Chapter 15 is the major category in the HS classification system covering "Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes." This chapter covers fats and oils extracted from animal and vegetable raw materials, including virgin, refined, and modified fats and oils, as well as cleavage products such as fatty acids and glycerol. However, it excludes animal fats and oils that have undergone only preliminary rendering (classified under Chapter 2) and chemically synthesized single fatty acids (classified under Chapter 29). This chapter is an important foundational classification chapter for the food, chemical, and cosmetics industries. Heading 1509 covers "Olive oil and its fractions, whether or not refined, but not chemically modified." It specifically includes virgin olive oil (subheading 1509.10) and refined olive oil (subheading 1509.90). Virgin oil is obtained by mechanical pressing, while refined oil undergoes processes such as deacidification, decolorization, and deodorization. Products under this heading must be derived entirely from the olive tree (Olea europaea) and must not have undergone any chemical modification (such as hydrogenation, interesterification, etc.). Code 150990 is a 6-digit subheading: the first 2 digits "15" represent Chapter 15 (Animal or vegetable fats and oils and their cleavage products); digits 3-4 "09" represent heading 1509 (Olive oil and its fractions); digits 5-6 "90" represent subheading 1509.90, i.e., "Refined olive oil." Here "90" is the subheading number, indicating olive oil other than virgin olive oil (subheading 10), including refined olive oil and blends of virgin and refined oil. This code is 6 digits in the HS international standard, and individual countries may extend it to 8-10 digits for statistical or tariff subdivision purposes. This product is classified under 150990 because it is refined olive oil, which meets the definition of heading 1509 "Olive oil and its fractions," and is not virgin olive oil (150910). At the same time, it has not been chemically modified, so it is not classified under 1516 (modified fats and oils) or 1517 (artificial lard, etc.). The difference from 150910 lies in the processing method: refined oil undergoes chemical or physical refining, has lower acidity, and has different sensory characteristics from virgin oil.
Chapter
Chapter 15 is the major category in the HS classification system covering "Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes." This chapter covers fats and oils extracted from animal and vegetable raw materials, including virgin, refined, and modified fats and oils, as well as cleavage products such as fatty acids and glycerol. However, it excludes animal fats and oils that have undergone only preliminary rendering (classified under Chapter 2) and chemically synthesized single fatty acids (classified under Chapter 29). This chapter is an important foundational classification chapter for the food, chemical, and cosmetics industries.
Heading
Heading 1509 covers "Olive oil and its fractions, whether or not refined, but not chemically modified." It specifically includes virgin olive oil (subheading 1509.10) and refined olive oil (subheading 1509.90). Virgin oil is obtained by mechanical pressing, while refined oil undergoes processes such as deacidification, decolorization, and deodorization. Products under this heading must be derived entirely from the olive tree (Olea europaea) and must not have undergone any chemical modification (such as hydrogenation, interesterification, etc.).
Digit Breakdown
Code 150990 is a 6-digit subheading: the first 2 digits "15" represent Chapter 15 (Animal or vegetable fats and oils and their cleavage products); digits 3-4 "09" represent heading 1509 (Olive oil and its fractions); digits 5-6 "90" represent subheading 1509.90, i.e., "Refined olive oil." Here "90" is the subheading number, indicating olive oil other than virgin olive oil (subheading 10), including refined olive oil and blends of virgin and refined oil. This code is 6 digits in the HS international standard, and individual countries may extend it to 8-10 digits for statistical or tariff subdivision purposes.
Classification Basis
This product is classified under 150990 because it is refined olive oil, which meets the definition of heading 1509 "Olive oil and its fractions," and is not virgin olive oil (150910). At the same time, it has not been chemically modified, so it is not classified under 1516 (modified fats and oils) or 1517 (artificial lard, etc.). The difference from 150910 lies in the processing method: refined oil undergoes chemical or physical refining, has lower acidity, and has different sensory characteristics from virgin oil.
📝 Declaration Elements
Product Name: The specific name of the declared commodity, which should accurately reflect the product's attributes, such as "Refined Olive Oil" or "Extra Virgin Olive Oil." Processing Method: Describe the extraction or refining process of the olive oil, such as "refining," "deacidification," "decolorization," etc., to distinguish between virgin and refined. Composition Content: Indicate the main fatty acid composition or purity of the olive oil, such as oleic acid content, free acidity, etc., to ensure compliance with the subheading definition. Packaging Specifications: Declare the packaging type and capacity, such as "iron drum, 200 liters/drum" or "glass bottle, 500 ml/bottle." Brand: If there is a brand, the brand name should be declared; if there is no brand, fill in "None." Country of Origin: The country or region where the olive oil is produced, such as "Spain," "Italy," etc., affecting tariffs and rules of origin. Use: Describe the final use of the olive oil, such as "edible," "cosmetic use," "industrial use," etc. Product Name: Refined Olive Oil; Processing Method: Refining (deacidification, decolorization, deodorization); Composition Content: Oleic acid content ≥70%, free acidity ≤0.3%; Packaging Specifications: Iron drum, 200 liters/drum; Brand: None; Country of Origin: Spain; Use: Edible. Confusing refined olive oil with virgin olive oil, failing to clearly indicate "refined" in the product name. Declaring the processing method as "cold pressed" or "virgin," inconsistent with the actual refining process. Failing to provide acidity value or fatty acid composition, making it impossible to prove compliance with subheading 1509.90.
