2005.70.60.60 - Chopped or minced

This classification, HTS 2005.70.60.60, specifically covers olives that have been prepared or preserved in a saline solution, are not green in color, and are presented in a canned form. The defining characteristic of this subcategory is that the olives have been processed into a "chopped or minced" state. This means the olives are no longer whole or in distinct slices, but rather broken down into smaller, irregular pieces or a paste-like consistency.

Distinguishing this category from its siblings, HTS 2005.70.60.50 refers to olives that have been neatly sliced, while "whole pitted" olives are self-explanatory in their form. The "other, including wedged or broken" category (2005.70.60.70) encompasses olives that are neither whole, sliced, nor chopped/minced, which could include olives cut into wedges or intentionally broken into larger pieces than those found in this chopped or minced classification.

As HTS 2005.70.60.60 is a leaf node, there are no further subcategories. Therefore, the classification hinges entirely on the physical state of the olives: preserved in saline, not green, canned, and specifically in a chopped or minced form, distinguishing them from whole, sliced, or more broadly "broken" preparations.