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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If treated with vinegar during curing
Vinegar curing processes are explicitly covered in the dedicated subheading.
If for industrial dehydration preparation
Olives provisionally preserved for drying or further manufacture use different headings.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Provide phytosanitary certificates proving treatment against pests like olive fruit fly
• Declare exact brine salt concentration to comply with FDA sodium labeling rules
• Separate bulk drums from retail jars in documentation to prevent bulk reclassification
Related Products under HTS 2005.70.97.00
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.
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.
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.