Rice wine vinegar and rice vinegar are the same thing, so that's easy.
For additional pantry-stocking:
Seasoned rice vinegar is just rice vinegar with a little salt & sugar added. It's intended to be the right mixture for a number of recipes, not the least of which is sushi rice, although in my experience you're better off seasoning plain rice vinegar to the correct balance.
Rice wine is, of course, sake. Generally if you're cooking with rice wine you want a moderately priced, clear filtered sake like Gekkeikan. The same advice about cooking with regular wine applies here; don't try to cook with anything undrinkable.
Mirin is a specific kind of light, sweet rice wine used in braised dishes, dipping sauces, steamed fish, etc. If you can't find it, buy a drinkable sake and add around two teaspoons of sugar per 1/4 cup of sake.
Nothing else is going to taste like extra-virgin olive oil, but extra-virgin isn't necessary for cooking at all. As a matter of fact, the smoke point of extra-virgin olive oil is so low that it's not often used for cooking. For cooking with olive oil, usually the choice would be "refined" or "pure" olive oil. Honestly, those don't taste like much. So whatever neutral oil you usually use (soybean, canola, peanut and vegetable are a few options) will work just fine.
Best Answer
Tartare sauce is mayonnaise with capers, pickles and lemon juice. Recipe varies to consumer taste.
It's easy to make at home.