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United States Standards

for Grades of Green 

Olives

Effective May 20, 2019
This issue of the United States Standards for Grades of Green Olives (84 FR 16381) 

supersedes the previous issue which has been in effect since September 8, 1967. 

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 fresh and processed fruits, vegetables, and specialty crops 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 U.S. grade standards and inspection instructions for all fresh and processed fruits, 

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

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

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from: 

 Director, Specialty Crops Inspection Division

Specialty Crops Program, 

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

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

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.

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and 

policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from 

discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, 

marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil 

rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing 

deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a 

Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information 

requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: 

U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-

9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.
United States Standards for Grades of Green Olives (May 20, 2019) 

1 

United States Standards for Grades of Green Olives

______________________________________________________________________

Section Page No.

Product Description, Types, Styles, and Grades........................................................ 2

§52.5441 Product description...................................................................................... 2

§52.5442 Types of green olives pack.......................................................................... 2

§52.5443 Styles of green olives................................................................................... 2

§52.5444 Grades of green olives................................................................................. 3

Size Designations.......................................................................................................... 4

§52.5445 Sizes of whole style green olives................................................................. 4

§52.5446 Size of pitted and stuffed styles of green olives........................................... 6

Recommended Minimum Drained Weights................................................................. 7

§52.5447 Recommended minimum drained weights................................................... 7

§52.5448 Compliance with recommended minimum drained weights......................... 8

Factors of Quality.......................................................................................................... 8

§52.5449 Ascertaining the grade of a sample unit....................................................... 8

§52.5450 Ascertaining the rating for the factors which are scored. ............................. 9

§52.5451 Color............................................................................................................ 9

§52.5452 Uniformity of size. ...................................................................................... 10

§52.5453 Absence of defects. ................................................................................... 11

§52.5454 Character................................................................................................... 16

Definition of Terms and Methods of Analysis .......................................................... 17

§52.5455 Definition of terms...................................................................................... 17

§52.5456 Methods of analysis................................................................................... 17

Lot Compliance ........................................................................................................... 17

§52.5457 Ascertaining the grade of a lot................................................................... 17

Score Sheet ................................................................................................................. 18

§52.5458 Score sheet for green olives...................................................................... 18
United States Standards for Grades of Green Olives (May 20, 2019) 

2 

Product Description, Types, Styles, and Grades.

§52.5441 Product description.

Green olives are completely fermented and cured fruit of the olive tree (Olea europaea) 

which have been prepared from a firm fruit of suitable maturity and variety that have 

been properly treated to partially remove the characteristic bitterness. The cured olives 

and the brine packing media have a pH or not more than 4.00 and a sodium chloride 

content of not less than 6.00 percent. Not more than a trace of reducing sugars may be 

present. Suitable garnishes, spices, seasoning ingredients, or any other ingredient(s) 

permitted under the Federal Food, Drug, and Cosmetic Act may be added.

§52.5442 Types of green olives pack.

(a) Thrown pack means green olives packaged without regard to placement or 

arrangement within the package.

(b) Placed (or stick) pack means green olives packaged in such a manner as to 

indicate that the individual olives have been carefully positioned in a definite 

pattern.

§52.5443 Styles of green olives.

(a) Whole or plain green olives are those which have not been pitted.

(b) Pitted green olives are these from which the pits have been removed.

(c) Stuffed green olives are pitted green olives that have

(1) pimento;

(2) onion;

(3) almond;

(4) celery; or

(5) any other suitable ingredient stuffed into the pit cavity.

(d) Halved green olives are pitted green olives that have been cut lengthwise into 

two approximately equal parts.

(e) Sliced green olives are pitted green olives cut into parallel slices of fairly uniform 

thickness. 

(f) Chopped or Minced (or Relish-type) green olives are small random-sized cut 

pieces or cut bits prepared from pitted green olives.
United States Standards for Grades of Green Olives (May 20, 2019) 

3 

(g) Broken pitted or Salad pack green olives are pitted olives—broken or stuffed—

that have not been cut or sliced.

§52.5444 Grades of green olives.

