StacksVerified U.S. regulatory reference

7 CFR §52.3752

Verified against eCFR.gov as of June 20, 2026View official text on eCFR.gov ↗
Canned ripe olives are processed as two distinct types. Unless a specific type is stated in this subpart, “canned ripe olives” refers to olives of either “ripe-type” or “green-ripe type.”
  1. (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.
  2. (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.