What is the difference between extra virgin and virgin olive oil?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
1509 — Olive oil and its fractions; whether or not refined, but not chemically modified
Chapter 15: Animal or vegetable fats and oils
Plain-language overview
Use HS-4 1509 when importing olive oil and its fractions, such as extra virgin or virgin olive oil. For example, if you're bringing in a shipment of extra virgin olive oil in bulk containers, this is the correct heading to classify your goods.
Choosing between HS-6 150920 (extra virgin) and HS-6 150930 (virgin) depends on the oil's acidity and processing. Extra virgin olive oil must meet specific quality standards, while virgin olive oil has a higher acidity level and fewer processing requirements.
If your product falls under HS-6 150940, it refers to virgin olive oils not classified elsewhere in this heading. This could include blends or specific regional types that don’t fit the standard definitions of extra or virgin olive oils.
For oils that are not classified as virgin, such as refined olive oils or those mixed with other oils, use HS-6 150990. This category captures other olive oil fractions that may not meet the virgin classification criteria.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
HS-4 1509 · olive oil import classification · extra virgin olive oil · virgin olive oil · refined olive oil · olive oil fractions · HS-6 150920 · HS-6 150930 · HS-6 150940 · HS-6 150990 · olive oil packaging · olive oil quality standards · importing olive oil · olive oil trade regulations · olive oil customs classification
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Extra virgin olive oil in 5-liter tins
- Virgin olive oil in glass bottles
- Bulk shipments of refined olive oil
- Olive oil blends with other vegetable oils
- Organic virgin olive oil from Italy
- Flavored olive oils (e.g., garlic or herb-infused)
- Olive oil packaged for retail sale
Common questions
Frequent classification questions with short practical guidance.
How do I classify olive oil for import?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What HS code do I use for refined olive oil?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Are there specific quality standards for olive oil imports?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the packaging requirements for importing olive oil?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to determine the correct HS-6 subheading for olive oil?
Match the product to the legal wording, then verify the final pick in your country tariff schedule before filing.
Related topics
Common real-world topics that come up during code comparison.
how to classify olive oil for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
import regulations for olive oil products
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between olive oil subheadings
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
requirements for importing extra virgin olive oil
Check the exact product specs and destination-country tariff notes before finalizing the code.
what to know about olive oil import duties
Check the exact product specs and destination-country tariff notes before finalizing the code.
how to determine olive oil quality for import
Check the exact product specs and destination-country tariff notes before finalizing the code.
packaging options for olive oil shipments
Use this topic to narrow your shortlist, then validate the final code against legal wording.
understanding olive oil fractions in trade
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What is the difference between extra virgin and virgin olive oil?
- Extra virgin olive oil has a lower acidity level and is made from the first cold pressing of olives, while virgin olive oil has a higher acidity and may come from subsequent pressings.
- Which HS-6 code should I use for flavored olive oils?
- Flavored olive oils typically fall under **HS-6 150990** if they are not classified as extra virgin or virgin.
- Are there specific quality standards for importing olive oil?
- Yes, olive oil must meet certain quality standards set by both international and national regulations, particularly for extra virgin and virgin classifications.
- What are the packaging requirements for importing olive oil?
- Olive oil should be packaged in a manner that protects it from light and air, typically in dark glass bottles or tins, and must comply with labeling regulations.
- How can I determine the correct HS-6 subheading for my olive oil?
- Review the product's acidity level and processing method to choose between extra virgin, virgin, or other classifications under HS-4 1509.
- What duties apply to importing olive oil?
- Import duties on olive oil vary by country and can depend on the specific HS code used, so check with your local customs authority for accurate rates.
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Heading-browse mode uses HS-6 150900 (first line of this block).
HS-6 subheadings (4)
- 150920Vegetable oils; olive oil and its fractions, extra virgin olive oil, whether or not refined, but not chemically modified
- 150930Vegetable oils; olive oil and its fractions, virgin olive oil, whether or not refined, but not chemically modified
- 150940Vegetable oils; olive oil and its fractions, virgin olive oils n.e.c. in heading 1509, whether or not refined, but not chemically modified
- 150990Vegetable oils; olive oil and its fractions, other than virgin, whether or not refined, but not chemically modified