United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Canned Ripe Olives

Effective date September 13, 1983
This is the third issue, as amended, of the United States Standards for Grades of Canned

Ripe Olives. This issue contains all of the requirements of the third issue, effective August

4, 1981, and the amendments published in the FEDERAL REGISTER of September 13,

1983 (48 FR 41011) to become effective September 13, 1983.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Ripe Olives

Section Page No.

§52.3751 Product description. ....................................... 2

§52.3752 Types of canned olives. ..................................... 2

§52.3753 Styles of canned ripe olives. ................................. 2

§52.3754 Size designations for whole and pitted styles. ................... 3

§52.3755 Minimum drained weights. ................................... 5

§52.3756 Grades of canned ripe olives. ................................ 8

§52.3757 Standard sample unit size. .................................. 8

§52.3758 Determining the grade of a sample unit. ........................ 9

§52.3759 Determining the rating for the factors which are scored. ........... 10

§52.3760 Color. ................................................. 10

§52.3761 Defects. ................................................ 12

§52.3762 Character. .............................................. 16

§52.3763 Determining the grade of a lot. .............................. 17

§52.3764 Score sheet. ............................................. 21

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.3751 Product description. 

Canned ripe olives are prepared from properly matured olives which have first been

properly treated to remove the characteristic bitterness; are packed in a solution of sodium

chloride, with or without spices and are sufficiently processed by heat in

hermetically-sealed containers. Canned olives which are not oxidized in processing and

which possess tan to light bronze color indicative of preparation from olives of advanced

maturity and commonly referred to as tree-ripened or home-cured are not covered by the

standards in this subpart. 

 

§52.3752 Types of canned olives.

Canned ripe olives are processed as two distinct types. Unless specific type is stated in

this subpart, canned ripe olives refers to olives of either ripe-type or green-ripe type.

(a) Ripe type. Ripe type olives are those which have been treated and

oxidized in processing to produce a typical dark brown to black color. 

 

(b) Green-ripe type. Green-ripe type olives are those which have not been

oxidized in processing; which range in color from yellow-green, green-yellow

or other greenish casts; and which may be mottled. 

§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. 
3

§52.3754 Size designations for whole and pitted styles. 

(a) General. 

(1) Average count for canned whole ripe olives is determined from all

containers in the sample and is calculated on the basis of the drained

weight of the olives. 

 

(2) Diameters of canned whole and pitted ripe olives are determined by

measuring the smallest diameters at the largest circumferences at

right angles to the longitudinal axis of the olives. The longitudinal

axis is a line running from the stem to the apex of the olive. 

 

(b) Size determination. Size of canned whole or pitted olives shall conform to

the applicable count per pound range indicated in Table I in the case of

whole olives, or conform closely to the applicable illustration in Table I in the

case of pitted olives. When the count per pound of whole olives falls

between two count ranges, the size designation shall be the next smaller

size. 
4

TABLE I

SIZE - CANNED WHOLE AND PITTED RIPE OLIVES

DESIGNATION COUNT PER ILLUSTRATION APPROXIMATE

POUND DIAMETER RANGE

ILLUSTRATED

SMALL 128 - 140 16 - 17 (mm)

MEDIUM 106 - 121 17 - 19 (mm)

LARGE 91 - 105 19 - 20 (mm)

EXTRA LARGE 65 - 88 20 - 22 (mm)

JUMBO 51 - 60 22 - 24 (mm)

COLOSSAL 41 - 50 24 - 26 (mm)

SUPER COLOSSAL 40 OR LESS 26 and over (mm)
Xd

5

§52.3755 Minimum drained weights. 

 

(a) General. 

(1) The minimum drained weights for the various applicable styles in

Table II and III are not incorporated in the grade of the finished

product since drained weight, as such, is not a factor of quality for the

purposes of these grades. 

 

(2) The minimum drained weights are based on equalization of the

product 30 days or more after the product has been canned. 

