Extra virgin olive oil (150920) must meet strict chemical thresholds — including free fatty acid content below 0.8% expressed as oleic acid — and pass organoleptic (taste and smell) panel testing with no defects. Virgin olive oil (150930) allows slightly higher acidity and minor sensory defects. Oils that fail virgin standards but are chemically refined fall under 150990. Importers should obtain supplier certificates of analysis and IOC-compliant test results to support the declared grade.

Olive oil grade fraud — labeling lower-grade or blended oil as extra virgin — has been the subject of US Customs and Border Protection enforcement actions and private litigation. CBP may request laboratory analysis to verify declared grade. Importers relying on a premium-grade classification should maintain robust documentation, including third-party testing, to defend the classification if challenged.