(7) Canned ripe olives of variety group 1, with the exception of Ascolano, Barouni and St. Agostino, must be at least “extra-large” within the meaning of Article 52.3754 of the US Standards for Preserved Ripe Olives. Rhonda Riggs, “Olive” (legaldictionary.lawin.org 2020) Takes Effect 2022 November 25 (1) Canned ripe olives are olives in hermetically sealed and thermally sterilized olives of two different types of “ripe” and “ripe green,” as defined in current U.S. standards for canned ripe olives. The term does not include Spanish-style green olives. (f) Without prejudice to other provisions of this Regulation, any importation of ripe canned olives or olives imported in bulk for the manufacture of ripe canned olives not exceeding a total drained net weight of 100 pounds may be imported without regard to the requirements of this Section. (g) On the basis of currently available information, it is determined that the minimum quality and size requirements laid down in this Part are comparable to those applicable to preserved ripe California olives. (1) Minimum quality requirements. Canned ripe olives must meet the following quality requirements, with the exception that canned ripe green olives are not subject to any colour and defect requirements: `olive branch`. Merriam-Webster.com Dictionary, Merriam-Webster, www.merriam-webster.com/dictionary/olive%20branch. Retrieved 9 November 2022. These sample phrases are automatically selected from various online information sources to reflect the current use of the word “olive.” The views expressed in the examples do not represent the views of Merriam-Webster or its editors. Send us your feedback.
Thirdly, extra virgin olive oil must meet certain taste standards. First, it should have a “fruity” taste, which, as the IOC uses it, means it should taste like olives. The IOC also considers bitterness and pepper as positive taste attributes for oils. Secondly, an extra virgin olive oil must not have any taste defects. In particular, it must not have a muddy, vinous or rancid taste, which indicates improper handling of olives. Virgin and ordinary olive oils are also said to have a fruity taste, but they are allowed to have taste defects. 12. Imported olives in bulk used in the manufacture of ripe boxed olives shall be inspected and certified in accordance with this section. Olives imported in bulk which do not comply with the applicable minimum size requirements referred to in points (b)(2) to (b)(11) of this Section may, after 1. August 1996 for limited use, provided that the olives so used are not less than the following applicable minimum size: (8) The terms used in this section have the same meanings as the respective terms in the applicable U.S. standards for ripe preserved quality olives (7 CFR Part 52), including the terms size, character, defects and ripe nature: provided that the definition of broken pitted olives is as follows: “Broken pitted olives” consist of large pieces which have been broken by stone but not cut or cut. (iv) Preserved pitted cut olives of the ripe species must satisfy the minimum quality requirements laid down in Table 4 of this section, provided that the broken pitted olives consist of large pieces which have been broken by stone but not cut or cut.
j) The minimum quality, size and maturity requirements of this section do not apply to olives imported for charitable purposes or processed for oil production, but are subject to the protective provisions of § 944.350. (b) The importation into the United States of canned ripe olives is prohibited unless such olives are inspected and meet the following applicable requirements: Provided that: Olives imported in bulk and used for the manufacture of preserved ripe olives are subject to these applicable requirements and the additional requirements set out in paragraph (b)(12) of this Section. (v) A lot of boxed ripe olives shall be deemed to satisfy the requirements of this section if all or most of the sampling units meet the requirements of Tables 1 through 4 of this section, provided that the number of sampling units that do not meet the requirements of Tables 1 through 4 of this section is greater than the sample size specified in Table I of 7 CFR 52.38: Provided, moreover, that there is no bad taste in any sampling unit. (d) Certificates of inspection shall be valid only for (1) the quantity of ripe olives in doses imported by a given importer at a given port of importation or (2) the quantity of ripe olives in processed doses from a lot or sublot of imported bulk olives. (i) whole ripe olives of variety group 1, with the exception of Ascolano, Barouni or St. Agostino, whose size should not exceed 35 percent of the olives by a number less than 1/105 pound (4.3 grams). Nglish: Olive branch translation for Spanish speakers (2) Canned whole ripe olives of variety group 1, except Ascolano, Barouni and St.