 

(b) Method for determining drained weight. The drained weight of canned

ripe olives is determined by emptying the contents of the container upon a

U.S. Standard No. 8 circular sieve of proper diameter containing eight

meshes to the inch (2.3 mm (0.0937 inch), ±3 percent, square openings) so

as to distribute the product evenly over the sieve. Without shifting the

product, incline the sieve at an angle of 17 degrees to 20 degrees to

facilitate drainage and allow to drain for two minutes. The weight of drained

olives is the weight of the sieve and product less the weight of the dry

sieve. A sieve 20 cm (8 inches) in diameter is used for containers with total

contents of 1.5 kg (3.3 lbs) and less, and a sieve 30 cm (12 inches) in

diameter is used for containers with total contents greater than 1.5 kg

(3.3 lbs.). 

(c) Compliance with minimum drained weights. A lot of canned ripe olives

is considered as meeting the minimum drained weights if the following

criteria are met: 

 

(1) The average of the drained weights from all the sample units in the

sample is equal to or greater than the acceptance value for drained

weights for the size (designated as in Tables II and III); 

 

(2) There shall be no unreasonable shortage in any individual container.
Xd

XdXdXdXdXd

XdXdXdXdXdXd

6

Table II - Acceptance Values for Drained Weights

Whole

211 X 304 300 X 407 603 X 700

ounces grams ounces grams ounces grams

Small 4.5 127.5 7.75 219.7 66.0 1871.1

Medium 4.5 127.5 7.75 219.7 66.0 1871.1

Large 4.5 127.5 7.75 219.7 66.0 1871.1

Extra Large 4.5 127.5 7.5 212.6 66.0 1871.1

Jumbo 4.0 113.4 7.25 205.5 64.0 1814.4

Colossal 4.0 113.4 7.25 205.5 64.0 1814.4

Super Colossal 4.0 113.4 7.25 205.5 64.0 1814.4

Table II - Acceptance Values for Drained Weights

Pitted

211 X 304 300 X 407 603 X 700

ounces grams ounces grams ounces grams

Small 3.25 92.1 6.0 170.1 51.0 1445.8

Medium 3.25 92.1 6.0 170.1 51.0 1445.8

Large 3.5 99.2 6.0 170.1 51.0 1445.8

Extra Large 3.5 99.2 6.0 170.1 51.0 1445.8

Jumbo 3.25 92.1 5.75 163.0 49.0 1389.1

Colossal 3.25 92.1 5.75 163.0 49.0 1389.1

Super Colossal 3.25 92.1 5.75 163.0 49.0 1389.1
Xd

LL XdLL

XdLL XdLL

7

Table III - Acceptance Values for Drained Weights (Ounces)

Water Halved, Chopped

Capacity Segmented, Sliced

Oz. Avdp.

200 X 214 ........ 2.3 1.9 4.2 3.9

211 X 200 4.9 2.3 1.9 4.2 3.9

305 X 109 ........ 3.0 2.6 5.5 5.2

307 X 113 ........ 3.0 2.6 5.5 5.2

211 X 304 8.65 3.8 3.4 7.6 7.2

No. 300 (300 X 407) 15.2 6.5 6.1 13.3 12.7

No. 10 (603 X 700) 109.45 55.0 53.4 90.0 87.8

No. 10 (brine pack) ........ ...... ...... 64.0 62.4

Broken Pitted

No. 300 (300 X 470) 15.2 5.6 4.7

No. 10 (603 X 700) 109.45 51.0 48.8

Table III - Acceptance Values for Drained Weights (Grams)

Water Halved, Segmented, Chopped

Capacity Sliced

Oz. Avdp.

200 X 214 ........ 65.2 53.9 119.1 110.6

211 X 200 139.9 65.2 53.9 119.1 110.6

305 X 109 ........ 85.0 73.7 155.9 147.4

307 X 113 ........ 85.0 73.7 155.9 147.4

211 X 304 245.2 107.7 96.4 215.4 204.1

No. 300 (300 X 407) 430.9 184.2 172.9 377.0 360.0

No. 10 (603 X 700) 3102.8 1559.2 1513.8 2551.4 2489.0

No. 10 (brine pack) ........ ...... ........ 1814.3 1769.0

Broken Pitted

No. 300 (300 X 407) 430.9 158.8 133.2

No. 10 (603 X 700) 3102.8 1445.8 1383.4
8

§52.3756 Grades of canned ripe olives. 

