Currently there are many brands of olive oil on the market, and the quality of olive oil is uneven, so it is an urgent need to improve the classification of olive oil classification and extra virgin olive oil identification method. Visible absorption spectroscopy can be used to detect non-added reagents without direct contact with the sample. Therefore, for the purpose of distinguishing extra virgin olive oil, the spectroscopic measurement of different kinds of vegetable oils was carried out by visible absorption spectroscopy. In order to distinguish the extra virgin olive oils, spectroscopic measurements of different kinds of vegetable oils were carried out using visible absorption spectroscopy. It was found that the extra virgin olive oil had four distinct absorption peaks in the wavelength of 500～780 nm, while other kinds of vegetable oils had weak or no absorption in this band. what’s more, the spectral characteristics of the same brand of vegetable oil were very similar. The correlation coefficients of the visible absorption spectra of vegetable oils in four different wavelength ranges were calculated, and the correlation coefficients of the visible absorption spectra of different kinds of vegetable oils were compared. The results showed that the spectral correlation coefficients of the extra virgin olive oils in the wavelength range of 520～700 nm were 0.999 6. The spectral correlation coefficients between extra virgin olive oil and other kinds of vegetable oil were lower than 0.267 8, and the correlation coefficients between extra virgin olive oil and other olive oils were between 0.194 6 and 0.835 8. The results showed that the correlation coefficient method of visible absorption spectra is a fast and non-contact method for distinguishing extra virgin olive oil. In this paper, a method for rapid identification of extra virgin olive oil was established, that is, the correlation coefficient method of visible absorption spectrum. The method has a certain application value in the actual identification of extra virgin olive oil.