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42 FR 38585, July 29, 1977, unless otherwise noted. Redesignated at 46 FR 63203, Dec. 31, 1981.
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(a) Whole. “Whole” olives are those which have not been pitted.
(b) Pitted. “Pitted” olives are those from which pits have been removed.
(c) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts.
(d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts.
(e) Sliced. “Sliced” olives consist of parallel slices of fairly uniform thickness prepared from pitted olives.
(f) Chopped. “Chopped” olives are random-size cut pieces or cut bits prepared from pitted olives.
(g) Broken pitted. “Broken pitted” olives consist substantially of large pieces that may have been broken in pitting but have not been sliced or cut.