 

(a) U.S. Grade A is the quality of canned ripe olives of whole, pitted, halved,

segmented, sliced, and chopped styles that has a good flavor, that has a

good color, that is practically free from defects, that has a good character;

and that for those factors which are rated in accordance with the scoring

system outlined in this subpart, the total score is not less than 90 points:

Provided, that such canned ripe olives may have a reasonably good color

if the total score is not less than 90 points; and further Provided, that in the

styles of whole and pitted olives, the variation in diameters does not exceed

4 mm, and of the 90 percent, by count, of the most uniform in size, the

diameter of the largest does not exceed the diameter of the smallest by more

than 3 mm. 

 

(b) U.S. Grade B is the quality of canned ripe olives of whole, pitted, halved,

segmented, sliced, and chopped styles that has a good flavor, that has a

reasonably good color, that is reasonably free from defects, that has a

reasonably good character; and that for those factors which are rated in

accordance with the scoring system outlined in this subpart, the total score

is not less than 80 points: Provided, that for the styles of whole and pitted

olives, the variation in diameters does not exceed 8 mm, and of the 80

percent, by count, of the most uniform in size, the diameter of the largest

does not exceed the diameter of the smallest by more than 4 mm. 

 

(c) U.S. Grade C is the quality of canned ripe olives of whole, pitted, halved,

segmented, sliced, chopped, and broken pitted styles that has a reasonably

good flavor, that has a fairly good color, that is fairly free from defects, that

has a fairly good character; and that for those factors which are rated in

accordance with the scoring system outlined in this subpart, the total score

is not less than 70 points; and Provided, that for the styles of whole and

pitted olives, of the 60 percent, by count, of the most uniform in size, the

diameter of the largest does not exceed the diameter of the smallest by more

than 4 mm. 

(d) Substandard is the quality of canned ripe olives of any style that fail to

meet the applicable requirements for U.S. Grade C. 

§52.3757 Standard sample unit size. 

 

Compliance with requirements for the various quality factors except size designation is

based on the following standard sample unit size for the applicable style: 

(a) Whole and pitted - 50 olives. 

(b) Halved - 100 units.
9

(c) All other styles - 255 g (9 ounces). 

§52.3758 Determining the grade of a sample unit. 

(a) General. In addition to considering other requirements outlined in the

standards the following quality factors are evaluated: 

(1) Factors not rated by score points. 

(i) Flavor. 

(ii) Uniformity of size (styles of whole and pitted only). 

(2) Factors rated by score points. The relative importance of each

factor which is scored is expressed numerically on the scale of

100. The maximum number of points that may be given such factors

are: 

Factors: Points

Color ...................... 30

Absence of defects ........... 40

Character .................. 30

Total Score ........... 100

(b) Definition of flavor. 

(1) Good flavor. 

(i) Good flavor in ripe type means a distinctive flavor characteristic of ripe type olives (including that of properly spiced

olives) which have been properly prepared and processed and

which are free from objectionable flavors of any kind. 

(ii) Good flavor in green-ripe type means a distinctive mellow

flavor characteristic of green-ripe type olives which have been

properly prepared and processed and which are free from

objectionable flavors of any kind. 

(2) Reasonably good flavor. Reasonably good flavor in either ripe

type or green-ripe type (including that of properly spiced olives)

means that the flavor may be slightly lacking in distinctly characteristic

flavor for the respective type but the olives are free from objectionable

flavors of any kind. 
10

§52.3759 Determining the rating for the factors which are scored. 

The essential variations within each factor which is scored are so described that the value

may be determined for each factor and expressed numerically. The numerical range within

each factor which is scored is inclusive (for example, 27 to 30 points means 27, 28, 29,

and 30 points.) 

 

§52.3760 Color. 

 

(a) General. The evaluation of color shall be determined within five minutes

after the olives are removed from the container and is based upon the

uniformity of the exterior color or general appearance as to color of the olives

within the container. The evaluation of color in halved style is based on the

uncut surfaces. 

 

(b) Color measurement of ripe type. The color of ripe type is determined by

comparison with a spinning disc of variations in percentages of the following

Munsell color discs: Red (5R 4/14), Yellow (2.5Y 8/12), and Black (N/1

Glossy). 