(a) U.S. Grade A is the quality of whole, pitted, stuffed, halved, and sliced green 

olives that:

(1) Have similar varietal characteristics;

(2) have normal flavor and odor;

(3) have good color;

(4) are practically uniform in size in whole, pitted, and stuffed styles of single 

sizes; 

(5) are practically free of defects;

(6) have good character; and

(7) score not less than 90 points when scored in accordance with the scoring 

system outlined in this subpart.

(b) U.S. Grade B is the quality of whole, pitted, stuffed, halved, sliced, and chopped 

or minced styles of green olives that:

(1) Have similar varietal characteristics;

(2) have normal flavor and odor;

(3) have reasonably good color;

(4) are reasonably uniform in size in whole, pitted, and stuffed styles of single 

sizes; 

(5) are reasonably free of defects;

(6) have reasonably good character; and

(7) score not less than 80 points when scored in accordance with the scoring 

system outlined in this subpart.

(c) U.S. Grade C is the quality of whole, pitted stuffed, halved, sliced, chopped, or 

minced, and broken pitted styles of green olives that:

(1) Have similar varietal characteristics;
United States Standards for Grades of Green Olives (May 20, 2019) 

4 

(2) have normal flavor and odor;

(3) have fairly good color;

(4) are fairly uniform in size in whole, pitted, and stuffed styles of single sizes;

(5) are fairly free of defects;

(6) have fairly good character; and

(7) score not less than 70 points when scored in accordance with the scoring 

system outlined in the subpart.

(d) Substandard is the quality of any style of green olives that fails to meet the 

applicable requirements of U.S. Grade C.

Size Designations

§52.5445 Sizes of whole style green olives.

(a) General.

(1) The count for green olives is calculated on the basis of the drained 

weight of the olives from all sample units comprising the sample.

(2) The counts per pound in Table I are expressed as a range in count from 

the minimum to maximum number for a stated size. Where a single 

approximate count per pound is stated, it is an additional expression 

representing the approximate midpoint within the count range.

(3) The approximate counts per kilo in Table I are alternative or 

supplemental expressions to “counts per pound” but are not exact 

equivalents. Where two or more count ranges are stated for an illustrated 

size, any of such count ranges may be used to describe the size 

illustrated.
United States Standards for Grades of Green Olives (May 20, 2019) 

5 

Table I – Single Sizes

Illustration of Sizes and 

Numerical Designation Size Designation Counts per Pound

Other Size 

Designations

Approximate Counts 

per Kilo

Smaller than Sub-Petite 221 or more More than 420

00

Sub-Petite Approximate 200

(181 to 220) 400/420

0 

Petite Approximate 160

(141 to 180)

380/400

340/360

300/320

1 

Small or Select or 

Standard

Approximate 135

(128 to 140) 280/300

Medium Approximate 113

(106 to 127) 240/260

2 

Large Approximate 98

(91 to 105) 200/220

3 

Extra Large Approximate 82

(76 to 90)

180/200

160/180

4 

Mammoth Approximate 70

(65 to 75)

150/160

140/150

5 
United States Standards for Grades of Green Olives (May 20, 2019) 

6 

Illustration of Sizes and 

Numerical Designation Size Designation Counts per Pound

Other Size 

Designations

Approximate Counts 

per Kilo

6 

Giant 53 to 64 130/140

120/130

Jumbo 42 to 52

110/120

100/110

90/100

7 

8 

Colossal 33 to 41 80/90

70/80

Super Colossal 32 or less 60/70

9 

(b) Determining compliance— 

(1) Single size. Green olives shall be considered of a single size designation 

if the olives:

(i) Are at least fairly uniform in size as defined in §52.5452 (d); and

(ii) Approximate the size illustrated in Table I; and

(iii) Are within the count range for such size.

(2) Mixed sizes. Green olives shall be considered Mixed sizes when the 

olives are not classifiable as a single size.

§52.5446 Size of pitted and stuffed styles of green olives.

The size designation for pitted and stuffed styles of green olives shall be that of the 
United States Standards for Grades of Green Olives (May 20, 2019) 

7 

single size or a blend of sizes which conforms most closely to the size or sizes

illustrated in Table I.

