Extra Virgin Olive Oil
Extra virgin olive oil is a vegetable oil obtained from olives without chemical modification. It is classified as a distinct oil fraction in trade classifications.
Prices, specifications and international trade for extra virgin olive oil under HS 150920, 150910.
Extra Virgin Olive Oil Price
Published reference · Jul 1, 2026
Extra virgin olive oil is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
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Spain led reported extra virgin olive oil exports in 2025, at $3.8B.
Compare extra virgin olive oil exporting countriesExtra Virgin Olive Oil Facts and HS Code
Extra virgin olive oil belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 150920, 150910.
Extra Virgin Olive Oil HS Code
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
|---|---|
| HS codes | 150920, 150910 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for extra virgin olive oil include Mechanical cold pressing, Centrifugal separation, Filtration.
Production and Storage
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Uses & Risks
Extra virgin olive oil is used in Culinary cooking, Salad dressings, and Cosmetics.
End Uses
- Culinary cooking
Used for sautéing, roasting, and as a flavoring oil in a variety of dishes
- Salad dressings
Provides a base for vinaigrettes and emulsified dressings
- Cosmetics
Incorporated into skin‑care and hair‑care formulations for its moisturizing properties
Extra Virgin Olive Oil Questions
- What defines extra virgin olive oil and how is it classified?
- Extra virgin olive oil is a vegetable oil derived from olives and classified as olive oil and its fractions, extra virgin olive oil, whether or not refined, but not chemically modified. It belongs to the HS code 150920 category for vegetable oils. The classification emphasizes that the oil meets strict sensory and chemical standards to retain its natural qualities.
- How should extra virgin olive oil be stored to preserve its quality?
- Extra virgin olive oil should be stored in a cool, dark place, ideally below 20 °C, in tightly sealed containers to limit exposure to light, heat, and oxygen. Maintaining a stable temperature and protecting the oil from moisture helps preserve its flavor, aroma, and nutritional properties throughout its shelf life.