Chapter 15 is the HS classification category for "Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes." This chapter covers oils and fats extracted from animals and plants and their processed products, including virgin, refined oils, hydrogenated oils, glycerol, etc. Common commodities such as soybean oil, palm oil, olive oil, fish oil, etc. are classified in this chapter. Note: This chapter does not include unrendered animal fats (Chapter 2) and cocoa butter (Chapter 18). Heading 1510 covers "Other olive oil," referring to olive oil other than virgin olive oil (1510.10), i.e., olive oil that has been refined or blended with virgin oil. Specifically includes: refined olive oil (1510.90), blends of olive oil and virgin oil (1510.90), and olive-residue oil (1510.90). However, virgin olive oil (1510.10) and olive oil residue (2306.10) are not classified under this heading. HS code 151000 is a 6-digit subheading. The first 2 digits "15" represent Chapter 15, i.e., Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes. The 3rd-4th digits "10" represent heading 1510, i.e., other olive oil. The 5th-6th digits "00" are the subheading, indicating no further subdivision under this heading. Therefore, 151000 is "Other olive oil," covering all non-virgin olive oil, including refined olive oil and blended olive oil. This commodity is classified under 151000 rather than 151010 (virgin olive oil) or 230610 (olive oil residue) because it has been refined or blended, does not fall within the virgin category, and is not a residue. At the same time, it does not belong to 1511 (palm oil) or 1512 (sunflower seed oil) or other vegetable oils because its raw material is olive.
Chapter
Chapter 15 is the HS classification category for "Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes." This chapter covers oils and fats extracted from animals and plants and their processed products, including virgin, refined oils, hydrogenated oils, glycerol, etc. Common commodities such as soybean oil, palm oil, olive oil, fish oil, etc. are classified in this chapter. Note: This chapter does not include unrendered animal fats (Chapter 2) and cocoa butter (Chapter 18).
Heading
Heading 1510 covers "Other olive oil," referring to olive oil other than virgin olive oil (1510.10), i.e., olive oil that has been refined or blended with virgin oil. Specifically includes: refined olive oil (1510.90), blends of olive oil and virgin oil (1510.90), and olive-residue oil (1510.90). However, virgin olive oil (1510.10) and olive oil residue (2306.10) are not classified under this heading.
Digit Breakdown
HS code 151000 is a 6-digit subheading. The first 2 digits "15" represent Chapter 15, i.e., Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes. The 3rd-4th digits "10" represent heading 1510, i.e., other olive oil. The 5th-6th digits "00" are the subheading, indicating no further subdivision under this heading. Therefore, 151000 is "Other olive oil," covering all non-virgin olive oil, including refined olive oil and blended olive oil.
Classification Basis
This commodity is classified under 151000 rather than 151010 (virgin olive oil) or 230610 (olive oil residue) because it has been refined or blended, does not fall within the virgin category, and is not a residue. At the same time, it does not belong to 1511 (palm oil) or 1512 (sunflower seed oil) or other vegetable oils because its raw material is olive.
📝 Declaration Elements
Product Name: The specific name of the declared commodity, such as "refined olive oil" or "blended olive oil," which must correspond to the HS code. Processing Method: Describe the extraction or refining process of the olive oil, such as "refined," "cold-pressed," "blended," etc. Composition Content: Indicate the purity of the olive oil, whether it is blended with other oils and the proportion, such as "100% olive oil." Packaging Specification: Declare the packaging type and capacity, such as "bottled, 500ml/bottle." Brand: Declare the brand of the commodity; fill in "none" if there is no brand. Country of Origin: The country/region of production or processing, affecting tariffs and trade agreements. Acidity: The free fatty acid content expressed as oleic acid, which is a key indicator for distinguishing virgin and refined olive oil. Product Name: Refined olive oil; Processing Method: Refined; Composition Content: 100% olive oil; Packaging Specification: Bottled, 500ml/bottle; Brand: OliveGold; Country of Origin: Spain; Acidity: ≤0.3%. Mistakenly declaring refined olive oil as virgin olive oil, leading to classification errors and tariff differences. Failing to provide acidity value, making it impossible for customs to determine whether it falls within the virgin category. Blended olive oil without specifying the blending ratio may be required to supplement the declaration.
