---
kind: "section"
citation: "7 C.F.R. § 52.3753"
title: "7"
number: "52.3753"
heading: "Styles of canned ripe olives."
url: "https://uscodex.org/cfr/7/52.3753"
---

# §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.

## Notes

### Source

Source: 42 FR 38585, July 29, 1977, unless otherwise noted. Redesignated at 46 FR 63203, Dec. 31, 1981.

### Authority

Authority: 7 U.S.C. 1621-1627.