 

(c) Composite color standards. Composite USDA Color Standards for

Canned Ripe Olives are available and are comparable to the color produced

by the spinning discs. 

 

(d) Color appearance of green-ripe type. Normal color for green-ripe olives

is yellow-green, green-yellow, or other greenish casts, any of which may

have a mottled appearance that is typical of green-ripe type olives. Off-color

means dark brown, dark purple or black olives. 

 

(e) The USDA spinning color discs and the USDA composite color standards

cited in paragraphs (b) and (c) of this section are available from the USDA

licensed supplier: 

Munsell Color Company, Inc.

2441 North Calvert Street

Baltimore, Maryland 21218

(f) "A" classification. Canned ripe olives that have a good color may be given

a score of 27 to 30 points. Good color has the following meanings with

respect to the applicable type and style. 

 

(1) Ripe type. 
11

(i) Whole; pitted; halved. The olives or units have a practically

uniform black or dark brown color. Not less than 90 percent,

by count, of the olives or units have a color equal to or darker

than the appropriate USDA Composite Color Standards or that

produced by spinning the Munsell discs specified in paragraph

(b) of this section in the following combination: 31⁄2 percent

Red, 31⁄2 percent Yellow, and 93 percent Black. 

(ii) Segmented; sliced; chopped. The general color impression

of the olives as a mass is normal and typical of these styles

prepared from olives with good color. 

(2) Green-ripe type. The general color appearance of the olives shall

be normal. Not less than 90 percent, by count, shall be practically

uniform in such normal color for the type, and no off-color olives may

be present. 

(g) "B" classification. If the canned ripe olives have a reasonably good color,

a score of 24 to 26 points may be given. Reasonably good color has the

following meanings with respect to the applicable type and style: 

(1) Ripe type. 

 

(i) Whole; pitted; halved. The olives or units have a reasonably

uniform black, dark brown or reddish-brown color. Not less

than 80 percent, by count, of the olives or units have a color

equal to or darker than the appropriate USDA Composite Color

Standard or that produced by spinning the Munsell color discs

specified in paragraph (b) of this section in the following

combination: 6 percent Red, 6 percent Yellow, and 88 percent

Black. 

 

(ii) Segmented; sliced; chopped. The general color impression

of the olives as a mass is normal and typical of these styles

prepared from olives with reasonably good color. 

(2) Green-ripe type. The general color appearance of the olives shall

be normal. Not less than 80 percent, by count, shall be reasonably

uniform in such normal color for the type, and no off-color olives may

be present. 

 

(h) "C" classification. If the ripe olives have a fairly good color, a score of 21

to 23 points may be given. Canned ripe olives that fall into this classification

shall not be graded above U.S. Grade C regardless of the total score for the

product (this is a limiting rule). Fairly good color has the following meaning

with respect to the applicable type and style: 
12

(1) Ripe type. 

 

(i) Whole; pitted; halved. The olives or units have a fairly

uniform black, dark brown or reddish-brown color. Not less

than 60 percent, by count, of the olives or units have a color

equal to or darker than the appropriate USDA Composite Color

Standard or that produced by spinning the Munsell color discs

specified in paragraph (b) of this section in the following

combination: 6 percent Red, 6 percent Yellow, and 88 percent

Black. 

(ii) Segmented; sliced; chopped. The general color impression

of the olives as a mass is normal and typical of these styles

prepared from olives of fairly good color. 

(iii) Broken pitted. The general color impression of the olives as

a mass is normal and may be variable, but is typical of this

style prepared from olives of good, reasonably good, or fairly

good color. 

 

(2) Green-ripe type. The general color impression of the olives shall be

normal but may vary markedly for the type. Not more than 10 percent,

by count, of off-color olives may be present. 

 

(i) "SStd" classification. Canned ripe olives that are abnormal in color for any

reason or that fail to meet the requirements of paragraph (h) of this section

may be given a score of 0 to 20 points and shall not be graded above

Substandard, regardless of the total score for the product (this is a limiting

rule). 

§52.3761 Defects. 

 

(a) General. The factor of absence of defects refers to the degree of freedom

from harmless extraneous vegetable material, stems and portions thereof,

blemishes, wrinkles, mutilated olives, and from any other defects which affect

the appearance or edibility of the product. 