Product Name
The specific name of the declared commodity, such as "refined olive oil" or "blended olive oil," which must correspond to the HS code.
⚠️ Incorrectly declaring as "virgin olive oil" leading to classification errors.
Processing Method
Describe the extraction or refining process of the olive oil, such as "refined," "cold-pressed," "blended," etc.
⚠️ Failing to specify the degree of refining, vaguely filling in "processed."
Composition Content
Indicate the purity of the olive oil, whether it is blended with other oils and the proportion, such as "100% olive oil."
⚠️ Omitting the blending ratio or falsely reporting as pure olive oil.
Packaging Specification
Declare the packaging type and capacity, such as "bottled, 500ml/bottle."
⚠️ Only writing "carton" without specifying inner packaging.
Brand
Declare the brand of the commodity; fill in "none" if there is no brand.
⚠️ Brand does not match the actual product or spelling errors.
Country of Origin
The country/region of production or processing, affecting tariffs and trade agreements.
⚠️ Incorrect country of origin resulting in preferential tariff rates not being applicable.
Acidity
The free fatty acid content expressed as oleic acid, which is a key indicator for distinguishing virgin and refined olive oil.
⚠️ Failing to provide acidity or providing an incorrect acidity value.
Mistakenly declaring refined olive oil as virgin olive oil, leading to classification errors and tariff differences.
Failing to provide acidity value, making it impossible for customs to determine whether it falls within the virgin category.
Blended olive oil without specifying the blending ratio may be required to supplement the declaration.
🎯 Classification Logic
The core basis for classification is the processing state and composition of the commodity. Virgin olive oil (151010) is obtained only by mechanical pressing, with acidity ≤0.8%; while refined olive oil (151000) undergoes chemical or physical refining, with acidity typically ≤0.3%. Blended olive oil (151000) is made by blending virgin and refined oil. If olive oil is blended with other vegetable oils, it may be classified under 1517. In addition, olive-residue oil is also classified under 151000. 151010 Virgin olive oil: Virgin olive oil is obtained by mechanical pressing without chemical treatment, with acidity ≤0.8%; while 151000 is refined or blended oil, with lower acidity or chemically treated. 151790 Other blended edible oils: 151790 is a mixture of other vegetable oils, containing no olive oil or olive oil is not the main ingredient; 151000 is pure olive oil or olive oil blends. 230610 Olive oil residue: 230610 is the residue after olive oil extraction, used for feed or fertilizer; 151000 is edible oil. 150910 Virgin linseed oil: 150910 is linseed oil, with different raw materials; 151000 is olive oil. Is the processing method refined or blended? Is the acidity ≤0.8%? If not, it may be virgin. Does it contain other vegetable oils? If so, consider 1517. Is the packaging intended for direct consumption? Does the country of origin affect tariffs?
Basis
The core basis for classification is the processing state and composition of the commodity. Virgin olive oil (151010) is obtained only by mechanical pressing, with acidity ≤0.8%; while refined olive oil (151000) undergoes chemical or physical refining, with acidity typically ≤0.3%. Blended olive oil (151000) is made by blending virgin and refined oil. If olive oil is blended with other vegetable oils, it may be classified under 1517. In addition, olive-residue oil is also classified under 151000.
Confused Codes：
151010 - Virgin olive oil
Virgin olive oil is obtained by mechanical pressing without chemical treatment, with acidity ≤0.8%; while 151000 is refined or blended oil, with lower acidity or chemically treated.
151790 - Other blended edible oils
151790 is a mixture of other vegetable oils, containing no olive oil or olive oil is not the main ingredient; 151000 is pure olive oil or olive oil blends.
230610 - Olive oil residue
230610 is the residue after olive oil extraction, used for feed or fertilizer; 151000 is edible oil.
150910 - Virgin linseed oil
150910 is linseed oil, with different raw materials; 151000 is olive oil.
Self-Check：
✓ Is the processing method refined or blended?
✓ Is the acidity ≤0.8%? If not, it may be virgin.
✓ Does it contain other vegetable oils? If so, consider 1517.
✓ Is the packaging intended for direct consumption?
