Aglio e olio not emulsifying properly, is my olive oil to blame? (UK)

The user has been unsuccessful in emulsifying the oil and pasta water in their aglio e olio dish, despite following the general cooking steps. They suspect that the use of Aldi's own brand olive oil may be the issue, as they had to add additional fats (Parmesan cheese and butter) to achieve emulsification. The user's cooking process involves boiling salted water, adding pasta, heating olive oil with garlic and chili, adding pasta water to the oil, transferring the pasta to the pan, and continuously stirring while adding pasta water as needed. Despite these steps, emulsification has not occurred solely with the oil and water. The user seeks advice to identify any potential errors in their technique.