Virgin Olive Oil (Chapter 15 Note 1)

Extra virgin olive oil (150920) must meet the most stringent acidity and sensory standards, while the virgin grade under 150930 allows slightly higher free fatty acid content and different organoleptic thresholds as defined by Chapter 15 Note 1. Importers should obtain a grade certificate from an accredited lab and ensure the declared HTS heading matches the certified grade, since CBP may request supporting documentation.

Certified organic olive oil must be accompanied by a valid organic certificate issued by a USDA-accredited certifying agent or a recognized foreign equivalent. The organic certification affects both the applicable HTS line (e.g., 1509302030 for containers under 18 kg) and USDA National Organic Program labeling requirements. Importers should confirm that the certifying body's accreditation is current before shipment.