✓ Does the country of origin affect tariffs?
❓ FAQ
What is the difference in HS codes between refined olive oil and virgin olive oil? Refined olive oil is classified under 151000, and virgin olive oil is classified under 151010. The difference lies in the processing method: virgin is only mechanically pressed, with acidity ≤0.8%; refined undergoes chemical treatment, with acidity ≤0.3%. Acidity and processing method must be provided at declaration. What is the difference in HS codes between olive oil and olive-residue oil? Olive oil is classified under 1510 (virgin 151010, other 151000), while olive-residue oil is classified under 230610. Olive-residue oil is the residue after oil extraction, typically used for feed and not edible. How should blended olive oil be declared for HS code? Blended olive oil (blend of virgin and refined) is classified under 151000. The blending ratio and acidity must be indicated at declaration. If blended with other vegetable oils, it may be classified under 1517. How to check the tariff rate for olive oil? Tariff rates vary by country and may change. It is recommended to check the importing country's customs official website or use official databases, such as the General Administration of Customs of China's "Import and Export Commodity Tariff Query" system. Also consider preferential tariff rates under free trade agreements. Is acidity mandatory when declaring olive oil? Yes, acidity is a key indicator for distinguishing virgin and refined olive oil, and customs typically requires it. Acidity is expressed as oleic acid, with virgin ≤0.8% and refined ≤0.3%. Does the country of origin of olive oil affect the HS code? The country of origin does not affect the HS code, but it affects tariff rates and the applicability of trade agreements. The country of origin must be truthfully declared to enjoy preferential tariff rates. How should cross-border e-commerce retail olive oil be declared? Cross-border e-commerce retail olive oil must be declared with the HS code according to the actual commodity, providing elements such as product name, processing method, composition, etc. Small parcels may be eligible for simplified declaration, but accurate classification is still required. If flavorings are added to olive oil, will the HS code change? If flavorings or other ingredients are added, the classification may change. Pure olive oil is classified under 1510, while flavored olive oil may be classified under 2103 or 1517, depending on the ingredients and use.
Q: What is the difference in HS codes between refined olive oil and virgin olive oil?
A: Refined olive oil is classified under 151000, and virgin olive oil is classified under 151010. The difference lies in the processing method: virgin is only mechanically pressed, with acidity ≤0.8%; refined undergoes chemical treatment, with acidity ≤0.3%. Acidity and processing method must be provided at declaration.
Q: What is the difference in HS codes between olive oil and olive-residue oil?
A: Olive oil is classified under 1510 (virgin 151010, other 151000), while olive-residue oil is classified under 230610. Olive-residue oil is the residue after oil extraction, typically used for feed and not edible.
Q: How should blended olive oil be declared for HS code?
A: Blended olive oil (blend of virgin and refined) is classified under 151000. The blending ratio and acidity must be indicated at declaration. If blended with other vegetable oils, it may be classified under 1517.
Q: How to check the tariff rate for olive oil?
A: Tariff rates vary by country and may change. It is recommended to check the importing country's customs official website or use official databases, such as the General Administration of Customs of China's "Import and Export Commodity Tariff Query" system. Also consider preferential tariff rates under free trade agreements.
Q: Is acidity mandatory when declaring olive oil?
A: Yes, acidity is a key indicator for distinguishing virgin and refined olive oil, and customs typically requires it. Acidity is expressed as oleic acid, with virgin ≤0.8% and refined ≤0.3%.
Q: Does the country of origin of olive oil affect the HS code?
A: The country of origin does not affect the HS code, but it affects tariff rates and the applicability of trade agreements. The country of origin must be truthfully declared to enjoy preferential tariff rates.
Q: How should cross-border e-commerce retail olive oil be declared?
A: Cross-border e-commerce retail olive oil must be declared with the HS code according to the actual commodity, providing elements such as product name, processing method, composition, etc. Small parcels may be eligible for simplified declaration, but accurate classification is still required.
Q: If flavorings are added to olive oil, will the HS code change?
A: If flavorings or other ingredients are added, the classification may change. Pure olive oil is classified under 1510, while flavored olive oil may be classified under 2103 or 1517, depending on the ingredients and use.
⚠️ 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.