Chapter 15 covers animal and vegetable fats and oils and their cleavage products, prepared edible fats, animal waxes, etc. It includes crude and refined oils extracted from oil seeds and fruits, as well as oils obtained through chemical modification. However, this chapter does not include unrendered animal fats (Chapter 2) or cocoa butter (Chapter 18). Virgin olive oil, as a vegetable oil, is classified under this chapter. Heading 1509 specifically covers olive oil and its fractions, whether or not refined, but not chemically modified. It includes virgin olive oil, refined olive oil, and blends thereof with virgin oil. However, it does not include olive residue oil (heading 1520) or chemically modified olive oil (heading 1517 or 1518). The first 2 digits 15 represent Chapter 15: Animal and vegetable fats and oils and their cleavage products. Digits 3-4, 09, represent heading 1509: Olive oil and its fractions. Digits 5-6, 10, represent subheading 150910: Virgin olive oil. This subheading is further subdivided into: 15091010 (virgin olive oil for edible use) and 15091090 (other virgin olive oil). Note: The subheading distinction is based on whether it is for direct consumption, not on acidity or processing method. Virgin olive oil is oil obtained from olive fruit by mechanical pressing or centrifugation, without chemical treatment, meeting the description of heading 1509. It differs from refined olive oil (150990) because refined oil undergoes chemical or physical refining; it also differs from olive residue oil (1520) because residue oil is extracted from pomace. Therefore, it is classified under 150910.
Chapter
Chapter 15 covers animal and vegetable fats and oils and their cleavage products, prepared edible fats, animal waxes, etc. It includes crude and refined oils extracted from oil seeds and fruits, as well as oils obtained through chemical modification. However, this chapter does not include unrendered animal fats (Chapter 2) or cocoa butter (Chapter 18). Virgin olive oil, as a vegetable oil, is classified under this chapter.
Heading
Heading 1509 specifically covers olive oil and its fractions, whether or not refined, but not chemically modified. It includes virgin olive oil, refined olive oil, and blends thereof with virgin oil. However, it does not include olive residue oil (heading 1520) or chemically modified olive oil (heading 1517 or 1518).
Digit Breakdown
The first 2 digits 15 represent Chapter 15: Animal and vegetable fats and oils and their cleavage products. Digits 3-4, 09, represent heading 1509: Olive oil and its fractions. Digits 5-6, 10, represent subheading 150910: Virgin olive oil. This subheading is further subdivided into: 15091010 (virgin olive oil for edible use) and 15091090 (other virgin olive oil). Note: The subheading distinction is based on whether it is for direct consumption, not on acidity or processing method.
Classification Basis
Virgin olive oil is oil obtained from olive fruit by mechanical pressing or centrifugation, without chemical treatment, meeting the description of heading 1509. It differs from refined olive oil (150990) because refined oil undergoes chemical or physical refining; it also differs from olive residue oil (1520) because residue oil is extracted from pomace. Therefore, it is classified under 150910.
📝 Declaration Elements
Product Name: The specific name of the declared commodity, which should be stated as virgin olive oil, and may include grade such as extra virgin, ordinary virgin, etc. Processing Method: Describe the extraction process, such as cold pressing, centrifugal separation, etc., to prove it is virgin. Acidity: Free fatty acid content expressed as oleic acid, typically extra virgin ≤0.8%, ordinary virgin ≤2.0%. Packaging Specifications: Declare the packaging method and net weight, such as glass bottles, iron drums, etc., as well as the capacity per unit. Brand: Declare the brand of the commodity; if no brand, state "unbranded". Origin: Declare the country or region of origin, such as Spain, Italy, etc. Use: State the use, such as edible, cosmetic, etc., which affects subheading classification. Product Name: Extra Virgin Olive Oil; Processing Method: Cold Pressed; Acidity: 0.5%; Packaging Specifications: 500ml/bottle, 12 bottles/carton; Brand: Olitalia; Origin: Italy; Use: Edible. Confusing virgin with refined, declaring refined oil as virgin. Acidity not provided or unit incorrect, affecting subheading determination. Use declaration unclear, leading to subheading classification errors.