Recommended Minimum Drained Weights

§52.5447 Recommended minimum drained weights.

(a) General. The minimum drained weight recommendations for the various styles 

in Table II and Table 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.

(b) Method for determining drained weight. The drained weight of green olives is 

determined by emptying the container contents upon a U.S. Standard No. 8 

sieve, of proper diameter, containing 8 meshes to the inch (0.0937-inch, ±3 

percent, square openings) so as to distribute the product evenly, inclining the 

sieve slightly to facilitate drainage, and allowing to drain for 2 weight of the dry 

sieve. A sieve 8 inches in diameter is used for the equivalent of 1 quart size 

containers and smaller, and a sieve 12 inches in diameter for larger containers.

Table II – Recommended Minimum Drained Weights for Green Olives 

(Whole, Pitted, and Stuffed Styles)

Container Sizes1

1/2 pint 1 pint 1 quart 1 gallon

Whole

Pitted 

and 

stuffed

Whole

Pitted 

and 

stuffed

Whole

Pitted 

and 

stuffed

Whole

Size Designations Ounces Ounces Ounces Ounces Ounces Ounces Ounces

Sub-Petite; Petite 5-1/2 4 11 9 22 18 88

Small; Select; Standard(s) 5 3-3/4 10 8 21 17 88

Medium 5 3-3/4 10 8 21 17 88

Large 5 4 10 8-1/2 21 18 88

Extra Large 5 4 10 8-1/2 21 18 88

Mammoth 4-3/4 4 10 8-1/2 21 18 88

Giant 4-1/2 3-3/4 9-1/2 8 20-1/2 17 86

Jumbo 4-1/2 3-3/4 9-1/2 8 20-1/2 17 86

Colossal 4-1/2 3-3/4 9-1/2 8 20-1/2 17 86

Super Colossal 4-1/2 3-1/2 9 7-1/2 18 16-1/2 86

Mixed Sizes 5 4 10 8-1/2 21 18 88

1 Recommended minimum drained weight for other container sizes are proportionate to the 1 quart recommendations for the 

applicable size and style.
United States Standards for Grades of Green Olives (May 20, 2019) 

8 

Table III – Recommended Minimum Drained Weights for Green Olives 

(Halved, Chopped or Minced, Sliced, and Broken Pitted Styles)

Container Sizes1 4.4 ounces 1 pint 1 quart 1 gallon

Styles Ounces Ounces Ounces Ounces

Halved 2-1/4 7-1/2 15 72

Chopped or minced 4-1/2 15-1/2 31 122

Sliced 2-1/4 7-1/2 15 72

Broken pitted — 7-1/2 15 72

1 Recommended minimum drained weight for other container sizes are proportionate to the 1 quart recommendations for the 

applicable style.

§52.5448 Compliance with recommended minimum drained weights.

Compliance with the recommended minimum drained weights for green olives is 

determined by averaging the drained weights from all the containers which are 

representative of a specific lot and such lot is considered as meeting the 

recommendations if the following criteria are met:

(a) The average of the drained weights from all of the containers meets the 

recommended minimum drained weight; and

(b) The drained weights from the containers which do not meet the minimum 

recommended drained weight are within the range of variability for good 

commercial practice.

Factors of Quality

§52.5449 Ascertaining 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) Factor not rated by score points.

(i) Flavor and odor.
United States Standards for Grades of Green Olives (May 20, 2019) 

9 

(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 each factor are:

Factors Points

Color 20 

Uniformity of size 20

Absence of defects 30

Character 30 

Total Score 100

§52.5450 Ascertaining 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 ascertained for each factor and expressed numerically. The numerical 

range within each factor which is scored is inclusive (for example, 18 to 20 points 

means 18, 19, or 20 points).

§52.5451 Color.

(a) General. The evaluation of color shall be determined immediately after the 

container has been opened and, as applicable for the style, is based upon the 

exterior color, the interior fresh color, and general appearance. The exterior 

color of halved style is determined on the uncut surfaces.

