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Dades primàries de l'article publicat a la revista Food Science and Technology 121: 108936, Dataset containing SPME-GC-MS raw analytical data (total ion chromatograms, not aligned) obtained and used by Quintanilla-Casas et al. (LWT - Food Science and Technology 121: 108936). Data correspond to the volatile fingerprint of 174 authentic and traceable virgin olive oil samples previously graded by six official sensory panels (data from 2 outlier samples are not included) in the framework of OLEUM project (EC H2020 Programme 2014–2020). Briefly, data correspond to SPME-GC-MS scan intensities of the total ion chromatogram at each retention time from 5.5 to 61.96 min. These data were aligned and used under a fingerprinting approach by Quintanilla-Casas et al. to develop a classification model (PLS-DA approach) to verify the sensory quality of virgin olive oils, and it was suggested as an instrumental method to support sensory panels., SPME-GC-MS data have been obtained by researchers in the OLEUM project This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Program (2014–2020, grant agreement no. 635690). The information and views set out in this article are those of the author(s) and do not necessarily reflect the official opinion of the European Union. Neither the European Union institutions and bodies nor any person acting on their behalf may be held responsible for the use which may be made of the information contained therein. The study was also supported by the Ministerio de Ciencia, Innovación y Universidades (MICINN) from Spain through the Juan de la Cierva and Ramon y Cajal programs (JCI-2012_13412 and RYC-2017-23601), and by the Ministerio de Educación, Cultura y Deporte (MECD) from Spain through the FPU pre-doctoral program (FPU16/01744).