Refined Olive Oil
Refined olive oil is a vegetable oil derived from olives that has been processed to remove impurities and improve stability. It is used as a cooking and food‑preparation oil after refining.
Prices, specifications and international trade for refined olive oil under HS 150990.
Refined Olive Oil Price
Published reference · Jul 1, 2026
Refined olive oil is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore refined olive oil pricesRefined Olive Oil Suppliers
Find refined olive oil suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore refined olive oil suppliersRefined Olive Oil Exports and Imports
Spain led reported refined olive oil exports in 2025, at $1.2B.
Compare refined olive oil exporting countriesRefined Olive Oil Specifications and Quality
Refined olive oil grading factors include Free fatty acid content, Peroxide value, and Color and clarity.
Grading Factors
Quality assessment for refined olive oil considers Free fatty acid content, Peroxide value, and Color and clarity.
- Free fatty acid content
Lower free fatty acid levels indicate better quality and a more stable oil, as higher levels can lead to off-flavors and reduced shelf life.
- Peroxide value
Measures primary oxidation products; a lower peroxide value suggests less rancidity and better freshness, which is critical for a neutral oil.
- Color and clarity
Refined olive oil should be light in color and clear; any cloudiness or darkening may indicate improper processing or storage.
- Odor and taste neutrality
The oil should have a neutral, clean sensory profile without off-notes, as its purpose is to not overpower the food.
Common Defects
Recorded defects for refined olive oil include Rancidity, Soapy or waxy taste, and Cloudiness or sediment.
- Rancidity
Oxidative rancidity produces stale, cardboard-like or fishy off-flavors, making the oil unsuitable for consumption.
- Soapy or waxy taste
Incomplete refining can leave soapy or waxy residues, indicating poor neutralization or washing steps.
- Cloudiness or sediment
Haze or sediment may result from incomplete filtration or moisture, affecting appearance and stability.
Refined Olive Oil Facts and HS Code
Refined olive oil belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 150990.
Refined Olive Oil HS Code
| Also known as | pure olive oil, olive oil |
|---|---|
| Product type | Intermediate |
| Form | Refined |
| Position in the chain | Processed |
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
| HS codes | 150990 |
| HS6 description | Vegetable oils; olive oil and its fractions, other than virgin, whether or not refined, but not chemically modified |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Refined olive oil storage guidance: Store in a cool, dry place away from light and oxygen, with containers tightly sealed to prevent oxidation. Avoid exposure to heat sources and strong odors.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store in a cool, dry place away from light and oxygen, with containers tightly sealed to prevent oxidation. Avoid exposure to heat sources and strong odors. |
| Processing steps |
|
Packaging
Typical refined olive oil packaging includes Flexible intermediate bulk container, Steel drum, and Glass bottle.
- Flexible intermediate bulk container
Used for bulk transport to food manufacturers, offering cost-effective storage and easy dispensing.
- Steel drum
Common for smaller bulk shipments, providing protection from light and oxygen while being stackable.
- Glass bottle
Used for retail or food service portions, preserving quality through a barrier against light and air.
Uses & Risks
Refined olive oil is used in Cooking oil, Mayonnaise and salad dressings, and Food service frying.
End Uses
- Cooking oil
Used for frying, sautéing, and baking where a neutral flavor is preferred, providing a stable medium for high-heat cooking.
- Mayonnaise and salad dressings
Serves as a base oil, contributing a smooth texture without dominating the flavor profile of the condiment.
- Food service frying
Employed in commercial kitchens for deep-frying due to its high smoke point and consistent performance.
- Margarine and spreads
Blended with other fats to create spreadable products, where its neutral taste allows other ingredients to shine.
- Canned fish and vegetables
Used as a packing medium, preserving the food's texture and flavor while adding a subtle oiliness.
Uses and Related Commodities
| Downstream industries | Food processing, Food service, Retail grocery, Condiment manufacturing, Bakery and snack production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Adulteration with cheaper oils FraudHigh Refined olive oil can be mixed with lower-cost seed or pomace oils, deceiving buyers and compromising quality. | Implement supply chain traceability and request laboratory analysis for authenticity markers. |
Oxidative rancidity Food safetyMedium Exposure to oxygen, light, or heat accelerates oxidation, producing off-flavors and potentially harmful compounds. | Use nitrogen flushing in storage tanks, keep containers sealed, and store in a cool, dark environment. |
Temperature fluctuations during transport LogisticsMedium Heat or cold spikes in transit can cause condensation, cloudiness, or accelerated degradation, affecting quality. | Use insulated containers and monitor temperature during shipment to maintain stable conditions. |
Refined Olive Oil Questions
- What defines refined olive oil compared to virgin olive oil?
- Refined olive oil is olive oil that has been processed to remove sensory defects and is not chemically modified; it is classified separately from virgin olive oil.
- How should refined olive oil be stored to maintain quality?
- Store refined olive oil in a cool, dark place, tightly sealed to protect it from light, heat and oxygen, which can cause oxidation and rancidity.
- Can refined olive oil be used for high‑temperature cooking?
- Yes, refined olive oil has a higher smoke point than virgin olive oil, making it suitable for frying, sautéing and other high‑heat culinary applications.