(b) “A” classification. Green olives that have good color may be given a score of 

18 to 20 points. Good flavor has the following meaning for the applicable styles:

(1) Whole; pitted; stuffed; halved. The olives have a practically uniform 

bright yellow-green to green exterior color that is characteristic of the 

variety, a light colored flesh, and not more than a percent, by count, or the 

olives or units thereof may vary from such color that is typical of the 

variety form which prepared: Provided, That in stuffed style or when 

garnish is added the stuffing or garnish shall have a good characteristic 

color typical of the product used.

(2) Slice. The general color of the olives is normal and typical of these styles 

prepared from olives having at least reasonably good color and when 

garnish is added the garnish shall have a good characteristic color typical 

of the product used.

(c) “B” classification. Green olives that have reasonably good color may be given 

a score of 16 or 17 points. Reasonably good color has the following meaning for 

the applicable styles:
United States Standards for Grades of Green Olives (May 20, 2019) 

10

(1) Whole; pitted; stuffed; halved. The olives have a reasonably uniform 

yellow-green to green exterior color, a light colored flesh, and not more 

than 10 percent, by count, of the olives or units thereof may vary from 

such color that is typical of the variety from which prepared: Provided, 

That in stuffed style or when garnish is added the stuffing or garnish shall 

have a reasonably good characteristic color typical of the product used.

(2) Sliced; chopped; or minced. The general color of the olives is normal 

and typical of the styles prepared from olives having at least fairly good 

color and when garnish is added the garnish shall have a reasonably good 

characteristic color typical of the product used.

(d) “C” classification. Green olives that have fairly good color may be given a 

score of 14 or 15 points. Green 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 for the applicable 

styles: 

(1) Whole; pitted; stuffed; halved. The olives have a fairly uniform yellowgreen to green exterior color, may have a variable colored flesh, and not 

more than 20 percent, by count, of the olives or units thereof may vary 

from such color that is typical of the variety from which prepared: 

Provided, That in stuffed style or when garnish is added the stuffing or 

garnish shall have a fairly good characteristic color typical of the product 

used.

(2) Sliced; chopped or minced. The general color of the olives is normal 

and varies more markedly than these styles prepared from olives with 

fairly good color.

(3) Broken pitted. The general color of the olives, is normal and may be 

variable, but is typical of this style prepared from olives with fairly good 

color.

(e) “SStd” classification. Green olives that are extremely dull grey-green, dark, 

oxidized, or have other abnormal color or than fail to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 13 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.5452 Uniformity of size.

(a) General.

(1) Uniformity of size refers to the variation in diameters of whole, pitted, and 

stuffed styles. Diameter means the shortest measurement at the greatest 
United States Standards for Grades of Green Olives (May 20, 2019) 

11

diameter thickness of the olive when measured at right angles to the pit or 

pit cavity.

(2) The factor of uniformity of size is not applicable to mixed sizes or to 

halved, sliced, chopped, or minced, and broken pitted styles; and is not 

scored. For mixed sizes and these styles the sum of the scores for the 

other factors (color, defects, and character) is multiplied by 10 and divided 

by 8, dropping any fractions, to determine the total score.

(b) “A” classification. Whole, pitted, and stuffed style green olives of a single size 

that are practically uniform in size may be given a score of 18 to 20 points. 

Practically uniform in size means that of all the olives, the variation in 

diameters does not exceed 1/8 inch; and in 90 percent, by count, that are most 

uniform in diameter, the olive with the largest diameter does not exceed the olive 

with the smallest diameter by more than 1/16 inch.

(c) “B” classification. Whole, pitted, and stuffed style green olives of a single- size 

that are reasonably uniform in size may be given score of 16 or 17 points. 

Reasonably uniform in size means that of all the olives, the variation in 

diameters does not exceed 3/16 inch; and in 80 percent, by count, that are most 

uniform in diameter, the olive with the largest diameter does not exceed the olive 

with the smallest diameter by more than 1/16 inch. Green olive of sub-petite size 

(or olives of whole style that count 181 to 220 per pound) shall not be graded 

above U.S. Grade B, regardless of the total score for the product.

