1509 - Olive oil and its fractions, whether or not refined, but not chemically modified:

This HTS category, 1509, encompasses pure olive oil and its various fractions. The key defining characteristic is that the oil must originate from olives and, while it can undergo refining processes, it must not be chemically modified. This exclusion of chemical modification is crucial for distinguishing it from other oils or derivatives that might undergo esterification or other chemical alterations. The scope includes olive oil intended for various uses, provided it meets the physical and chemical specifications defined within this heading.

Within the broader Chapter 15, which deals with a wide array of animal and vegetable fats and oils, Heading 1509 is specifically dedicated to olive oil. It is distinct from other vegetable oils covered in Chapter 15, such as those derived from soybeans, sunflowers, or palm, due to its unique botanical origin. Unlike Heading 1510, which covers "Other oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, and mixtures of such oils or fractions with oils or fractions of heading 1509," this heading strictly pertains to olive oil derived solely from olives.

Heading 1509 is further subdivided to provide more granular classification based on the quality and processing of the olive oil. The subcategories, 1509.20 (Extra virgin olive oil), 1509.30 (Virgin olive oil), and 1509.40 (Other virgin olive oils), differentiate based on acidity levels, sensory characteristics, and production methods that define virgin olive oil grades. The residual subcategory, 1509.90 (Other), captures any remaining olive oil that, while not chemically modified, does not meet the specific criteria for virgin or extra virgin grades.