I'm on a mission to discover others now. Will definitely look at the Spanish ones.

Thanks @plllog

If there are wineries anywhere accessible to you, or hoity toity gourmet stores, you might check their events schedules to see if they have olive oil tastings. Fun, and easier to find something you like than buying bottles one by one. :)

Just keep in mind that sunlight, heat and air exposure will change extra virgen olive oil into just plain olive oil. So long as it hasn't started to go rancid, you can still cook with it, but you'll lose that special flavor that makes it taste good out of the can. If it comes in a clear bottle, forget it. Dark glass should be fine, as are cans like yours (people argue about which is better, and I think that's personal preference). There was a scandal in the U.S. about EVOO a number of years ago because many imports weren't testing correctly, and they were calling it "counterfeit" and blaming the mob, when it was mostly just mishandled. I don't worry about you in this regard, however, because you know from this experience what the good stuff smells and tastes like.

You've sold me on this olive oil! Thank you for spreading the word. On a similar note, if you are ver in a store selling toasted pumpkin seed oil- buy it. I think it came from Austria- I had it ages ago from a shop that has long closed in my area- Oakville Market - it was shockingly delicious. Could have drunk it with a straw.

There was a scandal in the U.S. about EVOO a number of years ago because many imports weren't testing correctly, and they were calling it "counterfeit" and blaming the mob, when it was mostly just mishandled.

That's incorrect. It's actually deliberate fraud. I've discovered how good California olive oils are and now buy them exclusively.

"True
extra-virgin olive oil comes exclusively from the first pressing of the
olive harvest and contains no additives. "You know, when you see it
there [in Italy], it's this almost luminescent green," Campanile says.
"It looks like nothing you've seen before, and tastes like nothing
you've tasted before."

Unfortunately, by the time this heavenly
liquid reaches American shores, much of it has lost its luster, often
due to improper storage or tampering. Journalist Tom Mueller, who has researched the industry,
estimates that half the oil sold as extra-virgin in Italy and 75-80
percent of the oil sold in the U.S. does not meet the legal grades for
extra-virgin oil.

The most common type of fraud, Campanile
explains, is mixing Italian extra-virgin with lower quality olive oils
from North Africa and around the Mediterranean. In other cases, a bottle
labeled "extra-virgin olive oil" may not be olive oil at all, just a
seed oil like sunflower made to look and smell like olive oil with a few
drops of chlorophyll and beta-carotene. Major Sergio Tirro of the
Italian Carabinieri police, one of the top investigators of food fraud
in Europe, showed 60 Minutes' Bill Whitaker just how easy it is to make a realistic-looking fake.

"Olive
oil fraud has gone on for the better part of four millennia," Campanile
says. "The difference now is that the food supply chain is so vast, so
global, and so lucrative that it's easy for the bad guys to either
introduce adulterated olive oils or mix in lower quality olive oils with
extra-virgin olive oil."

http://www.cbsnews.com/news/60-minutes-overtime-how-to-buy-olive-oil/

Yes, but there were also a number of makers who were exonerated. They actually figured out that it was the bad handling that had affected a lot of those imports.

Either way, if you know what good EVOO is like, there's no way to fake it. You might be able to fake the label, but not whether it's true EVOO. I suppose you could perfume it, like truffle oil, but it's pretty easy for someone with a modicum of experience to tell the difference. Said truffle oil always smells chemical to me.

You referenced something that happened years ago. The CBS report aired earlier this year.

We live in the mountains east of Bakersfield and Rio Bravo
farms just started advertising olive oil for sale at the ranch office that is
just outside of the canyon on our road to Bakersfield so its definitely on my
list to stop and see what they have.

Oh! Sorry, CindyMac. Yes, I was talking about years ago. I don't know about the current. Thanks for the clarification.

how easy it is to make a realistic-looking fake This is interesting. How can you tell by looks? As I said, it's probably oxidized if it's in a clear bottle and even if it was EVOO, it will have lost its oomph. If it's in a tin, how can you tell by looking? If you open it and smell it, you can taste it. I can smell it too. Olive oil smells like olives. EVOO smells like flowers and all kinds of fruits. If it smells like parsley and carrots, surely that's different?

Always best to buy locally.

The best olive oil I've ever tasted comes from olives grown right in Texas! best tasting olive oil

Thanks for your opinions everyone.