2005.70 - Olives:
Sub-classifications
Overview
Heading 2005.70 specifically classifies "Olives" that have been prepared or preserved in a manner other than by vinegar or acetic acid, and are not frozen. This category encompasses olives that have undergone various processing techniques to ensure their preservation and enhance their palatability for consumption, excluding those preserved in brine or vinegar.
This classification distinguishes olives from other prepared vegetables listed under heading 2005. For instance, while 2005.20 covers prepared potatoes and 2005.40.00.00 addresses peas, this heading is exclusively dedicated to olives. It also differs from products preserved in vinegar (heading 2209) or frozen vegetables (chapter 20, subheading 2004).
Within heading 2005.70, further subdivisions exist to refine the classification based on the specific preservation method. Subcategories address olives preserved "in a saline solution," which typically involves packaging in saltwater, and "otherwise prepared or preserved," which would include olives prepared with other ingredients or processed in different ways to enhance their flavor or texture, such as those cured with lye or packed in oil.