0711.20.40.00 - Pitted or stuffed 🖩

This HTS category, 0711.20.40.00, specifically covers olives that have undergone a process of pitting or stuffing. This means the stone has been removed from the olive, or an external substance, such as pimento or almond, has been inserted into the cavity where the stone was located. These olives are still considered provisionally preserved and are not intended for immediate consumption in this form, typically requiring further preparation or incorporation into dishes.

This classification distinguishes itself from its sibling category, "Not pitted," by the physical alteration of the olive. While both fall under olives provisionally preserved, the key differentiating factor is the presence or absence of the pit and whether a filling has been introduced. Olives classified under the "Not pitted" sibling would retain their natural stone.

As this is a leaf node within the HTS classification system, there are no further subcategories. Therefore, the focus remains on the precise definition of "pitted or stuffed" olives and their role as provisionally preserved goods. Examples of goods falling into this category would include jars or cans of olives where the pits have been mechanically removed, or where a filling has been added to create specific culinary products. The essential characteristic for classification here is the intentional removal of the pit and/or the addition of stuffing.