(d) “C” classification. Whole, pitted, and stuffed style green olives of a single size 

that are fairly uniform in size may be given a score of 14 or 15 points. Green 

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 

uniform in the size means that of all the olives, in 60 percent, by count, that are 

most uniform in diameter the olive with the largest diameter does not exceed the 

olive with the smallest diameter by more than 1/16 inch. Olive of whole style that 

count 221 to 275 per pound shall not be graded above U.S. Grade C, regardless 

of the total score for the product.

(e) “SStd” classification. Green olives of whole style that have an average count 

of more than 275 per pound or that otherwise fail to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 13 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.5453 Absence of defects.

(a) General. Absence of defects refers to the degree of freedom from harmless 

extraneous material, pit material, stem and portions thereof, blemishes, wrinkles, 

mutilated olives, internal gas pockets, and from any other defects which affect 

the appearance or edibility of the product.
United States Standards for Grades of Green Olives (May 20, 2019) 

12

(b) Definitions of defects— 

(1) Harmless extraneous material. Harmless extraneous material means 

any vegetable substance that is harmless.

(2) Pit material. Pit material is classified as follows:

(i) Pit means any whole pit in other that whole olives, whether loose or 

partially attached to the flesh.

(ii) Piece of pit means any portion of pit regardless of size in pitted, 

stuffed, halved, sliced, or broken pitted styles.

(iii) Fragments of pit means any portion of pit in chopped or minced 

style that weighs more than 5 milligrams.

(3) Stem. A stem or any portion thereof that measures 3/32 inch or less from 

the shoulder of the olive is not considered a defect. Stems are classified 

as follows:

(i) A minor stem is a stem or portion thereof that measures more than 

3/32 inch, but not more than 5/32 inch, from the shoulder of the 

olive.

(ii) A major stem is a stem or portion thereof that measures more than 

5/32 inch from the shoulder of the olive.

(4) Blemishes. Blemishes mean dark-colored surface marks which may or 

may not penetrate into the flesh or internal discoloration. Blemishes are 

classified as follows:

(i) Insignificant blemishes are surface marks which do not penetrate 

perceptibly into the flesh and which individually or collectively do 

not more than slightly affect the appearance of the olive or unit.

(ii) Minor blemishes are surface marks which do not penetrate 

perceptibly into the flesh and which individually or collectively 

materially affect the appearance of the olive or unit.

(iii) Major blemishes include:

(a) Surface marks or similar injury 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, or both of the olive or unit;

(b) Surface marks or bruises or similar injury which penetrate 

perceptibly into the flesh and which individually or 
United States Standards for Grades of Green Olives (May 20, 2019) 

13

collectively seriously affect the appearance or edibility, or 

both, of the olive or unit; and

(c) Internal discolorations of any type, or intensity, involving any 

portion of the flesh.

(5) Wrinkles. Classification of wrinkles shall be determined while olives are 

moist and any increase in wrinkling due to dehydration after removing 

from the container shall not be considered. Wrinkles are classified as 

follows:

(i) Insignificant wrinkles are those which are hairline in appearance 

and approximate less than 1/64 inch in width and, regardless of 

area covered, are not considered as defects.

(ii) Minor wrinkles are those which approximate 1/64 inch but not 

more than 1/32 inch in width and cover not more than 

approximately one-sixth of the area of the olive.

(iii) Major wrinkles are:

(a) Minor wrinkles which cover more than one-sixth of the area 

on the olive; or 

(b) are wrinkles which are more than 1/32 inch in width and 

cover more than approximately one-sixth of the area of the 

olive. 

(6) Mutilated. A mutilated olive in whole, pitted, or stuffed styles means an 

olive that is so pitter-torn or damaged by other means that the entire pit 

cavity is exposed or the appearance of the olive is seriously affected to the 

same degree.

(7) Internal gas pockets. Internal gas pockets that exceed 1/8 inch in 

length.

(c) “A” classification. Green olives of whole, pitted, stuffed, halved, and sliced 

styles that are practically free of defects may be given a score of 27 to 30 points. 