Product Name
The specific name of the declared commodity, which should be stated as virgin olive oil, and may include grade such as extra virgin, ordinary virgin, etc.
⚠️ Declaring only as olive oil without distinguishing between virgin or refined.
Processing Method
Describe the extraction process, such as cold pressing, centrifugal separation, etc., to prove it is virgin.
⚠️ Failing to provide the processing method, or incorrectly declaring it as refined.
Acidity
Free fatty acid content expressed as oleic acid, typically extra virgin ≤0.8%, ordinary virgin ≤2.0%.
⚠️ Incorrect acidity unit or failure to provide specific values.
Packaging Specifications
Declare the packaging method and net weight, such as glass bottles, iron drums, etc., as well as the capacity per unit.
⚠️ Unclear packaging specification description, such as only writing "boxed".
Brand
Declare the brand of the commodity; if no brand, state "unbranded".
⚠️ Brand inconsistent with actual or omitted.
Origin
Declare the country or region of origin, such as Spain, Italy, etc.
⚠️ Incorrect origin declaration or confusion with brand.
Use
State the use, such as edible, cosmetic, etc., which affects subheading classification.
⚠️ Failure to distinguish between edible and non-edible, leading to classification errors.
Confusing virgin with refined, declaring refined oil as virgin.
Acidity not provided or unit incorrect, affecting subheading determination.
Use declaration unclear, leading to subheading classification errors.
🎯 Classification Logic
The core basis for classification is processing method and use. Virgin olive oil must be obtained from olive fruit by mechanical means, without chemical treatment, and only through washing, decantation, centrifugation, or filtration. If refined, it is classified under 150990. If extracted from pomace, it is classified under 1520. Meanwhile, the distinction between subheadings 15091010 and 15091090 lies in whether it is for direct consumption. 150990 Refined Olive Oil: Refined olive oil undergoes chemical or physical refining to remove impurities and free fatty acids, while virgin oil is only mechanically extracted. 152000 Olive Residue Oil: Residue oil is extracted from olive pomace, while virgin oil is extracted from whole fruit. 151000 Other Olive Oil: 151000 covers blends of olive oil with other oils, while 150910 is pure olive oil. 151790 Edible Oil Mixtures: This code is for blended oils, while 150910 is a single olive oil. Confirm the processing method is mechanical pressing or centrifugation. Confirm it has not undergone chemical refining. Confirm the acidity meets virgin standards. Confirm whether the use is edible or non-edible. Confirm the origin and brand information are consistent.
Basis
The core basis for classification is processing method and use. Virgin olive oil must be obtained from olive fruit by mechanical means, without chemical treatment, and only through washing, decantation, centrifugation, or filtration. If refined, it is classified under 150990. If extracted from pomace, it is classified under 1520. Meanwhile, the distinction between subheadings 15091010 and 15091090 lies in whether it is for direct consumption.
Confused Codes：
150990 - Refined Olive Oil
Refined olive oil undergoes chemical or physical refining to remove impurities and free fatty acids, while virgin oil is only mechanically extracted.
152000 - Olive Residue Oil
Residue oil is extracted from olive pomace, while virgin oil is extracted from whole fruit.
151000 - Other Olive Oil
151000 covers blends of olive oil with other oils, while 150910 is pure olive oil.
151790 - Edible Oil Mixtures
This code is for blended oils, while 150910 is a single olive oil.
Self-Check：
✓ Confirm the processing method is mechanical pressing or centrifugation.
✓ Confirm it has not undergone chemical refining.
✓ Confirm the acidity meets virgin standards.
✓ Confirm whether the use is edible or non-edible.
✓ Confirm the origin and brand information are consistent.