Product Name
The specific name of the declared commodity, which should accurately reflect the product's attributes, such as "Refined Olive Oil" or "Extra Virgin Olive Oil."
⚠️ Incorrectly declaring as "Olive Oil" without distinguishing between refined or virgin, leading to classification errors.
Processing Method
Describe the extraction or refining process of the olive oil, such as "refining," "deacidification," "decolorization," etc., to distinguish between virgin and refined.
⚠️ Misreporting the refining process as "cold pressed" or "virgin," causing classification disputes.
Composition Content
Indicate the main fatty acid composition or purity of the olive oil, such as oleic acid content, free acidity, etc., to ensure compliance with the subheading definition.
⚠️ Failing to provide acidity value, making it impossible to prove it is refined oil (typically acidity ≤0.3%).
Packaging Specifications
Declare the packaging type and capacity, such as "iron drum, 200 liters/drum" or "glass bottle, 500 ml/bottle."
⚠️ Vaguely filling in "bulk" without specifying the specific packaging, affecting customs inspection.
Brand
If there is a brand, the brand name should be declared; if there is no brand, fill in "None."
⚠️ Confusing the brand with the manufacturer, or failing to declare the brand, leading to infringement risks.
Country of Origin
The country or region where the olive oil is produced, such as "Spain," "Italy," etc., affecting tariffs and rules of origin.
⚠️ Misreporting as the trader's location rather than the actual country of production.
Use
Describe the final use of the olive oil, such as "edible," "cosmetic use," "industrial use," etc.
⚠️ Confusing edible and industrial uses, which may involve different regulatory conditions.
Confusing refined olive oil with virgin olive oil, failing to clearly indicate "refined" in the product name.
Declaring the processing method as "cold pressed" or "virgin," inconsistent with the actual refining process.
Failing to provide acidity value or fatty acid composition, making it impossible to prove compliance with subheading 1509.90.
🎯 Classification Logic
The core criteria for classification are: 1) The product is derived entirely from Olea europaea; 2) It has undergone a refining process (deacidification, decolorization, deodorization, etc.) but has not been chemically modified; 3) It is not virgin olive oil (subheading 1509.10). According to HS notes, subheading 1509.90 includes refined olive oil and blends of virgin and refined oil. If the olive oil has undergone chemical modification such as hydrogenation or interesterification, it is classified under 1516. If mixed with other fats or oils, it may be classified under 1517. 150910 Virgin Olive Oil: Virgin oil is obtained by mechanical pressing without refining, and typically has higher acidity (though extra virgin has acidity ≤0.8%). Refined oil undergoes chemical or physical refining, has lower acidity, and different sensory characteristics. 151000 Other Olive Oil and Its Fractions: 1510 covers olive oil fractions (such as olive oil stearin, olive oil fatty acids), while 1509 covers whole olive oil. If the olive oil has undergone fractionation, it is classified under 1510. 151610 Hydrogenated Olive Oil: Hydrogenation is a chemical modification that changes the chemical structure of the oil, and is therefore classified under 1516. Refined olive oil is not chemically modified and retains its original triglyceride structure. 151790 Mixed Edible Oil: If olive oil is mixed with other vegetable oils, it is classified under 1517. 150990 requires the product to be pure olive oil, not blended with other fats or oils. Is it clearly declared as refined olive oil? Does the processing method include a refining process? Is the acidity or fatty acid composition provided? Is it confirmed that no chemical modification has been applied? Is it mixed with other fats or oils?
Basis
The core criteria for classification are: 1) The product is derived entirely from Olea europaea; 2) It has undergone a refining process (deacidification, decolorization, deodorization, etc.) but has not been chemically modified; 3) It is not virgin olive oil (subheading 1509.10). According to HS notes, subheading 1509.90 includes refined olive oil and blends of virgin and refined oil. If the olive oil has undergone chemical modification such as hydrogenation or interesterification, it is classified under 1516. If mixed with other fats or oils, it may be classified under 1517.
Confused Codes：
150910 - Virgin Olive Oil
Virgin oil is obtained by mechanical pressing without refining, and typically has higher acidity (though extra virgin has acidity ≤0.8%). Refined oil undergoes chemical or physical refining, has lower acidity, and different sensory characteristics.
151000 - Other Olive Oil and Its Fractions
1510 covers olive oil fractions (such as olive oil stearin, olive oil fatty acids), while 1509 covers whole olive oil. If the olive oil has undergone fractionation, it is classified under 1510.
151610 - Hydrogenated Olive Oil
Hydrogenation is a chemical modification that changes the chemical structure of the oil, and is therefore classified under 1516. Refined olive oil is not chemically modified and retains its original triglyceride structure.
