Pitted or stuffed
Vegetables provisionally preserved, but unsuitable in that state for immediate consumption: > Olives: > Pitted or stuffed
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0711.20.40.00
Pitted Green Olives in Brine
Green olives that have been pitted and preserved in a brine solution containing sulfur dioxide for provisional preservation during transport. They are unsuitable for immediate consumption due to their preserved state and require further processing like rinsing or seasoning before eating. Classified under HTS 0711.20.4000 as pitted olives provisionally preserved.
Pitted Kalamata Olives in Sulfur Water
Greek-style Kalamata olives pitted and treated in sulfur water for temporary preservation, keeping them unsuitable for immediate use until further prepared. This provisional treatment ensures stability during storage and shipping. Fits HTS 0711.20.4000 for pitted olives not ready for consumption.
Pitted Black Olives Preserved in Brine
Black ripe olives that are pitted and stored in brine with preservatives to maintain quality during transport, rendered unsuitable for eating without additional processing. This matches the chapter's definition for provisional preservation. Under HTS 0711.20.4000 as pitted provisionally preserved olives.
Pitted Cerignola Olives Preserved Provisionally
Italian Cerignola olives that are pitted and treated with preservative solutions like brine to ensure stability prior to use, remaining unfit for direct consumption. Provisional treatment aligns with heading 0711. Under 0711.20.4000 for pitted olives.
Pitted Spanish Olives in Preservative Solution
Spanish Manzanilla olives pitted and immersed in a preservative solution like sulfur water or brine for short-term storage, unsuitable until rinsed and seasoned. Provisional preservation per heading 0711 criteria. Classified in HTS 0711.20.4000 for pitted olives.
Pitted Queen Olives in Brine for Processing
Large Queen olives pitted and preserved in brine solely for transport and storage, not for immediate retail sale, requiring further culinary preparation. Meets Chapter Note for provisional preservation with unsuitability. HTS 0711.20.4000 applies to pitted varieties.
Pitted Gordal Olives in Sulfur Dioxide Solution
Spanish Gordal olives pitted and preserved using sulfur dioxide gas in solution for temporary storage, unsuitable without further treatment. This method fits the chapter's provisional preservation definition perfectly. Classified as HTS 0711.20.4000 pitted olives.