Kalamata Olives in Brine
Whole Kalamata olives preserved in a saltwater brine solution, packed in jars for retail sale. These black olives are cured through fermentation and brining, falling under HTS 2005.70.97.00 as olives prepared otherwise than by vinegar or acetic acid, not frozen, and not stuffed or pitted.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If prepared or preserved in vinegar or acetic acid
Vinegar-preserved olives shift to the specific subheading for acetic acid preparations.
If stuffed with peppers or other fillings
Stuffed olives have a dedicated subheading distinguishing them from plain preserved olives.
If temporarily preserved in brine solely for further processing
Provisional preservation for immediate use in manufacture excludes retail-ready products.
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Import Tips & Compliance
• Verify the preparation method is brining or oil without vinegar to avoid misclassification under 2005.70.25
• Provide lab analysis confirming no acetic acid content and net weight per container for customs declaration
• Label containers with country of origin, brine ingredients, and allergen warnings to prevent FDA holds
Related Products under HTS 2005.70.97.00
Green Castelvetrano Olives in Oil
Bright green Castelvetrano olives preserved in olive oil, brightened through lye treatment and brining. Classified under HTS 2005.70.97.00 as other prepared olives not involving vinegar, frozen, or heading 2006 products.
Black Ripe Olives in Water
California-style black ripe olives cured with oxygen processing and packed in water. These fall under HTS 2005.70.97.00 for other non-vinegar preserved olives, distinct from stuffed varieties.
Spanish Queen Olives in Brine
Large Spanish Queen olives fermented in brine, hand-harvested and packed whole for gourmet retail. HTS 2005.70.97.00 applies to these non-vinegar, non-frozen olive preparations.
Sicilian Olives in Herb-Infused Oil
Sicilian olives preserved in oil infused with herbs like oregano and garlic, without vinegar. This preparation method qualifies under HTS 2005.70.97.00 for other olive preservations.
Niçoise Olives in Light Brine
Small French Niçoise olives naturally cured in a light salt brine, ideal for salads. Classified in HTS 2005.70.97.00 as other preserved olives excluding vinegar methods.
Picholine Olives in Oil
French Picholine green olives preserved in pure olive oil after lye and brine treatment. HTS 2005.70.97.00 covers this non-vinegar, retail-packed olive product.