7 CFR § 52.3753 - Styles of canned ripe olives.

---
identifier: "/us/cfr/t7/s52.3753"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "7 CFR § 52.3753 - Styles of canned ripe olives."
title_number: 7
title_name: "Agriculture"
section_number: "52.3753"
section_name: "Styles of canned ripe olives."
chapter_name: "AGRICULTURAL MARKETING SERVICE (STANDARDS, INSPECTIONS, MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE"
subchapter_number: "C"
subchapter_name: "REQUIREMENTS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT"
part_number: "52"
part_name: "PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "7 U.S.C. 1621-1627."
cfr_part: "52"
---


# 52.3753 Styles of canned ripe olives.

(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.