(b) Definition of defects. 

(1) Blemishes. Blemishes mean dark-colored surface marks in either

ripe type or green-ripe olives which may or may not penetrate into the

flesh. Olives or pieces of olives affected by blemishes are classified

as follows: 
13

(i) Minor blemishes mean surface discoloration on olives or

pieces of olives which individually or collectively materially

affect the appearance of the unit. 

 

(ii) Major blemishes mean surface discoloration or black flesh

(oxidized) on olives or pieces of olives which may or may not

be associated with a soft texture below the skin and which

individually or collectively seriously affect the appearance or

edibility of the unit. 

 

(iii) Severe blemishes mean dark brown, dark purple, or black

surface areas on olives or pieces of olives of the green-ripe

type; or any other blemishes, whether or not specifically

defined, which severely affect the appearance or edibility of

the unit. 

(2) Blowout refers to a soft pitted olive in which the pit has been pushed

out instead of cut out leaving an irregular ring of flesh that materially

affects its appearance. 

 

(3) Broken piece in halved, segmented, and sliced style olives means

any piece of olive that appears to be less than three-fourths of a full

unit. Also included are poorly cut units and end slices less than

one-half the average size slice. 

 

(4) Cross pitted refers to olives pitted along an axis other than the

stem-flower axis. A defect is a unit where the angle of these two axes

exceeds 45 degrees. 

 

(5) Harmless extraneous vegetable material Harmless extraneous

vegetable material (HEVM), harmless extraneous material (HEM), and

extraneous vegetable material (EVM), are synonymous terms and

mean any vegetable substance that is harmless. 

 

(6) Mechanically damaged means a unit in whole, pitted, and halved

styles that is punctured, cut or damaged by means other than pitting

so that its appearance is materially affected. 

 

(7) Misshapen refers to an olive that does not have a normal shape for

a given variety. 

 

(8) Mutilated refers to an olive in whole or pitted styles that is so

pitter-torn or damaged by other means that the entire pit cavity is
14

exposed or the appearance of the olive is seriously affected. 
15

(9) Obvious split pit means a pit in an olive that can be determined

visually as split. 

 

(10) Pitter damage means a loss of skin and flesh from a pitted olive

caused by the pitter on the cut end exceeding the area of a circle 3

mm in diameter but is not mutilated. 

 

(11) Plunger damage means a loss of skin and flesh from a pitted olive

equal to or exceeding the area of a circle 5 mm in diameter. 

 

(12) Stem means a stem that measures 3 mm or more from the shoulder

of the olive. Stems are classified as follows: 

 

(i) Minor stem is a stem that measures more than 3 mm but not

more than 4 mm from the shoulder of the olive. 

 

(ii) Major stem is a stem that measures more than 4 mm from the

shoulder of the olive. 

 

(iii) Detached stem, when it measures 4 mm or more, is a defect

which shall be scored as a minor stem for whole pitted, halved,

and broken pitted style olives and a major stem for segmented,

sliced, and chopped style olives. 

(13) Wrinkles are grooves 0.5 mm or more in width. Classification of

wrinkles shall be determined immediately after removing surface

moisture and any increase in wrinkles due to dehydration after

removing from the container shall not be considered. Olives or pieces

of olives affected by wrinkles are classified as follows: 

 

(i) Minor wrinkles are wrinkles which collectively do not more than

materially affect the appearance of the unit. 

 

(ii) Major wrinkles are wrinkles which collectively more than

materially affect the appearance of the unit. 

 

(c) "A" classification. Canned ripe olives of whole, pitted, halved, segmented,

sliced, and chopped styles that are practically free from defects may be given

a score of 36 to 40 points. Practically free from defects means that any

defects present, but not specifically limited in Table IV, may not more than

slightly affect the appearance or edibility of the olives; and, in addition,

specified defects may be present in all other styles except broken pitted not

to exceed the allowances for grade A provided in Table IV. 
16

(d) "B" classification. If canned ripe olives of whole, pitted, halved,

segmented, sliced, and chopped styles are reasonably free from defects, a

score of 32 to 35 points may be given. Canned ripe olives that fall into this

classification shall not be graded above U.S. Grade B regardless of the total

score for the product (this is a limiting rule). Reasonably free from defects

means that any defects present but not specifically limited in Table V may

not more than materially affect the appearance or edibility of the olives; and,

in addition, specified defects may be present in all other styles except

broken pitted not to exceed the allowances for grade B provided in Table

V. 

