The extra virgin olive oil (EVOO) has a high lipid composition, which is unique and desirable for product diversification, therefore, this oil is frequently adulterated. The objectives of this study are to evaluate fatty acids (FAs) and squalene (SQ) in EVOO produced in El Olivo, Mexico (OMx) and its quality, compared to commercial Olive Oils (COO). The FAs and SQ quantifications in the EVOO-OMx were done with gas chromatography and column chromatography, respectively. The quality of the EVOO-OMx was measured with acidity index (AI) and iodine index (II), and compared with the following COO: (1) OO-Spain, (2) EVOO-Spain, (3) EVOO-Mx, (4) a mixture of vegetable oil (MVO-Mx) and (5) EVOO-OMx. The concentration of unsaturated FAs predominated (89.60 %), where oleic was the majority (76.76 %), and its SQ content was high (10 mg g−1 of oil). The AI in EVOOs was ≤ 0.8 % oleic acid, as reported by international organizations and standards. EVOO-OMx was the one with an II value within that specified for EVOO (78.44 cg I2 g−1). The EVOO-OMx has a higher quality in FAs, SQ and stability than the COO.