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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If homogenized or pureed preparations
Olive pastes or purees prepared for direct use classify under 2005.10.
If imported whole without pitting
Unpitted olives remain in the same heading but different subheading.
If dried rather than provisionally preserved
Dried olives shift to heading 0713 for dehydrated vegetables.
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Import Tips & Compliance
• Obtain certificates of analysis confirming unsuitability for immediate consumption and pitting process
• Comply with FDA prior notice requirements for preserved olives entering the US
Related Products 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 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.