 

(e) "C" classification. If canned ripe olives of whole, pitted, halved,

segmented, sliced, chopped, and broken pitted styles are fairly free from

defects, a score of 28 to 31 points may be given. Canned ripe olives that fall

into this classification shall not be graded above U.S. Grade C, regardless

of the total score for the product (this is a limiting rule). Fairly free from

defects means that any defects present but not specifically limited in Table

VI may more than materially affect the appearance and edibility of the olives;

and, in addition, specified defects may be present in all other styles not to

exceed the allowances for grade C provided in Table VI. 

 

(f) "SStd" classification. Canned ripe olives that fail to meet the requirements

of paragraph (e) of this section may be given a score of 0 to 27 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule). 

§52.3762 Character. 

 

(a) General. The factor of character refers to the firmness, tenderness, and

texture characteristic for the variety and type. 

 

(b) "A" classification. Canned ripe olives of whole pitted, halved, segmented,

sliced, and chopped styles that have a good character may be given a score

of 27 to 30 points. Good character means that, for the type, the olives have

a fleshy texture characteristic for the variety and size; that not less than 95

percent, by count, of whole, pitted and halved olives, and by weight of other

style olives are practically uniform in texture and are tender but not soft. The

remaining 5 percent may be soft but not excessively soft. 
17

(c) "B" classification. If canned ripe olives of whole, pitted, halved,

segmented, sliced, and chopped styles have a reasonably good character,

a score of 24 to 26 points may be given. Canned ripe olives that fall into this

classification shall not be graded above U.S. Grade B regardless of the total

score for the product (this is a limiting rule). Reasonably good character

means that, for the type, the olives generally have a fleshy texture

characteristic for the variety and size; that not less than 90 percent, by count,

of whole, pitted and halved olives, and by weight of other style olives are

practically uniform in texture and are tender but not soft. The remaining 10

percent may be soft but not more than 1/2, or 5 percent, may be excessively

soft. 

 

(d) "C" classification. If canned ripe olives of whole, pitted, halved,

segmented, sliced, chopped and broken pitted styles have a fairly good

character, a score of 21 to 23 points may be given. Canned ripe olives that

fall into this classification shall not be graded above U.S. Grade C regardless

of the total score for the product (this is a limiting rule). Fairly good

character means that the olives generally have a fleshy texture

characteristic for the variety and size; that not less than 80 percent, by count,

of whole, pitted and halved olives, and by weight of other style olives are

practically uniform in texture and are tender but not soft. The remaining 20

percent may be soft but not more than 1/2, or 10 percent, may be excessively

soft. 

(e) "SStd" classification. Canned ripe olives that fail to meet the requirements

of paragraph (d) of this section may be given a score of 0 to 20 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule). 

§52.3763 Determining the grade of a lot. 

The grade of a lot of canned ripe olives covered by these standards is determined by the

procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, and Related Products (§52.1 through §52.83). 
18

Table IV - Limits for Defects in Grade A

Whole per Pitted per Halved per Segmented per Sliced per Chopped per

50 olives 50 olives 100 halves 255 g (9oz) 255 g (9oz) 255 g (9oz)

HEVM, HEM, or EVM 1 1 1 Practically free Practically free Practically free

Stems

 Minor and Major stems incl. .......... 2 2 2 .......................... .............

 Major stems ....................... 1 1 1 Practically free Practically free Practically free

Minor and Major blemishes, 

Minor and Major wrinkles 

and Mutilated ....................... 5 5 10 Practically free Practically free Practically free

Provided:

 Major blemished

 Major wrinkles do not exceed ......... 2 2 5 .......................... .............

Further Provided:

 Mutilated do not exceed ............. 1 1 ...................... ............. .............

Broken pieces and Poorly cut units ..... ......... ......... 8 Practically free Practically free .............

Mechanical damage ................. 2 2 5 .......................... .............