151790 - Mixed Edible Oil
If olive oil is mixed with other vegetable oils, it is classified under 1517. 150990 requires the product to be pure olive oil, not blended with other fats or oils.
Self-Check：
✓ Is it clearly declared as refined olive oil?
✓ Does the processing method include a refining process?
✓ Is the acidity or fatty acid composition provided?
✓ Is it confirmed that no chemical modification has been applied?
✓ Is it mixed with other fats or oils?
❓ FAQ
How do I look up the HS code for refined olive oil? You can check through the General Administration of Customs website, HS code lookup tools, or consult a customs broker. Enter the keyword "refined olive oil" and the system will match it to 150990. Be sure to confirm the product meets the definition of refined and verify the national subheading (e.g., China's 10-digit code is 1509900000). What is the difference in classification between refined olive oil and virgin olive oil? Virgin olive oil is classified under 150910, and refined olive oil under 150990. The difference lies in the processing method: virgin oil is obtained only by mechanical pressing, while refined oil undergoes refining steps such as deacidification, decolorization, and deodorization. Proof of processing method is required at declaration. What elements need to be declared for refined olive oil? Typically, product name, processing method, composition content, packaging specifications, brand, country of origin, and use need to be declared. Specific requirements are subject to customs regulations; it is recommended to consult the "Catalogue of Specifications for Declaration of Import and Export Commodities of the People's Republic of China" in advance. If olive oil is mixed with other oils, which code should it be classified under? Mixed fats and oils are generally classified under 1517, such as 151790. However, if after mixing, olive oil remains the main component and its basic characteristics are not changed, it may still be classified as olive oil, depending on the specific composition and processing. How do I look up the tariff rate for refined olive oil? Tariff rates vary by country, trade agreement, and country of origin. You can check China Customs' "Import and Export Tariff" or query agreement rates through the "China Free Trade Area Service Network." It is recommended to use the General Administration of Customs' "Tariff Query" system. What certifications are needed to export refined olive oil to the EU? Exporting to the EU requires compliance with EU food safety standards, and may require providing health certificates, certificates of origin, composition analysis reports, etc. For specifics, consult the EU importer or local customs. Can products under HS code 150990 be used for cosmetics? Yes. Refined olive oil is commonly used in cosmetics. However, note that if used for cosmetics, it may also need to comply with cosmetic regulatory requirements, and the use field should indicate "cosmetic use" at declaration. How do I distinguish refined olive oil from olive oil fractions during classification? Olive oil fractions (such as olive oil stearin, olive oil fatty acids) are classified under 1510. Refined olive oil is a complete triglyceride that has not undergone fractionation. If the product has undergone hydrolysis, fractionation, or similar processing, it should be classified under 1510.
Q: How do I look up the HS code for refined olive oil?
A: You can check through the General Administration of Customs website, HS code lookup tools, or consult a customs broker. Enter the keyword "refined olive oil" and the system will match it to 150990. Be sure to confirm the product meets the definition of refined and verify the national subheading (e.g., China's 10-digit code is 1509900000).
Q: What is the difference in classification between refined olive oil and virgin olive oil?
A: Virgin olive oil is classified under 150910, and refined olive oil under 150990. The difference lies in the processing method: virgin oil is obtained only by mechanical pressing, while refined oil undergoes refining steps such as deacidification, decolorization, and deodorization. Proof of processing method is required at declaration.
Q: What elements need to be declared for refined olive oil?
A: Typically, product name, processing method, composition content, packaging specifications, brand, country of origin, and use need to be declared. Specific requirements are subject to customs regulations; it is recommended to consult the "Catalogue of Specifications for Declaration of Import and Export Commodities of the People's Republic of China" in advance.
Q: If olive oil is mixed with other oils, which code should it be classified under?
A: Mixed fats and oils are generally classified under 1517, such as 151790. However, if after mixing, olive oil remains the main component and its basic characteristics are not changed, it may still be classified as olive oil, depending on the specific composition and processing.
Q: How do I look up the tariff rate for refined olive oil?
A: Tariff rates vary by country, trade agreement, and country of origin. You can check China Customs' "Import and Export Tariff" or query agreement rates through the "China Free Trade Area Service Network." It is recommended to use the General Administration of Customs' "Tariff Query" system.
Q: What certifications are needed to export refined olive oil to the EU?
A: Exporting to the EU requires compliance with EU food safety standards, and may require providing health certificates, certificates of origin, composition analysis reports, etc. For specifics, consult the EU importer or local customs.
Q: Can products under HS code 150990 be used for cosmetics?
A: Yes. Refined olive oil is commonly used in cosmetics. However, note that if used for cosmetics, it may also need to comply with cosmetic regulatory requirements, and the use field should indicate "cosmetic use" at declaration.
Q: How do I distinguish refined olive oil from olive oil fractions during classification?
A: Olive oil fractions (such as olive oil stearin, olive oil fatty acids) are classified under 1510. Refined olive oil is a complete triglyceride that has not undergone fractionation. If the product has undergone hydrolysis, fractionation, or similar processing, it should be classified under 1510.
⚠️ 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.