Practically free of defects means that the green olives are practically free of 

any defects not specifically mentioned and that these defects may no more than 

slightly affect the appearance or edibility of the olives; that the packing media of 

stuffed olives is practically free of detached pieces of stuffing; that the overall 

appearance of the product is not materially affected by olives or units with 

insignificant blemishes; and in addition, that the specifically mentioned defects do 

not exceed the allowances for U.S. Grade A set forth in Tables IV or V, as 

applicable.
United States Standards for Grades of Green Olives (May 20, 2019) 

14

(d) “B” classification. Green olives of whole, pitted, stuffed, halved, sliced, and 

chopped or minced styles that are reasonably free of defects may be given a 

score of 24 to 26 points. Green olives that fall into this classification shall not be 

graded above U.S. Grade B, regardless of the total score of the product (this is a 

limiting rule). Reasonably free of defects means that the green olives are 

reasonably free of any defects not specifically mentioned and that these defects 

may more than slightly, but not materially, affect the appearance or edibility of the 

olives; that the packing media of stuffed olive is reasonably free of detached 

pieces of stuffing; that the overall appearance of the product may be materially 

affected by olives or units with insignificant blemishes; and, in addition, that the 

specifically mentioned defects do not exceed the allowances for U.S. Grade B 

set forth in Tables IV or V, as applicable.

(e) “C” classification. Green olives of whole, pitted, stuffed, halved, sliced, 

chopped or minced, and broken pitted styles that are fairly free of defects may be 

given a score of 21 to 23 points. Green 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 of defects means that the olives are fairly free 

of any defects not defects may materially, but not seriously, affect the 

appearance and edibility of the olives; that the packing media of stuffed olives is 

fairly free of detached pieces of stuffing; that the overall appearance of the 

product may be seriously affected by olives or units with insignificant blemishes; 

and, in addition, that the specifically mentioned defects do not exceed the 

allowances for U.S. Grade C set forth in Tables IV or V, as applicable.

(f) “SStd” classification. Green olives that fail to meet the requirements of 

paragraph (e) 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).
United States Standards for Grades of Green Olives (May 20, 2019) 

15

Table IV – Defect Allowances – Green Olives for 

Whole – Pitted – Stuffed – Halved Styles

Defects U.S. Grade A U.S. Grade B U.S. Grade C

Maximum (on an average) per 100 whole, pitted, or stuffed olives or per 200 halved olives

Harmless 

extraneous 

material

1 piece 2 pieces 3 pieces

Pit material 

(pitted, stuffed or 

halved styles)

1 pit or piece of pit 2 pits or pieces of pits 3 pits or pieces of pits

Stems:

major

 minor and Total of 6 but not more 

than 3 major stems

Total of 10 but not more 

than 5 major stems

Total of 20 but not more 

than 10 major stems

Darkened or 

blemished stuffing 

material (stuffed 

styles)

5 olives 7 olives 10 olives

Total and limiting (maximum) percentages by count of olives with defects stated

Total Provided 

these limits 

are not 

exceeded

Total Provided 

these limits 

are not 

exceeded

Total Provided 

these limits 

are not 

exceeded

Blemished: 

minor and major.

Wrinkles: 

minor and major.

10 percent 

by count

5 percent 

major 

blemished 

or major 

wrinkles 

(combined)

15 percent 

by count

10 percent 

major 

blemished 

or major 

wrinkles 

(combined)

25 percent 

by count

15 percent 

major 

blemished 

or major 

wrinkles 

(combined)

Olives with 3 percent 10 percent 15 percent 

internal gas with internal with internal with internal 

pockets/mutilated gas pockets gas pockets gas pockets 

olives and/or 

mutilated

and/or 

mutilated

and/or 

mutilated
United States Standards for Grades of Green Olives (May 20, 2019) 

16

Table V—Defect Allowances—Green Olives for 

Sliced—Chopped—Broken Pitted Styles

Defects

Broken pitted style Sliced style Sliced; chopped 

styles

Sliced; chopped 

styles

U.S Grade C U.S. Grade A U.S. Grade B U.S. Grade C

Harmless extraneous 

material

Pit material

Stems: 

minor and major

Maximum 

(per pound of drained 

olives—average)

2 pieces

2 pits or pieces of pit

4 stems

These or any 

other defects 

(including pieces 

of pits and 

fragments) do not 

more than slightly 

affect the 

appearance or 

edibility of the 

product.

