0711.20 - Olives:

This category, HTS Code 0711.20, specifically covers olives that have been provisionally preserved but are not yet suitable for immediate consumption in their current state. Provisional preservation methods typically include treatment with sulfur dioxide gas, in brine, in sulfurous water, or in a solution containing other substances which ensure their preservation but do not yet render them edible. The key characteristic is that while preserved, further processing or preparation is required before consumption.

In contrast to its sibling categories, this classification is solely dedicated to olives. For instance, HTS Code 0711.40.00.00 deals with cucumbers, including gherkins, which are also provisionally preserved but distinct in their botanical and physical nature. Similarly, other sibling categories within 0711 cover mushrooms, truffles, and a broad range of "other vegetables" or mixtures, none of which would encompass olives.

Within the 0711.20 classification, further distinctions are made based on the preparation of the olives. Subcategories exist to differentiate between olives that have not been pitted and those that have been pitted or stuffed. This level of detail is crucial for accurate tariff assessment, as the processing involved in pitting or stuffing can influence the final classification and applicable duties.