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SITCSection 4
U.S. imports of virgin olive oil (SITC 42141) totaled $228.9M in April 2026, traded with 32 countries.
Importers of Virgin Olive Oil paid $24.1M in duties in April 2026 — an effective duty rate of 11% on $227.9M in dutiable value, based on actual customs collections rather than the published tariff schedule. Virgin Olive Oil imports of $228.9M in April 2026 ran 57% above the year-to-date monthly average of $146.1M.
Last updated: April 2026 dataVirgin olive oil is defined by its production method — mechanical extraction without chemical solvents or refining — and is further graded by free fatty acid content and sensory evaluation into extra virgin, virgin, and ordinary virgin categories, distinctions that carry significant price and regulatory implications. The US market for virgin olive oil is heavily supplied by Mediterranean producers, with Spain and Italy among the leading sources, and the category has been subject to ongoing scrutiny over authenticity and grade fraud, making third-party certification and chain-of-custody documentation important risk-management tools for importers. FDA oversees the admissibility of imported olive oil as a food product, and the International Olive Council (IOC) trade standards — while not legally binding in the US — are widely referenced by buyers and customs authorities when evaluating grade claims. Importers should be aware that mislabeling of grade (e.g., marketing ordinary virgin as extra virgin) can trigger
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Importers should require suppliers to provide IOC-compliant chemical analysis reports (covering free fatty acid content, peroxide value, UV absorbance, and fatty acid profile) alongside sensory panel results from an accredited tasting panel. Third-party testing by an independent laboratory at the point of origin or upon arrival adds another layer of protection. Maintaining a documented chain of custody from the mill through bottling is increasingly expected by major retail buyers and can be critical in the event of an FDA inquiry or private litigation.
Virgin olive oil — including extra virgin — is classified separately from refined olive oil and from blends of refined and virgin olive oil, which fall under different headings. The classification turns on the production method and the absence of chemical refining, not on the IOC grade label alone. Importers should ensure that the product description on the commercial invoice and certificate of origin accurately reflects the extraction method, as misclassification between virgin and refined categories is a common audit finding. Admissibility questions are complex; consult a licensed customs broker for guidance.
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Monthly import values over time