These or any 

other defects 

(including pieces 

of pits and 

fragments) do not 

materially affect 

the appearance 

or edibility of the 

product.

These or any 

other defects 

(including pieces 

of pits and 

fragments) do 

not seriously 

affect the 

appearance or 

edibility of the 

product.

Olives that are 

blemished by minor 

and/or major 

blemishes

Maximum 

(by weight of 

drained olives)

15 percent

§52.5454 Character.

(a) General. Character refers to the firmness, crispness, and texture characteristic 

for the variety and the condition of the epidermal tissue.

(b) Definition of term.

(1) Slip skin refers to epidermal tissue that has become loosened and/or 

detached from the underlying flesh of the olive.

(c) “A” classification. Green olives of whole, pitted, stuffed, halved, and sliced 

styles that have good character may be given a score of 27 to 30 points. Good 

character means that the olives have a uniform tender texture that is 

characteristic of the variety and that is firm, crisp, and fleshy; and that the olives 

are practically free of slip skins.

(d) “B” classification. Green olives of whole, pitted, stuffed, halved, sliced and 

chopped or minced styles that have reasonably good character may be given a 

score of 24 to 26 points. Green olives that score into this classification shall not 

be graded above U.S. Grade B regardless of the total score (this is a limiting 

rule). Reasonably good character means that the olives have a reasonably 

uniform tender texture that is characteristic of the variety; that there may be a 

moderate variation in the firmness, crispness, and fleshiness; and that the olives 

are reasonably free of slip skins.
United States Standards for Grades of Green Olives (May 20, 2019) 

17

(e) “C” classification. Green olives of whole, pitted, stuffed, halved, sliced, 

chopped or minced, and broken pitted styles that have fairly good character may 

be given a score of 21 to 23 points. Green olives that score 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 have a fairly good texture that is typical of the variety; that they may 

vary from fairly firm and crisp to fairly hard and tough; and that the olives are 

fairly free of slip skins.

(f) “SStd” classification. Green olives that fail to meet the requirements of 

paragraph (e) 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).

Definition of Terms and Methods of Analysis

§52.5455 Definition of terms.

(a) Completely fermented olives means that the olives and brine contain not more 

than a trace of reducing sugars.

(b) Normal flavor and odor means that the green olives are free of any 

objectionable flavors or odors including, but not limited to Zapatera and/or butyric 

acid flavor or odors.

(c) Garnishes means diced, cut, or chopped pimento or sweet pepper; sliced, cut, 

chopped, or whole onions; sliced, cut, or chopped ripe olives; or other similar 

ingredients.

§52.5456 Methods of analysis.

The reducing sugars and salt in green olives are determined in accordance with the 

latest official method outlined in Official Methods of Analysis of the Association of 

Official Analytical Chemists or any other method that gives equivalent results.

Lot Compliance

§52.5457 Ascertaining the grade of a lot.

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

procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Products Thereof, and Certain Other Processed Food Products (§52.1 

through §52.87).
United States Standards for Grades of Green Olives (May 20, 2019) 

18

Score Sheet

§52.5458 Score sheet for green olives.

Number, size and kind of container

Label (including size declaration) 

Container marks or identification

Net weight (ounces)

Vacuum (inches) if any

Drained weight (ounces)

Type of pack

Size

Style

Average count per pound (whole style)

pH

Percent NaCl (sodium chloride)

Factors Score Points

Color 20

“A” 18-20

“B” 16-17

“C” 14-151

“Sstd” 0-131

Uniformity of size 20

“A” 18-20

“B” 16-172

“C” 14-151,3

“Sstd” 0-134

Absence of defects 30

“A” 27-30

“B” 24-261

“C” 21-231

“Sstd” 0-201

Character 30

“A” 27-30

“B” 24-261

“C” 21-231

“Sstd” 0-201

Total Score 100

Normal flavor and odor 

Grade 

1 Indicates limiting rule.

2 Limiting rule for Sub-Petite size. 3 Limiting rule for sizes counting 221 to 275 per pound.

4 Limiting rule for sizes counting more than 275 per pound.