In order to compare the difference of volatile compounds in different kinds of extra virgin olive oil, six kinds of extra virgin olive oil from three countries were analyzed by solid phase microextraction (SPME) combined with gas chromatography-olfactrometry-mass spectrometry(GC-O-MS), sensory evaluation, and electronic nose. The results showed that the electronic nose could distinguish different olive oil easily; GC-O-MS combined with polar column (DB-Wax) and non-polar column (DB-5) identified 65 kinds of volatile aroma active compounds identified, including 16 kinds of aldehydes, 12 kinds of alcohols, 9 kinds of esters, 6 kinds of ketones, 8 kinds of olefins and terpenes, 5 kinds of aromatic, 3 kinds of acids and 6 other types of compounds. The characteristic aroma components in the extra virgin olive oil were small molecule compounds represented by aldehydes and alcohols, such as (E)-2-hexenal, hexanal, (E)-2-nonenal, 6-methyl-5-hepten-2-one, (Z)-3-hexen-1-ol and so on.