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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If cured with vinegar for retail
Retail-ready Kalamata olives with added vinegar are prepared fruits/vegetables under 2005.
If simply dried without liquid preservation
Dried olives of any variety fall under dried leguminous vegetables if applicable, or general dried.
If specifically listed as pitted elsewhere, but for unpitted nesi
Tariff distinguishes pitted vs. unpitted within provisional olive provisions.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Include variety-specific documentation; Kalamata must confirm unpitted status via photos or samples
• Watch for reclassification if brine includes herbs/spices, potentially moving to Chapter 20
• Ensure containers are food-grade and labeled with preservation method to avoid CBP holds
Related Products under HTS 0711.20.38.00
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.
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.