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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If cured and ready for immediate consumption
Olives prepared or preserved for retail sale, like in jars with oil, fall under Chapter 20 for prepared vegetables.
If unpitted
Unpitted olives provisionally preserved use a different statistical suffix within the same heading.
If stuffed with pimento or similar
Stuffed olives have a separate provision within heading 0711 for those containing fillings like peppers.
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
• Verify the olives are solely preserved with approved methods like brine or sulfur dioxide and remain unfit for direct eating to qualify under 0711
• Provide lab analysis or supplier certification confirming pitted status and preservative treatment to avoid reclassification
• Check for any stuffing to ensure correct subheading; common pitfalls include mislabeling as ready-to-eat leading to higher duties
Related Products under HTS 0711.20.40.00
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.