HS Code for Extra virgin olive oil

Extra virgin olive oil is classified under HS code 1509.20. This classification is determined by the General Rules for the Interpretation of the Harmonized System (GRI), specifically focusing on the nature of the product as a vegetable fat. Chapter 15 encompasses animal or vegetable fats and oils and their cleavage products. Heading 1509 is dedicated specifically to olive oil and its fractions, whether or not refined, but not chemically modified. The subheading 1509.20 is reserved for extra virgin olive oil. To qualify for this specific code, the oil must meet strict chemical and organoleptic standards. It must be obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil. It must not have undergone any treatment other than washing, decantation, centrifugation, and filtration. Furthermore, it must possess a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams. If the acidity exceeds this level or if the oil is refined, it must be classified under different subheadings within 1509 or 1510. The distinction is vital for customs valuation and regulatory compliance, as extra virgin olive oil often carries different tariff rates and labeling requirements compared to lower grades.

Products Included

• Premium cold-pressed extra virgin olive oil
• Organic extra virgin olive oil
• Early harvest extra virgin olive oil
• Single-estate extra virgin olive oil
• Filtered and unfiltered extra virgin olive oil

Common Misclassification

Extra virgin olive oil is frequently confused with virgin olive oil, which falls under HS code 1509.30. The primary difference lies in the acidity level; virgin olive oil has a free acidity of up to 2.0 grams per 100 grams, whereas extra virgin must be below 0.8 grams. Another common error is using HS code 1509.90, which is for refined olive oil. Refined oils have undergone chemical processing to remove impurities, which disqualifies them from the 1509.20 category. Additionally, olive-pomace oil, which is extracted from the solid residue of the olives using solvents, must be classified under heading 1510.00 and never under 1509.

FAQ

What is the HS code for extra virgin olive oil?

The international HS code for extra virgin olive oil is 1509.20. This code is used globally to identify the highest grade of olive oil produced solely by mechanical means with low acidity.

Is flavored extra virgin olive oil classified under 1509.20?

No, if the extra virgin olive oil is flavored with herbs, lemon, or chili, it is generally classified under HS code 2103.90 as a mixed condiment or seasoning, or sometimes under 1517.90 as an edible mixture of vegetable oils, depending on the flavoring concentration and local customs rulings.