Black Olives in Salt Solution
Unpitted black olives stored in a high-salt aqueous solution to prevent spoilage during shipping. This provisional preservation renders them too salty for direct consumption, necessitating dilution or processing. Fits HTS 0711.20.38.00 for other unpitted olives not pitted.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If oxidized and packed for retail sale
Commercially prepared black olives ready for consumption are under prepared/preserved vegetables in Chapter 20.
If pitted and in retail containers
Pitted olives intended for direct consumption shift to specific Chapter 20 subheadings.
If provisionally preserved but pitted
Pitting changes the specific statistical classification within provisional vegetables.
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Import Tips & Compliance
• Document salt concentration levels to prove unsuitability for immediate consumption as per Chapter Note to 0711
• Avoid common error of importing in retail packaging; bulk drums ensure Chapter 7 classification
• Comply with FDA prior notice requirements for preserved vegetables entering the US
Related Products under HTS 0711.20.38.00
Kalamata Olives in Brine
Whole Kalamata variety olives preserved in a sulfur water or brine mixture for temporary storage. Unsuitable in this state for immediate eating due to preservation treatment, requiring further curing. Covered by HTS 0711.20.38.00 as other unpitted olives.
Sicilian Olives Provisionally Preserved
Unpitted Sicilian olives stored in a weak acid brine to ensure transport viability. Too bitter and preserved for direct eating, destined for further industrial use. Classed under HTS 0711.20.38.00 other category.
Green Olives in Brine
Whole green olives preserved in a brine solution containing salt and water, treated solely for provisional preservation during transport or storage. They remain unsuitable for immediate consumption due to their high salinity and require rinsing or further processing before eating. Classified under HTS 0711.20.38.00 as unpitted olives provisionally preserved.
Spanish Queen Olives in Preservative Solution
Large unpitted Spanish Queen olives treated with sulfur dioxide gas or solution for provisional preservation. They cannot be consumed immediately due to chemical treatment and require processing. HTS 0711.20.38.00 applies to these other unpitted olives.