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 Specifications and Quality
Extra virgin olive oil grading factors include Free fatty acid content, Peroxide value, and UV absorption.
Grading Factors
Quality assessment for extra virgin olive oil considers Free fatty acid content, Peroxide value, and UV absorption.
- Free fatty acid content
Assessed as oleic acid percentage; lower levels indicate a sound, healthy fruit and contribute to a superior sensory profile and stability.
- Peroxide value
Measures primary oxidation products; high values signal oxidative rancidity that impairs flavour and shelf life.
- UV absorption
Indicates oxidation and possible adulteration; elevated UV absorbance suggests degraded or processed oils.
- Sensory panel evaluation
Expert tasters assess fruitiness, bitterness and pungency while detecting defects like fusty or musty notes, ensuring the oil meets the 'extra virgin' standard.
Common Defects
Recorded defects for extra virgin olive oil include Fusty or muddy sediment, Musty or mouldy, and Rancid.
- Fusty or muddy sediment
Caused by olives stored in poor conditions, leading to anaerobic fermentation; the oil has a muddy, repulsive flavour.
- Musty or mouldy
Develops when olives are kept in humid, mouldy environments; the oil absorbs a fungal, earthy taint.
- Rancid
Oxidative breakdown of unsaturated fats, producing a stale, sharp odour and taste; worsens with age, light and heat.
- Winey or vinegary
A tangy, acetic note from fermentation of olives with yeast or bacterial growth, making the oil taste sour.
Extra 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
| Also known as | EVOO, cold-pressed olive oil |
|---|---|
| Product type | Finished |
| Position in the chain | Processed |
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
| HS codes | 150920, 150910 |
| HS6 description | Vegetable oils; olive oil and its fractions, extra virgin olive oil, whether or not refined, but not chemically modified |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Extra virgin olive oil storage guidance: Store extra virgin olive oil in a cool, dark place away from heat sources and direct light. Exposure to heat and light accelerates oxidation and degrades the delicate sensory characteristics.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store extra virgin olive oil in a cool, dark place away from heat sources and direct light. Exposure to heat and light accelerates oxidation and degrades the delicate sensory characteristics. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical extra virgin olive oil packaging includes Dark glass bottle, Tinned metal can, and Flexible bag-in-box.
- Dark glass bottle
Used for premium retail lots that are protected from light, preserving flavour and slowing oxidation.
- Tinned metal can
Durable and offers complete light protection; common for larger or catering-sized volumes.
- Flexible bag-in-box
A food-grade liner inside a cardboard box provides a convenient, low-cost option for food service and bulk portions.
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
Uses and Related Commodities
| Downstream industries | Retail and consumer packaged goods, Food service and gastronomy, Premium condiment manufacturing, Specialty food distribution |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Adulteration with cheaper oils FraudHigh Mixing with refined or seed oils undermines authenticity and sensory character, posing a reputational risk. | Employ robust supply chain traceability and sensory/chemical testing to verify purity and origin. |
Fat oxidation rancidity Food safetyMedium Unsaturated fats react with oxygen, producing off-flavours and potentially harmful free radicals, especially in warm or light-exposed conditions. | Use nitrogen flushing during storage, and package in opaque, airtight containers to limit oxygen and light exposure. |
Olive fruit fly infestation PestMedium Larvae feed on fruit, causing premature drop and fermentation, which yields defective oil with a bitter or unpleasant taste. | Implement field monitoring and integrated pest management; harvest promptly to reduce exposure to affected olives. |
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.