Picual Spanish Style Pitted Green Olives
Whole pitted Picual green olives in Spanish style saline solution, meeting statistical note 1 criteria, packed in ≤8 kg drained weight containers. This fits HTS 2005.70.25.42 precisely due to green color, pitting, and Spanish processing standards excluding vinegar. Known for robust flavor in Mediterranean cuisine.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If in containers over 8 kg
Excess container size for green olives in saline moves to bulk subheading.
If processed into juice
Olive juice, unfermented, falls under heading 2009 for fruit/vegetable juices.
If mixed with significant herbs/spices for sauce
Highly seasoned mixtures become sauces or preparations under heading 2103.
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Import Tips & Compliance
• Document variety traceability to Spain for statistical note compliance
• Avoid mixing with stuffed varieties to stay in whole pitted category
• Register for olive-specific import licenses if applicable
Related Products under HTS 2005.70.25.42
Manzanilla Spanish Style Pitted Green Olives
These are whole pitted green olives in a saline solution, prepared in the Spanish style as defined in statistical note 1 to chapter 20, featuring a specific brine composition and processing typical of Manzanilla variety from Spain. They are packed in containers holding 8 kg or less drained weight, classifying under HTS 2005.70.25.42 due to their green color, pitted form, and adherence to Spanish style criteria. This distinguishes them from other olive preparations not meeting the exact statistical specifications.
Gordal Spanish Style Pitted Green Olives
Gordal variety green olives, pitted and brined in Spanish style saline solution per statistical note 1, in retail containers of 8 kg or less drained weight. This HTS 2005.70.25.42 classification applies to their green color, whole pitted form, and precise Spanish processing standards. Ideal for snacking or salads, they meet chapter 20 criteria for non-vinegar preserved vegetables.
Hojiblanca Spanish Style Pitted Green Olives
Pitted Hojiblanca green olives prepared in authentic Spanish style saline brine as per chapter 20 statistical note 1, in containers ≤8 kg drained weight. Classified in 2005.70.25.42 for their specific green olive characteristics, whole pitted presentation, and statistical conformity. These premium olives are harvested early for crisp texture.
Arbequina Spanish Style Pitted Green Olives
Arbequina variety pitted green olives brined in Spanish style per statistical note 1, in retail containers of 8 kg or less drained weight. HTS 2005.70.25.42 covers this as green, whole pitted olives in saline, not vinegar-preserved. Small size and mild flavor make them popular for appetizers.