Styles of canned ripe olives
Primary source
Verbatim text below is from the Electronic Code of Federal Regulations (eCFR), a public-domain U.S. government work. Always verify the current version with the eCFR before relying on it for any legal matter.
Full Text
(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.
This is legal information, not legal advice. Laws vary by jurisdiction and change frequently. Always verify current law with official sources and consult a licensed attorney in your jurisdiction for advice on your specific situation.