According to https://www.imarcgroup.com/united-states-olive-oil-market
10% of olive oil in the US market is refined using the same hexane process as canola or soybean oil, and another 15% is refined using other chemical processes.
It's not a seed oil but for many people concerned about ultra processed food including refined oils, it's not the "seed" part but the "refined" part that's the issue, and specifically how it is refined.
Though there is also a concern many have about cooking unsaturated fats at very high temperatures causing oxidation/rancidity/free-radicals and thus oxidative stress which is a primary driver of disease, and seed oils tend to have a lot more unsaturated fat than animal fat. Olive oil is more saturated than seed oils but not as saturated as animal fat so it is more prone to oxidation - i.e. it degrades much easier with heat and goes rancid faster and thus is more likely to be rancid/oxidized when used since we don't usually get it fresh.
Is there anything to look for on the label to tell what refining process is used for an olive oil? There are so many different brands now that I suspect some of them are just different labels on the same product.