2005.70.75.10 - Whole pitted

This HTS classification, 2005.70.75.10, specifically covers whole olives that have been pitted and prepared or preserved otherwise than by vinegar or acetic acid, are not frozen, and are not canned. These olives are typically presented in a saline solution and are not green in color. This entry focuses on olives in their intact, whole form after the removal of the pit, ready for consumption or further processing.

It is crucial to distinguish this category from its siblings. For instance, 2005.70.75.15 classifies olives that have been sliced, while 2005.70.75.20 covers olives that are chopped or minced. Other preparations like wedged or broken olives fall under 2005.70.75.25. The key differentiator for 2005.70.75.10 is that the olives remain whole and retain their original shape, with only the pit removed.

As this is a leaf node within the HTS structure, there are no further subcategories. Therefore, the classification criteria for this code are solely based on the physical state of the olive (whole, pitted) and its preparation method (preserved in saline, not frozen, not canned, not green). Importers and exporters should ensure the olives meet all these specific conditions to correctly assign this classification.