Styles of canned ripe olives.

  1. Law
  2. CFR 7
  3. Agriculture
  4. Regulations of the Department of Agriculture
  5. Agricultural Marketing Service (Standards, Inspections, Marketing Practices), Department of Agriculture
  6. Requirements and Standards Under the Agricultural Marketing Act of 1946 and the Egg Products Inspection Act
  7. Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products
  8. United States Standards for Grades of Canned Ripe Olives
  9. Product Description, Types, Styles, and Grades
  10. Styles of canned ripe olives.

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§ 52.3753 Styles of canned ripe olives.

(a) Whole. “Whole” olives are those which have not been pitted.

(b) Pitted. “Pitted” olives are those from which pits have been removed.

(c) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts.

(d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts.

(e) Sliced. “Sliced” olives consist of parallel slices of fairly uniform thickness prepared from pitted olives.

(f) Chopped. “Chopped” olives are random-size cut pieces or cut bits prepared from pitted olives.

(g) Broken pitted. “Broken pitted” olives consist substantially of large pieces that may have been broken in pitting but have not been sliced or cut.


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