Aroma compounds of extra virgin olive oils obtained from Kalinjot and Bardhi Tirana cultivars were investigated for the first-time employing GC-MS. The Kalinjot oils were obtained from two different regions, namely Vlora and Himara, while the Bardhi Tirana oils were obtained from the Tirana Region during the 2017-2018 harvesting season. In total, the number of detected volatile compounds in both cultivars was 32. A total of 29 aroma compounds were detected in the Kalinjot cv. oils from Vlora and Himara. The total comprised aldehydes (6), alcohols (12), esters (3), terpenes (6), and phenols (2) were detected. Meanwhile, the investigation of the Bardhi Tirana cv. olive oil resulted in the discovery of 17 aroma compounds including aldehydes (6), alcohols (8), esters (2), and phenols (1). Therefore, the profile and concentration of volatile compounds in oils were affected by both variety and geographical area. (E)-2-Hexenal was the main volatile compound in both the Kalinjot and Bardhi Tirana samples.