Blowouts, Cross pitted, Plunger and Pitter

damage ........................... ......... 5 ..................... ............. .............

Obvious split pit or Misshapen .......... 2 .................. ............. ............. .............

Severe Blemished (Green-ripe type only) 0 0 0 .......................... .............
19

Table V - Limits for Defects in Grade B

Whole per Pitted per Halved per Segmented per Sliced per Chopped per 255

50 olives 50 olives 100 halves 255 g (9oz) 255 g (9oz) g (9oz)

HEVM, HEM, or EVM 1 1 1 Reasonably free Reasonably free Reasonably free

Stems

 Minor and Major stems incl. ........ 3 3 3 ............................ ..............

 Major stems ..................... 1 1 1 Reasonably free Reasonably free Reasonably free

Minor and Major blemishes, 

Minor and Major wrinkles 

and Mutilated ..................... 10 10 20 Reasonably free Reasonably free Reasonably free

Provided:

 Major blemished

 Major wrinkles do not exceed ....... 5 5 10 ............................ ..............

Further Provided:

 Mutilated do not exceed ........... 2 2 ........................ .............. ..............

Broken pieces and Poorly cut units ... ........ ......... 15 Reasonably free Reasonably free ..............

Mechanical damage ............... 5 5 10 ............................ ..............

Blowouts, Cross pitted, Plunger and

Pitter damage .................... ........ 10 ....................... .............. ..............

Obvious split pit or Misshapen ........ 5 ......... .......... .............. .............. ..............

Severe Blemished (Green-ripe type

only) ............................ 0 0 0 ............................ ..............
20

Table VI - Limits for Defects in Grade C

Whole per Pitted per Halved per Segmented per Sliced per Chopped Broken

50 olives 50 olives 100 halves 255 g (9oz) 255 g (9oz) per 255 g Pitted per

(9oz) 255 g (9 oz)

HEVM, HEM, or EVM 1 1 1 Fairly free Fairly free Fairly free 2

Stems

 Minor and Major stems inclusive. . 4 4 4 ....................... ......... ...........

 Major stems .................. 2 2 2 Fairly free Fairly free Fairly free 4

Minor, Major blemishes, 

Major, Minor wrinkles ........... No limit No limit No limit Fairly free Fairly free Fairly free No limit

Provided:

 Major blemished

 Major wrinkles do not exceed .... 13 13 25 ............. .......... ......... 51 g _1/

Further Provided:

 Mutilated, Major blemish and 

Major wrinkles do not exceed ..... 15 15 30 ............. .......... ......... ...........

 Mutilated do not exceed ........ 5 5 10 ....................... ......... No limit

Broken pieces and Poorly cut units ........ ......... 25 Fairly free Fairly free ...................

Mechanical damage ............ 10 10 20 ............. .......... ......... ...........

Blowouts, Cross pitted, Plunger and

Pitter damage ................. ........ 15 ...................... .......... ......... ...........

Obvious split pit or Misshapen ..... No limit ......... .......... ............. .......... ......... ...........

Severe Blemished (Green-ripe type

only) ......................... 3 3 3 0 0 0 ...........

_1/ Major blemished only.
21

§52.3764 Score sheet.

Number, size and kind of container ......................................

Label (including size declaration) ........................................

Container marks or identification ........................................

Net weight (ounces) ..................................................

Vacuum (inches) .....................................................

Drained weight (ounces) ...............................................

Size ...............................................................

Style ..............................................................

Average count per pound (whole style) ...................................

Factors Score Points

Color ...........................

Absence of defects ................

Character .......................

Total Score ..................

30 "B" 24-26

40 "B" 32-35 _1/

 30 "B" 24-26 _1/

100

"A" 27-30

"C" 21-23 _1/

"SStd" 0-20 _1/

"A" 36-40

"C" 28-31 _1/

"SStd" 0-27 _1/

"A" 27-30

"C" 21-23 _1/

"SStd" 0-20 _1/

Flavor ( ) Good ( ) Reasonable Good ( ) Off .................

Grade .............................................................

1/ Indicates limiting rule

Done at Washington, D.C., on: September 7, 1983

/s/

William T. Manley

Deputy Administrator

Marketing Program Operations