined.