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).
>
>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.
>
>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.”