2005.70.25.70 - Spanish style of a kind described in statistical note 1 to this chapter

This HTS classification, 2005.70.25.70, specifically covers green olives prepared or preserved in a saline solution, which are pitted or stuffed. These olives are further characterized as being in a "Spanish style" and are not frozen. The "Spanish style" designation, as defined by statistical note 1 to chapter 20, generally implies olives that have undergone a specific curing and processing method. This category applies to olives that are processed and packaged in containers with a drained weight of 8 kilograms or less.

The distinction from sibling categories is crucial for accurate classification. The primary sibling, 2005.70.25.80, covers "Other" pitted or stuffed green olives in saline solution in containers of 8 kg or less, but these would not meet the "Spanish style" criterion of this particular classification. While both fall under the broader umbrella of pitted or stuffed green olives in saline, the "Spanish style" is a defining characteristic that separates 2005.70.25.70.

As this is a leaf node within the HTS database, there are no further subcategories for this specific classification. Therefore, the classification of olives under 2005.70.25.70 depends entirely on them being green, pitted or stuffed, preserved in saline solution, in containers of 8 kg or less drained weight, and prepared in a manner recognized as "Spanish style." Examples would include various types of stuffed green olives with pimentos or other fillings, or simply pitted green olives processed and brined according to traditional Spanish methods.