California Olive Ranch makes a good extra virgin olive oil that's widely available in US grocery stores.

https://nymag.com/strategist/article/best-olive-oils-according-to-chefs.html

>Many of our experts mentioned California Olive Ranch as a go-to (it’s also a brand often used in professional test kitchens).
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>Anna Hezel, senior editor at Epicurious and author of Lasagna: A Baked Pasta Cookbook, calls it a “mellow and mild olive oil that is still pleasant-tasting.” She uses it for frying, baking, and drizzling, noting that she has “never had a bad bottle.” This is because California Olive Ranch is one of the few bigger producers that always note the harvest date.
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>Nick Coleman, olive-oil expert, educator, and co-founder of the olive-oil subscription service Grove and Vine, says, “It has a light-to-medium body, is a little buttery and viscous in the mouth, and isn’t too assertive.” Plus, he adds, “it’s at a price point you can really cook with.”

Yeah I got that one too, it's a mass-produced olive oil, probably taking leftovers from all farmers and just mixing them together or something. It's also one of the cheapest olive oils, after home-brands