2005.70.25.50 - Whole stuffed 🖩

This HTS classification covers whole olives that have been stuffed, and are preserved in a saline solution. These olives are not frozen and are prepared otherwise than by vinegar or acetic acid. The stuffing can consist of various ingredients, such as pimientos, almonds, or cheese, which are inserted into the pit cavity of the olive. This category specifically applies to olives that retain their whole form and have undergone a stuffing process.

This category is distinguished from its sibling, "Whole pitted," which exclusively covers whole olives that have had their pits removed but have not been stuffed. Additionally, it differs from "Other, including broken, sliced or salad style," which encompasses olives that are not whole, are broken, or are prepared in a salad style, regardless of whether they are pitted or stuffed.

As this is a leaf node in the HTS structure, there are no further subcategories. Therefore, classification within this code relies on the definitive characteristic of being a whole, stuffed olive preserved in brine. Importers and exporters should ensure that the olives meet these specific criteria, particularly concerning their whole form, the presence of stuffing, and their preservation method, to ensure accurate classification.