Virgin Olive Oil
Virgin olive oil is a vegetable oil obtained from olives. It may be refined or not, but it is not chemically modified.
Prices, specifications and international trade for virgin olive oil under HS 150930, 150910, 150940.
Virgin Olive Oil Price
Published reference · Jul 1, 2026
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 virgin olive oil exports in 2025, at $274M.
Compare virgin olive oil exporting countriesVirgin Olive Oil Specifications and Quality
Virgin olive oil grading factors include Free fatty acidity, Peroxide value, and Sensory profile.
Grading Factors
Quality assessment for virgin olive oil considers Free fatty acidity, Peroxide value, and Sensory profile.
- Free fatty acidity
Measures the level of free fatty acids, which indicates the oil's freshness and quality. Lower acidity is preferred for a more delicate flavour and longer shelf life.
- Peroxide value
Indicates the extent of oxidation, which can lead to rancidity. A lower peroxide value suggests the oil was handled and stored properly.
- Sensory profile
Evaluates the oil's fruity, bitter, and pungent attributes, which are key to its character. A balanced profile is desirable for culinary uses.
- UV absorption
Checks for the presence of conjugated dienes and trienes, which indicate oxidation and potential adulteration. This helps verify the oil's purity.
Common Defects
Recorded defects for virgin olive oil include Rancidity, Mustiness, and Winey or vinegary.
- Rancidity
Caused by oxidation, resulting in a stale, off-flavour. It occurs when the oil is exposed to heat, light, or air for extended periods.
- Mustiness
A defect from olives that were stored too long or under poor conditions, giving the oil a damp, earthy off-taste.
- Winey or vinegary
A sour, sharp flavour from olives that underwent excessive fermentation, often due to delayed processing.
Virgin Olive Oil Facts and HS Code
Virgin olive oil belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 150930, 150910, 150940.
Virgin Olive Oil HS Code
| Also known as | olive oil, extra virgin olive oil, pomace olive oil |
|---|---|
| Product type | Raw |
| Position in the chain | Primary |
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
| HS codes | 150930, 150910, 150940 |
| HS6 description | Vegetable oils; olive oil and its fractions, virgin olive oil, whether or not refined, but not chemically modified |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Virgin olive oil storage guidance: Store in a cool, dark place away from heat, light, and air. Keep containers tightly sealed to prevent oxidation and maintain quality.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store in a cool, dark place away from heat, light, and air. Keep containers tightly sealed to prevent oxidation and maintain quality. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical virgin olive oil packaging includes Glass bottle, Tin can, and Plastic container.
- Glass bottle
Protects the oil from light and is ideal for premium retail packs, preserving quality for the consumer.
- Tin can
Blocks light and is durable for larger retail or food-service sizes, offering good protection during handling.
- Plastic container
Lightweight and cost-effective for bulk food-service use, but must be made of food-grade material that limits oxygen ingress.
Uses & Risks
Virgin olive oil is used in Salad dressing, Cooking oil, and Finishing oil.
End Uses
- Salad dressing
Used as a base or finishing oil in vinaigrettes, where its fruity and peppery notes enhance fresh vegetables.
- Cooking oil
Used for sautéing, roasting, and light frying, where its flavour complements dishes without overpowering them.
- Finishing oil
Drizzled over soups, pasta, or grilled vegetables to add a fresh, aromatic finish.
- Baking ingredient
Incorporated into cakes, breads, and pastries to add moisture and a subtle fruity taste.
- Marinade component
Used in marinades for meats and vegetables, helping to tenderize and infuse flavour.
Uses and Related Commodities
| Downstream industries | Food service, Retail grocery, Food and beverage ingredient manufacturing, Specialty and gourmet food production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Adulteration with cheaper oils FraudHigh Virgin olive oil can be blended with lower-cost oils, which alters its authenticity and quality. | Source from reputable suppliers and test for purity markers such as UV absorption and fatty acid composition. |
Oxidative rancidity Food safetyMedium Exposure to oxygen, heat, or light can cause the oil to oxidize, leading to off-flavours and reduced nutritional value. | Store in sealed, opaque containers and control warehouse temperature to minimize oxygen exposure. |
Temperature fluctuations during transit LogisticsMedium Heat or cold during shipping can accelerate degradation or cause cloudiness, affecting appearance and quality. | Use insulated containers and avoid long exposure to extreme temperatures during transport. |
Virgin Olive Oil Questions
- What defines virgin olive oil and how is it obtained?
- Virgin olive oil is olive oil and its fractions that are not chemically modified. It is obtained from the fruit of the olive tree by mechanical or other physical means without altering the chemical structure.
- How should virgin olive oil be stored to maintain quality?
- Virgin olive oil should be stored in a cool, dark place, protected from heat and light, and kept in sealed containers to preserve its sensory and chemical properties.