❓ FAQ
How to distinguish virgin olive oil from refined olive oil? Virgin olive oil is extracted from olive fruit by mechanical pressing or centrifugation, without chemical treatment, retaining natural components. Refined olive oil undergoes chemical or physical refining to remove impurities and free fatty acids, with a lighter color and taste. In HS codes, virgin is classified under 150910, refined under 150990. What is the difference between subheadings 15091010 and 15091090 for virgin olive oil? 15091010 refers to virgin olive oil for direct consumption, while 15091090 refers to virgin olive oil for other uses (such as cosmetic use). The key difference lies in the declared use; if for edible use, it is classified under the former, otherwise the latter. What key elements are required for declaring virgin olive oil? Product name, processing method, acidity, packaging specifications, brand, origin, and use are required. Among these, processing method and acidity are key to proving virginity, and use determines subheading subdivision. How does the acidity of virgin olive oil affect classification? Acidity itself does not determine the HS code, but it is an indicator for distinguishing virgin oil grades (extra virgin, ordinary virgin) and affects commercial value. Classification still primarily relies on processing method. If olive oil is blended, which code should it be classified under? If virgin olive oil is blended with other oils, it is no longer classified under 150910 and may be classified under 151000 or 151790. Only pure virgin olive oil can be classified under 150910. How to check tariffs for cross-border e-commerce sales of virgin olive oil? Tariff rates vary by country and change over time. It is recommended to check the destination country's customs official website or use an official tariff database, entering HS code 150910 to obtain the latest rate. Also pay attention to origin preference agreements. Does the packaging specification of virgin olive oil affect classification? Packaging specifications do not affect HS code classification but affect the filling of declaration elements. Regardless of large or small packaging, as long as it meets the definition of virgin, it is classified under 150910. How to avoid misclassification of virgin olive oil? Ensure accurate declaration of processing method, acidity, and use, and refer to customs classification decisions or advance rulings. If in doubt, consult a professional customs broker or customs authorities.
Q: How to distinguish virgin olive oil from refined olive oil?
A: Virgin olive oil is extracted from olive fruit by mechanical pressing or centrifugation, without chemical treatment, retaining natural components. Refined olive oil undergoes chemical or physical refining to remove impurities and free fatty acids, with a lighter color and taste. In HS codes, virgin is classified under 150910, refined under 150990.
Q: What is the difference between subheadings 15091010 and 15091090 for virgin olive oil?
A: 15091010 refers to virgin olive oil for direct consumption, while 15091090 refers to virgin olive oil for other uses (such as cosmetic use). The key difference lies in the declared use; if for edible use, it is classified under the former, otherwise the latter.
Q: What key elements are required for declaring virgin olive oil?
A: Product name, processing method, acidity, packaging specifications, brand, origin, and use are required. Among these, processing method and acidity are key to proving virginity, and use determines subheading subdivision.
Q: How does the acidity of virgin olive oil affect classification?
A: Acidity itself does not determine the HS code, but it is an indicator for distinguishing virgin oil grades (extra virgin, ordinary virgin) and affects commercial value. Classification still primarily relies on processing method.
Q: If olive oil is blended, which code should it be classified under?
A: If virgin olive oil is blended with other oils, it is no longer classified under 150910 and may be classified under 151000 or 151790. Only pure virgin olive oil can be classified under 150910.
Q: How to check tariffs for cross-border e-commerce sales of virgin olive oil?
A: Tariff rates vary by country and change over time. It is recommended to check the destination country's customs official website or use an official tariff database, entering HS code 150910 to obtain the latest rate. Also pay attention to origin preference agreements.
Q: Does the packaging specification of virgin olive oil affect classification?
A: Packaging specifications do not affect HS code classification but affect the filling of declaration elements. Regardless of large or small packaging, as long as it meets the definition of virgin, it is classified under 150910.
Q: How to avoid misclassification of virgin olive oil?
A: Ensure accurate declaration of processing method, acidity, and use, and refer to customs classification decisions or advance rulings. If in doubt, consult a professional customs broker or customs authorities.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.